Methods of preservation of meat

Bhavana Gupta
Assistant Professor

1
Preservation plays a vital role in ensuring safety,
controlling spoilage and extending the shelf-life
of meat facilitates the distribution of meat to
distant places.

The methods of meat preservation include

drying, chilling, curing, fermentation,
irradiation, chemical treatment and thermal
processing (canning).
Drying- Drying refers to the removal of moisture
(reduction in aw) from the food Dried foods are low
moisture (LM) foods containing moisture less than 15%.
Water activity (aw) of these foods varies between 0.50 and
0.60.
The final moisture content should be around 4%. It is essential to
use hygienically processed meat with a very low microbial profile
for preparing dried meat

Freeze dried meats are also included under this category.

The moisture level in freeze-dried meat may be about 2 to 8%.
The aw value may be 0.10 to 0.25 .
There is another category of shelf-stable meats where
moisture content varies from 15 – 50% and the aw is
between 0.60 and 0.85. These are intermediate between
dried and fresh foods. They are called Intermediate
Moisture Foods (IMF).
Storage stability of dried meats is longer at ambient temperatures. However, apart
from fungal growth as stated earlier, undesirable chemical changes may occur in
dried meats duringstorage.

Oxidative rancidity is a common chemical spoilage occurring in meats rich in fats.

Meats containing reducing sugars undergo a colour change known as maillard
reaction or nonenzymatic browning. This is due to the interaction of the carboryl
groups of reducing sugars with amino group of proteins and amino acids. These
chemical changes can be minimized by keeping the moisture content as low as
possible, reducing the level of reducing sugars and by applying modern packaging
methods such as vacuum packing or modified atmosphere packaging (MAP).

Intermediate moisture meats (IMM). The intermediate moisture meats are shelf-
stable at ambient temperatures for different periods of time Lower aw is achieved
in these IMM products by withdrawal of water through desorption, adsorption and
through the use of permissible additives (salts and sugars). Glycerol, glycol, sorbitol
and sucrose are normally used as humectants to lower the aw. Apart from aw,
several other conditions such as alteration in pH, use of preservatives,
fermentation, irradiation and modern packaging systems are applied as hurdles
(hurdle technology) for the growth of microorganisms and to enhance the
storage stability of IMM products.
The aw levels of IMM would not allow the growth of Gram-negative bacteria and
most of Gram-positive bacteria except some cocci, some spore formers, and
lactobacilli. Mold growth is a common problem in IMM.

Low temperature preservation-

Low temperatures preserve the food material by retarding the microbial growth, and
the enzymatic and chemical reactions that deteriorate the meat and cause spoilage.

The most widely used methods based on this principle of preservation by low
temperatures is refrigeration (chilling or icing) and freezing.

If the temperature of the meat is reduced below - 2.5 to - 2 °C it gets frozen

changing the physical state of its tissues as well as the rate of enzymatic and
chemical changes. Refrigeration / chilling refers to preservation of the meat by
lowering the temperature of the meat to above the freezing point
the chill room temperature remains between - 5 and - 2°C (before the carcasses are
loaded) and the temperature of the chilling room should remain below 3°C at
all times. relative humidity inside the chill room is maintained at 88 – 92%, so that
dehydration and subsequent shrinkage of the carcasses is avoided.

2. Freezing. At chill temperature the meat is cooled to < 0°C. Meat starts freezing at -
1.5°C.
About half of the water is frozen to ice at - 2.5°C. Three quarters of it are frozen at -
7°C and
some water still remains intact at - 18°C. Then the meat is further cooled to its storage
temperature (- 18 to - 20 or - 30°C) till such time where its thermal center reaches the
storage
temperature.
Curing.
Historically, curing of meat developed as an art of preservation using salt. Salted meat
undergoing complex ripening reactions assumed a sensory profile of its own,
establishing itself as a product of distinct identity. Eventually other ingredients like
nitrate, nitrite, sugar, phosphates, etc., entered the curing mixture, each with a specific
role to play in the curing process.
The entry of nitrate into the curing mixture was by accidental. It entered the mixture as
an impurity of the rock salt used for curing. Its role as a colour-fixation agent (through
conversion to nitrite by bacterial reduction) was recognized later. Eventually it got
included as an essential ingredient in the curing mixtures.

1. Meat pigments and stabilization of meat colour

2. Preservative functions of components
3. Components which improve organoleptic qualities.
 1. Meat pigments and stabilization of meat colour

myoglobin, residual haemoglobin, cytochrome-

Of these myoglobin is the most abundant. Myoglobin, like haemoglobin is a heme
protein, consisting of globin (a protein) complexed to heme (an iron nucleus attached to a
porphyrin ring)

In uncured meat (on exposure to atmospheric oxygen) the ferrous iron Fe 2+

present in the heme moiety absorbs oxygen forming oxygenated myoglobin, which imparts a
bright red colour to meat.

Eventually, the ferrous iron gets oxidized to ferric form, resulting in the formation of
metmyoglobin, which is brownish in colour. Subsequent degradation of
metmyoglobin leads to discolouration of meat.
Role of Nitrite in colour fixation. The mechanism in its simplest form is as follows:

•The nitric oxide (NO) provided by nitrite gets attached to Fe 2+ and blocks
oxygenation of myoglobin and subsequent oxidation to metmyoglobin.

• The nitric oxide myoglobin so formed

•Transforms into a permanent pink compound called nitrosohemochrome which is the

colour of the cured product following heat treatment.

•Ascorbic acid or ascorbate or erythorbate added as an ingredient in the curing

mixture helps to maintain a reducing atmosphere.

• It also reduces any nitric oxide metmyoglobin that may be formed to nitric oxide
myoglobin.
Preservative functions of components. Sodium chloride (salt) exerts
inhibitory effect on bacterial growth by bringing down the water activity
(aw). Nitrite plays an important role in retarding the growth of several
bacteria, particularly Cl.botulinum. The phenolic constituents in
smoke also have bactericidal action.

Components which improve organoleptic qualities. Phosphates improve

the texture by
enhancing the water holding capacity (WHC) of muscle proteins. The
phosphate raises the pH.
These result in unfolding the molecule and increasing the number of sites
exposed both of which help to bind higher amount of water. Salt is a major
component that imparts taste.
Sensory evaluation trials have established the role of nitrite in producing
typical cured flavour. Smoke components, particularly phenols, aldehydes
and ketones contribute to the development
of flavour in smoke-cured products.
Antioxidants. Lipid oxidation leading to rancidity is a major deteriorative reaction in cured
products. Heme compounds especially iron catalyze the autoxidation. The warmed over
flavour (WOF) in cured meat has been related to oxidative rancidity. Nitrite acts as an
antioxidant. The mechanism of its action is not fully understood. It has been suggested that
the stabilization of porphyrins by nitrite remove the pro-oxidant action of iron. The smoke
components, especially phenols may also act as antioxidants. The antioxidant activity of
ascorbic acid is well known.

Toxic factors. Nitric oxide produced from nitrite reacts with secondary amines in meat and
produces nitrosamines, which are carcinogenic. Food regulations in many countries restrict
the use of nitrite to 200 mg / lit in final product. Benzpyrine components of wood smoke are
other sources of toxins. These condensed aromatic hydrocarbons are well known carcinogens.

Nitrite substitutes. Due to the nitrosamine scare, search is on for substitutes for compounds
which can emulate all the effects / functions of nitrite in cured meats. The potential
alternatives suggested are (i) sorbic acid and sorbates, (ii) sodium hydrophosphite and (iii)
fumarate esters. These compounds may be used with reduced nitrite levels. Irradiation has
also been suggested with the use of lower nitrite levels. Acidulation by lactic acid-producing
bacteria is another alternative approach in this regard.
Cured meat flavour. Apart from the role of nitrite, a number of
volatile compounds have been identified that are responsible for
imparting the cured flavour. They include ketones, aldehydes, bases
and sulfur compounds.

The role of smoke. Wood contains cellulose (40 - 60%),

hemicellulose (20 - 30%) and
lignin (20 - 30%). Smoke is generated by burning wood materials to
temperatures ranging from 200 to - 400°C. The smoke generates two
major phases : vapour and particle. All the volatile compounds are in
vapour phase and the particle phase contains carbon, tar and the low
volatile polycyclic hydrocarbons. The volatile fraction consists of
phenols, alcohols, organic acids, carbonyls and lower hydrocarbons.
Smoke components help in preservation and imparting a typical colour
and flavour to the product.
Methods of curing. There are four methods of curing meats:
(a) Dry curing. Salt mixture is applied on the surface of meat and kept in chill room (2 -
4° C) for 7 - 10 days.
(b) Pickle curing. Meat is immersed in pickle solution (salt mixture dissolved in water)
at 60 - 65° salinometer and stored in cold room (2 - 4°C) for 5 - 7 days.
(c) Injection brine. Pickle solution is prepared by dissolving salt mixture at 60 - 65°
salinometer and the solution is then injected into meat and kept in chill room (2 - 4°C)
for 5 – 7 days.
(d) Pickle injection and dry cover-Meat is injected with pickle solution. This is followed
by the application of dry salt mix on the surface of meat. The meat is kept at 2 - 4°C for
5 - 7 days.
Ham (thigh portion) and bacon (sides) and sausages of pig are the common cured meat
products
Fermentation.
Fermentation is a simple low-tech and inexpensive method of
preservation of foods that can be practiced at ambient temperatures.
fermentation is a process in which chemical changes in an organic
substrate are brought about through the action of enzymes liberated by
microorganisms. During fermentation, microorganisms liberate lactic acid,
volatile acids (such as acetic acid), antibiotics and bacteriocins that inhibit
the growth of undesirable microorganisms and bring preservative
effect in foods.

Microorganisms responsible for fermentation are lactic acid bacteria

(LAB),certain molds and yeasts. LAB are one of the major groups of
microorganisms responsible for fermentation of meat and meat products
and for making silage of offals from fish, poultry and animals. The unique
character of LAB is the production of lactic acid during fermentation.
Fermentation process in meat and meat products.
Physical, microbiological and biochemical changes take
place during fermentation process.
These are-
(1) lactic acid production resulting in lowering of pH
(2) decrease in water activity (aw),
(3) inhibition of spoilage and pathogenic microorganisms,
(4) proteolytic enzymes breakdown muscle proteins
(myofibrillar and sarcoplasmic proteins), salt soluble
myofibrillar proteins gelify and provide firm consistency to
the product and improve texture,
(5) development of aroma compounds and
(6) improvements in colour and nutritive value.
Irradiation-In 1980 the committee on the wholesomeness of irradiated foods
concluded that “Irradiation of any food commodity upto an overall average dose of 10
Kgy (1mega rad = 1Mrad) causes no toxicological hazard; hence toxicological testing
of food so treated is no longer required, and irradiation of food upto 10 KGy introduce
no special microbiological and nutritional problems ”. Irradiation is cold process.
Radiation at low energy level does not induce radioactivity in the food constituents.

1. Irradiation. Irradiation is the controlled application of energy from ionizing

radiations. Irradiation destroys the biological processes that are responsible for
spoilage. It does not cause changes in freshness and texture of food. Irradiation
produces very little chemical changes in food. None of the changes known to occur
have been found to be harmful.
The sources of ionizing radiation are:
(a) Electrons produced commercially by linear accelerators at or below an energy
level of 10MeV (million electron volts).
(b) Gamma rays from the radionuclides Cobalt 60 or Caesium 137 (the maximum
energy of gamma radiation emitted is 1.3MeV and 0.66MeV, respectively). Radiation
from a Cobalt 60 source is cheaper and has greater penetrating power than electrons.
Gamma rays are commonly used for preservation of foods including meat and meat
products.
(c) X – Rays are generated by machines operated at or below an energy level of
10MeV.
Units of radiation-

Radiation energy is measured in terms of rads.

Where : 1 rad = 100 ergs of energy absorbed in 1 g of matter.

A newly introduced standard irradiation (SI) unit is known as the Gray (Gy)
1 Gy = 100 rads like 1metre = 100 cm ; 1 Krad = 1000 rads; 1 Mrad = 1,000,000 rads
or 1000 Krad; 1 KGy = 1,000,000 rads.

Irradiation process. Irradiation processes are broadly divided into –

high dose (> 1Mrad) and
low dose (< 1Mrad) applications.
Radurisation. Radicidation Radappertization (cold sterilization)
low doses (< less than 1Mrad.
1Mrad)
pathogenic and viable, non-sporing It is similar to thermal processing of
spoilage pathogenic canned meat
microorganisms microorganisms 2 to products. Very few microorganisms
8 KGy could survive following the ionizing radiation
effectively eliminate process.
these pathogens
Enhance the Radicidation is also The doses used are in excess
keeping used to destroy or of 1Mrad (10 KGy - 45 KGy). The meat
quality of meat and prevent reproduction products can be kept at ambient
meat products. of parasites temperatures for years
with the application of radappertization
without affecting palatability, nutritive
quality and
wholesomeness.
Radurisation is (tape worms – The product is shelf-stable (long term
used along with Taenia solium and storage without refrigeration).
refrigeration. The Taenia saginta; Products should be packed properly to
shelf-life Trichinella spiralis) prevent
of fresh meats in and the required microbial recontamination and the
refrigeration (4°C) dose is in the deleterious effects developing on
is normally 3 days. range of 0.1 to 1 account of light, oxygen
It has been KGy. and moisture. Both metal containers
demonstrated that and flexible packages are used under
the shelflife vacuum to prevent
of radurised fresh rancidity of the lipids.
meats is 5 weeks
at 0 - 3°C

Ability of irradiation to reduce nitrite in cured meats. The unique role of

nitrite in meat
curing is colour fixation. It also imparts flavour to the product. More importantly,
nitrite inhibits the growth of Clostridium botulinum and provides protection
against this organism. Residual nitrite in cured meats forms nitrosamines that are
carcinogenic. Radiation destroys Clostridium botulium. Hence nitrite requirement
in cured meats can be reduced by 50% if these meats are subjected to radiation.
 Chemicals.

Salt (sodium chloride). finished product containing about 2.5%.

microorganisms, imparts
flavour
solubilizing the
myofibrillar proteins

Nitrate The finished product should not contain more than

Color 200 mg / lit of nitrite ( due to nitrosamines, which
antimicrobial activity are
carcinogenic.)
Smoke. acids, phenols, carbonyls, alcohols and polycyclic
specific colour hydrocarbons. Of these probably the most well
(brownish or mahogany) and known is benzpyrene because it is a carcinogen, so
preservative and antioxidant Liquid smoke
effects.
Sorbates
Lactate
Organic acids -Vinegar about 4% acetic acid, Lactic acid or acetic acid can be used
at 1 or 2% level
Thermal processing-

Canning of meat products

Containers- Steel base plate which is low in carbon, manganese, sulphur,

phosphorous and silica is the starting material for fabrication of cans. This plate is
rolled to the desired thickness. Tin coating is applied either by hot dipping or
electrolytic plating. For meat, fish, poultry and other foods containing sulphurous
compounds in appreciable amounts, tin cans are coated with sulphur resistant (SR)
lacquer to prevent sulphur staining (purple or bluish) in can interior. Sulphur
resistant lacquer is made of epoxyphenolic lacquer incorporated with
zinc oxide.
Process details-

Sterilized cans
Exhausting - 85° C
Seaming-can is sealed(seaming)
Autoclaving – 121° C, Normally the processing pressure is 15 psig equivalent to
121°C for a duration of 50 -60 minutes. After processing, the cans are cooled in
running water-containing chlorine (8 mg/ lit).
Labelling
Storage
Labelling. The label should contain all the details about the date of
manufacture, batch no., net weight, ingredients, legal declaration about whether
they confirm to GRAS (Generally Regarded As Safe), wholesale price, retail price,
etc..

Storage. Conveyed to godowns for storage and distribution.

Standards. The product should conform to the standards laid down by

regulatory agencies
regarding drained weight (weight of the solid content remained after removing
the liquid portion from the can), vacuum and microbiological standards.
The rate of destruction is a first-order reaction; that is when food is heated to
a temperature that is high enough to destroy contaminating microorganisms,
the same percentage die in a given time interval regardless of the number
present initially. This is known as the logarithmic order of death and is
described by thermal death rate curve .
The time needed to destroy 90% of the microorganisms (to reduce their numbers by
a factor of 10) is referred to as the decimal reduction time or D-value. D-values
differ for different microbial species and a higher D-value indicates greater
resistance.
The thermal destruction of microorganisms is temperature dependent and
cells die more rapidly at higher temperature. By collating D-values at different
temperatures, a thermal death time (TDT) curve is constructed .
The thermal death time or F-value is used as a basis for comparing heat
sterilization procedures.
F-value is the time required to achieve a specified reduction in microbial numbers
at a given temperature and it represents the total time-temperature combination
received by a food.

The slope of the TDT curve is termed the z-value and is defined as the number of
degrees Celsius required to bring about a 10-fold change in decimal reduction
time. F-value is quoted with suffixes indicating the retort temperature and the z
value of the target microorganism.

For example, a process operating at 110 ◦C based on a microorganism with a z-

value of 10◦C would be expressed as F10110. Hence, D-value and z-value are used to
characterize the heat resistance of a microorganism and its temperature
dependence, respectively while F-value is used for comparing sterilizing
procedures.
Hurdle technology

Hurdle technology (HT) is a new concept in the preservation of meat and

meat products. A combination hurdles (heat, refrigeration, preservatives,
aw, irradiation, fermentation and packaging) is applied to inhibit the growth
of microorganisms. Two or more hurdles are preferably used in the system.
Intermediate moisture meats and fermented sausages are some of the
examples where HT is used.