The meat preservation has a positive effect on economy due to it prolongs the shelf life of the meat and also improves the public health due to inhibition the growth of the microorganisms. In the meat preservation
methods, there are different methods that are being used for the meat preservation. Since the peoples started
to utilize the meat, they started to preserve the meat for the later uses. The means of the meat preservation
that are used for the meat preservation as the meat drying, the meat canning, the meat smoking, the meat
freezing, the meat chilling, the meat curing, the meat salting, the meat fermentation and the meat pickling
and the meat Irradiation. The meat drying is the oldest meat preservation method that is still being used. The
meat drying is also known as dehydration. The bacteria and the enzymes only multiply at a certain level of the
moisture content, in the meat drying we reduce the moisture content to ten - twenty percentage by the weight
and hence the enzyme remain inactivated. In the past the meat was dried by the sun, but now the oven and the
dehydrators in the practice. Now it’s easy to dry the meat at the home with the help of stove and oven. By the
process, firstly, cut the meat into thin narrow meat strips then boil the meat strips at high temperature that’s the bacteria could be killed, after the boiling for five to ten minutes’ bake in the oven. Through this method of the meat preservation, we can preserve the meat for one to two months in the air tight containers.
The canning method is a popular way of preserving meat is the
meat canning by the use any type of can or jar. The meat is filled in the
container then these containers are placed in the hot water for eight
to ten minutes with the lids and immediately cooled to 380 Celsius
[1-5]. For the meat canning process, the removal of the oxygen is important
and the process of the meat canning cause survival of many
organisms because of the food additives [6-11]. Many of the meat
additives that were used in the past and still now being used such
as the sodium benzoate, sodium sorbate, sodium ascorbate ascorbic
acid and sulphur dioxide. The bacterial growth can be prevented by
the acetic acid and the lactic acid and the growth of the yeast by the
sorbate and acetate [12-16]. The using of the high temperature steam
can sterilize the meat in the canning process. For the meat preservation
of the poultry meat, we use either the hot pack or the raw pack.
During the hot pack the meat is first roasted and then stewed in the
fat, while for the raw pack water or the meat broth is placed on the
poultry [17-22].
The meat smoking, in this method the meat is preserved by the
smoke of the woods or the plants. In the meat smoking the moisture
is removed from the meat surface from the hot smoke but this method
is only reliable when be used with the meat salting or the use of
meat additives [23-28]. The meat remains tender if the smoke is not
hot enough. By the smoking of the meat, the outer layer of the meat
becomes so dry that the bacteria face very much difficulty while entering
because at low moisture level the bacteria don’t grow [29-33].
The methods of the meat smoking that is the hot meat smoking, the
smoke roasting and the cold meat smoking [34-38]. In the meat cold
smoking it is dried quickly so that it will stop or reduce the growth
of the bacteria [39-43]. Also, one thing to remember while the meat
smoking that don’t directly smoke the meat from the plants because it
will cause the growth of the carcinogenic hydrocarbons [44-49].
The meat freezing is very good method of preserving the edible
things, it includes all the types of meat and vegetables by slowing the
enzymatic activity of the bacteria but the main problem of this type
of meat preservation is that the bacterial growth and the enzymatic
activity gets deactivated instead of permanent stop, whenever they
animal gets suitable for the growth they start replicated. The growing
activity of the bacteria can be reduced significantly by lower the
temperature about to 0o Celsius or less than that [50-55]. But when
they face extreme low temperature, they won’t get killed but their
activity is reduced and they will cause slow spoilage. -12o Celsius is
good for longer shelf life without deteriorating the meat quality and
the meat flavor. But for the meat freezing you must require a good
freezer and a good source of electric supply without interruption [56-
61]. The meat gets burned if you place the meat directly in the freezer
without any freezer bag and always make sure the bags are air tight
in order to avoid the contamination [62-64]. The uncooked meat can
be preserved for more than three to four months by this method. The
different types of the meat freezes at different temperature like the
meat freezer at -18oC [65-70].
to reduce the growth and proliferation of the microflora on the
carcass surface, lamb carcass should be chilled shortly after the
slaughtering, which is not only encourage in the quality of the meat
such as the color, the weight loss, and the tenderness but also increases
the shelf life [71-76]. The metabolic activity of the pathogens, the
bacteria and the viruses can be reduced by the process of the meat
chilling. Many types of the parasites such as Taenia cysts and many
other when placed at 18o Celsius for consecutive twenty to thirty days
they will be destroyed completely. The temperature of the meat chilling
is in between 0o to 5o Celsius for the meat preservation [77-81].
The curing method of the meat is also an old method of the meat
preservation. Now modified methods are too much but still use the
curing in order to keep the taste and the flavor in contact [82-87]. In
the poor countries it is still used for the meat preservation its operation
in the meat production, the transportation, the storage and the
access [88-93]. For the meat salting the sodium chloride is used because
it absorbs the water content of the meat, delays and retards the
growth of the bacteria. Rubbing of the salt on the meat is termed as
the meat salting or placing the meat in the salt solution. The moisture
of the product can be drawn out by osmosis process with the help of
the curing technique [94-100]. Injecting the salt solution in the meat
is also getting popular these days. Earliest form of the curing was dehydration
removal of the water content from the meat that will make
difficult for the bacteria to grow [101-107].
Controlled the bacterial reaction in the absence of the oxygen is
termed as the meat fermentation. In the pickling higher amount of the
salt is used that act as barrier for the bacteria. For the pickling time
and the concentration of the pickling agent is important that could be
determined by the type of the meat [108-113].
The method of the meat preservation is called meat irradiation.
Different types of the radiation effect the growth of the bacteria. The
shelf life of the meat can be increased with the using of the Gamma
rays. For sterilization the surface of the meat UV rays is used because
they have bactericidal effect [114-120].
The meat spoilage produced very terrible effect in the past because
of the poor or no meat preservation methods but now it became
extremely easy to prevent the meat and meat products from the
spoilage by reducing or almost inhibiting the growth of the bacterial
pathogenic organisms by the using different types of the meat preservation
techniques including the meat drying, the meat canning, the
meat freezing and the meat chilling without deteriorating the shelf
life of the meat products texture and quality. Most of these methods
are still adopted on industrial level to achieve the maximum profit
from these meat products. The industries and the scientists are working
to develop and establish easier and reliable techniques to ensure
the safe transportation of the meat and meat products.
Yasser H Al Tarazi, A Al Zamil, Shaltout FH Abdel Samei (2002) Microbiological status of raw cow milk marketed in northern Jordan. AVMJ 49(96): 180-194.
Shaltout F, El diasty EM, Salem RM, Asmaa MA Hassan (2016) Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage. Veterinary Medical Journal 62(3): 1-10.
Shaltout F, Hala F El Shorah, Dina I El Zahaby, Lamiaa M Lotfy (2018) Bacteriological Profile of Chicken Meat Products. Sci Fed Food & Dairy Technology Journal 2: 3.
Shaltout F, Afify Jehan Riad EM, Abo Elhassan, Asmaa A (2012) Improvement of microbiological status of oriental sausage. Journal of Egyptian Veterinary Medical Association 72(2): 157-167.
ISSN: 2574 -1241
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