What is the proper storage of preserving meat?

At what temperature should I store the meat? Raw meat should be stored between -2°C and +2°C. All carcass meats should be unwrapped and hung so that air can circulate around them, ideally at 1°C in a standard fridge and 3°C in a walk-in refrigerator.

What are the requirements for safe storage of meat?

To keep raw meat and poultry safe: Refrigerate raw meat and poultry promptly . Don't leave it on the bench top at room temperature. Keep raw meat and poultry in a fridge, freezer or esky, below 5 o C until you are ready to cook it.

What are the safety measures to observe when storing meat?

Use plastic film or foil to cover foods, or put into containers with tight-sealing lids. Keep raw meat and chicken away from ready-to-eat food, fruit and vegetables. Store at the bottom of the fridge to prevent any juices – which can contain harmful bacteria – from dripping onto other foods .

What are the safety concerns of meat processing?

These hazards include exposure to high noise levels, dangerous equipment, slippery floors, musculoskeletal disorders, and hazardous chemicals (including ammonia that is used as a refrigerant). Musculoskeletal disorders comprise a large part of these serious injuries and continue to be common among meat packing workers.

How do you store meat before processing?

Get the carcass hung somewhere cool the day you kill the deer (40°F or less.) We don't recommend you freeze before processing, as freezing the carcass before rigor may toughen the meat. If you're aging your deer, let it hang at 40°F or less for 2-3 days.

What are the correct storage procedures for uncooked meat products?

Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Keep these factors in mind when storing fresh meats, poultry, and produce: All carcass meats should be unwrapped and hung so that air can circulate around them. They should be stored at 1°C to 3°C (34°C to 37°F) in a walk-in refrigerator.

What is the danger zone for meat storage?

The "Danger Zone" ( 40 °F-140 °F ) This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.

How do you store raw meat to prevent cross contamination?

Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria. Store eggs in their original carton and refrigerate as soon as possible.

What are the FDA guidelines for meat safety?

Cook beef, pork, veal, and lamb roasts, steaks, and chops to at least 145° F (63° C), with a 3 minute rest time. Cook ground beef, veal, lamb, and pork to at least 160° F (71° C). Cook ground poultry to 165° F (74° C). Cook all poultry to minimal safe internal temperature of 165° F (74° C).

What is a biological hazard in meat processing?

Among the biological hazards that can be found in meat are bacteria, viruses, mold, prions, protozoans, and parasites . Typical clinical symptoms of foodborne bacterial and viral illnesses include acute diarrhea, abdominal cramps, vomiting, or some other manifestation in the gastrointestinal tract.

What is the proper handling and processing of meat?

Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot soapy water. Marinate meat and poultry in a covered dish in the refrigerator. Prepare the meat on a separate surface from other cooking materials.

Meat processing - Preservation, Storage, Safety (2024)

Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The physical state of meat plays a role in the number of microorganisms that can grow on meat. For example, grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat. Chemical properties of meat, such as pH and moisture content, affect the ability of microorganisms to grow on meat. Natural protective tissues (fat or skin) can prevent microbial contamination, dehydration, or other detrimental changes. Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.

Cold storage

Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well in temperatures under 3 °C (38 °F). Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meats is 5 to 7 days.

Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contact with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of −18 °C (0 °F) beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.

Freezing

The rate of freezing is very important in maintaining meat quality. Rapid freezing is superior; if meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes. When this meat is thawed, much of the original moisture found in the meat is lost as purge (juices that flow from the meat). For this reason cryogenic freezing (the use of supercold substances such as liquid nitrogen) or other rapid methods of freezing meats are used at the commercial level to maintain maximal product quality. It is important to note, however, that freezing does not kill most microorganisms; they simply become dormant. When the meat is thawed, the spoilage continues where it left off.

Vacuum packaging

Oxygen is required for many bacteria to grow. For this reason most meats are vacuum-packaged, which extends the storage life under refrigerated conditions to approximately 100 days. In addition, vacuum packaging minimizes the oxidation of unsaturated fatty acids and slows the development of rancid meat.

Canning

The second most common method of meat preservation is canning. Canning involves sealing meat in a container and then heating it to destroy all microorganisms capable of food spoilage. Under normal conditions canned products can safely be stored at room temperature indefinitely. However, certain quality concerns can compel processors or vendors to recommend an optimal “sell by” date.

Drying

Drying is another common method of meat preservation. Drying removes moisture from meat products so that microorganisms cannot grow. Dry sausages, freeze-dried meats, and jerky products are all examples of dried meats capable of being stored at room temperature without rapid spoilage.

Fermentation

One ancient form of food preservation used in the meat industry is fermentation. Fermentation involves the addition of certain harmless bacteria to meat. These fermenting bacteria produce acid as they grow, lowering the pH of the meat and inhibiting the growth of many pathogenic microorganisms.

Irradiation

Irradiation, or radurization, is a pasteurization method accomplished by exposing meat to doses of radiation. Radurization is as effective as heat pasteurization in killing food-spoilage microorganisms. Irradiation of meat is accomplished by exposing meat to high-energy ionizing radiation produced either by electron accelerators or by exposure to gamma-radiation-emitting substances such as cobalt-60 or cesium-137. Irradiated products are virtually identical in character to nonirradiated products, but they have significantly lower microbial contamination. Irradiated fresh meat products still require refrigeration and packaging to prevent spoilage, but the refrigerated storage life of these products is greatly extended.

Curing and smoking

Meat curing and smoking are two of the oldest methods of meat preservation. They not only improve the safety and shelf life of meat products but also enhance the colour and flavour. Smoking of meat decreases the available moisture on the surface of meat products, preventing microbial growth and spoilage. Meat curing, as commonly performed in products such as ham or sausage, involves the addition of mixtures containing salt, nitrite, and other preservatives.

Salt decreases the moisture in meats available to spoilage microorganisms. Nitrite prevents microorganisms from growing and retards rancidity in meats. Nitrite also produces the pink colour associated with cured products by binding (as nitric oxide) to myoglobin. However, the use of nitrite in meat products is controversial owing to its potential cancer-causing activity.

Sodium erythorbate or ascorbate is another common curing additive. It not only decreases the risks associated with the use of nitrite but also improves cured meat colour development. Other common additives include alkaline phosphates, which improve the juiciness of meat products by increasing their water-holding ability.

H. Russell Cross