Ksu meat preservation
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![Meat Putrefication ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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Ksu meat preservation
- 1. Meat Preservation
- 31. MAP Equipment
- 34. Irradiation unit
Editor's Notes
- Sulfur Dioxide Gas or Liquid Form Dried fruits, lemon juice, molasses, wines, fruit juices NOT permitted in meats Insects, microorganisms Nitrates and Nitrites Curing – Stabilize Red Color Contribute to Flavor Development Inhibit microorganisms - C. bot. Meat Products Nitrosamines – Nitrite reacting to secondary amines – Carcinogenic BHA/BHT butylated hydroxyanisole butylated hydroxytolune Inhibit Gram positive and negative more in foods than in lab media are needed for inhibition PRIMARY ROLE - antioxidant
- MAP- Gaseous environment on or around foods Carbon Dioxide 90% of boxed beef 90-95% of fresh pasta – UK Icreased CO2 and decrease in Oxygen Hypobaric – Store in air under low pressure, low temp and high humidity. All very controlled. Very Limited in Use Vacuum Air evacuated from gas impermeable pouches and then sealed O removed and increased co2 results from tissue and microbial respiration Meats 10-20% CO2 in 4 hours MAP The chamber of the packaging material is alternated by flushing with mixtures of CO2, Nitrogen and/or Oxygen. Concentrations can’t be adjusted during storage Equilibrium flush gas permeable pouches with gas – Used for fresh f and v Controlled Atmosphere A form of MAP MAP uses high barrier plastic films CAP uses foil laminates, metal or glass containers so the gas concentrations do not change