How To Store Meat? Various Types Of Meat Preservation Methods

20.10.2024
ling
0 reviews

Outline

Meat Preservation Secrets: Multiple Methods to Extend the Delicious Period
I. The Importance of Meat Preservation
Explain the perishable nature of meat and emphasize the necessity of proper preservation to reduce waste and ensure food safety.
II. Common Preservation Methods
(A) Low-temperature Storage Method
Chilled Meat: Introduce the storage temperature and time for chilled meat, as well as the role of the dry film formed on the surface.
Frozen Meat: Explain the temperature requirements and storage period for frozen meat. Also mention quick-freezing methods and the impact of refrigeration temperature on storage time.
(B) Drying Method
Natural Air-drying Method: Take air-dried meat products as an example to explain the process of reducing moisture content through natural drying.
Dehydration Drying Method: Describe how processed meat products like jerky are made by reducing moisture content through baking to extend storage time.
Adding Solutes Method: Introduce adding solutes such as salt and sugar to meat to reduce water activity and inhibit the growth of microorganisms.
(C) Curing Method
Explain that salt curing creates an environment unfavorable for bacterial growth by increasing osmotic pressure and reducing oxygen content. It is often combined with the drying method to make cured meat products.
(D) Smoking Method
Describe how smoking combined with heating can reduce the number of microorganisms and give meat products a special flavor and the color of cured meat. However, harmful components need to be removed.
III. Practical Tips from Chefs
(A) For Bulk Meat
Processing: Blanch ribs and other ingredients to remove impurities, blood, and rinse with cold water and drain to retain the elasticity of the meat.
Portioning: Divide according to personal needs into equal portions, spread evenly for packaging, and label with the date and portion size. Can be placed upright to save space.
(B) For Shredded Meat
Seasoning: Add seasonings like soy sauce to make the shredded meat tender and reduce the use of subsequent seasonings.
Spread and Thin Out: Divide into small bags and press flat for quick thawing and convenient for stir-frying or adding fragrance.
(C) For Ground Meat
Semi-finished Product Processing: Make semi-finished products like meatballs to retain freshness and a tender texture. Or divide into small portions for adding fragrance.
Portioning: For semi-finished products like lion's head, spread flat and freeze. For meat sauce, use the chopstick portioning method for environmental friendliness and convenience.
(D) For Fish and Shrimp
Removing Impurities, Intestines and Blood: Process fish bellies and fresh shrimp by removing blood clots and intestinal mud.
Sterilization and Seasoning for Freezing: Use rice wine for sterilization. When packaging, add ginger slices and scallions for convenient braising.
IV. Other Preservation Tips
(A) Common Household Methods
Control Temperature: Store meat in the refrigerator or cold storage and not expose it to room temperature.
Packaging: Wrap with breathable food bags or plastic wrap to reduce oxidation.
Add Salt: Sprinkle salt on the surface for sterilization and to delay spoilage.
Use Preservatives: Add edible preservatives to extend the preservation period.
Control Humidity: Pay attention to the humidity of the storage environment to avoid moisture absorption or dehydration.
(B) Special Tricks
Vinegar-soaked Cloth Wrapping Method: Wrapping fresh meat with vinegar-soaked cloth can keep it fresh for several days.
Tea-soaking Method: Soaking fresh meat in tea can reduce peroxides and keep it fresh.
White Liquor Smearing Method: Wrap meat in food bags and smear with white liquor for sterilization and preservation. Divide into preservation bags and freeze.
Various Unique Methods: Methods such as soaking in soy sauce, sealing with mustard sauce, processing with a pressure cooker, coating with honey and hanging to dry, placing in lard, wrapping with aluminum foil or preservation bags and placing in the freezer, spraying with glucose solution, blanching in boiling water and sprinkling with salt can all preserve meat to different degrees

Short Content

Store at room temperature? Think again!
Storing at room temperature is not a great idea. If you don't put it in the fridge, it's best to buy only as much as you'll eat. In winter, it can be stored for about 12 to 24 hours. But in summer, it will deteriorate in just 4 to 6 hours.
Here are some tips to delay the spoilage of fresh meat at room temperature. Buy fresh pork that's not waterlogged. Spread the pork out in a large container. Fill a basin with cold water and place the container of pork in it. Keep the basin in a dark, well-ventilated spot and change the water frequently. You can also soak fresh meat in salted water and store it in a cool place. Or wrap the fresh pork in a cloth soaked in vinegar and put it in a crisper box.
Keep it refrigerated. Pork can be stored in the fresh-keeping compartment for about 2 to 3 days. If the fresh meat you bought is placed here, eat it as soon as possible as it's prone to spoiling.
Cryopreservation is another option. Frozen meat is more shelf-stable than unfrozen meat. When frozen, the meat has a shelf life of around January to March.
How can you tell if it's gone bad? The flesh becomes sticky and darkens in color. It might also get moldy or have a sour and smelly odor.
Key points to remember: Avoid storing at room temperature. If you must, place it in a cool, ventilated place. Salt and vinegar can extend the preservation time of pork. Keep it refrigerated and consume it quickly. When freezing, it's best to divide the meat into small pieces and avoid repeated freezing and thawing.

Content Reading

1. The importance of meat preservation

As an important part of our daily diet, it is important to keep meat fresh. On the one hand, meat is rich in nutrients such as protein and fat, which can become a "breeding ground" for microorganisms to grow and reproduce under the right conditions. For example, when livestock and poultry are just slaughtered, their own heat is not dissipated, and complex changes occur inside the muscles of the animal after death, which releases a large amount of heat, which further increases the temperature of the meat and provides good conditions for the growth of microorganisms. At the same time, the reproduction of microorganisms will promote oil oxidation and myoglobin discoloration, and oil oxidation will also change the microbial community and accelerate the deterioration of meat. On the other hand, the perishable nature of meat determines that if it is not properly ensured, it will not only cause a lot of waste, but also may pose a threat to our health. Spoiled meat may harbor a variety of harmful bacteria, such as most pathogenic bacteria that multiply rapidly at temperatures above 4°C, increasing the risk of food poisoning. Therefore, adopting the right approach to meat preservation is of great importance in order to reduce waste and ensure food safety.

2. Common preservation methods

(1) Low-temperature storage method
Chilled meat: Chilled meat is mainly used for short-term storage, usually reducing the core temperature of the meat to about 0°C~1°C. Before putting the meat in the cold storage, the storage temperature is lowered to about minus 4 °C, and after the meat is put in, it can be kept between -1 °C ~ 0 °C for 5 ~ 7 days. Cooled meat forms a dry film on the surface that stops bacteria from growing and slows down water evaporation, resulting in longer shelf life.
Frozen meat: Frozen meat is generally stored at a temperature below -23°C and stored at around -18°C. In order to improve the quality of frozen meat and restore its original taste and nutritional value after thawing, the quick-freezing method can be used, that is, the meat can be put into a quick-freezing room at -40 °C, so that the meat temperature is quickly reduced to below -18 °C, and then moved to the refrigerator. Store at -18°C for 4 months; At -30°C, it can be stored for about 10 months. The lower the refrigeration temperature, the longer the storage time.

(2) Drying method
Natural air-drying method: The natural air-drying method is to cut the meat into pieces according to the requirements, hang it in a ventilated place, and carry out natural drying to reduce the water content. For example, air-dried meat, sausages, chicken and other products have to go through the process of drying and drying. In this process, the moisture in the meat gradually decreases, hindering the growth and development of microorganisms, so as to achieve the purpose of storage.
Dehydration and drying method: When processing meat jerky, meat floss and other products, the baking method is often used to remove the water in the meat, so that the water content is reduced to less than 20%, and it can be stored for a long time. By baking, the moisture in the meat is evaporated, and the microorganisms lose their suitable growth environment, extending the shelf life of the meat.
Solute addition method: add salt, sugar and other solutes to the meat, such as when processing ham, cured meat and other products, the meat needs to be cured with salt, sugar, etc. This reduces the water activity in the meat, which inhibits microbial growth. Salt can dehydrate microorganisms, have physiological toxic effects on microorganisms, affect the activity of protein decomposition enzymes, reduce the water activity of microorganisms in the environment, and inhibit the growth of microorganisms.

(3) Pickling method
Curing has a long history, and meat has been preserved at room temperature for many years. The storage function of salting method is mainly to increase the osmotic pressure of meat through salt, remove part of the water, and reduce the oxygen content in the meat, resulting in environmental conditions that are not conducive to the growth and reproduction of bacteria. Salt is a commonly used pickling preparation in meat, which is not only an important seasoning, but also has a preservative effect. In life, salt-cured meat is mostly carried out at low temperatures, and the salting method and drying method are often combined to make bacon products of various flavors.

(4) Smoking method
Smoking is often done in conjunction with heating. When the temperature is 0°C, the smoke with a lower concentration has little effect on the bacteria; When the temperature reaches more than 13°C, the higher concentration of fumigation can significantly reduce the number of microorganisms; At a temperature of 60°C, the smoke reduces the number of microorganisms to 1/10,000 of the original number, regardless of the intensity or lightness. The composition of fumigation is complex, there are more than 200 kinds of substances, mainly some acids, aldehydes and phenolic substances, which have the effect of antibacterial and antiseptic and prevent oxidation of meat. Smoked meat products have good shelf life, and smoking can also make the surface of meat products form a stable cured meat color. Because the smoke also contains some harmful ingredients, there is a risk of carcinogenic to the human body. Therefore, most of the polycyclic hydrocarbons in the smoke are now removed, and only the acids, phenols, alcohols and carbon compounds that can give the smoked products a special flavor and have a preservation effect are retained, and the fumigation solution is developed to smoke the meat products, and a good effect has been achieved.

3. Practical tips from the chef

(1) Chunk-shaped meat
Treatment: First of all, after cleaning the pork ribs and other lumpy meats, put them in boiling water and blanch them for about 2-3 minutes until cooked, and remove impurities and blood at any time during the process. Then scoop up the cooked pork ribs and put them in a pot of cold water to wash them and drain thoroughly. The process of rinsing cold water turns the meat from hot to cold instantly, blocking the juices and preserving the elasticity of the meat.
Divide the cooled pork ribs into equal portions according to the needs of each person, such as 300g / half catty. Divide the ingredients into bags in a lumpy "flattening" fashion, and spread the ingredients as flat as possible into a neatly arranged checkerboard. Then seal the bag and seal it with a bamboo skewer, paste the amount and processing date, and place it upright to save freezing space in the refrigerator. Do not stack blanched ingredients at will, not only waste space, but also make it difficult to distinguish the ingredients after freezing and take a long time to thaw.

(2) Shredded meat
Seasoning: Put the shredded meat into a container, add an appropriate amount of soy sauce, sesame oil, pepper and taibai powder to taste according to personal taste and purchase amount, and stir well. Too white powder can make the shredded meat not dry after cooking, and have a smooth and tender taste.
Spread thinly: seasoned shredded meat, it is recommended to divide it into bags between about 100g - 300g, if it is used for stir-frying or stir-frying, you can knock a piece on the bevel side and remove it for use. Spread the shredded meat in a plastic bag and flatten it by hand until it is as thin as possible so that it will defrost quickly and reduce the use of seasoning.

(3) Ground meat
Semi-finished product processing: Ground meat is the fastest water loss ingredient in all meats, and it is recommended to make semi-finished products such as meatballs, dried meat, and hamburgers directly to retain their umami and tender taste. For example, lion's head and dried meat can be cooked directly with other dishes, so that soups or pastries have the flavor of gravy.
Packaging: After the fried lion's head is cooled, it is put into a plastic bag and then flattened, like scalded ribs into a checkerboard shape, and put it in the refrigerator freezer. Hamburger meat and dried meat can be divided according to the needs of individual dishes each time, and the expert recommends the "bamboo chopsticks packaging method". After the boiled meat is cooled, take an appropriate amount and put it in a bag, first take 2 bamboo chopsticks and place them on the plastic bag, one end is tightly circled with a rubber band, and the other end is tightly circled with a rubber band. If you want to divide it into 3 equal parts, add a set of bamboo chopsticks and process it in the same way, so that you only need to use 1 equal part of it. Bamboo chopsticks and bands can be recycled, which is quite environmentally friendly and convenient.

(4) Fish and shrimp
Remove impurities, internal organs, and blood water: When handling fish, open the fish belly and cut the inner membrane with scissors, and directly remove the blood clot and drain the water; To process fresh shrimp, the shrimp are placed in ice cube water, the intestinal puree is picked out and the legs are cut off.
Sterilization & Seasoning & Freezing: Take a plastic bag, put the fish in, pour in a little rice wine to roll the fish several times, then take out the drained water and put it into another clean plastic bag, put the fish in the refrigerator to freeze upright. When bagging, you can put ginger slices and green onions together in a plastic bag, and take out the fish and ingredients to make braised fish directly in the pot. This can effectively remove the fishy smell of fish and shrimp, and at the same time, it is convenient to take out the dish directly.

4. other preservation skills

(1) Commonly used methods in the family
Meat is a perishable food, and the right way to keep it fresh in the home can help reduce waste and keep food safe.
Control temperature: Meat needs to be stored at a lower temperature, and refrigerators or freezers are ideal storage places and should not be exposed to room temperature. Because at room temperature, bacteria are easy to multiply, accelerating the spoilage of meat. For example, when the temperature is above 4°C, most of the pathogenic bacteria multiply rapidly, increasing the risk of meat spoilage.
Packing and packaging: Wrap the meat in a food bag or plastic wrap with good air permeability to avoid air entry and reduce oxidation reaction during storage. This can effectively prevent the meat from coming into contact with oxygen in the air, slow down the rate of oxidation of fat, and thus prolong the shelf life of meat.
Add table salt: While storing meat, you can sprinkle an appropriate amount of salt on its surface, which can not only play a sterilizing role, but also delay the deterioration of meat. Table salt can dehydrate microorganisms and have a physiological toxic effect on microorganisms, thereby inhibiting the growth of bacteria. According to research, the right amount of salt can keep meat fresh for a certain extent.
Use preservatives: Adding an edible preservative, such as silica or oxidant, to the original packaging of meat can extend its freshness life. These preservatives inhibit the growth of bacteria and prevent meat from spoiling. But when using preservatives, pay attention to choosing products of safe quality and washing them before cooking.
Control humidity: If the humidity is too high, it is easy to cause moisture in the meat, and if it is too dry, it is easy to dehydrate, so it is necessary to pay attention to the humidity in the storage environment. In general, the humidity of the meat storage environment should be kept within the appropriate range and avoid being too high or too low. For example, a humidity between 40% and 60% is appropriate to prevent moisture or dehydration of the meat and maintain the quality of the meat.

(2) Special tricks
Vinegar cloth wrapping method: Wrap fresh meat in a cloth soaked in vinegar and leave it unchanged for several days. When soaking meat in vinegar, soak the gauze in vinegar, then take out the gauze and wrap the meat well, which can be kept fresh for a day and night. This is because vinegar has a bactericidal effect and is able to inhibit the growth of bacteria, thereby extending the freshness of meat.
Tea soaking method: Fresh meat soaked in tea can reduce peroxide and keep it fresh. Soaking fresh meat in 5% tea can reduce peroxide by 70% to 80%, because the flavonoids of tannic acid contained in tea can reduce the peroxide products of meat, so as to achieve the effect of freshness. After soaking the pork, take it out and seal it and refrigerate it, so that the preserved pork will still be fresh and tender the next day.
Liquor smearing method: food bags and meat are smeared with liquor for sterilization and preservative, and then packed into fresh-keeping bags for freezing. Use a food bag to preserve the meat and smear some liquor on the meat, which can play a role in preserving and preserving. The alcohol in liquor has the effect of sterilization and disinfection, which can effectively inhibit the growth of bacteria and prolong the shelf life of meat.
A variety of unique methods: such as soy sauce soaking, mustard sealing, pressure cooker processing, honey hanging and drying, lard, aluminum foil or plastic bags in the refrigerator freezer, spraying glucose solution, boiling water and salting and other methods can preserve meat to varying degrees.
Put the soy sauce in a pot, boil and sterilize, cool it with a certain amount and put it in a container ready to produce meat, the amount can also be submerged in the meat as a standard, or wash the meat you just bought, cut it into large pieces of 200 grams to 500 grams, put it in a soy sauce container, cover it and store it with a lid on it, and store it in this way to ensure that it will not deteriorate for one to two months.
Mix in some mustard. Put the fresh meat on a plate and put mustard around the plate to keep the plate in a closed container for a day without spoiling.
Place the fresh meat on a pressure cooker. Put on the fire, steam until the exhaust hole is bubbling, and then buckle the limiting valve to break it, which can be stored for two days and nights. Take an appropriate amount of Sichuan peppercorns, salt, add water to boil, cool, put the fresh meat in it can keep it for 2 to 3 days without spoiling.
Cut the meat into cubes. The size is suitable for one consumption, and then the surface of the meat is coated with honey, and it is worn and hung in a ventilated and dry place, which can be stored for a long time and tastes delicious.
Put the cooked meat in the boiled lard while it is hot, and it will keep it from spoiling for a long time.
Wrap the fresh meat in aluminum foil or a plastic bag and put it in the freezer of the refrigerator for half a year.
Spraying the surface of the meat with a glucose solution in a watering can will keep the meat for a month.
The meat is soaked in boiling water, drained, sprinkled with salt, cooled and put in a container, sealed with a gauze, and placed in a ventilated and dry place, where it can be stored for 15 to 20 days.

Reviews (0)

How To Store Various Ingredients? 11 Tips For Saving Leeks

17.10.2024
ling
0 reviews

11 Tips For Saving Leeks: Store at room temperature could keep fresh for 3-4 days,keep refrigerated,try not to spray leek leaves when preserving, you can spray water on the rhizomes

How To Store Bacon Ingredients? 6 Tips For Saving Bacon

18.10.2024
ling
0 reviews

Preservation secrets of cured meat: keeping the deliciousness lasting, why should you cook bacon before eating it? How to store bacon? 6 easy storage tips you can't miss!

How To Store Chili Peppers? 10 Tips For Saving Chili Peppers

18.10.2024
ling
0 reviews

How to preserve all kinds of chili peppers? 10 multiple methods for long-lasting deliciousness,refrigerator refrigeration,drying,ginger in the barrel,using plastic bag,salt method for glass bottles,pickling,cryopreservation,etc.

Celery Preservation Secrets: Keeping Freshness for a Long Time

18.10.2024
ling
0 reviews

To keep freshness and maintain celery's nutrition and taste, methods:refrigerated storage,cryopreservation,discharge basin,fake plant storage,storing celery in plastic bags by vacuum sealing machine

How To Preserve Low-temperature Yogurt?

20.10.2024
ling
0 reviews

Low-temperature yogurt really needs to be kept fresh. Once it goes bad, it can cause unhealthy phenomena for consumers. Now let's introduce how to store low-temperature yogurt.

How To Keep Eggs Fresh For A Long Time? Egg Preservation Skills

23.10.2024
ling
0 reviews

Eggs can generally be stored for 10-15 days at room temperature,to keep eggs fresh for a long time, egg preservation skills could help you: refrigerated, store in a dry and cool place,misunderstanding and correct cognition