TLE – HE (COOKERY 10)

QUARTER 4 – MODULE 6
METHODS OF PRESERVING MEAT
MELC: Store Meat
(TLE_HECK10PCM-IVi-33)
Learning objectives:
a. identify the different methods of preserving meat
b. use required containers and store meat in proper temperature to maintain quality and
freshness
c. store meat in accordance with FIFO operating procedures and meat storage requirements

I. INTRODUCTION

The purpose of meat preservation is add to the length of time that meat is fresh,
healthy and bacteria free for human consumption. Meat is preserved using many different
processes. The process a specific meat is preserved under is largely determined by what
the meat will be used for when it is consumed.

II. MODULE CONTENT

Methods of Preserving Meat

There are different methods of preserving meat. These include drying or dehydration,
smoking, salting, curing, refrigerating, freezing, canning and freeze drying.
A. Drying – This is the most common method of preserving meat. Drying
involves the reduction of the original 70% of water content of the meat to about
15%. The removal of the moisture content does three things, namely:

 Enzymatic changes are retarded;

 Growth of microorganisms is much hampered
 Microbes lose water and become inert.
Ways of Drying Meat
1. Natural sun drying – Natural sunlight is used to reduce the amount of moisture
content of meat. Portable solar dyers can provide sanitary means of drying
meat. Dryers with screen covers are recommended for outdoor use and
lengthens the storage life of meat
2. Dehydration or artificial drying – Oven is used for drying the meat. Although
this is more expensive than sun drying, dehydration is a more efficient method
of removing moisture from meat. Products dried in this way are of higher
quality and can be sold at better prices.

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B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping
its preservation. The flavor, color, and attractive glaze on the surface of the
meat is desired like in ham, bacon, and tinapA. C, thus preventing the growth
of molds and vegetative bacteria on the surface. Cold and hot smoking are the
two types of smoking. Smoked meats include ham, bacon, and chicken.

 Cold Smoking – The temperature is held between 26 to 43ºC and the

products are smoked over a period of days or weeks. The products thus pick
up a strong smoked flavor and are dehydrated as well.

 Hot Smoking – The temperature is higher, from 71 to 79ºC.The high

temperature speed up the drying process, giving the product a mild smoked
flavor.

2. Salting – Salt improves the keeping quality of meat. It removes the water from
the tissue of the meat and the cells of spoilage organisms that may be present
in the meat.

C. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other
curing elements such as ascorbic acid, phosphate blend, and spices are used
to prolong the keeping quality of meat. Curing agents also help improve the
flavor and appearance of meat and retain its original color. Sugar minimizes
the hardness of the straight cure process. It also makes the product more
appetizing and provides energy to the nitrate-reducing bacteria which gives
the red color. Spices give the desired flavor and aroma.

D. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard

mold and bacterial growth for a limited period.

E. Freezing – Meat is preserved at a temperature of 10ºC and below. Freezing

deactivates enzymes and bacteria. Meat can be preserved for two months to
one year using this method.

F. Canning – Meat preserved by canning is packed in sealed cans or jars which

are subjected to a temperature of 100ºC and above 5-7 kilo pressured for a
specific period of time. This process destroys the organism that causes
spoilage. It maintains the high quality of meat product and extends its life for
about a year.

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 G. Freeze Drying – The process involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas. The product to
be dried is first frozen and the ice is sublimed from the frozen mass, removing
98% of the water content. The remaining moisture is further reduced to 0.5%
or lower by subjecting the product to high temperature as possible without
destroying it. The texture, appearance, flavor, and nutritive value of freeze
dried products are comparable to frozen foods. The products have a long shelf
life and require no refrigeration. This method needs special equipment such
as modern freeze dryer.

Proper Storage of Preserved Meat

Many processed items prepared for future use may be stored in the freezer. These
should be wrapped in plastic or foil to prevent the occurrence of freezer burn and avoid
having a pulpy texture that comes from loss of moisture. Each item should be labeled with
the name of the product, date of expiry, and quantity.
Processed food held in storage should be well-covered or wrapped to keep them from
absorbing odors and flavors from other foods. They should be held below danger zone
temperatures. Processed meat should be packed in desired and easy to thaw market units.
Thawing a 25kilo pack of ground meat, for example, will be difficult. Systematic freezing of
food in quantity for long-term storage requires special freezing equipment.
Food Storage Chart
Suggested
Food Maximum Recommended Maximum Storage
Temperature (ºC)
Canned Products 21 12 months
Frozen Products beef
poultry -18 to -29 6–12 months, in original package
Fresh Pork
(not ground) -18 to 29 3-6 months, in original package
Sausage,
ground meat 18 to 29 1-3 months, in original package
Cold cuts, Sliced 3 to 4 3-5 days, in semi-moisture proof
paper
Cured bacon 3 to 4 1-4 weeks, tightly wrapped
Ham (tender cured) 3 to 4 1-6 weeks, tightly wrapped
Ham (Canned) 3 to 4 6 weeks, in original container
(unopened)
Dried Beef 3 to 4 6 weeks, tightly wrapped

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 Most canned foods can be stored at room temperature in a cold place and hold their
eating quality for several months. They are safe to eat as long as there is no bulge on the
can. Below 24ºC is a good temperature for storage. Canned ham and other perishable
meats should be stored in the refrigerator unless storage recommendations on the can state
otherwise. These meats should not be frozen.

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 ¼ cm of golden brown fat that covers the surface
of the meat and a thoroughly cooked interior where meat has even pinkish color. It has also
a juicy and tender texture, a pleasing aroma and a tender seasoned and pleasing taste with
a slight hint of smoky flavor.
Sausages of good quality are uniform in size and length. Each sausage in a whole
piece has no rupture of casing even when pricked. The interior has a pinkish color when
thoroughly cooked. A combination of juicy meat with spicy seasoning marks their flavor.

III. ACTIVITIES/EXERCISES

A. Directions: Write TRUTH if the statement is correct and write FAKE if it is wrong. Write
your answer on your answer sheet.
______1. Canned ham and other perishable meats should be stored in the refrigerator.
_____ 2. The purpose of meat preservation is add to the length of time that meat is fresh,
healthy and bacteria free for human consumption.
_____ 3. Drying involves the reduction of the original 100% of water content of the meat.
_____ 4. Processed food should be labeled with the name of the product, date of expiry, and
quantity.
_____ 5. Sausages of good quality are uniform in size and length.
_____ 6. Frozen meat can be preserved for 1 month to five months.
____ 7. Processed food held in storage should be well-covered or wrapped to keep
them
from absorbing odors and flavors from other foods.
_____ 8. Canned Products can be stored for 1 month to three months.
_____ 9. Salt improves the keeping quality of meat.
_____10. Spices give the desired flavor and aroma.

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 B. Complete the food storage chart.

Food Suggested Maximum Recommended Maximum

Temperature (ºC) Storage
1. Canned products 21⁰ ֗C
2. Frozen Proucts -18 to 29 ⁰ ֗C
3. Dried Beef 6 weeks, tightly wrapped
4. Sausage, ground meat 1-3 months, in original package

5. Cured bacon 3 to 4 ⁰ ֗C

Answer Key

TRUTH 10)
TRUTH 9)
FAKE 8)
TRUTH 7)
FAKE 6)
5) 1 to 4 weeks TRUTH 5)
4) 18 to 29 ⁰ C TRUTH 4)
3) 3 to 4 ⁰ C FAKE 3)
2) 6-12 MONTHS TRUTH 2)
1) 12 MONTHS TRUTH 1)

Activity 2 Activity 1

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 IV. SUMMATIVE ASSESSMENT

I. Read the following questions carefully and select the letter that best describes
the statement. Write your answer in your paper.
1. This is the most common method of preserving meat.
A. Smoking B. Drying C. Freezing D. Canning
2. The process involves the removal of moisture from the meat tissues by
transforming the moisture content into ice and gas.
A. Canning B. Freeze Drying C. Smoking D. Salting
3. Which of the following methods of preserving meat is packed in sealed cans or
jars?
A. Canning B. Curing C. Freezing D. Refrigerating
4. It is used to help improve the flavor and appearance of meat and retain its
original color.
A. Sugar B. Curing agent C. Salt D. Baking powder
5. There are two types of smoking, what are they?
A. Natural and dehydration C. Freeze and Hot
B. Cold and Hot D. Cold and Dry
6. The following choices are example of smoking preservation, EXCEPT:
A. Tinapa B. Ham C. Bacon D. Sardines
7. Which methods of meat preservation are used in making longganisa and tocino?
A. Canning B. Curing C. Salting D. Freezing
8. Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial
growth for a limited period.
A. Freezing B. Drying C. Canning D. Refrigerating
9. In which method involves the reduction of the original 70% of water content of
the meat to about 15%?
A. Curing B. Canning C. Freezing D. Drying
10. Which of the following equipment is used for artificial drying the meat?
A. Microwave B. Oven C. Freezer D. Grill pan

II. Fill in the blank the correct word to complete the statement.
1. _________ minimizes the hardness of the straight cure process.
2. ________ improves the keeping quality of meat.
3. Freezing _________ enzymes and bacteria.
4. Canning is packed in sealed cans/jars which are subjected to a temperature of ____.
5. Most canned foods can be stored at room temperature in a _______place

III. Essay/Discussion
1. What are the two ways of drying heat?
2. Why do we need to preserve the meat?

References:
Learning Module in Cookery Grade 10
www.slideshare.com/methods of preservation
TLE/HE Cookery Curriculum Guide