Thursday, October 15, 2009

MEAT PRESERVATION

Meat Processing Guide and Recipes

Tips that help Prolong the Shelf Life of Meat

In coming up with quality meat products, on should consider the processor, the processing are and the condition of the meat to be processed. Hence, following the tips below will ensure top quality meat products.

1. Don not process when you have colds, and when your hands have wounds or cuts
2. Long finger nails should be cut and rings must be removed before working.
3. Wear mask, hair net and avoid talking while on work.
4. Work only in a clean processing area and always use clean containers.
5. Do not use aluminum containers for these react with nitrate/nitrite.
6. Use a weighing scale to avoid estimating the amount of the ingredients to be used.
7. Chill the meat and trim properly before getting the final weight.
8. Cook the meat after curing or pack and store in freezer for future use.
9. Do not process more than a kilo of meat if refrigerator is not available.
10. Label the processed products properly


Ingredients Used in Meat preservation

Several ingredients are being used in meat preservation purposely to enhance flavor and add bulk to the finished product. However, meat processors should know the characteristics of each ingredients before incorporating it in the formulations to avoid possible harmful reactions.

Basic Ingredients for Curing Meat

1. Salt- comprises the bulk of the meat curing mixture. Like other curing ingredients, salt imparts flavor to the meat when used in sufficient amount. Generally, the concentration of salt in the formulation is not sufficient to effect preservation ; however , it exerts some anti- microbial activity because at 2.0% level of salt, it prevents the growth of putrefying bacteria. The effect is brought about by the moisture withdrawal of salt from the meat through the principle of osmosis. Consequently, the muscle fibers become tough.
Three kinds of salt are available in the local market, namely, the solar or coarse salt, the fine or “Pangasinan salt” and the industrial or refined salt. Of the three types of salt, refined salt has the least amount of impurities. This is important because impurities may cause rancidity in meat products.
The level of salt in the formulation depends on the preference of the consumers. However, the recommended use may range from 2.5 to 3.0 % of the total meat volume.

2. Sugar- is a secondary ingredient that adds the flavor and overcome the saltiness of the cured product. It counteracts the hardening effect of salt. It helps in the reduction of pH of the cure and consequently delays the growth of the microorganism. Most sugars also contribute in the discoloration of cured meat when subjected to cooking temperature due to its browning reaction. Thus, brown sugar is not recommended because it caramelizes even under low temperature.
3. Nitrate and nitrite (food grade)- these ingredients inhibit the growth of Clostridium, the causative organism of botulism. Nitrate and nitrite provide distinct flavor of the cured product. The typical cured meat color which is pink is the reaction of nitrite’s nitric oxide with the myoglobin pigment of meat. Thus, nitrate must be converted to nitrite to be effective in producing the color reaction. The reduction is a slow process which depends on the presence of bacteria in the meat and in the brine.
Nitrate and nitrite act as powerful antioxidants that prevent the development of oxidative rancidity. However , these ingredients have been implicated in the formation of potentially harmful nitrosoamines, hence, must be used with caution.
Nitrate serves chiefly as a source of nitrite. Both are found to be very effective in controlling the growth of the deadly organism that causes botulism. These ingredients have no substitute in producing a typical cured meat color and flavor. The use of nitrate must not exceed 200 ppm and 100 ppm for nitrite.

4. Phosphates – these ingredients have wide application in meat preservation . Alkaline phosphate salts elevate the pH of meat, thus improve the water holding capacity of meat. The acid reacting phosphates, on the other hand, lower the pH of meat.
5. Extenders/Fillers/Binders – these are non meat ingredients which are being used to increase the bulk and level of protein especially in lower or medium quality sausages. Some of these ingredients improve the binding capacity of the meat mixture; increase the cooking yield and the slicing characteristics of the finished products. However, there are consumers who dislike the conclusion of these ingredients. In other countries, if non meat ingredients are used more than the allowed amount which is 3.5% of the total weight, the finished product is labeled “ sausage imitation.”
6. Spices – are used to season meat products. They may be added in meat as a natural spice or as a spice extract. In either case, the processor must know how to select, use and store spices and to be acquainted with their flavor profiles.


HOW TO PROCESS:

Meat Balls Processing

INGREDIENTS:
Weight Common Measurement
Salt 18 g 3 T
Sugar 30 4 ¾ T
Black pepper 4 ½ T
Phosphate 4 1 T
Water 60 ml ¼ T
Cornstarch 10 g 1 T
Flour 15 1 T
Carrots 50 ¼ c
Potato 50 ¼ c
Bell pepper 50 ½ c
Onion 50 ½ c
Meat 600 g lean 400 g fat

How to Prepare?
1. Chill the meat and grind.
2. prepare and weigh all the ingredients needed.
3. Grind the onion, potato, carrots and bell pepper.
4. Mix thoroughly all the ingredients together with the ground meat.
5. Form the mixture into balls, deep fry or pack and freeze for future use.

Shanghai Rolls Processing

INGREDIENTS:

Weight Common Measurement

Salt 18 g 3 T
Sugar 30 4 ¾ T
Black pepper 4 ½ t
Phosphate 4 1 t
Water 60 ml ¼ c
Cornstarch 10 g 1 T
Carrots 50 ¼ c
Potato 50 ¼ c
Bell pepper 50 ½ c
Onion 50 ½ c
Lumpia wrapper
Meat lean 600 g 1000
Meat Fat 400 g

How to Prepare?

1. Chill the meat and grind.
2. Prepare and weigh all the ingredients needed.
3. Grind the onion, potato, carrots and bell pepper.
4. Mix thoroughly all the ingredients together with the ground meat.
5. make small rolls in a lumpia wrapper.
6. Deep fry or pack and freeze for future use.


Siomai Making


Ingredients
Weight Common Measurement

Salt 18 g 3 T
Sugar 30 g 4 ¾ T
Black pepper 4 ½ t
Phosphate 4 1 t
Water 60 ml ¼ c
Cornstarch 10 g 1 T
Carrots 50 ¼ c
Onion 50 ½ c
Shrimp, chopped 100 ½ c
Meat 600 g lean 400 g fat 1000
Molo wrapper


How to Prepare?

1. Chill the meat and grind.
2. Prepare and weigh all ingredients needed.
3. Grind the onion, potato, carrots and bell pepper.
4. Mix thoroughly all the ingredients together with the ground meat.
5. Wrap one spoonful of the mixture in a molo wrapper.
6. Cook by steam or deep fry and serve or pack and freeze for future use.


Embutido Making

Ingredients:

Weight Common Measurement

Salt 18 g 3 T
Sugar 30 4 ¾ T
Black pepper 4 ½ T
Phosphate 4 1 t
Water 60 ml ¼ c
Cornstarch 10 g 1 T
Carrots 50 ¼ c
Bell pepper 50 ½ c
Onion 50 ½ c
Pickle relish 70 ¼ c
Cheese 70 ¼ c
Meat 600 g lean/400 g fat 1000
Aluminum foil


How to Prepare?

1. Chill the meat and grind.
2. Prepare and weigh all the ingredients needed
3. Grind the onion, potato, carrots and bell pepper.
4. Mix thoroughly all the ingredients together with the ground meat
5. Weigh a 200 g mixture and roll in an aluminum foil.
6. Steam for 50-60 minutes.
7. Cool, slice and serve or pack after cooling and freeze for future use.



Chicken Ham Processing


Ingredients:

Weight Common Measurement

Salt 9.9 g x 20 1 ½ c
Sugar 2.3 x 20 7 ½ T
Prague Powder 2.1 x 20 5 T
Water 100 ml x 20 8 ½ c
Chicken, whole


How to Prepare?

1. Wash the chicken and remove the remaining internal organs like lungs and kidney . Also remove the neck and feet.
2. Pre-measure the amount of water needed that can submerge the chicken.
3. Based on the pre-measured water, weigh the ingredients needed per 100 ml water using the proportion given.
4. Prepare the pickle solution by dissolving the ingredients in the water.
5. Submerge the chicken in the pickle solution and cure for 24 hours at 36-40°F.
6. Wash the chicken and drip for 30 minutes.
7. Smoke for 8-10 hours or until golden brown color is obtained.
8. Cook in boiling solution containing 1 part pineapple juice, 2 parts water, ½ part brown sugar, 2-3 pieces laurel leaves and 1-2 bulbs onion.
9. Thicken the solution and use as its sauce.
10. Serve or pack and freeze for future use.






PORK TAPA MAKING

INGREDIENTS:
WEIGHT Common Measurement

Vinegar 20 ml 1 T
Salt 18 g 3 T
Sugar 15 g 2 ½ T
Soy sauce 5 ml 1 t
Black pepper 4 g ½ t
Garlic 2 g ½ t
Pork, lean 1 kilo

How to Prepare?

1. Slice chilled beef into 1/8-1/4 inch thick.
2. Measure all ingredients needed and mix them thoroughly.
3. Apply the mixture on sliced meat.
4. Cure for four days in a cool place or seven days in a refrigerator.
5. Skewer each slice on bamboo sticks and dry in sun for 1-2 days (optional).
6. The marinated meat can also be smoked to prolong its storage life or can be fried immediately for consumption.


TOCINO MAKING

INGREDIENTS:

Weight Common Measurement

Anisado wine 20 ml 1 T
Salt 18 g 3 T
Sugar 80 g 12 T
Prague powder 6.8 g ¼ t
Pork, belly 1 kl


HOW TO PREPARE?
1. Slice chilled pork into 1/8-1/4 inch thick
2. Measure all ingredients needed and mix them thoroughly.
3. Apply the mixture on sliced meat
4. Cure for four days in a cool place or seven days in a refrigerator.
5. The finished product can be fried immediately for consumption or packed and frozen for future use.

BEEF CRUNCHIES PROCESSING


INGREDIENTS:

Amount Common measurement (Level)

Salt 12.5 g 2 T
Sugar 25.0 g 4 T
Garlic, chopped 8.0 g 1 T
Vinegar 15.0 ml 1 T
Prague powder 4.0 g 0.5 t
Black pepper 4.0 g 1 t
Beef (round or any
Lean parts 1000 g


HOW TO PREPARE?
1. Chill the meat and slice into about 1/8 of an inch thick.
2. Measure all the ingredients needed and mix thoroughly with the sliced meat.
3. Cure at room temperature for 8-10 hours or in refrigerator for 1-2 days.
4. Sun dry for 2-3 days or dry or dry in an oven for 8 hours.
5. Deep fry and serve or pack in polyethylene bags and store in a freezer for future use.

3 comments:

  1. Very informormative and very good recipe. Thanks

    ReplyDelete
  2. Good Day, I just want to know how many days before the processed meat will expire based on the ingredients above? thank you and God bless.

    ReplyDelete
  3. Can i add MDM in siomai recipe.If so, how many grams MDM to a kilo of pork.Thank you

    ReplyDelete