Write it in 150 words:- Principles and methods of low temperature preservation of meat.
Low-temperature preservation of meat is based on slowing microbial, enzymatic, and chemical spoilage processes.
Inhibition of Microbial Growth: Most bacteria and pathogens thrive at warm temperatures; chilling or freezing suppresses their activity.
Reduction of Enzymatic Activity: Endogenous and microbial enzymes causing tissue breakdown are slowed at low temperatures.
Retardation of Chemical Reactions: Oxidation of fats and other degradative reactions are minimized.
Methods:
- Refrigeration (Chilling): Meat is stored at –1°C to +4°C, extending shelf life for days to weeks by slowing microbial and enzymatic activity. Proper humidity and air circulation prevent drying or excess moisture.
- Freezing: Meat is stored at –18°C or colder, halting microbial growth and slowing spoilage reactions. Rapid freezing produces small ice crystals, reducing tissue damage, while slow freezing causes larger crystals and drip loss. Techniques include blast, plate, and cryogenic freezing.
Both methods are combined with packaging to prevent dehydration and contamination.
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