What is meat protection?

There are many different methods of preservation of meat, from drying to salt curing to adding sugar to maintain it. The purpose of meat protection is to increase the time for which the meat is fresh, healthy and bacteria without bacteria for human consumption. The meat is maintained using many different processes. The process by which the specific meat is maintained is largely determined by what the meat will be used when consumed. Whatever this process, maintaining meat protection is saved to save those who consume meat from food transmitted.

The most important part of any meat protection process is to ensure that no nutrients are lost. Of course, the maintenance of taste and texture is also an important factor. The specific meat protection process selected for any type of meat is most often determined by the purpose for which the meat will be used as soon as it is maintained. For example, drying beef would not be a good process of meat that should intend to use for barbecue. Dried maSO would be better served when planning meat, which is to be consumed without the cooking process or as part of a recipe for fission beef.

Meat preservation not only adds meat life, but also adds taste in certain preservative processes. For example, the smoking of a piece of meat that would preserve gives the quality of wealth that meat that has not been smoked will not have. Smoked bacon is useful many and is simply chosen because of her taste. Different types of forests add different flavors to the meat. Maintaining meat with salt and spices will also tend to increase the taste of meat.

The oldest method of meat protection is drying. Warm air with an approximate level of 30 % humidity is optimal for drying meat. On the first day, the meat is ready to dry, there will be the day when the greatest water loss occurs. Then the water will continue to shrink, only for a slower rate. Preservation of meat using the drying process significantIt reduces the weight and weight of the meat, because most of it comes from the presence of water.

meat preservation, also known as treatment, involves the process of adding aroma and spices, which in turn maintain meat. The formation of sausage is one of the examples of meat protection, which began as a process whose only purpose was to have meat to endure longer and taste better as soon as it was consumed. The cure of meat can also be carried out by means of chemicals of nitrate and nitrite. These bacterial killers also provide the taste and color of the meat that will not be consumed the day when it is harvested from the animal.