Meat storage

A typical walk-in cooler is shown in Figure 3. If the temperature in walk-in coolers is approximately 40° F., the number and type of ultraviolet lamps used for a given area will be the same as for the meat storage refrigerators. At temperatures... 

Environment Fruit storage Meat storage Transportation Production of Beverages Food fermentation Waste treatments... 

The main biogenic amines of meat, fish and cheese are histamine, cadaverine, putrescine and tyramine. During meat storage, the content of biogenic amines increases due to enzyme activity of... 

Storage of meat. Fresh meat which is not to be refrozen should be stored in the coldest part of the refrigerator or, when available, in the compartment designed for meat storage. Additional guides for storage of meats follow ... 

PVDE is a nontoxic resin and may be safely used in articles intended for repeated contact with food (190). Based on studies under controked conditions, including acute oral, systemic, subchronic, and subacute contact implantation and tissue culture tests, no adverse toxicological or biological response has been found in test animals (191,192). PVDE is acceptable for use in processing and storage areas in contact with meat or poultry products prepared under federal inspection and it complies with the 3-A sanitary standards for dairy equipment. 

Most staple foods such as meat, white bread, potatoes and other vegetables, and most fmits are not artificially colored siace their natural appearance is perfecdy acceptable. Foods are usually colored because they have no natural color of their own, because their natural color was destroyed or drastically altered as a result of processiag or storage, or because their color varies greatly with the season of the year or their geographic origin. Thus, colorants are added to foods to make them appear the way the customer wants and expects them to appear. 

Many industrial workplaces are located in cold environments, such as cold storage, meat packing areas, and outdoor sites. In cold environments, clothing is the... 

For these meats, pre-cooling is carried out in a separate room under controlled conditions so that the product is reduced to near-final storage temperature, the surface remaining dry all the time [37]. 

Frozen meat for medium-term storage at - 10°C is the only product kept at this temperature. 

Frozen meat coming out of long-term storage to be sold chilled must be thawed out under controlled conditions. This is usually carried out by the retail butcher, who will hang the carcase in a chill room (-1°C) for two or three days. On a large scale, thawing rooms use warmed air at a temperature below 10°C. 

Storage conditions in terms of air movement and humidity will be different to those used when initially chilling the carcase. Chilled meat on the bone is stored at about 0°C, up to the point of sale. The humidity of the surrounding air is also critical in the case of fresh meats - too dry and the meat will lose weight and discolour, too humid and a slime will form on the surface. 

A high proportion of pork is pickled in brine and smoked, to make ham or bacon. The original process was to immerse the meat in a tank of cold brine for a period. A quicker method is to inject the cold pickle with hypodermic needles into the cuts. Smoking is carried out at around 52°C, so the cured bacon must be cooled again for slicing, packing and storage. 

Foods such as meat, fish, and some vegetables contain sulfur-bearing amino acids that form volatile sulfur compounds during processing and storage. When these compounds react with iron, a black precipitate forms on the container and in most instances darkens the food. A small piece of aluminum welded to the tinplate can has been used to prevent container corrosion and sulfide staining in commercially canned hams. In this case, the aluminum acts as a sacrificial anode and stops the reaction with tin and iron that otherwise could occur at the small exposed tinplate areas (14). 

Meat products have to be stabilised in some cases, as meat lipids contain no natural antioxidants or only traces of tocopherols. Most muscle foods contain, however, an efficient multi-component antioxidant defence system based on enzymes, but the balance changes adversely on storage. The denaturation of muscle proteins is the main cause of the inbalance as iron may be released from its complexes, catalysing the lipid oxidation. Salting contributes to the negative effects of storage, as it enhances oxidation. Using encapsulated salt eliminates the deleterious effect of sodium chloride. 

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