Storage and Preservation Processes

Meat must be appropriately treated to allow storage. 

Curing prevents WOE. Myoglobin is stabilized by nitrite, therefore, no additional non-heme iron is formed during cooking (Table 12.18). In addition, the MbNO formed has an antioxidative effect (cf. 12.3.2.2.4). Lipid peroxidation does not occur and new aroma substances are formed that are characteristic of cured meat. 

Frozen food chain Average storage temperature (°C) Shelf- life (day) Quality Average Quality loss (% storage loss per day) time (%) (day)  

The water holding capacity of frozen meat increases as the freezing temperature decreases. 

Water holding capacity also remains high when freezing is performed rapidly. Under these conditions the formation of large ice crystals is suppressed and damage to membranes and the irreversible change in myofibrillar proteins caused by temporary high salt concentrations are avoided. 

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