Food Preservation Techniques and Meat Cuts

Methods of Food Preservation

Goal

To prevent the growth of microorganisms, action of environmental agents, chemical and biochemical reactions, and insect attacks. Methods include asepsis, treatment, and conditioning.

Factors Favoring Microorganism Growth

• Temperature
• Oxygen
• Water
• Nutrients
• pH

Traditional Methods

• Salt: Dry (covering with salt) or brine (using a liquid solution with salt and spices).
• Drying: Reducing water content through natural (sun) or artificial (heat, lyophilization) means.
• Smoking: Exposing food to smoke from incomplete wood combustion, providing germicidal, antioxidant, and preservative effects.
• Spices: Adding flavor and acting as preservatives.
• Pickling: Treating food with vinegar or other liquids, often with spices and herbs.
• Adobe: Marinating in thick liquids, often used for light meats and fish.

Physical Methods

• Heat:
  • Pasteurization: Low Temperature-Long Period (LT-LP) or High Temperature-Short Time (HT-ST).
  • Sterilization: Heating canned food to destroy microorganisms (90-135°C).
  • Uperization: Direct (steam injection) or indirect (heat transmission) methods.
• Cold:
  • Cooling: Maintaining low temperatures.
  • Freezing: Lowering temperature to freeze all particles.
  • Quick-freezing: Rapid freezing at -40 to -80°C, then storing at -20°C.
• Radiation:
  • Ultraviolet Light: Surface treatment to prevent oxidation.
  • Gamma Radiation: Deep penetration using gamma rays or electron beams.
• Vacuum Packaging:
  • Normal: For raw, marinated, or cured products.
  • Continuous: Extended extraction.
  • Air: Shorter extraction.
  • Offset: Filling the bag with inert gas.

Chemical Methods

• Additives:
  • Preservatives: Act as antiseptics to prevent microbial growth.
  • Antioxidants: Inactivate compounds that cause oxidation in fats and other elements.

Meat Cuts: Sheep

Primary Cuts

• Carre
• Legs
• Shoulder
• Flank
• Chest
• Neck

Other Parts

• Head
• Brains
• Sweetbreads
• Kidneys

Specific Cuts

• Chops: Kidney, heart, needle.
• Leg Chops
• Boneless Leg: Fillets, scallops, medallions.
• Shoulder: Whole or boneless.
• Crown: Vertebrae partially exposed and rolled.
• Chair: Two kidneys attached to lumbar vertebrae.
• Baron: Similar to chair but with legs.
• Cot: Front of lamb with breasts, neck, and two carres.

Dairy: Milk

Food from mammals, composed of 87% water, 4.6% carbohydrates, 4% fat, 3.5-0.7% albuminoids, and mineral salts.

Types

• Concentrated: Natural or whole milk with some water removed.
• Condensed: Water partially removed and preserved with sugar.
• Sterilized: Heat-treated to destroy microorganisms.
• Powdered: Dehydrated to produce a dry, pulverized form.

Market Classification

• Fresh: Directly from the cow, sold as milk or for cheese making.
• Pasteurized: Raw milk undergone pasteurization treatment.
• UHT: Milk heated above 100°C to eliminate all pathogens.