Introduction:
The topic of choice is The preservation of foods and the different methods in which to do so. In this assignment I will be discussing and describing the topic of the process of preserving food products for which there are various methods for i.e curing, smoking, etc. Apart from this introduction I will be braking this project down into a number of different sections. These will go through and explain the aims and objectives of this project and the reason behind preserving meats, my main findings on the topic of meat presevation including the details about each method and the advantages, disadvantages and the results of each type, a conclusion and a bibliography and later a presentation summerising all of the headings of this project.
Aims and Objectives of Food Preservation:
Food preservation usually involves preventing the growth of bacteria and or any other micro-organisms as well as stopping the oxidation of the fats in foods that can cause the products to go rancid. Food preservation can also prevent or cause certain processes that effect the visual apperance of products for example enzymatic browning that occurs in apples when they are not properly kept and protected after they are cut which would usually happen during the process of food preparation.
There are many processes designed to preserve food which would involve a number of different methods or ways of preserving them but may vary in results. Keeping to my topic preserving meat such as pork for example, This can be done a number of ways e.g salting, dry curing, vaccum packing, freezing, smoking all would be used to reduce the meat's moisture content and to kill bacteria and other micro organisims and even sugaring to prevent their re-growth but help de...
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...of meat similar in the way of drying.
Freezing: Freezing is also one of the most commonly used processes for preserving food including prepared food stuffs that would not require freezing as they would originally be in an unprepared state. Freezing is an effective method for preserving food because the micro organisims that cause food to spoil are killed or else their rate of growth is reduced severely over the low temperatures. However the process is less effective than other methods such as boiling, because pathogens are more likely to survive cold temperatures rather than hot temperatures. As a result of this causes the problem of bacteria not being completely killed off by the process and will become active again when the frozen food thaws. Foods can be preserved for months by the freezing method. Long-term storage needs a constant temperature of -18 °C or less.
Perishable foods can cause moulds on items. As a result, bacteria and fungi can easily grow on such items.
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
Refrigeration to preserve food longer for transport helped establish mid-Western cities, especially Chicago and Kansas City, as there produce could now reach further out into the country, This expanded markets and helped to create healthier diets of meat,...
In this article Host discusses two drawbacks of processed food: the loss of nutrients and the adding of harmful chemicals. In order for processed food to have longer shelf life, it has to go through many cycles of heating and cooling. This causes the food to lose many important nutrients, as well as flavor. This means that in order to get all of our necessary nutrients from processed food, we will have to eat mass quantities of it. This is very unhealthy and not suggested. Instead, we can get all of our necessary nutrients from fresh foods that are not processed, and we only have to eat a small quantity of
Before Nicolas Appert invented this idea of preserving food we had no way to keep food from going bad. Many people also probably got sick from eating spoiled food. Even though there was a way to keep food from going bad for a little while it still wasn’t the same. Many people would try to dry the food but it would often taste very different than regular food. Other people would try to salt their food, like different kinds of meat. There were many other ways people tried such as smoking, sugaring, and curing. “Sugar partially masks the taste which is supposed to be preserved. Salt gives an unpleasant acridity, hardens the animal substances which become indigestible and contracts vegetable parenchyma.”. There would be times when sailors would get sick out at sea because they were eating salt cured food which does not have many vitamins, which is why they were getting sick. This sickness was called scurvy. Because of all the things they had to do to the food to preserve it, the food would lose some of the texture and flavor, which is why we should be grateful to Nicolas Appert, that he was able to invent something to preserve our food for a very long time. Now there are many inventions that will help us to preserve our food longer without it spoiling, such as packaged food, and
Currently, meats and other foods have loose limitations on their quality. For example, a can of tomato soup can contain up to ten fly eggs in a normal sized glass cup. While this sounds horrid and abominable, current food policies have greatly increased in comparison to approximately a century or a little more ago. The inventions of different machinery that “cleanses” the meat, the changes of various slaughterhouses that have impacted the modern foods and other similar products as well as the usage of new chemicals to prevent growth and reproduction of harmful bacteria are few examples of recent advances. Improvements of meat and canned food quality have impacted the overall health of people and animals in both good and bad ways.
There are many ways to store food safely. Let’s say you’re going on a backpacking trip and have the options of pre-cooked hamburgers, fresh strawberries, peanut butter, crackers, and raisins. What foods should you leave behind because of bacterial growth and which foods can you take? Foods with higher water activity levels are likely to last shorter because they will have microorganisms living inside. Some microorganisms are microbes and enzymes. To prevent microorganisms from living inside, foods with higher water activity levels than 0.85 aw, potentially hazardous foods, must be kept refrigerated to prevent bacteria growth, like fresh fruit of raw meat. Potentially hazardous foods are foods that can cause illness if their bacterial growth isn’t put to an end.
Freezing is one of the oldest ways to save food. Early people have discovered that cooling food could prevent it from spoil. Nowadays, fr...
Just as improperly frozen foods are spoiled by microbes, so are leftovers. Not being frozen makes the spoilage happen even faster. Vacuum sealing with the VSP 180 will allow you to freeze all those leftovers. Excess moisture is removed so your leftovers last longer. Once frozen they’re easier to reheat. The versatility of the VSP 180 makes it possible to save as much or as little as you require. The one-touch operation makes leftover storage
Food preservation is the process of treating and handling the food that will keep the food in a good conditions for a long period of time or for future use. Usually food preservation involve the inhibition of bacterial growth, fungi or other microorganisms in the food. Food preservation will inhibit or slow down the food spoilage, loss of the food quality, edibility or nutritional value. Unprotected foodstuffs will cause the bacteria and fungi colonize in the food rapidly which increase the bacteria population and produce toxic and distasteful chemicals (Janzen,1977).
spoilage. To keep the food from spoiling, usually in only a few days, it is
People nowadays seem very concerned about the foods they eat. Specifically, the added ingredients are unwelcomed by health-conscious individuals. Food preservatives, for instance, have gained a bad rep for the past few years, and are usually regarded as “harmful” and “unnecessary”. But it would not be surprising to know that not only are food preservatives very common in many of our favorite foods, but some scientists suggest these ingredients saved more lives than modern medicine. Those sugary sweet jams your grandmother may have pulled down from her larder each Christmas or New Year’s breakfast, or the canned salted meats that served as a backup for many early American astronauts, are actually some examples of food preservation. Individuals whose immune systems are suppressed due to an illness, age, or medical condition are at risk of potential contaminations without the bacteria-fighting effects of preservatives. These additives are one of the many essential components used to achieve food safety. A trip down any aisle in the grocery store will show just how far the food additives industry has come. Allow the following information to put you at ease as it demonstrates why the science behind virtually every food
Food Preservatives are added to food to reduce the decomposition period. Although some food preservatives are naturally found in some of Earths fruits, vegetables, and beans, many food preservatives are man-made chemicals and toxins to extend the life of food to an unnatural level. MedX India researched on how “Substances that are added to food items in order to inhibit, retard, or arres...
The Vikings who established their villages in the Scandinavian peninsula were the true creators of the Swedish cuisine. They developed a brilliant way of preserving food by salting, dehydrating, frozen and preserved varies special ways. The mordant Scandinavian cuisine inherited a large protion, who inhabited all of Scandinavia more than one thousand years ago, were some of the first to develop a method for preserving foods. In preparation for long voyages, foods were salted, dehydrated, and cured.
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and