... of meat preservation, FAO animal pro-
duction and health paper 79, 199 0, FAO, Rome ISBN 9 2-5 -1 0274 4-7 .
Internet: http://www.fao.org/docrep/003/x 693 2e/X 693 2E00.htm
Economic aspects of small-scale ... Preservation of fish and meat
78
9 Cooling and freezing
9. 1 General information
The storage life of fish or meat, or of a fish or meat prod...
...
7
The following preservation methods are discussed: salting, drying and
smoking of fish and meat, fermenting of fish, canning of fish and
meat, and cooling and freezing of fish and meat.
Contents ...
Preservation of fish and meat
4
Contents
1 Introduction 6
2 Storage life and spoilage of fish and meat 8
2.1 How long can fish or...
... acidity of a product is indicated by its pH. Fish and meat have a
neutral pH, i.e. 7. Bacteria only grow between a minimum pH of 4.5
and a maximum of 8 -9 with an optimum of 6. 5-7 .5. As a result, fish ... can be made. These often have a very special
odour and taste, such as smoked fish and many local fermented prod-
ucts.
Preservation of fish and me...
... pieces of meat.
Examples of different thicknesses which are used are:
? strips of 1 × 1 cm
? flat strips of 0.5 × (3, 4 or 5 cm)
Preservation of fish and meat
24
The exact shape of the ... of fish
3.2 Butchering
Only a brief description of how to butcher livestock is given here. The
storage life of consumer meat and meat products depends on the q...
... Put the meat on top of this layer of salt. Put another 1-2 cm layer of
salt on top of the layer of meat. Alternate one layer of meat, one
layer of salt, etc., until the pile is about 1-1 .5 metres ... kg of fish, which is equal to 3 0-3 5
kg of salt for 100 kg of fish.
? A bucket or large pan in which to make brine.
? Fish. With small fish (<10 cm):...
... fish.
Preservation of fish and meat
40
Whole fish, fish fillets or meat can also be dried on drying racks made
of chicken wire or bamboo poles (Figure 12). The disadvantage of this
method ... give. The smell and
Drying
43
taste of dried meat is different to that of fresh meat. Light oxidation of
the meat fats gives a typical dried meat taste. M...
...
Preservation of fish and meat
48
would no longer allow moisture to pass through and therefore the in-
side of the fish would not be able to dry properly. Insufficiently dried
fish or meat ... or uni-
formly smoked. The ovens are sensitive to the influence of rain and
wind. An advantage is, of course, the low cost of materials to make
these ovens.
Preserv...
... added to the fish- salt mix-
ture.
Preservation of fish and meat
56
There are three kinds of fermented fish products:
1 the fish flesh is converted into a liquid fish sauce;
2 the fish is converted ... for a period of 7 days.
Next, the mixture is again ground up and the same amount of salt is
Preservation of fish and meat
62
mixed with salt...
...
Preservation of fish and meat
70
tuna and sardines) have much firmer flesh and softer bones. When
cooking such fish, the bones get soft before the flesh starts to fall
apart. The fish ... Preservation of fish and meat
68
Glass jars
Glass jars can be used for sterilizing under pressure and for bottling.
Glass is used less frequently for fish and meat...
... Lippincott-Raven, 199 7.
9. Bagnall KM, Ford DM, McFadden KD, Greenhill BJ, Raso VJ ( 198 4) The histochemical com-
position of human vertebral muscle. Spine 9: 470–473
10. Bergmark A ( 198 9) Stability of ... effects of age and degeneration. J Bone Joint Surg Br 78 :96 5 97 2
7. Andersson EA, Oddsson LI, Grundstrom H, Nilsson J, Thorstensson A ( 199 6) EMG activi-
ties of the qua...