Preservation of fish and meat - Part 9 pdf

... 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...

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... 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...

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... 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...

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... 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...

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... 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):...

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... 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...

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... 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...

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... 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...

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... 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...

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... 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...

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