Store Meat
Prepared by:
Karine Grace S. Raquel
BTVTED-FSM
Evaluating the Quality of Preserved
Meat Products
● Good quality pork has less than 1 ¼ cm of golden
brown fat that covers the surface of the meat and a
thoroughly cooked interior where the meat has even
pinkish color.
● Sausages of good quality are uniform in size and
length. Each sausage in a whole piece has no rupture of
casing even when picked.
Proper Storage of Preserved Meat
Many processed items prepared for future use may be
stored in the freezer. These should be wrapped in
plastic or foil to prevent the occurrence of freezer burn
and avoid having a pulpy texture that comes from loss
of moisture.
Proper Storage of Preserved
Meat
Food Storage Chart Food Suggested Maximum
Temp.
Recommended Max.
Storage
Canned Products 21 12 months
Frozen Prod. Beef Poultry -18 to -29 6-12 months in original
package
Fresh Pork -18 to 29 3-6 months in original
package
Not Ground 18 to 29 1-3 months in original
package
Sausage 3 to 4 3-5 days in semi-moisture
in proof paper
Cold Cuts, Sliced 3 to 4 1-4 weeks, tightly wrapped
Cured Bacon
Proper Storage of Preserved Meat
Many processed items prepared for future use may be
stored in the freezer. These should be wrapped in
plastic or foil to prevent the occurrence of freezer burn
and avoid having a pulpy texture that comes from loss
of moisture.
1. Refrigerate Storage
● A refrigerator provides cold temperature for storing
perishable foods such as dairy products, meat, fish,
poultry, eggs, fruits and vegetables.
● Protein foods should be stored in the coldest part of the
refrigerator. Fruits and vegetables can be stored in
less, cold sections or in a special compartment such as
crisper.
● If refrigerated foods are not properly wrapped, they will
dry out and lose nutrients and flavor.
2. Freezer Storage
● For proper freezing and storage, trhe temperature
inside the freezer should be 18 ᶞC or lower.
● Store frozen foods in their original packages. Food to be
frozen should be put in moisture-vapor proof wrapping.
● If plastic containers are used, allow about 2.5 cm of
headspace at the top between the food and the lid so
the food can expand when if freezes.
● Thaw frozen foods in the refrigerator. Do not allow
foods to thaw at room temperature. At this point, micro
organisms will begin to grow.
● Food contaminated with bacteria can make people
sick,. Some of the common illnesses are Salmonellosis,
Perfringens, Poisoning, Staphylococcal poisoning, and
botulism.
Bacteria enter food in two Ways:
1. Some are naturally present in food when you buy it.
2. Others get in because of careless handling when food
is prepared and served.
Bacteria cannot travel by themselves, they are carried
about by people, animals and insects as well as objects.
Staphylococcus bacteria ae found not only in raw meat
but in food handlers with poor personal hygiene.
Bacteria thrive on food, moisture and the right
temperature in order to grow. With careless handling
theses growing conditions can occur in any kitchen.
Staphylococcus Botulism
Salmonella
Perfringens
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