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Preparing a meal of dried meat. As a first step the dried meat is put into boiling water. Smoked dried meat Smoking of meat is a technique in which meat is exposed directly to wood smoke Food preservation techniques and methods may be generated by a variety of methods.
In smoke produced from wood there are various substances which contribute to the flavour and the appearance of the smoked meat product and which have a certain preserving effect on the product.
However, the preserving effect of common smoking is not very significant when storing the product without a cold chain. On the other hand, intensive or prolonged smoking may considerably increase the shelf-life of the product, but it also has an unfavourable effect on flavour.
Whereas a light smoke aroma generally enhances the organoleptic properties of the product, intensive smoking has a negative influence on the quality, especially in the case of prolonged storage in which concentrated smoke compounds develop increasingly unpleasant tarry flavours.
In view of the above, smoking in order to preserve meat can only be considered as an emergency measure when no other preservation methods can be carried out. This may be the case during wet weather or generally under a humid climate, or when the preservation has to be completed as fast as possible because of the need of immediate transport, for instance after game-hunting.
Intensive meat smoking is always a combination of two effects, drying the meat by reducing its moisture content through hot air and the condensation of smoke particles on the meat surface together with their penetration into the inner layers of the product.
Both have preservative effects and prolong the shelf-life of the product. The smoke is produced in these cases by glowing wood. Often, meat is prepared quickly by drying and smoking over a fire.
Normally, meat from this treatment is not well prepared and has to be consumed soon after drying, otherwise it will spoil quickly. The quality of traditionally smoke-dried meat is generally poor. This is not only owing to poor meat quality or inadequate smoking devices, but mainly because smoke-drying is a rather rough treatment for the meat.
The process is fast and has a certain preserving effect, but at the cost of quality. Quality losses are even more obvious when failures in preparing the raw material occur. When, for example, the thickness of the meat parts to be smoked ranges from about 3 cm to 15 cm, uniform drying will not be achieved.
The smaller pieces will be overdried and the thicker ones may still remain with a high moisture content in the product centre. The results of faulty drying and smoking are a too strong smoke flavour, lack of rehydration capacity of the smaller parts and fast spoilage of the thicker parts.
For effective smoke-drying, the meat thickness should not exceed 7 cm to achieve products which are stable for a certain period without refrigeration. Apart from primitive smoking places with just a fire below the meat, the construction of special smoking kilns has been suggested for smoke-drying of meat.
The effect of light smoking could be of interest for the production of dried meat. Light smoking is not suitable for meat preservation without a cold chain, but it adds a smoke flavour to the product and inhibits the growth of moulds and yeasts on the product's surface owing to the fungistatic smoke compounds.
Thus light smoking may be used for the prevention of growth of moulds during the storage period of dried meat, especially under humid climatic conditions. Dried meat with spices and additives Various methods, typical for different regions, exist to produce this type of product. General guidelines for manufacture cannot be given because of the great variety of preparations, but the idea behind all of them is to combine the necessary preservation of meat with a typical flavour.
In some cases the additives act as an absorbent with the aim of faster drying, and some spices may also act against bacterial growth. No mention is made of the various dehydrated meat products well known in the Far East.
These products are somewhat different owing to their sugar component. They will be the subject of future FAO studies.
Odka Somalia and other East African countries Odka is basically a sun-dried meat product made of lean beef and is of major importance to nomads in Somalia. In the face of perennial incidence of drought in the Horn of Africa, odka has become important since it is often prepared from drought-stricken livestock.
The production of odka is similar to the simple drying technique described earlier. However, the meat strips cut for drying are bigger and dry salting is usually applied instead of brine salting. After only four to six hours' sun-drying the large pieces of meat are cut into smaller strips and cooked in oil.
After this heat treatment drying is continued and finally sauces and spices are added.
For storage odka is again covered with oil and, when kept in a tightly closed container, it has a shelf-life of more than 12 months. Qwanta Ethiopia and other East African countries Qwanta is manufactured from lean muscles of beef which are further sliced into long strips ranging from 20 to 40 cm and are hung over wire in the kitchen to dry for 24 to 36 hours.
After air drying the meat pieces may be further exposed to a light wood smoke and are then fried in butter fat and dried again to some extent. At this stage the product is ready for consumption or storage.
Kilishi Nigeria and other arid or semi-arid zones of West Africa Kilishi is a product obtained from sliced lean muscles of beef, goat meat or lamb and is made on a large scale under the hot and dry weather conditions prevailing from February to May.
It is produced by sun-drying thin slices of meat. However, recent experience indicates that kilishi can also be produced industrially using tray-drying in a warm air oven.Food Preservation Methods: Drying Drying, arguably the oldest food preservation method, is a great way of preserving herbs, fruits, vegetables and meats.
Since the beginning of time people have used the sun and nature as a preservation technique for removing moisture. Ancient methods of preserving fish included drying, salting, pickling and iridis-photo-restoration.com of these techniques are still used today but the more modern techniques of freezing and canning have taken on a large importance..
Fish curing includes and of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times. Food preservation is about the ways and means which help to preserve iridis-photo-restoration.com spoils from bacteria if it is not treated.
For thousands of years, humans have used methods of preserving food, so that they can store food to eat later. Canning, freezing, and drying are popular home preservation methods iridis-photo-restoration.com the past, people preserved food because they didn’t have any other choice.
In times of pestilence, war, famine, tsunamis, and earthquakes, people wanted to make sure they had some food ‘put by.’. Prepared by the National Center for Home Food Preservation, June Updated May 13, Trade and brand names are used only for information.
Different Methods of Food Preservation. Food preservation is known “as the science which deals with the process of prevention of decay or spoilage of food thus allowing it to be stored in a fit condition for future use”.
Preservation ensures that the quality, edibility and the nutritive value of the food remains intact.