Having meat processed and preserved properly is highly important, and that is why meat processing companies in South Africa are so appreciated. Meat preservation helps to control spoilage by inhibiting the growth of microorganisms., which slows down the enzymatic activity whilst preventing the oxidation of fatty acids that promote rancidity. There are various factors that affect the time period that meat products can be stored while maintaining product safety as well as quality. This is why meat processing companies in South Africa have their procedures in place, as it contributes to the meat we consume on a daily basis.
The actual state of meat plays a significant role in the number of microorganisms that can grow on meat. So, for example, when grinding meat it will increase the surface area, releasing moisture and nutrients from the muscle fibres and further distributing surface microorganisms throughout the meat itself. The meat holds chemical properties like PH and moisture content, which affect the ability of microorganisms to grow on the meat. Natural tissues like fat and skin can help prevent microbial contamination, dehydration, and other damaging changes. Covering meats with either paper or protective plastic films to prevent excessive moisture loss and microbial contamination.
This is also why you will find meats in fridges and freezers in supermarkets or butcheries, as the temperature is important towards bacterial growth. Bacteria like pathogenic ones do not grow well in temperatures under 3 degrees (Celsius). Therefore, meat should be stored at temperatures as low as possible. Refrigerated storage is the most common approach to meat preservation, the usual refrigerated storage life for fresh meats is about 5 to 7 days. Freezer storage is an ideal method of meat preservation, only if the meat is wrapped in appropriate packaging – to further limit the air contact with the meat to prevent moisture loss during storage.
The rate you hold your freezer is also important, mainly for the time period of how long meats are held in frozen storage will determine the meat quality when eaten. If you start rapid freezing, the meats will freeze slower. Therefore, once the meat is thawed, much of the original moisture found within the meat loses its juices. That’s why methods like cryogenic freezing are only used at commercial levels in order to maintain maximal product quality. It should be noted, however, that freezing does not automatically eliminate most of the microorganisms – they just become dormant. When the meat is being thawed, the spoilage of the meat will continue where it left off.
Thawing meat often will also cause even more detrimental quality changes than freezing the meat. In comparison to freezing, thawing should be a slow process – meats are ideal to be thawed in the fridge with the packaging still intact, therefore the moisture loss is minimal. Placing frozen meats out on a warm countertop or under warm water will subject the meat’s outer layer to room temperature for long periods of time prior to the meat is ready for cooking. Hopefully, all the above-mentioned tips can be implemented into your household and have the trust of meat processing companies in South Africa to provide you with quality meat.
