Impacts of Meat preservation on public health and economy

Abstract

The meat preservation has positive effect on economy due to it prolongs the shelf life of the meat and also improve public health due to inhibition growth of microorganisms. In meat preservation Methods there is different methods that are being used for meat preservation. Since the man started to utilize the meat, he started to preserve it for later uses. Means of meat preservation that are used for meat preservation as meat Drying, meat Canning, meat Smoking, meat Freezing, meat Chilling, meat Curing, meat Salting, meat Fermentation and meat Pickling and meat Irradiation. Meat drying is the oldest meat preservation method that is still being used. Meat drying is also known as dehydration. Bacteria and enzymes only multiply at a certain level of moisture content, in meat drying we reduce the moisture content to 10-20% by weight and hence the enzyme remain inactivated. In the past meat was dried by sun meat drying method but now oven and dehydrators in practice. Now it’s easy to dry the meat at home with the help of stove and oven. By process, firstly, cut the meat into thin narrow meat strips then boil meat strips at high temperature that’s the bacteria could be killed, after boiling for 5-10 minutes’ bake in the oven. Through this method of meat preservation we can preserve meat for 1-2 months in the air tight containers.