Meat Processing means prolonging the shelf life of a meat product. It is primarily done thru inhibiting, destroying, or limiting bacterial growth. Although, meat spoilage could be cause by microbial, physical or chemical change also.
These are some procedures used in meat processing:
1. Drying = This is done by removil water / moisture in meat by means of the sun and air or by artificial means (heating chamber). If food have less moisture bacterial growth is inhibited. Example of product which used sun drying is Daing. Continue reading “Basic Meat Processing”