Topics:
Animal Refresher, Meat Science
Short-Term Meat Preservation Method
The most widely used method of preservation of meat for short-term storage is:
- Chilling — Correct Answer
- Freezing
- Curing
- Smoking
Explanation:
Correct Answer: Chilling
Chilling (refrigeration at 4°C) is the method of choice for short-term preservation of meat. It slows down microbial growth and enzymatic activities but does not stop them completely.
Preservation Methods Compared
- Chilling (4°C): Short-term; retards microbial growth and enzymatic activity.
- Freezing (−18°C): Long-term; stops microbial growth and enzymatic activity.
- Curing: Oldest method of preservation; uses salt, sugar, nitrate/nitrite.
- Smoking: Adds flavour, aroma, and colour; also has antimicrobial properties.
Shelf Life of Chilled vs Frozen Meat
- Chilled meat: Days to weeks (limited shelf life).
- Frozen beef/mutton/chevon/carabeef at −18°C: 6 months.
- Frozen pork/poultry at −18°C: 4 months.
- Frozen cured/salted meat at −18°C: 2 months.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
