Topics:
Animal Refresher, Meat Science
Long-Term Meat Preservation Method
The method of choice for long-term preservation of meat is:
- Freezing — Correct Answer
- Chilling
- Curing
- Smoking
Explanation:
Correct Answer: Freezing
Freezing at −18°C is the method of choice for long-term preservation of meat. Unlike chilling, freezing completely stops microbial growth and enzymatic activities.
Key Difference: Chilling vs Freezing
- Chilling (4°C): Retards (slows down) microbial growth → short-term.
- Freezing (−18°C): Stops microbial growth and enzyme activity → long-term.
Freezing Losses in Meat
- Bone darkening: Due to release of myoglobin from bone marrow during freezing.
- Freezer burn: Dehydration of meat surface during freezer storage; causes pale, dry patches.
- Drip loss: Loss of cellular fluid on thawing due to ice crystal damage to cells.
Shelf Life at −18°C
- Beef/mutton/carabeef/chevon: 6 months.
- Pork/poultry: 4 months.
- Cured/salted meat: 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.
