DRYING - involves the reduction of the original 70% of water content of the meat to about 15%, SMOKING - to create a distinctive color and flavor, thus helping its preservation, SALTING - It removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat., CURING - In this method, salt, sugar, potassium or sodium nitrate, and other curing elements are used to prolong the keeping quality of meat., REFRIGERATING - Meat is stored at a temperature range of 2 to 10ºC, FREEZING - Meat is preserved at a temperature of 10ºC and below., CANNING - packed in sealed cans or jars which are subjected to a temperature of 100ºC, FREEZE DRYING - transforming the moisture content into ice and gas.,

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