Sharanjit Saini: Why does packaged meat not spoil and look fresh for weeks? by SHARANJIT SAINI

Sharanjit Saini: Why does packaged meat not spoil and look fresh for weeks? by SHARANJIT SAINI https://padlet.com/sainis9/53eit2osz7j4 Canadian meat manufacturers must follow guidelines provided by Canadian Food Inspection Agency (CFIA) at each step of meat processing, curing, storage, packaging and labeling etc. Packaged meat undergoes several treatments before it reaches shelves of a grocery store. Firstly, meat is processed to ensure that different types of microorganisms are destroyed. Microorganisms include Trichinella, Salmonella spp., Toxoplasma gondii, E. coli and L. monocytogenes, etc. Newer food processing methods are geared towards a preserving a fresher look and nutritional value of end food products. These methods include high-pressure processing, antimicrobial treatments, pulsed electron fields and irradiation treatments including UV rays, Gamma rays, electron beams and X-rays. Irradiation prevents microorganism growth by destroying proteins, DNA and cell membranes. Radiation energy causes breaking up of DNA double-strand causing the bacterial cells to eventually die. Secondly, the meat may be cured to preserve flavor, texture and appearance with curing methods such as salt, nitrites and pickling. Sodium nitrite is a commonly added to red meats to prevent botulinal toxins; slow its decomposition; and preserve meat color and flavor. Sodium nitrite converts to nitric oxide, which binds to myoglobin present in muscle fibers of meat. Thus, nitrite helps packaged red meat look fresher longer. References: Canadian Food Inspection Agency. Meat Hygiene Manual of Procedures (Mar 2011) Retrieved from: http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-of-procedures/eng/1300125426052/1300125482318 Epley R., Addis P., and.Warthesen J. (1992) Nirtite in Meat. Retrieved from http:// conservancy.umn.edu/bitstream/50792/1/00974.pdf Palmar S. (Jan 2009) Irradiation: What It Is, What It Does, and How It Affects the Food Supply. Today’s Dietitian Vol. 11 No. 1 P. 32 . Retrieved from http:// www.todaysdietitian.com/newarchives/011209p32.shtml en-us 2014-04-30 01:28:59 UTC 2026-01-03 11:12:06 UTC hello@padlet.com http://d20uo2axdbh83k.cloudfront.net/20140430/dc30331aff3353ddac6d0cf941b01a02.jpg Sharanjit Saini sainis9 https://padlet.com/sainis9/53eit2osz7j4/wish/26955957

Why does packaged meat not spoil and look fresh for weeks?

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