I have often promoted fruit preservation as cheap, simple and safe technologies. This is really based on the fact that most fruits and fruit products are high acidity foods and therefore intrinsically safe to process. This is maybe an error since it excludes the preservation of animal proteins which are good sources of nutrition.
unfortunately these documents which were free downloads are no longer available as such, but visit AGROMISA to source copies.
(click image for full story online)
This online book solves this problem with a great deal of implementable information from detailed explanations of spoilage and the dangers to information on how to prepare fish and meat for processing as well as the range of processes available.
The extract from the contents below will give an overview of what is offered.
1 Introduction 6
2 Storage life and spoilage of fish and meat 8
2.1 How long can fish or meat be kept? 8
2.2 When has fish or meat gone bad? 8
2.3 Which micro-organisms spoil fish and meat? 10
2.4 Spoilage and/or fish and meat poisoning 10
2.5 How does contamination take place? 12
2.6 How does one prevent contamination? Hygiene! 12
2.7 Prevention of spoilage 13
2.8 Which method should be chosen? 15
3 Preparation of fish and meat 16
4 Salting fish and meat 25
4.1 General information 25
4.2 Salting fish 26
4.3 Salting meat 32
4.4 Preparing salted fish and meat for consumption 36
5 Drying fish and meat 37
6 Smoking fish and meat 46
7 Fermenting fish 54
8 Canning fish and meat 64
9 Cooling and freezing fish and meat 78
Further reading 82
Useful addresses 84