Preservation Techniques Used
Salting
Salting draws moisture from the meat through a process of osmosis. This preservation process is when salts are added to meat. These chemicals remove the water out of microbial cells causing them to shrink and also stop meat spoilage.
Smoking
There are two types of smoking: Dry Smoking and Wet Smoking. The smoking process of bacon uses Wet smoking. Wet smoking also known as water smoking, is commonly used to maintain moisture and tenderness or food products. The process of wet smoking bacon is that the temperature of the water is to be generally between 82 and 104°C to cook and flavour foods.
Vacuumed Sealed
Vacuum Sealed stores food in a vacuum environment, usually in an air-tight bag. The vacuum environment make sure that there is no oxygen for bacteria to form. In doing so this type of package slows down spoilage of food.
Chilling
Chilling involves the keeping of foods at a very low temperature, a method which is only temporary but valuable and necessary both in the home and in the market. Chilling temperatures should be below 4°C. Chilling cannot improve the quality of decayed food; it can only retard deterioration.
Freeze
If this product isn’t going to be used within 7 days, it is best to store it in the freezer at storage temperature around -180C or below. The extreme cold simply retards the growth of microorganisms and slows down the chemical changes that affect quality or cause food to spoil. When storing this product in the freezer it would last for a much longer period of time.
Salting draws moisture from the meat through a process of osmosis. This preservation process is when salts are added to meat. These chemicals remove the water out of microbial cells causing them to shrink and also stop meat spoilage.
Smoking
There are two types of smoking: Dry Smoking and Wet Smoking. The smoking process of bacon uses Wet smoking. Wet smoking also known as water smoking, is commonly used to maintain moisture and tenderness or food products. The process of wet smoking bacon is that the temperature of the water is to be generally between 82 and 104°C to cook and flavour foods.
Vacuumed Sealed
Vacuum Sealed stores food in a vacuum environment, usually in an air-tight bag. The vacuum environment make sure that there is no oxygen for bacteria to form. In doing so this type of package slows down spoilage of food.
Chilling
Chilling involves the keeping of foods at a very low temperature, a method which is only temporary but valuable and necessary both in the home and in the market. Chilling temperatures should be below 4°C. Chilling cannot improve the quality of decayed food; it can only retard deterioration.
Freeze
If this product isn’t going to be used within 7 days, it is best to store it in the freezer at storage temperature around -180C or below. The extreme cold simply retards the growth of microorganisms and slows down the chemical changes that affect quality or cause food to spoil. When storing this product in the freezer it would last for a much longer period of time.