Page 233 - Agriculture_Form_3

Agriculture for Secondary Schools

damage the meat. Cold storage requires special equipment such as fridges or
cold rooms. Figure 10.14 shows a section of a cold storage room used for meat
preservation.

FOR ONLINE READING ONLY

Figure 10.14: Section of a cold storage room for meat preservation
Source: https://www.crs.ie/industries/meat-industry.html
Sun drying: Sun drying removes water from the meat using heat from the sun.
Thin strips of meat are cut and salted (refer to Figure 10.15 (a). They are then
hung in the open air to dry (refer to Figure 10.15 (b). This method works best in
dry areas with good wind movement. Salting helps to prevent bacteria and adds
taste. Drying makes the meat light and easy to store for several weeks.

Figure 10.15 (a): Beef strips Figure 10.15 (b): Hanging of
for drying beef strips

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