Page 234 - Agriculture_Form_3

Agriculture for Secondary Schools

Smoking: Smoking is a method where meat strips are placed above wood smoke
on burning woods. The heat removes moisture, and the smoke adds flavour.
Smoking can be done after drying for a longer shelf life. Figure 10.16 (a) shows
beef being smoked, while Figure 10.16 (b) shows smoked beef strips.
FOR ONLINE READING ONLY

Figure 10.16 (a): Beef being smoked Figure 10.16 (b): Smoked beef

Fermentation: Fermentation methoduses useful bacteria to reduce the pH level
of the meat. This creates a sour taste and stops spoilage. It is used for making
special meat products in some areas. Fermented meat must be prepared carefully
to ensure safety.
Other modern methods, for example, vacuum packaging, canning and irradiation,
can used to preserve meat for a long time. However, they need advanced tools
and are rarely used in small farms due to its associated costs. These methods are
mostly used in large meat processing industries or export facilities.

Activity 10.13
Visit a butcher or meat seller, then:

(a) Observe how meat is handled and stored.

(b) Identify the preservation method used.
(c) Ask about how long meat lasts under each method.

(d) Reflect what you have learnt by answering this question: Which preservation
methods were used, and how do they help to reduce spoilage?

Beef by-product management
Beef cattle slaughter produces many useful by-products. These include hides,
bones, blood, and internal organs called offal. If managed well, these by-products
can bring extra income and reduce waste.

Student’s Book Form Three 225

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AGRICULTURE F3.indd 225 17/09/2025 14:12
AGRICULTURE F3.indd 225