The Mysteries of Meat Processing
Before the meat from a goat is sold at a store, it is processed. There are several methods of processing including salting, curing, fermentation, and smoking. The purpose of processing is to prolong shelf life and improve its taste. When farmers send goats for meat processing, it will be preserved properly.
Bacon, ham, hotdogs, sausages, corn beef, canned meat, beef jerky, and salami are processed meats. They are made from pork or beef. Some items may contain chicken. These items also contain meat by-products.
Meat by-products are fat, blood, flesh, eggs, milk, isinglass, and rennet. Isinglass is a substance procured from the swim bladders of fish. It is usually dried before it is harvested. Isinglass is made of collagen. It is used to clear wine and beer. This substance can also be made into a paste and used as a glue.
According to the USDA, meat-by products are anything that isn’t muscle meat. The EU has a different definition. There, meat by-products are anything that people don’t consume from animals. Meat-by products include carcasses not intended for consumption.
Meat by-products aren’t desirable. If you purchase goats for meat, be sure to check if it contains any by-products.
Salting is a method of preservation. It’s one of the oldest methods. When farmers send goats for meat processing, it may be salted. Salted fish and bacon are two commonly preserved meats. Some types of vegetables are preserved with salt as well including cabbage and beans.
Some types of salts alter the color of the meat. Saltpeper is a type of salt that contains nitrates. It turns the meat red. Other types of salt turn meat grey. When the meat is salted, it stays fresh for days.
Salting is used to remove blood in meat. This is a requirement in Muslim and Jewish dietary laws.
Curing preserves and adds flavor to meat. This process involves adding sugar, salt, nitrates, and nitrites. These compounds remove water from meat through osmosis. This prevents decay. Curing is used to preserve fish and some vegetables as well. It was the main form of preservation until the late 19th century.
There are several factors that contribute to the decay of meat including ambient humidity, the presence of germs, and temperature. Within a few days, meat will spoil at room temperature. If spoiled food is consumed, the person will become sick with food poisoning, such as botulism.
When farmers send goats for meat processing it may be cured.
Fermentation is another preservation technique. It involves converting carbohydrates to organic acids and alcohol using microorganism. This is done under anaerobic conditions. The production of carbon dioxide in bread through the process of leavening and lactic acid production in the preservation of sour foods are two examples of fermentation. Cheese, vinegar, and olives are fermented foods.
The earliest evidence of fermentation is alcoholic drinks made around 7000 to 6600 BC in the Neolithic Chinese village of Jiahu. When farmers send goats for meat processing, it may be fermented.
One more meat processing technique is smoking. This involves browning, cooking, preserving, or flavoring food by exposing it to smoke from burning materials. Usually, wood is used to smoke meat, fish, and vegetables. Some ham and bacon producers in the United States smoke meat over burning corncobs. Peat is used to smoke barley malt. In Iceland, dried sheep dung is used to cold-smoke meat. Historically, meat was smoked in the smokehouse. When you send goats for meat processing it may be smoked.