ABSTRACT
Honey is a natural sweet substance produced by honey bees (Apis Mellifera) from nectar or blossoms or the secretion of living parts of plants or excretions of plants. Preservation is the process of treating and handling foods to slow down spoilage (loss of quality, edibility, or nutritional value) and thus allow for longer storage. Preservation of fresh meat was done by immersion of different weights of meat samples 100g and 200g in the same volume of raw honey in two measuring cylinders. Good results were shown by the sample containing 100g of meat, the change of volume of the mixture was rapid at first 6 hours due to the high concentration of sugar in honey. The increase of a large amount of water in the sample2 cause dilution of honey which affects the water content of honey and reduces the effectiveness of honey for preservation. The increase of free water in honey causes the spoilage of the meat of sample2. The change of the color of the meat surfaceofsample1 from reddish to dark brown and meat becomes soft due to enzymatic action the flavor change of meat flavor is due to the presence of honey content in the meat of sample1. The weight of meat samples was lost by 20% of sample1 and 12.7% of sample2 this was due to the loss of water from meat samples into honey. The presence of osmophilic yeast in raw honey causes the formation of the fermentation process in both mixture samples. The use of heat-treated honey may result in good preservation since heat will kill all the Osmophilic yeast which causes the formation of the fermentation process. The treatment of raw honey is done by heating the honey at a temperature of 71oc for 2 minutes.
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