Preservation of fish and meat (1)
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CTA. 1994. Preservation of fish and meat (1). Spore 54. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/49509
Preservation of fish and meat
In the high ambient temperatures of the tropics, freshly caught fish and freshly slaughtered meat, however hygienically handled and stored, will not keep for very long without some form of preservation. Preservation is also the means of dealing with seasonal surpluses to provide supplies during times of shortage. A number of simple preservation techniques suitable for small-scale preservation, such as at the household or village level, are describe in this booklet. The emphasis is on 'small-scale', to inform individuals how to process and store their surplus economically. In order to be able to preserve foods correctly knowledge of the causes of spoilage is needed and so the booklet begins with a discussion of spoilage and its prevention. The principles and methods of preservation are explained and the advantages and disadvantages of each method are described. Each method is well illustrated with good diagrams which clearly show the technique used. Preservation of fish and meat Agrodok series No 12 by Brigitte Mass-van Berkel, Brigiet van den Boogaard and Corlein Heijnen 1994 64pp Available from CTA