1 Flashcards
refers to the fresh, chilled or frozen edible carcass including offal derived from food animals
Meat
is the exposure of meat to the temp ranges O°C-10°C
Refrigeration
refers to all measures taken to extend the shelf life of meat and meat products
Preservation
this is done by addition and of table salt, through the process of osmosis, removes water from the meat
Salting
belong to the structural elements of a muscle and from the content matter of the muscular fiber of muscle cell
Myofibrils
is the method used to achieve the desired red colour of processed meat products
Curing
is the method used to achieve the desired red colour of processed meat products
Curing
refers to the filling of foods into cans followed by hermetically sealing of the containers and heat treatment
Canning
refers to the filling of foods into cans followed by hermetically sealing of the containers and heat treatment
Canning
a display or written, printed, or graphic matter upon the immediate container of any article
Label
are such food products which are exclusively or predominantly composed of meat
Meat products
is the process of rendering raw food stuff into safe, edible and more enjoyable cooking experience or storage
Meat Processing
the sensory tests based on perceptions registered by human senses, such as smell, taste, sight and touch
Organoleptic tests
refers to the narrower sense to Muslim laws
Halal
refers to the food products manufacturing is defined as comprising all such materials or substances not classified as actual food
Additives
is used for substances of animal of olay origin, which have a significant high level of protein that serves for both water and plant binding
Binder
casings made of cellulose, collagen, textile fibers or plastics is firmly established in meat processing
Artificial casing
is created by an association of actin with myosin, resulting under the influence of ATP in muscle contraction. Their dissociation results in muscular relaxation (in live animals).
actomyosin
Processes or substances defined as antibacterial are capable of inhibiting the growth or multiplication of bacteria or effecting outright kill of bacteria.
Antibacterial
are substances capable of slowing down oxidation, thereby postponing the occurrence of taste or colour alteration (e.g. rancidity).
Antioxidants
ionizing high energy gamma rays, x-rays, or in some cases by high energy of electron sources
Irradiation
are monocellular microorganisms of various shape and size. Bacteria are present everywhere, in soil, water, air, the intestinal tract, on all kinds of surfaces, etc.
Bacteria
