21 lab exam 4 Flashcards
The ultimate goal of any meat producer is to (a). The (b) is one of the many factors affecting meat qualities that deserves serious consideration. Slaughtering and meat handling cannot Improve the (c). Improper procedures used before and during slaughter operation can impair the quality of the meat and lower the yield. (d) prepares the meat for marketing (e) enables the separation of meat based on its value. The (f) would help estimate the revenue from slaughtered livestock or poultry.
a. produce high quality meat
b. manner of slaughtering
c. quality of meat brought about by breeding, feeding and management
d. Fabrication
e. Proper cutting of the carcass into standard wholesale and retail cuts
f. yield of the meat cuts
(a) is the process of butchering animals to (b). As such, only animals that are (c) are passed for slaughter. To ensure that meat is wholesome and safe for human consumption, (d) are done. The basic slaughter procedures for different species of animals are essentially the same except for the (e). Among farm animals, (f) are the easiest to slaughter. The procedure is easy to carry out and it does not require complicated equipment.
a. Slaughter
b. produce meat for human consumption
c. healthy and do not show symptoms of diseases
d. antemortem and post-mortem inspections
e. initial cleaning of carcasses (ie. flaying, defeathering, scalding, scraping, singeing).
f. chickens
Dressing of Chicken (11)
- Restrain the chicken by holding the wings and feet/shanks with both hands. Proper care in handling must be observed to avoid bone dislocation or fractures.
- Position the chicken with head downward and feet upward and then prepare for bleeding.
- Bleed the chicken by cutting the throat just behind the lower jaw at the left side of the neck.
- Wash chicken with tap water. This will remove the dirt. This is to allow the scald water to penetrate the feathers and reach the skin evenly.
- To scald the bird, hold it at the shank and dip it into the hot water (59 to 60°C) with agitation for 30-60 seconds until the water penetrates the feathers to the skin.
CAUTION: Do not place the chicken into the scalding water until breathing and all movements have stopped to prevent contamination of the internal air sacs with inhaled scald water.
- Hand-pluck the feathers by rubbing the carcass with hand. Begin defeathering immediately after scalding since plucking is more difficult if the carcass is allowed to cool. Scales of shank can be removed by dipping it in scalding water for 30-60 seconds and immediately rubbing it with the hand while still hot.
- Remove the head by cutting just below the lower jaw, and the shank by cutting at the hock joint.
- To eviscerate the chicken, make a horizontal cut across the body midway between the end of the breastbone and vent. Then make a separate cut around the vent. Make a horizontal cut at the lower neck just above the chest and loosen the crop, esophagus, and the trachea. Insert your hand at the larger horizontal cut at the vent and loosen the organs, taking care not to rapture or cut intestines to avoid contaminating the meat.
After all organs have been loosened from the chicken, grasp the gizzard, and gently but firmly pull it from the body cavity. The rest of the intestines and intemal organs will follow except the heart. reproductive organs, kidney, and lungs, which must be removed separately. The lungs are imbedded in the ribs and are removed by raking through the ribs with the fingers.
- Wash the carcass thoroughly with clean water and dip in sanitizing solution
- Clean the giblets.
- Chill the carcass using an ice water bath.
(a) is the process of cutting the carcass into (b). The procedure uses (c) in the carcass thus, the appearance and composition of meat cuts are standardized. There are four wholesale cuts of pork (d). These primal cuts are further sliced into retail cuts. For instance, (e).
Meat from different species can be identified through (f). It is important to know the physical characteristics of meat to avoid mistakes in buying.
a. Fabrication
b. standard wholesale and retail cuts
c. specific separation points
d. shoulder, loin, belly, and ham
e. loin when cut into ½ to 1-inch thickness produces pork chops
f. lean and fat color, and lean texture
Criteria for Species Identification
Lean Color
Beef - bright cherry red to dark red
Carabeef - different shades of dark red
Pork - grayish pink to grayish red
Chevon - light to dark red
Veal - pink to pinkish brown
Horse - bright red
Criteria for Species Identification
Fat Color and consistency
Beef - cream white to yellow, firm, and dry
Carabeef - flinty white
Pork - white, greasy
Chevon - chalk white, brittle and dense
Veal - seldom has fat, cream white, if any
Horse - cream to yellow, soft
Measures of Yield (2)
*The carcass referred to, does not include the (a).
The yield helps (b) that can be derived from the sales of the meat.
- Dressing percentage = carcass weight/liveweight x 100
- Wholesale cut yield = Weight of wholesale cut/carcass weight x 100
a. head and all the entrails
b. estimate the income
Meat products are processed (a). In the process of preserving meat products, the (b) may change but as long as its (c) is maintained, preservation is achieved.
a. not only to lengthen the shelf life but also to improve the sensory characteristics such as flavor, texture, and appearance
b. physical appearance, chemical composition, and consistency of the meat
c. palatability and fitness for human consumption
Tocino Manufacture (9)
- Wash the meat with potable water.
- Chill the meat overnight
- Slice the meat across the muscle grain into 1/8 to 1/4 inch thickness then weigh.
- Measure the ingredients based on the actual weight of the meat
- Dissolve all the dry ingredients in water.
- Add the solution in meat slices.
- Lightly massage the meat until the liquid is fully absorbed by the meat.
- Cure the tocino in the refrigerator for 12-24 hours
- Pack and store in the freezer.
Ingredients for tocino and Amount/kilo of meat
Sugar - 150 g
Salt - 16 g
Curing Salt - 7 g
Monosodium glutamate (MSG) - 0.50 g
Ground black pepper - 2 g
Chilled water - 150 ml
Basic Principle of Meat Processing
Meat processing involves (a) that alters the properties of fresh meat. It goes beyond simple cutting of meat with subsequent cooking. The benefits of processing are (b). Meat processing technologies include the following:
Technical Processes (4)
Chemical/Biochemical Processes (4)
The requisite for meat processing is to (c) as starting material. (d) that has been set in raw meat cannot be undone by any processing technique. It is also important that other ingredients are of premium quality and the (e) is strictly followed. This is especially true for (f).
a. physical and chemical treatment methods
b. preservation, increased availability of a wide variety of meat products, improved palatability and product quality, and safety
c. use good quality meat
d. Spoilage
e. recommended level of inclusion
f. curing salts
Technical Processes
- Cutting/chopping/comminuting
- Mixing/turnbling
- Stuffing into meat into casings, molders or other containers
- Heat treatment
Chemical/Biochemical Processes
- Salting/curing
- Utilization of spices and non-meat additives
- Fermentation and drying
- Smoking
Curing Ingredients
The basic curing ingredients are: (3)
To produce varieties of meat products, other ingredients like (a) are used. These ingredients contribute to (b). Other processing methods like (c) are also used.
- Salt-contributes to flavor. It helps preserve by lowering the water activity in meat thus, creating an environment that is unfavorable for microbial growth. It should be noted that the level of salt used in meat curing is not sufficient to preserve the product. For this reason, salt is used in combination with other ingredients. Additional preservation methods are also used in cured meat products.
- Sugar-overcomes saltiness and contributes to flavor of the product
- Nitrite - is also known as curing salt. This ingredient is commonly sold as a homogenous mixture of 0.5% nitrite and 99.5% sodium chloride. It functions for the development of stable red or pink cured meat color. It is effective against Clostridium botulinum, and helps prevent oxidation of meat. A small amount of the ingredient is enough to achieve color development, and meat preservation.
a. herbs and spices, fillers, binders, and extenders
b. flavor, texture, water binding and preservation
c. fermentation and smoking
Milk, being nature’s (a), is intended for the nourishment of the young. It is described as so because (b). Since milk contains nearly all essential nutrients, it provides an (c). Therefore, right after milk is drawn from the cow’s udder, it should be kept cold at (d). This delays the undesirable (e) that could cause milk spoilage. The common locally processed dairy products in the Philippines are (f). Milk is processed to (g) for the consumers to choose from.
a. nearly perfect food
b. it contains all the essential nutrients with the exception of adequate amounts of vitamin C (ascorbic acid) and iron
c. excellent medium for all types of microorganisms
d. 4°C or lower if not to be processed immediately
e. microbiological and enzymatic changes
f. fresh milk, chocolate milk, kesong puti, yoghurt, pastillas and ice cream
g. extend its shelf life, add value by improving the taste, texture, appearance, and other quality attributes and to make available a variety of milk products
________ (7) are treatments done to the milk before they are processed into different products. They are as follows:
General Milk Treatments
- Clarification and Filtration. These treatments are done to remove extraneous materials and body cells. These are accomplished either by using a mechanical centrifuge which clarifies the milk by removing dirt and somatic cells and separates the fat at the same time or by passing the milk through a clean cheese cloth which serves as a filter.
2 Cooling (2 to 4 deg * C) . Milk freshly drawn from the cow’s udder is warm, about 37 deg * C This warm temperature is very favorable for the growth and multiplication of microorganisms which can cause milk spoilage. Immediate cooling is done to delay microbiological and erizymatic changes thus preventing spoilage if milk is not to be processed right away.
- Separation. This involves separation of fat-rich portion (cream) from the nonfat portion or skim milk. Separation is done either by:
a. Gravity - this is based on the difference in density between the fat rich portion (cream) and the nonfat portion (skim milk)
b. Mechanical (centrifugation)
- Standardization. The purpose of this treatment is to provide products of uniform fat contents. For example, liquid milk with 3.25% fat, cream cheese with 20% fat, chocolate drink with 2% fat, and others.
- Pasteurization. This heat treatment aims to destroy microorganisms that cause disease and to destroy other microorganisms and enzymes that may shorten the shelf-life of the product.
a. Holding process (batch method) - milk is heated to 145 deg * F ( 62.8 * C) for 30 minutes, then cooled rapidly.
b. Flash process (HTST) - milk is heated to 165 - 180 deg * F (73.9- 82.2 deg * C ) for 15 seconds.
c. Ultra High Temperature milk is heated to 140 deg * C for 1 second.
- Vacuumization. This involves the use of equipment that removes volatile substances such as odors.
- Homogenization. The fat in milk exists in the form of globules ranging from 0.1 to 15 um in diameter. Homogenization will render the globules uniform in size about 2 um. This prevents clustering from forming the cream layer so that they will be uniformly suspended in solution.
White Cheese (Kesong Puti) Processing (16)
- Weigh the fresh milk for soft cheese manufacture and put milk into casserole or cheese vat.
- Add to the milk table salt equivalent to 3.0% of the weight of the milk. Stir milk until the salt is completely dissolved.
- With a clean cheese cloth, filter the milk into a casserole.
- Pasteurize the milk at 72 deg * C for at least 15 seconds using direct or double boiler method
- Cool the milk immediately after pasteurization down to 40°C
- While stirring the milk, add rennet at a rate of 5-7 grams per 100 liters of cheese milk
7 Cover the milk and set it aside undisturbed for 20-30 minutes.
- Test the milk for sign of completeness of coagulation.
- When the milk has been completely coagulated, cut the coagulum (roughly a square inch) using a cheese knife or stainless-steel knife.
- Then leave the curd for another 10 minutes
- After 10 minutes, slowly stir the curd for 10 minutes.
- After stirring leave the curd undisturbed for 2-3 minutes, then start removing 40-50% of the whey.
- Scoop or pour the curd with some whey into the cheese mold.
- Cover the tray with a clean cheese cloth and drain the cheese at room temperature for 2-3 hours or at refrigeration for 4-6 hours
- After draining, cut the cheese into blocks of desired size/weight
- Wrap each block of cheese.
