42. Describe heat-treated meat products

Question 1

Cooked meat products include and examples ?

Answer 1

Heat treatment = cooking

1. Soft meat products = salami, frankfurers, sausages
2. Salted meat products =
3. Long lasting thermally treated meat products = salami, sausages
4. Boiled meat products
5. Preserved
6. Semi-preserved

Question 2

What is the aim of heat treatment of meat products?

Answer 2

• Microbiological and structure stabilization
• Sensory characteristics
• Limit overcooking effects

Question 3

How is microbial stabilization made sure?

Answer 3

Reducing spoilage by partial destruction of bacteria by cooking

Question 4

What determines amount of bacteria killed?

Answer 4

Time and temperature used

Question 5

How is sensory characteristics developed?

Answer 5

By cooking meat at temperature over 70°C we intensify the meat flavours (oxidation)

Question 6

How is color of meat stabilized?

Answer 6

By heat denaturation -> red pigment in meat -> pink pigment.

Stabilized at minimum 65°C.

Question 7

How is the structure of meat affected by cooking?

Answer 7

Becomes harder and drier.

By actin + myosin proteins + collagen under denaturalization gives finished product its consistency, firmness and muscular binding

Question 8

What is the optimal flavor temperature for meat and why?

Answer 8

60-65°C
Prevents effects of overcooking and degradation of sensory qualities to meat