8-Fermented meat

Question 1

in meat, the starter cultures used in meat must be _____ to produce enough acid to rapidly lower the pH of the meat

Answer 1

homofermentative

Question 2

The first commercially available meat starter was ____

Answer 2

Pediococcus acidilactici

Question 3

Was are the advantages of the pediococcus acidilactici?

Answer 3

• can survive at least 6.5% salt
• produces lactic a. rapidly (homofermentative)
• can be freeze dried
• higher optimal temp then other lactobaccilus spp.
• present in the meats

Question 4

What other LAB can be used in culture for meat products

Answer 4

Lb. plantarum alone or with P.acidilactici

Question 5

Meat starter cultures are able to decrease the pH in a meat product from ____ to ___ in 8 hours

Answer 5

5. 6

4. 8

Question 6

what are the two LAB added to cultures of meat to give a pink color after heating

Answer 6

Staph and kocuria because they can reduce nitrate (NO2) and nitrite (NO3) into nitrite oxide (NO)

Question 7

*What are bacteriocins

Answer 7

Bacteriocins are proteinaceous or peptidic toxins produced by bacteria to inhibit the growth of other gram +

Question 8

What are the advantages of using strains that produces bacteriocins

Answer 8

• antimicrobial activity agains pathogens and spoilage bacteria
• increased shelf life
• reduced rate of meat tissue degradation

Question 9

what are the regulations of health canada for the semi-dry sausages

Answer 9

Fermented to a pH of 4.5 or lower
Must be intact (or vacuum packed if sliced)
Have an internal brine concentration no less than 5%
Are cured with nitrite
Be smoked with wood

Question 10

what are the basic manufacturing procedures of semidry sausage

Answer 10

1. Reduce the particle size of high-quality raw meat
2. Incorporate salt and nitrate or nitrite, glucose, spices, seasonings, and specific starter culture
3. Uniformly blend all ingredients
4. Vacuum stuff the meat into a semipermeable casing to minimize the presence of oxygen
5. Incubate at or near the starter cultures optimum growth temperature until a specific pH end point is achieved (or until carbohydrates are utilized)
6. Heat (not always required) to inactivate starter culture and ensure pathogen destruction
7. Dry (aging) to the required MPR

Question 11

If spoilage occurs it will usually be the result of ____, proteolytic bacteria that produce a putrid “rotten-egg” smell

Answer 11

Gram-negative

Question 12

___ and ____ also can occur in fermented meats and tend to decline as pH decreases (you don’t want them)

Answer 12

Staphylococcaceae and Micrococcaceae

Question 13

___ causes greening due to the production of hydrogen peroxide

Answer 13

Lactobacillus viridescens

Question 14

___ and ___ s can produce CO2, resulting in gas pockets

Answer 14

Lactobacillus brevis and Leuconostoc mesenteroide

Question 15

___ can cause unpleasant souring

Answer 15

Brochothrix

Question 16

T or F : During fermentation of meat products there is not sufficient heat treatment to kill pathogenic bacteria

Answer 16

true

Question 17

what do we rely on to control pathogens in the non-heated sausages

Answer 17

1- low Aw
2-salt concentration
3- pH low

Question 18

what are the microorganisms you can fin in the fermented fish after 140-200 days

Answer 18

mostly bacillus sp

Question 19

what are the microorganisms you can fin at the beginning of fermenting fish

Answer 19

CFU is high, there is mostly facultative aerobes : baciullus, lactococcus, kocuria and staphylococcus

Question 20

T or F : Bacteria do not appear to play a major role in fish proteolysis of fish pastes, but do contribute to flavor, aroma, and spoilage

Answer 20

true

Question 21

what is feseekh

Answer 21

it is a traditional Egyptian dish prepared by leaving an intact (un-eviscerated) mullet fish to dry in the sun.