Animal Products Lab Exam Flashcards
the process of butchering animal for
the purpose of producing meat
for human consumption.
SLAUGHTERING
withdrawal of feeds but water is ad
libitum.
FASTING
6 to 12 hours
Chicken
12 to 24 hours
Simple stomach
24 to 48 hours
Ruminants
-Loss of muscle glycogen
-High temperature of the carcass
-Low water holding capacity
-Low aroma, flavor, poor texture and
juiciness scores
Disadvantages of stress
-Sanitation
•Prevents meat contamination
CLEANING THE ANIMAL
MANAGEMENT PRIOR TO SLAUGHTER
- FASTING
- HANDLING THE ANIMAL GENTLY
- RESTING THE ANIMAL
- CLEANING THE ANIMAL
STEPS ON GENERAL SLAUGHTERING
PROCEDURE
- ANTE MORTEM INSPECTION
- STUNNING
- BLEEDING/STICKING
- CLEANING OF THE CARCASS
- EVISCERATION
- SPLITTING
- WASHING
- POST MORTEM INSPECTION
- CHILLING
•Conducted by qualified meat inspector to determine whether the animal is healthy •Done before slaughter and during resting stage
ANTE MORTEM INSPECTION
ANTE MORTEM INSPECTION Judgement:
- Condemned
- Suspect
- Denied
- Passed
•Process of rendering the animal unconscious without killing them. •Procedures : Stunning gun , Sledgehammer , Electric stunner , Matador technique
STUNNING
•Process of withdrawing blood from the carcass. •This is carried out by cutting either the carotid vein or the jugular vein. •Must be done not later that 3 to 5 minutes after stunning.
BLEEDING/STICKING
•Hogs
- Scalding (60 8282°C)
- Dehairing/scraping
- Shaving
- Singeing ( optional
CLEANING OF THE CARCASS
CLEANING OF THE CARCASS
•Cattle
-Flaying/Skinning
CLEANING OF THE CARCASS
•Goat
-Singeing
Process of removing visceral
organs from the carcass.
EVISCERATION
•Cutting of the entire backbone of
the carcass.
SPLITTING
The carcass is washed with clean ,
potable water to remove adhering
dirt, blood, and bone dust to
prevent rapid spoilage.
WASHING
•Done by a qualified meat
inspector or veterinarian to
determine whether the meat is
safe for human consumption
POST MORTEM INSPECTION
POST MORTEM INSPECTION
•Judgement:
- Condemned
- Retained
- Passed for sterilization
- Passed for rendering
- Passed
•Carcass is chilled at 2 44°C
- Pork : 12 to 24 hours
- Cattle : 36 to 48 hours
CHILLING
the process of cutting carcasses into
standard wholesale and retail cuts.
FABRICATION
What meat has a lean color of Bright
cherry red to dark red?
Beef
What meat has a lean color of Different shades of dark red
Carabeef
What meat has a lean color of Grayish pink to grayish red
Pork
What meat has a lean color of Light to dark red
Chevon
What meat has a lean color of Pink to pinkish brown
Veal
What meat has a lean color of Bright red
Horse
FAT COLOR AND CONSISTENCY:
Cream white to yellow, firm and dry
Beef
FAT COLOR AND CONSISTENCY:
Flinty white
Carabeef
FAT COLOR AND CONSISTENCY:
White, greasy
Pork
FAT COLOR AND CONSISTENCY:
Chalk white, brittle and dense
Chevon
FAT COLOR AND CONSISTENCY:
Seldom has fat, cream white, if any
Veal
FAT COLOR AND CONSISTENCY:
Cream to yellow, soft
Horse
weight of the carcass expressed as
percentage of the live weight
Dressing percentage
weight of the component relative to the whole meat cut
Lean fat bone yield
weight of the boneless meat relative to intact bone in meat
Boneless recovery
Processes that will prevent microbial spoilage and/or chemical action without negatively affecting meat quality attributes
MEAT PRESERVATION
Reduce or inhibit bacterial action and other
spoilage of meat
Improves the flavor , texture , appearance and
other factors associated with meat quality
Value adding
Adds variety to the diet.
Gives a feeling of security as far as the meat supply is concerned.
Saves considerable time , labor and energy in preparing meal for the day.
MEAT PRESERVATION OBJECTIVES
•Represents 99.9% of the total meat spoilage •Bacteria , fungi, yeast and molds •use of dirty tools and equipment during meat handling •Control agents that can cause microbial contamination
Prevention or delay of microbial decomposition
- Changes in color
- Sour smell
- Obnoxious smell
- Slime formation
Signs of Spoilage due to Microorganisms
•Represented by dehydration and enzymatic
action
•Physical deterioration is of minor concern
since they can be easily prevented.
•Dehydration of meat can be controlled
through proper packaging.
•Enzymatic action can be prevented by using low temperature such as chilling and freezing.
Prevention or delay of self decomposition of meat or physical deterioration
•Oxidation of fats (rancidity)
-controlled by adding antioxidant or by
eliminating the oxygen and light in the package.
•Oxidation of meat pigments leading to
discoloration or darkening
-discoloration can be prevented by proper packaging of products.
Prevention or delay of purely
chemical reaction or chemical deterioration
process of subjecting the meat to curing agents and adjuncts •primarily for preservation •secondarily to impart distinctive color and flavor properties
MEAT CURING
•substances involved directly in the
curing reaction
Curing agents
•substances that are not essential
but help to accelerate the curing
reaction and stabilize the meat
color
Curing adjuncts
- Preserves the meat
* Improves the flavor of the meat
SALT
•Improves the flavor of the meat •Overcomes saltiness and toughening effect of salt •Forms browning of meat during cooking which enhance the flavor Maillard reaction
SUGAR
•Contains sodium chloride
99 5 nitrite or combination of
nitrite and nitrate 0 5 and a
red dye
CURING SALT
•For the development of cured
meat color and flavor
•Acts as preservative
•Helps prevent oxidation of meat
CURING SALT
•Enhances the water holding
capacity of meat
(↓shrinkage thus ↑yield)
•Max level 0 5 in finished product
PHOSPHATES
•Improves the color stability of cured product especially when exposed in retail display •Act as antioxidant •Max level 500 mg tablet/kg meat
ASCORBIC ACID
•Monosodium glutamate •Serves as food flavor enhancer •No daily limit because it is classified as GRAS or generally recognized as safe
MSG
`
•Used for added flavor
•Some herbs and spices have
antimicrobial properties
HERBS AND SPICES
- Binds meat particles together
- Used at a lower level
- Example starch flour
MEAT BINDER
•Primarily used to lower the cost of meat products •Used at a higher level •Example textured vegetable protein ( soy isolate
MEAT EXTENDER
Normal mammary secretion of
milking animals intended for
consumption as liquid milk,
or for further processing.
MILK
AVERAGE COMPOSITION of MILK
- Water – 87.5 %
- Fats/Lipids - 3.43 %
- Lactose - 4.63 %
- Protein - 3.25 %
- Minerals/Ash - 0.69 %
Water Protein Lactose Minerals Fats
WHOLE MILK
Water
Protein
Lactose
Minerals
MILK SERUM OR SKIM MILK
Protein
Lactose
Minerals
Fats
TOTAL MILK SOLIDS
Protein
Lactose
Minerals
MILK SOLIDS NOT FAT
IN MILK COMPOSITION,
•_____ is the most variable and easily
influenced by:
Fat
Milk should be free from antibiotics ,
pesticides , detergents , and
sanitizers
CHEMICALS
MILK Color
- ___________: Carabao or goat
- ___________: Cow
- Cotton white
- Slightly yellowish
-clarifies the milk
by removing dirt and somatic cells;
separates the fat
Mechanical centrifuge
serves as a filter
Passing milk through a cheesecloth
-Storing of milk at 2 to 4 4°C
-to delay enzymatic and microbiological
changes
in milk
COOLING
•Provides products of uniform fat contents
STANDARDIZATION
•Separation of cream from skim milk . It is done either by: A. Gravity based on the difference in density between the cream and skim milk. B. Mechanical (centrifugation)
SEPARATION
•Process of heat treatment that aims to destroy: -microorganisms that can cause disease -microorganisms and enzymes that may shorten the shelf life of the product. •This is followed by rapid cooling to 4 4°C or below to prevent surviving microorganisms from multiplying.
PASTEURIZATION
145°F (62.8 62.8°C) for 30 mins
Holding Process
165 to 180 180°F (73.9 to 82.2 82.2°C)
for 15 seconds
Flash process
140°C for 1 second
Ultra High Temperature
Involves the use of equipment that removes
volatile substances such as odors.
VACUUMIZATION
•Fat in milk exist in the form globules ranging
from 0.1 to 15 μ m in diameter.
• will render the globules
uniform in size of about 2 μ m.
Homogenization
•Involves coagulating the casein protein in
milk then separating the milk into solid curds
and liquid whey. The liquid whey is drained
away.
•Most type of cheeses use microorganisms/
starter cultures to determine the flavor and
texture of the final cheese.
CHEESE MAKING
