Animal Products Lab Exam Flashcards by Mia Daniella Cayas

the process of butchering animal for
the purpose of producing meat
for human consumption.

SLAUGHTERING

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withdrawal of feeds but water is ad

libitum.

FASTING

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6 to 12 hours

Chicken

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12 to 24 hours

Simple stomach

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24 to 48 hours

Ruminants

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-Loss of muscle glycogen
-High temperature of the carcass
-Low water holding capacity
-Low aroma, flavor, poor texture and
juiciness scores

Disadvantages of stress

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-Sanitation

•Prevents meat contamination

CLEANING THE ANIMAL

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MANAGEMENT PRIOR TO SLAUGHTER

FASTING
HANDLING THE ANIMAL GENTLY
RESTING THE ANIMAL
CLEANING THE ANIMAL

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STEPS ON GENERAL SLAUGHTERING

PROCEDURE

ANTE MORTEM INSPECTION
STUNNING
BLEEDING/STICKING
CLEANING OF THE CARCASS
EVISCERATION
SPLITTING
WASHING
POST MORTEM INSPECTION
CHILLING

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•Conducted by qualified meat
inspector to determine whether
the animal is healthy
•Done before slaughter and
during resting stage

ANTE MORTEM INSPECTION

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ANTE MORTEM INSPECTION Judgement:

Condemned
Suspect
Denied
Passed

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•Process of rendering the animal
unconscious without killing them.
•Procedures : Stunning gun ,
Sledgehammer , Electric stunner ,
Matador technique

STUNNING

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•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

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•Hogs

Scalding (60 8282°C)
Dehairing/scraping
Shaving
Singeing ( optional

CLEANING OF THE CARCASS

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CLEANING OF THE CARCASS

•Cattle

-Flaying/Skinning

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CLEANING OF THE CARCASS

•Goat

-Singeing

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Process of removing visceral

organs from the carcass.

EVISCERATION

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•Cutting of the entire backbone of

the carcass.

SPLITTING

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The carcass is washed with clean ,
potable water to remove adhering
dirt, blood, and bone dust to
prevent rapid spoilage.

WASHING

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•Done by a qualified meat
inspector or veterinarian to
determine whether the meat is
safe for human consumption

POST MORTEM INSPECTION

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POST MORTEM INSPECTION

•Judgement:

Condemned
Retained
Passed for sterilization
Passed for rendering
Passed

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•Carcass is chilled at 2 44°C

Pork : 12 to 24 hours
Cattle : 36 to 48 hours

CHILLING

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the process of cutting carcasses into

standard wholesale and retail cuts.

FABRICATION

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What meat has a lean color of Bright

cherry red to dark red?

Beef

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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