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Muscle Foods Technology > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

Factors affecting microbial growth (7)

A 
pH
Water activity
Oxygen requirement
Physical properties
Nutrient content
Inhibitory substances
Temperature
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2
Q

Hurdle concept

A

Bacteria static effect of more than one treatment is greater than the sum total of the individual treatment effects

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3
Q

Factors that affect chilling rate

A

Heat of the carcass, carcass size, amount of external fat, and temperature of the chilling environment

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4
Q

Factors that affect duration of refrigerated storage

A

Initial microbial load, temperature & humidity, type of packaging, species, and type of product

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5
Q

What constituents can offer some protection against microbial contamination, dehydration, and discoloration?

A

Fat cover, skin, or scales

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6
Q

Unsaturated vs saturated fats in lipid oxidation

A

More unsaturated = more lipid oxidation

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7
Q

Advantages of freezer storage

A

Fewer undesirable changes in quality, most nutritive value is maintained

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8
Q

Disadvantages of freezer storage

A

Some loss occurs when thawed, such as salts, proteins, amino acids, and water-soluble vitamins

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9
Q

Fat __ freezing while water __ freezing

A

Slows, accelerates

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10
Q

Undesirable effects as a result of freezing are associated with

A

Formation of large ice crystals, damage to cellular structures, and chemical damage caused by concentration of sugars/salts

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11
Q

Slow freezing vs. fast freezing

A

Slow freezing produces large, extra cellular ice crystals

Fast freezing produces small ice crystals intra- and extracellularly

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12
Q

Still air freezing method

A

Air is heat transfer medium; dependent on convection, meat freezes very slowly

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13
Q

Plate freezer method

A

Metal is heat transfer medium; conduction is the heat transfer mechanism; limited to thin pieces of meat

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14
Q

Blast freezing

A

Most common; air is the medium

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15
Q

Most widely used method for freezing poultry

A

Liquid immersion and sprays

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16
Q

Cryogenic freezing

A

Uses condensed or liquified gases in direct immersion, spray, or vapor circulation

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17
Q

IQF

A

Individual quick frozen products; water spray lessens freezer burn; used for small products like patties, nuggets, and breast filets

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18
Q

How should meat be thawed?

A

In the refrigerator

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19
Q

Factors affecting the quality of frozen meat

A

Frozen storage
Thawing conditions
Freezing rate
Pre-freezing handling

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20
Q

Most important factor affecting frozen storage

A

Temperature & temp fluctuations

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21
Q

Two levels of thermal processing

A

58-75 degrees C - kills most vegetative cells but not spores; may be considered pasteurization
> or = to 100 degrees C - commercial sterile and stable at room temp

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22
Q

Conduction

A

Direct transfer of heat from particle to particle without use of a medium

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23
Q

Convection

A

Heat transfer by mass movement of heated particles in “fluids” such as air, steam, or water

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24
Q

Radiant heating

A

Transfer of energy through space by electromagnetic radiation (heat lamp)

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25
Q

Specific heat

A

Energy required to raise temperature of 1 gram of product by 1 degree Celsius

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26
Q

Thermal conductivity

A

Expresses he rate of heat movement by conduction through substances

27
Q

When are bacterial cells more susceptible to thermal processing?

A

During logarithmic phase

28
Q

Stresses such as heat, salt & desiccation increase or decrease thermal RESISTANCE

A

Increase

29
Q

Increased alkalinity or acidity increase or decrease thermal destruction?

A

Increase

30
Q

D value

A

Time required at a particular temperature to destroy 1 log cycle of a target organism

31
Q

Z value

A

The temperature change required to give a 10-fold change in D value

32
Q

Dehydration preservative effects are due to…

A

Reduced water activity for microbial use

33
Q

Hot air drying

A

Rapid while free water is available at the product surface, which is then replaced by water migrating from the interior

34
Q

Freeze drying

A

Meat remains frozen while ice is removed by application of heat under vacuum to sublimate the ice

35
Q

Irradiation/ionizing radiation

A

Radiation having sufficient energy to cause loss of e- from atoms to produce ions; damages microbes’ DNA

36
Q

Preservative with the history of usefulness. How does it preserve?

A

NaCl; by lowering water activity

37
Q

Preservative that inhibits clostridium botulinum

A

NaNO2

38
Q

5 classes of sausages/comminuted products

A

Fresh; cooked and smoked; cooked; dry, semi dry, or fermented; cooked meat specialties

39
Q

Cover pickle

A

Submersion in pickle, extended time required for ingredients to diffuse through entire product

40
Q

Artery pumping

A

Pickle solution is pumped directly into the vascular system

41
Q

Stitch pumping

A

Pickle is infected through a hollow needed into various areas, particularly thicker regions and joints

42
Q

Dry cure

A

Curing agents are rubbed in dry form over cut surfaces; penetration is about 1 inch per week; prosciutto and Iberian hams

43
Q

Mechanical methods to improve cure distribution in pumped products

A

Tumbling or massaging, maceration

44
Q

Nitrosylhemochromogen

A

Heat-stable pigment, does not undergo further color change with additional cooking

45
Q

Cause of loss of color in cured meats

A

Nitrosylhemochromogen is susceptible to photochemical oxidation when oxygen is present

46
Q

Nitrite burn

A

Excessive nitrite causes a greening of cured meat pigment due to oxidation of cured pigments

47
Q

Comminution, blending, emulsification

A

Process by which particle size is reduced for incorporation of meat raw materials into finished products

48
Q

Purpose of post harvest aging in beef

A

Gives time for enzymes to break down acids/proteins

49
Q

Major selling functions in fresh meat displays

A

Packaging systems and display conditions

50
Q

Prerequisites for good merchandizing and proper use of meats

A

Standardized cutting and nomenclature

51
Q

7 wholesale cut regions

A

Arm, shoulder blade, rib, loin, leg, breast, sirloin

52
Q

Cutting perpendicular to muscle fiber orientation vs. cutting parallel to fibers

A 
Perpendicular = chewier, less tender, better for jerky, etc.
Parallel = more tender, better for steaks
53
Q

Supraspinous

A

Beef mock tender

54
Q

Infraspinous

A

Flat iron; top blade steak

55
Q

HOG fish

A

Head on & gutted

56
Q

LW & DP of beef

A

1100-1350 lbs

62%

57
Q

LW & DP of pork

A

200-350 lbs

72%

58
Q

LW & DP of lamb

A

110-135 lbs

52%

59
Q

Important meat legislation

A

Meat Inspection Act of 1906
Wholesome Meat Act of 1967
Wholesome Poultry Products Act of 1968

60
Q

1 reason for partial or complete carcass condemnation

A

Soil or dirt

61
Q

SSOP

A

Sanitation standard operating procedures

62
Q

HACCP

A

Framework for science-based process control systems to minimize safety hazards in food production systems

63
Q

7 principles of HACCP

A
  1. conduct hazard analysis
  2. Identify critical control points
  3. Establish critical limits
  4. Monitor CCPs
  5. Establish corrective actions
  6. Establish effective record keeping
  7. Verify the system is in compliance with plan
64
Q

Critical control point

A

Point in the process where control can be applied and a hazard can be prevented, eliminated, or reduced to an acceptable level

Muscle Foods Technology (3 decks)

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