Exam 3: Fresh Meat Processing

Question 1

What is meat?

Answer 1

Animal tissue suitable for use as food

Question 2

What is the definition of fresh?

Answer 2

• For meat and poultry: Product that has never been frozen
• Processing: Product is not cooked and it has not been cured with nitrite or nitrate
• Consumers: Meat that contains no added ingredients and is not frozen

Question 3

What is minimal processing?

Answer 3

Any process where raw, uncooked meat products have not been significantly altered compositionally and contain no added ingredients, but may have been reduced in size by fabrication, minicing, grinding, and/or a meat recovery system

Question 4

What is the definition of meat processing?

Answer 4

Any mechanical, chemical, or enzymatic treatment of meat that alters the form in which it originally occurs.

Question 5

What is further processing?

Answer 5

Any process where meat products undergo a transformation, beyond minimal processing, containing approved ingredients, and may be subjected to a preservation or processing step(s) through the application of salting, curing, fermentation, thermal processing (smoking and/or cooking), batter/breading, or other processes to enhance sensory, quality, and safety attributes. These products may include ready-to-cook and ready-to-eat products.

Question 6

What is the purpose of processing meat?

Answer 6

• Preservation or self-life extension
• Increase food safety and palatability
• Portion control
• Increase product variety
• Increase convenience to consumers

Question 7

How can you reduce the size of fresh meat?

Answer 7

• Grinding (most popular)
• Flaking
• Chopping
• Chunking
• Flaking
• Slicing
• Steaking

Particle size reduction is the most common means of processing fresh meat products

Question 8

How does size of meat relate to tenderness?

Answer 8

The thinner a meat is sliced or the finer its is ground, the more tender it becomes

Thinner meats dry out more easily during cooking

Question 9

When looking at percentages of ground beef what do the numbers relate to?

Answer 9

lean/fat
* 96/4: (96% lean, 4% fat)
* 90/10
* 85/15
* 80/20
* 73/27

Question 10

How much fat can ground beef contain?

Answer 10

No more than 30%

How much fat can you have in sausage 50%

Question 11

What can you not add to ground beef?

Answer 11

• Pure fat or fat that is not already existing in the trimmings to be ground
• Added water, binders or extenders
• 25% of trimmings can result from cheek meat

Question 12

How is hamburger different from ground beef?

Answer 12

Can have added fat

Question 13

What accounts for the greatest percentage of HCW (hot carcass weight)?

Answer 13

Trim

Question 14

What is the machine that determines lean point?

Answer 14

FOSS Meatmaster

Question 15

What is the final grind for ground beef?

Answer 15

1/8”

Question 16

What are the steps of making ground beef?

Answer 16

1. Dumping
2. Coarse grind
3. Mixing (lean and fat analysis)
4. Final Grind w/ bone elimination
5. Packaging

Question 17

What is a K-pak machine?

Answer 17

A cartridge pack machine
- Makes chubs of ground beef

Question 18

What’s the Big three?

Answer 18

Raw Material Age
* Trim age
* Ground beef age

Cold Chain Management
* Any abuse in the cold chain- hot box to retail - will reduce ground beef quality

Material Bacterial Load
* Relatively constant but certain products pose challenges

Question 19

What does LFTB stand for?

Answer 19

Lean, Finely Textured Beef
* Also known as BLBT (Boneless lean beef trimmings)
* A system to recover meat using low temperature, rendering
and separation procedure to produce a lean product (< 10% fat) that may beused as an ingredient in processed meats

Pink Slime

Question 20

What is a water soluble protein is extracted by salt?

Answer 20

Myosin

Makes product rubbery when cooked