Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FDSC 442 > fermented meat products > Flashcards

fermented meat products Flashcards

1
Q

What are fermented meats?

A

meat products that are incoulated for contamination control and to ensure sufficient control of microbial activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what starter cultures are most often used in meat fermentation?

A

LAB

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what are the three ways meat fermentation can be started?

A
  1. natural fermentation
  2. back inoculation
  3. starter culture
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is back inoculation in meat fermentation?

A

inoculating new meat with a portion of a previous batch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how is starter culture added in meat fermentation?

A

inoculating meat with frozen or freeze dried

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

should the starter cultures in meat fermentation be hetero or homofermentative?

A

Homofermentative- has to produce enough acid to rapidly lower the pH, grow in 6% salt, and have the capacity to enhance the flavor of the meat without producing slimes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what are pediococcus acidilactici characteristics?

A
  1. survives lyophilization
  2. rapidly produces lactic acid
  3. has a higher optimal growth temperature than lactobacillus sp.
  4. is salt tolerant up to 6.5%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is the starter culture that is typically used for dry and semidry sausage?

A

Lb. plantarum either with or without P. acidilactici

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

how rapidly can meat starter cultures lower pH in a meat product?

A

from 5.6 to 4.8 in 8 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what bacteria are used to reduce nitrate/nitrite to nitric oxide

A

staphylococci and kocuria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what enzymes are involved in reducing nitrite-nitrate to nitric oxide?

A

nitrate/nitrite reductase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what attributes to the red color in meat?

A

consumption of oxygen by growing facultative aerobes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what protein contributes to browning in meat?

A

metmyoglobin (oxidized form of myoglobin, a kind of hemeprotein)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are bacteriocins?

A

antimicrobial peptides that either kill or inhibit the growth of certain gram-positive bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

why are bacteriocins added to processed meats?

A

if there is no heat treatment, bacteriocins are added and do what heat application would do. ameliorates safety concerns

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are bacteriocins considered in the meat industry?

A

natural food preservatives

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what species of LAB produce bacteriocins?

A

lactobacillus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

advantages of using cultures with bacteriocins?

A
  1. antimicrobial activity against pathogens and spoilage bacteria
  2. increased shelf life
  3. reduced rate of meat tissue degradation
19
Q

what are the two largest categories of fermented meat products?

A

dry and semidry sausages

20
Q

where do dry and semidry sausages originate from?

A

the mediterranean

21
Q

what contributes to taste and sensory characteristics in dry and semidry sausages?

A
  1. addition of salt
  2. fermentation by indigenous LAB
  3. indigenous yeasts
  4. rapid drying conditions of the mediterranean
22
Q

what is the process in meat fermentation to favor optimal growth of LAB

A

heavily seasoned and stuffed into anaerobic sausage casings

23
Q

what compounds preserve sausage products?

A
  1. lactic acid
  2. organic acid
  3. alcohols
24
Q

when are northern European sausages mad?

A

in the winter and stored until summer, hence the name summer sausage

25
Q

what is MPR?

A

moisture-to-protein ratios

26
Q

what are the compositional characteristics of dry and semi-dry sausages?

A
  1. MPR
  2. pH limits
  3. ingredients
27
Q

what are the regulations for non-commercially sterilized semidry sausages?

A
  1. fermented to a pH of 4.5 or lower
  2. must be intact, or vacuum packed if sliced
  3. have an internal brine concentration no less than 5%
  4. cured with nitrite
  5. be smoked with wood
28
Q

what are the manufacturing procedures for semidry sausages?

A
  1. reduce particle size of high-quality raw meat
  2. add salt, spices, nitrite
  3. uniformly blend all ingredients
  4. vacuum stuff the meat into semipermeable casing to minimize oxygen
  5. incubate at starter cultures optimal growth temperature until specific pH is reached
  6. add heat to inactivate starter culture and ensure pathogen destruction
  7. dry to the required MPR
29
Q

what are the factors that affect the final product of semidry sausages?

A

Raw meat tissues

30
Q

why are raw meat tissues a factor affecting the end product?

A

they are easily contaminated during the slaughter process because most bacteria come from the hide, skin, or intestinal contents

31
Q

what bacteria are mainly responsible for contamination of raw meat tissues?

A

gram-negative proteolytic bacteria

32
Q

what are the undesired species of LAB in fermented meats?

A
  1. lactobacillus viridescens - cause greening due to production of hydrogen peroxide
  2. lactobacillus brevis and leuconostoc mesenteroides - produce CO2 creating gas pockets
  3. brochothrix - cause unpleasant souring
33
Q

what do non-heated products rely on to control pathogens?

A

reductions in water activity

34
Q

what are the organisms of greatest concern in fermented meats?

A
  1. staphylococcus aureus
  2. E. coli
  3. salmonella
  4. listeria monocytogenes
  5. campylobacter
  6. trichinella spiralis
35
Q

how are fish sauces made?

A

predominantly derived from the pressing or decanting of fish that have been fermented from 9 months to a year. fish are layered with salt in concrete vats at a 3:1 ratio (fish to salt), sealing the vats, and allowing a supernatant to develop. the liquid is then carefully removed

36
Q

what does the supernatant that is formed from the fish, contain?

A

peptides, amino acids, ammonia, and volatile fatty acids

37
Q

how are fish sauces enhanced?

A

by adding caramel, caramelized sugar, molasses, roasted corn, or roasted barley to enhance the color

38
Q

where do the aroma and flavor of fish sauces come from?

A

enzymatic activity, oxidation during fermentation, the production of volatile fatty acids, pH, fish composition, and fermentation temperature

39
Q

timeline of fish sauce production?

A

0-25 days:

  • salt penetrates fish tissues by osmosis
  • proteases increase soluble protein content of the liquor, but stops once there’s a buildup of amino acids
  • bacterial populations increase to a high concentration

80-120 days:
- a protein rich liquid develops through autolysis

140-200 days:

  • fish tissue is converted to a nitrogen containing liquid
  • bacterial population decreases, most microbes present at this point are Bacillus sp.
40
Q

what are fish pastes?

A

pastes that consist of eviscerated whole or ground fish, shrimp, plankton, or squid with a fish to salt ratio of 3:1 which are then placed in vats to ferment.
proteolytic enzymes break down the fish tissue until it has a pasty consistency

41
Q

what is pickle?

A

the liquid exudate from the fish paste fermentation, which forms as a result of the osmotic differential of the brine solution. when the pickle stops forming the fish paste is ready for consumption

42
Q

what kind of aroma does fish paste have?

A

salty, cheese like aroma

43
Q

what is Feseekh?

A

a traditional Egyptian dish prepared by leaving an intact mullet fish to dry out in the sun, followed by 45 days of fermentation in a vat of brine. caused an outbreak due to botulism

44
Q

why is there such a high risk for botulism in un-eviscerated fermented fish products?

A

it’s hard for the added salt to reach the viscera where spores of C. botulinum form

FDSC 442 (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions