FH II Lab 2 Flashcards
Role of packaging
Protect:
• Product from the environment (oC, RH, sunlight)
• Environment from the product (odor, fluid..)
Keep:
Quality for given shelf life
modified atmosphere, mix of CO2 and N2
vacuum packaging
Types of packaging material
Abbreviations on bottle:
PP: Polypropylene
PET: Polyethylene Terephthalate PS: Polystyrene
Select packaging material (FCM)
Migration: from plastic to product
• BPA from PC (policarbonate)
• Gold lack acidic low pH products
Penetration: from product to packaging
• Discoloration (mineral water with peach flavor) • Smell (soft drinks, Fanta – orange)
Role of food labelling
- To provide consumer with adequate information
- To avoid consumer confusion
- Changes in shopping habits (e-commerce, the importance of nutrients, vitamins, minerals)
The skeletal muscle and the closely attached edible tissues (fat, connective tissue, blood) of food producing animalsorEvery part of the animal’s body from which food can be produced
Define meat
PIGS CRIBSColour (scarlet red)pHSpecific smellGlossyInelasticIncomplete bleedingInterwoven w CT and fatBody conditionRot Stuffiness
Organoleptic properties of meat
MaturationSpecies, breed, age, gender, body partFeedSlaughtering process
Influences of organoleptic properties of meat
Glycogen (pH 7.6) b/d to Lactic Acid (pH 5.5)
pH change in meat caused by
Nitrazine yellowBromothymol blueElectric pH meterIndicator paper
Measuring pH
Purple red
Colour of myoglobin
scarlet red
Colour of oxymyoglobin
brown red
Colou of methimoglobin
yellow
Colour of sulfmyoglobin
green
Colour of cholemyoglobin
oxymyoglobin
Colour with high O2
metmyoglobin
Colour with low O2
deoxymyoglobin
Colour with no O2
– Lipochromatosis (Carotenoids +)– Lipofuscin-like pigments (Unsaturated fatty acids +) – Icterus / Jaundice: Pathological
Yellow coloured meat caused by
Melanin (lungs), porphyrins (ribs)
Black coloured meat caused by
Alcohol ether-Jaundice: BR dissolves in alcoholCarotenoids: dissolves both in ether
Yellow discolouration examination
Organoleptic judgement- boiling and roasting
Test smell
• Alimentary (e.g. fishmeal, moldy feed)• Boar taint (androstenone, skatole)• Antemortem (disease, metabolic disorder – Lab examination)• Postmortem (acquired from the environment)
Abnormal smell
hemoglobin infiltration of the meat
Incomplete bleeding results in
– Slaughtering technology– Disorder of the circulatory / nervous system – Toxicosis– Infection– Stress
Reasong for incomplete bleeding
Reder test (Löffler reagent – Methylene blue)
Determination of incomplete bleeding
Bacterial decomposition of nitrogenous compounds
Rot: cause of it?
increases it
Rot effect on pH
biogenic amines, indole, skatole, H2S, NH3, CO2
Rot effect on protein
volatile fatty acids, palmitic acid
Rot effect on fat
NH3 presence (Eber’s test, Nessler’s test)
Detection of rot
PAM CAPPseudomonas, Proteus, Achromobacter, Micrococcus, Alcaligenes spp.Anareobic: deep inside the large muscles Clostridium spp. > Gas production
Rot: microorganisms
Enzimatic degradation of nitrogenous compoundsHydrogen-sulfide (H2S) production
Stuffiness
Acidic / neutral pH
Stuffiness effect on pH
Lead acetate/Lead nitrate test
Detection of stuffiness
Grau & Hamm: filter paper press method
Consistency: compressibility
– Sensory judgment– Enzymatic digestion– Warner-Bratzler shear force test
Tenderness, texture
• Proteins: actin, myosin, sarcoplasma proteins • Dissolvedsalts• pH
Liquid-holding capacity
– Grau & Hamm method: 0,3g meat + filter paper (5 mins)– Liquid leakage method: measuring drip loss – Drying method
Liquid holding capacity: determination
indicator paper
Experiments: pH
Bunsen burner, pot
Experiments: cooking test
Loeffler reagent (methylene blue)
Experiments: Reders test
glass tube, NH3
Experiments: Ebers test
Nessler’s reagent, NH3
Experiments: Nessler test
Grau-Hamm
Experiments: Liquid holding capacity
Grau-Hamm filter-paper press method
Experiments: Consistence
hygiene of foodstuffs
Reg. No. 852/2004/EC
hygiene rules for food of animal origin
853/2004/EC
official controls on products of animal origin intended for human consumption
854/2004/EC
individual or group slaughter of healthy animals
Normal, routine slaughter
suspected infection or disease; separated in terms of space and time
Separate slaughter
urgent bleeding of any injured but healthy animal (e.g. after accident)
Emergency slaughter
Inspection of the animals in the farm
ANTE MORTEM I
Inspection of the animals in the slaughterhouse
ANTE MORTEM II
Meat inspection after slaughtering
POST MORTEM
Ante-mortem 1 & 2PMHygiene during slaughteringLab testing (bact, paras, chem)
Integrative meat inspection
Documentation (AM 1)Inspect vehicle (AM 2)Doc. check, decisions re animals (AM 2)Health mark, trichinella test (PM)
Tasks of the vet
Health certificateFood Chain InformationAnimal Passports (ENAR)
AM inspection: documentation at the farm
- the farm - the occurrence of diseases that may affect the meat safety, - the health status of the animals (in the herd of origin and at the region level), - the medical or other treatments, - previous meat inspection reports (repeatedly high frequency of pathological lesions) - monitoring results (zoonoses and residues)
FCI gives information about
- Health certificates2. Food chain information3. Animal passports4. Documentation of the transport vehicle (randomly)
Control of documentation at the slaughterhouse
- check for symptoms and lesions: contagious or zoonotic animal diseases, wounds, infections… 2. animal welfare 3. food hygiene factors (cleanliness) 4. signs of given medication - monitor animals in place and in movement (lameness)
Ante mortem II. inspection
After the control of the documentation and the ante mortem examination the state vet can1. Permit routine, unconditional slaughter2. Permit the slaughter with the detainment of the meat, max. 24 hours (if the documentation is incomplete)3. Ban the slaughter until further measure4. Order separate slaughter and detained storage5. Order separate killing (no bleeding)
Decisions concerning live animals
- find any pathological sign (emaciation, oedema, colour changes, abscesses, bruises…) - provide information for the judgment of the meat. - determine acute/chronic, local/gener, prim/seco
Post mortem inspection: Aim
VisualPalpIncision (risk of cross contamination)OlfactionTrichinella spp detection
PM techniques
- direct detection of first-stage larvae in striated muscle using tissue digestion. - pooled sample: positive or uncertain result→ a large sample is taken from each animal and tested in smaller batches until an individual positive animal is identified - Cannot leave the carcass until negative result
Detection of Trichinella
FFHCTraceability (slaughterhouse)Multiple stamps (multiple pieces of carcass)Poultry: apply to packaging
Health mark
SRM’s, TSE materials, parts of carcassesInedibleManureWastewater
By-products
