final Flashcards
list characteristics of wrapping materials
low moisture vapor transmission
non toxic
pliable
odorless
easy to mark for ID
good sealing properties
puncture resistant
if we had a few thousand pounds of pse or dfd pork, what can you do to make sure the meat is utilized
turn into spam, hot dogs, pepperoni, chorizo, pet food (explain why for each)
PSE
pale, soft, exudative
DFD
dark, firm, dry
can be caused by stress
WHC
water holding capacity
what is the most non meat ingredient added
salt; flavor enhancement, shelf-life extension, protein extraction
what is freezer burn
surface drying of meat
myoglobin oxidation
surface desiccation
what is the purpose of canning
to target c. bot, the main bacteria in canning
what is Fo value
time in min at 250 F required to destroy spores from given organisms
What is decimal reduction time, D value
time required to reduce microorganisms # by 90% at given To
What is the canning mitigation time and temp
12D = minimum safe process = c. bot. cook
250F for c. bot. = 3 min
What are the different types of rigor mortis
thaw rigor: when muscle frozen pre-rigor is thawed // preventative: freeze post rigor meat, thaw at 26-28 F
cold shortening: when muscle is exposeed to temps less than 59 F or sudden release of Ca++ into sarcoplasm // problem: lean carcass, tenderness, hot-boned muscles
rigor mortis: membrane of SR becomes leaky and releases Ca++ into sarcoplasm
what are the post-mortem pH levels
5 1/2 - 6 normal
7 dark
below 5 1/2 pale
what forms of water are found in muscle
bound: chemical, net charges of proteins
immobilized: spaces available in myofibrils
free: sarcoplasma, water readily lost
what determines the textural characteristics of a muscle
size
what are the parts of connective tissue
tendons: connect bone to muscle
epimysium: surround entire muscle
perimysium: surround muscle bundles
what are 2 types of casing
regenerated collagen
fibrous
cellulose
plastics
natural
what are extenders
non-specific term for binders and fillers