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
what are binders
non-meat ingredients that contribute to WHC and EC
what are fillers
Non-meat ingredients that contribute to WHC but not EC
what is meat block
carcass class, primal, trim
how much is used before ingredients are added , initial starting point
what are the smoke cycle types
liquid smoke: distillate of natural smoke
natural smoke: usually hardwoods; hickory, mesquite
what is the cooking cycle
gradual temp increase with time // purpose: color fixation, bind stabilization, dehydration, destroy most microorganisms
what is seasoning
comprehensive term applied to non-meat ingredients that improve flavor
list 5 pros and cons of further processing
pros: preservation/shelf-life extension, upgrade lower quality raw meat, convenience, improve flavor and texture, product uniformity
cons: contains more sugar and sodium, too much can lead to health issues, contains too few/many calories, WOF, many require cooking/handling from frozen state
a decrease of WHC of meat does NOT result in
increased tenderness
in the fresh category of sausages, there is a restriction of water which can be up to what %
3
a semi-dry sausage yields what %
70-80%
a dry sausage yields to what %
60-70%
head cheese is what type of cheese
does not contain any cheese
the following is NOT a type of product former
cardboard box
natural casing is made from what
animal intestines
what does the smoke cycle overlap with
the cook cycle
average salt yield
2%
dextrose is what percentage as sweet as sucrose
70%
tenderness changes
first 1-2 days: greater overlap of the thick and thin filaments resulting in increased resistance to shear
2 to 10-14 days aging: degradation of cytoskeletal components of z-line
10-14 days plus aging period: no appreciable changes in tenderness
tenderness rule of thumb
tenderness of a meat cut will decrease as the number of muscles/muscle fibers in the cut increase
muscle fiber diameter
tenderness decreases as diameter increases, determines size of muscle bundles
AW
water activity
temp x time for microbial growth
psychrophiles 0-20 C
mesophiles 20-45 C
thermophiles 45-65 C
fresh meat has aw less than what
0.99
MAP
modified atmosphere packaging
OR
oxidative rancidity
what are the two types of canning
pasteurized (refrigerated)
sterilized (shelf-stable if unopened)
what is the last step of manufacturing
packaging
DKB/DCB
dark cutting beef
