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Principles of Meat Processing > Finals > Flashcards

Finals Flashcards

1
Q

7 Meat preservation approaches:

A

(CFDSCSC)
1. Cold storage
2. Freezing
3. Dehydration
4. Salting
5. Curing
6. Smoking
7. Canning

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2
Q

causes of meat deterioration.

A

biological, chemical and physical forces

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3
Q

are brought about by microorganisms, flies, rodents, and cockroaches.

A

Biological spoilages

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4
Q

is a common chemical cause of meat deterioration. Oxidation of the fats causes rancidity while oxidation of myoglobin causes color darkening.

A

oxidation

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5
Q

are physical processes causing food deterioration. These two are expensive to minimize and impractical to completely stop or control.

A

Dehydration and enzymatic action

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6
Q

There are number of ways by which the shelf life of meat is lengthened:

A

cold storage, salting, canning, curing, drying, and smoking.

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7
Q

maybe divided into chilling and freezing.

A

cold storage

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8
Q

is subjecting meat to a temperature of 0◦ -4◦ C. in this process, the meat becomes cold but retains soft.

A

chilling

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9
Q

on the other hand, is cooling of meat below the freezing temperature. Neat juices start to harden when the temperature is lower than -30◦C.

A

freezing

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10
Q

is reducing its available water content. This can be done by withdrawing the water, or by binding the water, and making it unavailable for microbial growth.

A

dehydration
drying

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11
Q

This may be accomplished by the addition of common table salt, hypochlorites of calcium, and/or other salts.

A

salting

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12
Q

started as a method of meat preservation. However, as time went by, people developed the liking for cured flavor.

A

curing

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13
Q

This is the process of subjecting meat to the action of the smoke and heat generated by burning hardwood or sawdust.

A

smoking

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14
Q

This is a method where meat and meat products are preserved through reduction of microbial growth or inactivation of microorganisms by thermal process.

A

canning

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15
Q

Methods of heat treatment in order to achieve

A
  1. firm texture
  2. intensive curing colour
  3. microbiological stability for cold storage and
  4. palatability for consumption
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16
Q

heat treatments, usually carried out in three steps

A

reddening, smoking, cooking

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17
Q

After filling, the sausages are hung on sticks in a way that they do not touch each other, thus allowing for air circulation around the individual pieces.

A

reddening

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18
Q

After the sausages to be smoked have gone through reddening and developed a red curing color, the process of ___________ is initiated.

A

hot smoking

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19
Q

After the hot-smoking is completed or for un-smoked products after the reddening phase was initiated, the sausages are taken for further heat treatment (“cooking”, “scalding”) in order to achieve complete protein coagulation.

A

cooking

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20
Q

bind and protect delicateness of the sausage mixture. They also regulate the contraction and expansion of the sausage.

A

casings

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21
Q

are usually prepared from small intestines of hogs and ruminants. These are primarily for fresh sausages, frankfurters, and other similar products.

A

natural casings

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22
Q

are made cellulose, collagen, plastic, or other materials.

A

artificial casings

23
Q

are manufactured in different sizes, ranging from 1.5 to 15 cm. their important advantage is size uniformity. This Casings should not be soaked in water before stuffing.

A

cellulose casings

24
Q

Curing technique:

A

a. Dry cure method
b. Sweet pickle cure
c. Combination method

25
Q

is the application of salt, sugar, nitrite, other preservative, and adjuncts prolong the keeping quality and develop desired flavor of meat products.

A

curing

26
Q

The most economically important function of meat curing are the following:

A

● Color development
● Flavor development
● Prolong shelf life of meat products

27
Q

involves the application of curing ingredient in dry from. The formulation varies depending on the preference of consumer.

A

Dry Cure Method

28
Q

is similar to the dry cure. However, in this method, the ingredients are dissolved in water to make up the sweet pickle solution.

A

sweet pickle cure

29
Q

Classification of meat products according to processing:

A

 Noncomminuted products
 Comminuted products
 Cooked meat specialties
 Canned Meats

30
Q

are prepared from whole intact cuts of meat (with the bone removed in some preparations). The products are usually cured, seasoned, heat processed, and/or smoked, and often are molded or formed, e.g., ham and bacon.

A

Noncommunited products

31
Q

are prepared from small meat pieces, chunks, chips, slices, or ground meat.

A

Comminuted products

32
Q

These are comminuted, seasoned meat that maybe cured, smoked, molding, or heat processed. The degree of comminuted varies widely depending on the kind of product.

A

sausages

33
Q

This made from selected cuts of fresh meats, principally pork but sometimes beef that have not previously been cured. This style of sausage must always be kept under refrigerator and must be cooked thoroughly before serving.

A

freshness sausage

34
Q

This similar to fresh sausage, except that the meat is subjected to a mild cure. Then, it is placed in edible casing and smoked. This product should refrigerated and cooked before serving.

A

uncooked-smoked sausage

35
Q

This is the most popular type of sausage. It is usually made of about 60% beef and 40% pork. Also, it usually made of about beef, or all pork, or a combination of meats, with cure flavorings or species.

A

cooked-smoked sausage

36
Q

There are three types of dry sausage, namely:

A

the dry, semidry, and fermented dry

37
Q

include luncheon meat and jellied products. In general, these products are chopped-meat mixtures, possibly containing extenders and other ingredients, and processed in the form of loaf.

A

cooked meat specialties

38
Q

This processed meat product is usually described as a coarsely ground or comminuted meat that is bound together with a finely-chopped meat paste.

A

luncheon meat

39
Q

This product has a numerous methods of preparations.

A

meat loaf

40
Q

are molded into various shapes and sizes so that when sliced, they are just the right shape and size for sandwiches.

A

meat loaves

41
Q

is an important step or process in the distribution or sale of meat and meat products.

A

packaging

42
Q

Packaging can be defined by the four functions:

A
  • Protection
  • Production specification
  • Handling aid for convenience
  • Advertising medium
43
Q

Two Aspects of Quality Control

A
  1. Control of quality.
  2. Improve of product quality.
44
Q

This is done to achieve uniformity of quality and prevent too many detective products.

A

control of quality

45
Q

This refers to specific improvement in the manufacturing process where quality and production difficulties are looked into.

A

improve of product quality

46
Q

Four Marketing Channels:

A

barrio agents, viajeros/shippers, livestock “oksyon” (auction) markets (LOMs), and processors.

47
Q

These are usually employees of livestock viajeros/shippers. They go to remote or less accessible areas to buy livestock mostly from backyard farmers

A

A. Barrio Agents

48
Q

These are buyers/traders of livestock stationed in the provinces of the Visayas and Mindanao and other regions far from Metro Manila They collect livestock from barrio agents and commercial farms in the provinces.

A

B. Viajeros/Shippers

49
Q

Philippines These LOMs have facilities like sheds, corals, and weighing scales which allow proper livestock handling and objective determination of the animal’s value The LOMs serves as a venue for a more efficient trading/marketing of livestock usually from small-scale farms.

A

C. Livestock “Oksyon” (Auction) markets (LOMS)

50
Q

are those who buy either live slaughter animals or meat and process them to produce various meat or meat-based product lines.

A

processors

51
Q

These are city-based livestock buyers who buy livestock in large volumes from viajeros/shippers. They slaughter and distribute meat carcasses to meat wholesalers, processors, and fresh meat retailers in public market.

A

Meat Dealers/Brokers

52
Q

Wholesalers buy fresh meat and meat products from the meat brokers and/or meat processors and then distribute them to the retailers on consignment basis.

A

Wholesale Dealers

53
Q

These include restaurants, hotels, hospitals, and the like who buy specific cuts and kinds of meat in volumes so required by their operations Institutional buyers most often enter into an agreement with meat wholesalers to ensure regular supply of meat and meat products to their clientele.

A

Institutional Buyers

54
Q

function as the final distribution outlets for both fresh (warm, chilled, or frozen) and processed meat products.

A

retailers

Principles of Meat Processing (8 decks)

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