heat treated meat products Flashcards
products are
- semi-durable cured meat (bacon)
- semi-durable meat (cooked Ham)
- minced meat
- semi durable sausages
bacon
salting, brining, drying, smoking, roasting/cooking pork fat
errors during production and storage of cans: ERRORS OF CAN
- corrosion (increased humidity)
- leakage (dried content on edge) weak lid, incorrect seam, incorrect sterilisation
- can deformation/mechanical damage during sterilisation/storage
errors during production and storage of cans: CHANGES IN CONTENT OF CAN
- secretion of molten fat (too much fat/too high temp)
- porosity, discolouraiton, change in smell and taste
errors during production and storage of cans: OTHERS
- content discolouration
- canned deformation (inflated)
physical (overfilling), bacteriological, chemical - errors in declaration
semi-durable sausages
- heat treatment/cooking in water + hot smoking
- stuffed into natural/artificial casing
- curing of minced meat
heart = minced and transferred to blender, brine added, mixed and cold storage (1-4d at 4-8oC)
production failure
green colouring
sour taste and smell
insufficient connection of filling
hot dog/frankfurter
- complete disintegration of animal tissue
- fine shredding
- meat dough (minced meat with salt/brine and other additives to make a dough)
- emulsion stability
cooked sausages
- rapid microbiological spoilage (inappropriate heat treatment)
- spoilage = sour taste of poor, too long storage at room temp
- microbiological spoilage manifest = rot and grey softened areas in centre
- must have casing that adheres well
technological errors of cooked sausages
heat and secretion of dissolved fat under casing
hygienic errors of cooked sausages
rancid taste, slaty taste
cans- minced meat products
- double seam (lid and rubber)
- vacuum closing
- check after a certain amount, put hole in and pump air in, shouldn’t leak)
- pasteurisation 65-100oC
sterilisation success depends on
heat resistance of MO
chemical and biological properties
sterilisation time depends on
shape, size of can, type of MO, initial number of MO, physical thermal properties
effect of sterilisation depends on
ratio of meat:liquid, initial bacterial contamination
hygienic production conditions
