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Exam 1 > Marination and safety of meat > Flashcards

Marination and safety of meat Flashcards

1
Q

Role of acid in marination

A

Reduces pH to increase myofibrillar spacing and increase WHC
Increases proteolysis by enzymes to weaken muscle structure
Increase conversion of collagen to gelatine

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2
Q

What are other materials used for marinades?

A

Salt and phosphates
Water
Hydrocolloids
Flavourings

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3
Q

How does myofibrillar protein solubilisation occur?

A

Salt causes protein to migrate to surface
Protein becomes denatured with heat
Causes coagulation and gel formation
Entraps the moisture

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4
Q

How does papain and bromelain work as enzymes?

A

Cleaves peptide bonds and hydrolyses collagen and actomyosin

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5
Q

Dry marinades use

A

Easy
Low penetration
Good on tender meats

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6
Q

Wet cure use

A

Injection
Less time than dry methods

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7
Q

Pastes use

A

Easy
Good crust

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8
Q

What are the 2 types of tenderisation?

A

Mechanical and injections

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9
Q

Use of injections

A

Precise and uniform
Economical

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10
Q

What is mechanical tenderising?

A

Tumbling and massaging under vacuum

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11
Q

What are the drivers of meat colour?

A

Myofibrillar levels
Haemoglobin and cytochromes
Myoglobin is the main component as it stores and delivers oxygen

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12
Q

What is myoglobin?

A

Iron containing protein which causes red meat

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13
Q

Why is red meat high in myoglobin?

A

Longer periods of activity

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14
Q

Why is white meat low in myoglobin?

A

Limited activity and anaerobic

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15
Q

What are the 3 types of myoglobin?

A

Deoxymyoglobin
Oxymyoglobin
Metmyoglobin

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16
Q

Traits of deoxymyoglobin

A

Non-oxygenated
Ferrous iron
Dark purple

17
Q

Traits of oxymyoglobin

A

Oxygenated
Ferrous iron
Bright red as meat is cut

18
Q

Traits of metmyoglobin

A

Oxidised
Ferric oxidised iron
Brown colour

19
Q

How does curing effect myoglobin?

A

Forms nitroso myoglobin and nitrosylhemochrome

20
Q

What does spoiled meat form?

A

Sulfmyoglobin and ferrihemochrome when cooked

21
Q

When can meat become contaminated?

A

Slaughter and washing
People and equipment
Additional ingredients

22
Q

Why is fresh muscle-based food more risky?

A

Water activity, substrates and pH is compatible for microbes

23
Q

How does heat effect water?

A

Myofibrillar denaturation causes contraction and exerts force on water (decreases WHC)

24
Q

At what temperatures does collagen denature and become gelatine?

A

Denatured at 65C and changed at 95C

25
Q

What are the ingredients used for curing?

A

Nitrates and nitrites
Salt and sugar
Polyphosphate

26
Q

When is nitrate converted to nitric oxide?

A

By microbial enzyme endogenous in meat to form nitrite then to nitric oxide

27
Q

How does meat become pink during curing?

A

Nitric oxide binds to metmyoglobin

28
Q

Why is nitrite important during curing?

A

Protects against clostridium botulinum

29
Q

What is the role of ascorbic acid, sodium ascorbate and sodium erythorbate?

A

Colour development, prevent oxidation of pigments and reduce nitrosamines

30
Q

What are the 2 types of smoking?

A

Wood and liquid smoke

31
Q

How does fermentation occur?

A

Carbohydrates are converted to lactic acid at the right temperature

32
Q

How is drying used in sausages?

A

Removal of moisture from outside layer, drives water from inside to outside to prevent case hardening

33
Q

What are the steps of sausage manufacture?

A

Meat comminution, add water (50% ice), seasonings and rusk

34
Q

How does the protein interface effect sausages?

A

Solubilised protein creates thin layer around cut fat particles
Denatures then prevents fat separation during cooking
Thickness and composition determines stability

35
Q

How are myofibrillar proteins different to sarcoplasmic?

A

High emulsifying ability

36
Q

What is the gelling element in a sausage?

A

Collagen is surface active and is converted to gelatine which melts on heating and gels when cooled

37
Q

What casings can be used for sausages?

A

Natural: animal intestines, permeable and expandable
Artificial: cellulose, collagen, minimises contamination
Peelable: smoked and coagulated films

38
Q

How does under comminution time effect sausages?

A

Larger fat droplets
Insufficient protein solubilised
Thin interface
Collagen at interface

39
Q

How does over comminution time effect sausages?

A

Small fat droplets
Insufficient protein to stabilise interface
Fat droplets coalesce
Protein damage
Collagen at interface

Exam 1 (13 decks)

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