meat

Question 1

Normal pH meat

Answer 1

6.8 - 7.2 alive

Question 2

Post Slaughter

Answer 2

5.4 - 5.8, 24 h post slaughter

Question 3

Meat composition%

Answer 3

Water: 70-75%
Protein: 18 - 22%
Lipid: 2,5%
Ash: 1,2%
Carbohydrate: 1,2%

Question 4

Temp chilling meat

Answer 4

offal <3
domestic ungulates <7
poultry and lagomorphs <4
wild game small <4 large <7
fish <0

Question 5

methods meat chilling

Answer 5

quick: -3 + 0.5 m/s - chill to 1c - store

ultra quick: -15, 3m/s for 5 h

Question 6

PSE:

Answer 6

< 5.8

Question 7

DFD:

Answer 7

< 6.2

Question 8

Detection PSE

Answer 8

45-60 min after slaughter = should be 5.8-6.8 post slaughter

Question 9

Spectophotometrically: DFD/PDE

Answer 9

13-25% NOMAL

< 13 % DFD
> 25 % PSE

Question 10

semi preseved canned meat product

Answer 10

meat preperation and not product, raw cut or minced meat, and additives with Nacl or spices

BURGERS

Question 11

fully preserved meat products

Answer 11

heat treated at 121 degree for 10 min - steralised and sealed, long shelf life (4years at 20 degree) lunchoon meat or beef

Question 12

Heat treatment processed meat

Answer 12

cooking 72-78
fry,stu,boil 100 C
tenderization: mechanical cut or trauma

Question 13

treatment processed meat

SMOKED

Answer 13

cold: 20-25
warm: 50-60
hot: 80-90

Question 14

Heat treatment processed meat

Additives

Answer 14

must be approved, marked with E, Nacl, ascorbic acid (colur enhancer), phosphates - break actin mysin bond to increase solubility

Question 15

hurdles

Answer 15

ph, salt level, cook, storage temp

Question 16

treatment processed meat

CHILL

Answer 16

7 red, 4 poultry, 3 offal

Question 17

Susceptibility of Salmonella:

Answer 17

• temperature:optimum: 37-42 ̊C
  pH: 6-8
• organic acids:
• quite susceptible to lactic acid, acetic acid, citric acid
• disinfectants: susceptible to usual disinfectants used in the food industry

Question 18

SALMONELLA
Legislation:
- Regulation (EC) 1441/2007: microbiological criteria for foodstuffs

Answer 18

• EU limit: absence in 25g or 10g (depends on the product)

Question 19

SALMONELLA

- detection method according to commission regulation (EC) 2073/2005:

Answer 19

• pigs, sheep, cattle, goats, and horses
• sample 5 random carcasses with 4 sites on each carcass
• an abrasive sponge sampling should be used using areas that are most likely to be
  contaminated and 400cm3 is used
• poultry: minimum of 15 carcasses are sampled —> 10g from neck skin —> pool 3 samples to
  end up with 5 x 25g samples

Question 20

Cystic echinococcis:

Answer 20

• E: E. granulosis
• LC:
• indirect
• DH: wild and domestic canids
• IH for zoonotic disease: ungulates
• humans are accidental IH and become infected by ingesting eggs
• CS:
• remain asymptomatic for years —> cysts grow large enough —> symptoms in affected organs - hepatic and pulmonary signs: most common
• rupture of cysts —> fever, urticaria, eosinophilia, anaphylactic shock
• prevention: vaccinate sheep and give anti-helminthic to dogs

Question 21

Kjeldahl ; nitrogen content %

Answer 21

muscle contain about 16% nitrogen

Question 22

soxlet %

Answer 22

varies btw meat type 3-10 %

Question 23

Principle of freezing - highly energy conuming

Answer 23

freezing point within water:
( - 1,2 C) presence of salt
( - 3 c ) 40% of total water within cell remain water
( - 18 c ) not all water frozen, 1,5% remain water in cell
( - 49) all water in meat frozen

Question 24

Requirment storage FROZEN meat

Answer 24

• avoid temperatur fluctuation
• sliced meat(bacon) should not be stored unless vaccum packed
• critical packaging material (1. vapour proof, 2. odorless, grease proof)

Question 25

Acidification meat pf

Answer 25

5.3 - 5.4 energy depleated and protein denatured

Question 26

Sterilization

Answer 26

100 degree 121 c 10 min

Kill clostridium botulinum

Question 27

Hight temp treament

Answer 27

Pasteurization - abiotic process 100c

Method:
Heat treatment product 70c 10 min
Semi preserved 100c 10 min

Question 28

DFD insufficient decline in pH values within meat after slaughter - ph

Answer 28

> 6.2 ph, 48-72 h post slaughter

normal ph 5,2-6,4 (48-72 h post slaughter))

Question 29

DFD = what kind of rigor mortis

Answer 29

INCOMPLETE