Meat Packing Flashcards
Most commonly and cheapest overwrap material used ….of …gauge
LDP
Low density polyethylene
100
Cellophane coated with … Is used for packing irregular shaped cuts, cellophane coated with nitrocellulose; are used in … Packing method
Overwrap
Meat comes in contact with non coated area
Highly plasticised pvc film, nylon 6/11 are used in
Overwrap
Thermoplastic Materials used in overwrap are
LDPE
rubber hydrochloride
Nylon 6/11
Plasticised pvc film
Cellophane coated with nitrocellulose/ polyethylene
Thermoplastic film and tray made of ../ …is used in. Tray ocerwrap, which can store meat fresh for …days at … °C and retain colur for … Days
Polyster/ plastic transparent tray
10days
0°C
5 days
… Method stores meat for 10 days and retains colour for 5 days at 0°C
Trap with overwrap
… Method stores meat for 10 days and retains colour for 5 days at 0°C
Trap with overwrap
Provision for absorbent cotton is there in
Tray with overwrap
Skin fit or contour fit is seen in cryovac and…
Shrink film
Large uneven cuts and frozen carcas quarter can be packed in
Shrink wrap
Shrink film materials are biaxially streached at room temp and shrinks when hot air or water employed. Shrink film materials are … And …
Heat shrinkable poly propylene
Irradiated polythene/ PVDC poly vinylidene chloride
Laminated bag packing in vacuum type is done under … Temp and pH
2-4°C
5.5-5.8pH
Vacuum packing used low oxygen permeable films or laminants
False
Gas impermeable
….is used for long term storage of primal and subprimal cuts and for overseas transport
Vacuum packing
In …drip loss is reduced
Cryovac
… Method is not suitable for lamb and pork due to … And … respectively.
Has a shelf life of …weeks under ..°C and a max of ..months if have good microbiological condition
Vacuum
Low pH & high fat
8-10 weeks @ 0°C
3 months
Cryovac packing is stored at …temp
-18 to 1°C
Typucal laminants used in vacuum packing are
Polythene
Polyster
Al foil
Pe polystr
Pe polyamide
PVDC
In cryovac packing film used has ….no/low/high permeability to oxygen
Low
Double chambered machine is associated with…
Cryovac vacuum packing
Cryovac double chambered machine process;
Low vacuum generated in large chamber to prevent air pocket formation
High vaccum in small chamber
When max vacuum in both, automatic clipper and shrink tunnel
True
MAP can retain flavour,weight and colour
True
An CO2 conc of … Is required to inhibit microbial growth
O2 conc of … Is required to oxygenate myoglobin to retain cherry red colour
10-50% CO2
20-50% O2
Beef and buffalo meat need more CO2 due to higher risk of contamination compared to lamb
False
Higher O2 to retain colour
Pork need … More/ less oxygen due to…
Less
Prevent fat oxidation
Using …to balance gas mixture in MAP increased the cost of packing
Nitrogen
Gas composition (O, CO2, N)
Mutton
Pork
Poultry
Mutton: 70. 20. 10
Pork: 10. 70. 20
Poultry: - 50. 50
Experiments shows that using a gas composition with …% CO2 and O2 gives a shelf life …times more than using ordinary air at 0°C
19%
2x
Using 10% carbon dioxude and oxygen can extend the shelf life for …days in map
60-70 days
1.Through MAP, surface decomposition can be reduced but deep seated spoilage can’t be avoided
2. MAP can affect yeast, mold and aerobic bac, may or may not affect facultative anaerobs and LAB and anaerobic bac are unaffected
True
RFP or retortable flexible pouch has … Layers namely
1… Which provides….
2. Which acts as barrier against heat, gas, light
3 …heat sealability and food contact
Polyster - strength and printability
2. Al foil
3. Poly olefin
RFP has advantagmges over metallic cans like
Light weight
Heat sterilizability
Lower cooking time
No need of refrigeration temp
True
… Are used for cooked and RTE foods that replaced metallic cans
Retortable flexible pouches
