Meat-Preservation-1

Question 1

The main aim of the meat preservation…

Answer 1

to check meat spoilage, which causes some changes in texture, flavour and odour of meat and finally loss of its wholesomeness.

Question 2

Prevention or delay of microbial spoilage: This can be achieved by four following approaches:

(K.R.H.D)

Answer 2

1. keeping out the microbes
2. Removal of microbes
3. Hindering the growth activity of microorganisms
4. Destruction of microorganisms

Question 3

Prevention or delay of self-autolysis/ decomposition of the food: This can be done by :

Answer 3

1. • Destruction of meat enzymes
2. • Prevention of chemical reaction

Question 4

• the first and simplest method that has been adopted for the preservation of meat since antiquity
• refers to the removal of moisture (reduction in a*) from the food

Answer 4

drying

Question 5

the food material by retarding the microbial growth, enzymatic and the chemical reactions that deteriorate the meat and cause spoilage

Answer 5

low temperature preserves

Question 6

• refers to preservation by lowering the temperature of the meat to a point above the freezing temperature
• is also widely used for short-term preservation of meat as it has no adverse affect on appearance, flavour or nutritional value

Answer 6

chilling

Question 7

• is cooled to O°C. Meat starts freezing at 1.5°C
• this method of preservation has its own importance because properly processed meat retain most of fresh properties for extended length of time

Answer 7

freezing

Question 8

• aims at preventing the multiplication of harmful bacteria, molds and yeast as water is converted to ice and therefore, remains no longer available for microbes
• occurs at different rates in different parts ofthe material being frozen

Answer 8

freezing

Question 9

Freezing of meat is achieved by two ways namely:

Answer 9

quick and slow freezing

Question 10

is lowered to -20°C within 30 minutes by directly or indirectly passing refrigerated air onto the meat

Answer 10

fast freezing

Question 11

required temperature is attained within 3-72 hours

Answer 11

slow freezing

Question 12

The maximum formation of ice crystals occurs in the range of

Answer 12

-1°C to -4°C, which is called as ‘zone of maximum ice formation’

Question 13

appears bleached due to patchy evaporation

Answer 13

freezer burn

Question 14

To keep meat frozen during transportation’ the freezing of meat temperature as below as

Answer 14

-25°C

Question 15

Freezing methods can also be classified into four broad categories namely;

Answer 15

(i) Contact with cold solids
(ii) Contact with cooled liquids
(iii) Contact with cooled air
(iv) Two phase freezing systems

Question 16

• The process of thawing is reverse of freezing
• requires more time than the time required for freezing the same material
• is mainly because the thermal conductivity of water is much lower than that of ice

Answer 16

thawing

Question 17

• exerts inhibitory effect on bacterial growth by bringing down the water activity (aw)
• imparts taste

Answer 17

Sodium chloride (salt)

Question 18

• plays an important role in retarding/slow the growth of several bacteria, particularly Clostridium botulinum

Answer 18

Nitrite

Question 19

• constituents in smoke also have bactericidal action

Answer 19

phenolic

Question 20

• improve the texture by enhancing the water holding capacity (WHC)of muscle proteins

Answer 20

Phosphates

Question 21

Methods of curing the meats include following two approaches:

Answer 21

1. dry curing
2. Pickle curing

Question 22

In this method, salt mixture is applied on the surface of meat and kept in chill room (2-4°C) for 7-10 days.

Answer 22

dry curing

Question 23

In this method of curing, the meat is immersed in pickle solution (salt mixture dissolved in water)

Answer 23

pickle curing

Question 24

Salts and chemicals used in curing are as follows:

Answer 24

i) Salt (sodium chloride)
ii) Nitrate
iii) Smoke
iv) Sorbates
V) Lactate
vi) Organic acids as acidulants
vii) Antioxidants
viii) Other Chemicals

Question 25

• It is the most important ingredient used in curing of meats - the finished product containing about 2.5 per cent
• The halophilic (salt-loving) bacteria like Staphylococcus spp. grow well in high salt concentration unlike the non-halophilic bacteria, which exhibit slow growth under these conditions

Answer 25

Salt (sodium chloride)

Question 26

• is a vital ingredient for meat curing
• It reacts with myoglobin to produce pink colour in cured meat
• specific protection against outgrowth of spores of Clostridium botulinum

Answer 26

ii) Nitrate

Question 27

• is an integral part of curing process of meat
• provides specific colour (brownish or mahogany) and preservative and antioxidant effects
• contains more than 200 identified compounds include acids, phenols, carbonyls, alcohols and polycyclic hydrocarbons
• oldest method used for the preservation, smoking maintains flavour and colour of meat

Answer 27

smoke

Question 28

• Sorbic acid and its salts are effective inhibitors of mold and yeast growth
• also act as effective antimicrobial agents in meat

Answer 28

sorbates

Question 29

antimicrobal activity of sodium lactate has been demonstrated against a broad range of microorganisms in both fresh and cured meats

Answer 29

lactate

Question 30

• Acidulation (addition of acids) is a method of preservation of meat that is being used since ancient times
• Pickled products are good examples in this regard
• Vinegar (about four per cent acetic acid) is a common preservative used in meat pickles
• Other organic acids such as citric acid and lactic acid can also be used

Answer 30

Organic acids as acidulants

Question 31

• substance used to prevent the auto-oxidation of lipids, which results rancidity or unwanted flavours in meat
• such butylated hydroxyanesole (BHA), butylated hydroxytoluene (BHT) and butylated hydroxyquinoline (BHQ)are phenolic compoundspossessing anti-microbialproperties against large number of micro-organisms including bacteria, yeast and molds, some viruses, mycoplasmas and protozoa, when used in a concentration range of 10 to 1000 ppm.

Answer 31

antioxidants

Question 32

have potential for preservation of meat as some of them are non-toxic and can be used safely

Answer 32

Antibiotics and bacteriocins

Question 33

is used as fungistat

Answer 33

natamycin

Question 34

a bacteriocin produced by Lactococcus lactis is effective against most of the Gram-positive

Answer 34

nicin

Question 35

• It is a simple, low-tech and inexpensive method of preservation of foods that can be practiced at ambient temperatures
• is a process in which chemical changes in an organic substrate are brought about through the action of enzymes liberated by microorganisms

Answer 35

fermentation

Question 36

There are eight genera of lactic acid bacteria:

Answer 36

Lactobacillus
Leuconostoc
Pediococcus
Streptococcus
Corynebacterium
Enterococcus
Lactococcus
Vagococcus

Question 37

The purpose of packaging is to

Answer 37

to protect the meat products from microbial contamination, light, physical damage or chemical changes

Question 38

This method is helpful in preserving meat as it slows down oxidation of meat components especially when packaging material of low oxygen permeability is used which prevents air from entering the package

Answer 38

vacuum packaging

Question 39

• Some-times, modified or controlled atmosphere is created inside the package by using 10 per cent CO, alone or incombination with oxygen and nitrogen for storage of meat, poultry and fish because, CO, has inhibitory effect on certain microbes

Answer 39

Modified atmosphere packaging

Question 40

• A retortable pouch is made of a laminate of three layers held together by adhesive and used for replacing cans for cooked and ready-to-eat foods

Answer 40

3. Retortable flexible pouches

Question 41

gives a skin-tight (contour) fitting by employing a low oxygen permeability film, stabilizes the product and increases the shelf life

Answer 41

cryovac packaging

Question 42

concept of food preservation is the modern concept and based on installing the ‘hurdles or blocks’ in the microbial growth pathways through ‘additive or synergistic effect’ of two or more methods of food preservation discussed above

Answer 42

hurdle