Meat Processing Flashcards
List the four different ways of processing meat.
Freezing
Vacuum packaging
Curing
Drying
Describe the process of freezing meat
2
Meat is deboned and some fat is removed
It can then be frozen by commercial methods, e.g. blast freezing at -30 degrees or by home freezing at -25 degrees
What must first be done to meat before freezing?
2
Meat must be deboned
The fat must be removed from meat
At what temperature is meat frozen commercially?
-30 degrees
At what temperature is meat frozen at home?
-25 degrees
Give a commercial method of freezing suitable for meat.
Blast freezing
List the effects of freezing on meat.
5
No effect on colour, flavour and texture
Microorganisms are inactivated
Some loss of B-group vitamins and extractives during drip loss when thawed
Freezer burn may occur if packaging is damaged
Rancidity of meat may occur if stored in the freezer for too long
What happens to microorganisms when frozen?
Microorganisms are inactivated
What is lost from meat during freezing?
2
Some B-group vitamins
Extractives
When are B-group vitamins and extractives lost from frozen foods?
During drip loss when thawed
When may freezer burn occur?
If packaging is damaged
What may happen to meat if stored in the fridge for too long?
It may go rancid
When may frozen meat go rancid?
If stored in the freezer for too long
List some meat suitable to freezing
4
Pork
Beef
Lamb
Poultry products, e.g. chicken nuggets
Describe the process involved in vacuum packing meat.
Meat is deboned, then sealed in polythene packets with the air removed
What must first be done to meat before it is vacuum packed?
It is deboned
List the effects of vacuum packaging on meat.
3
No effect on nutritional value, colour, flavour and texture
Microorganisms are inactivated
Can be refrigerated for three to four weeks unopened - when opened it must be treated as fresh and used within two to three days
What does vacuum packaging do to microorganisms?
It inactivates microorganisms
For how long can vacuum packaged meat be stored?
It can be refrigerated for three to four weeks unopened
What must be done to vacuum packaged food when opened?
It must be treated as fresh and used within two to three days
List some foods suitable for vacuum packaging
2
Rashers
Sausages
Describe the process involved in curing meat.
4
Meat is injected with a preserving solution, e.g. salt and potassium nitrate
Meat is then soaked in a brine solution for three to four days
It is then stored for five to six days to allow the flavour develop
At this stage, meat may be smoked
During curing, what is meat injected with?
A preserving solution e.g. salt and potassium nitrate
Give an example of a preserving solution.
Salt and potassium nitrate
During curing, what is meat soaked in?
Meat is soaked in a brine solution
During curing, for how long is meat soaked in a brine solution?
For three to four days
For how long is cured meat stored?
For five to six days
Why is cured meat stored for five to six days?
To allow the flavour to develop
What is done after meat has been cured?
It may be smoked
List some foods suitable for curing.
2
Bacon
Ham
Describe the process of drying meat.
2
Meat has its moisture removed
This can be completed by fluidised bed drying or accelerated freeze drying
Name two methods of commercial drying suitable for meat
Fluidised bed drying
Accelerated freeze drying
List the effects of curing meat.
3
Salt content is increased
Colour and flavour are changed
Microorganisms and enzymes are destroyed
What does curing do to the salt content of meat?
It increases the salt content of meat
What does curing do to microorganisms and enzymes?
Destroys microorganisms and enzymes
List the effects of drying on meat.
3
Colour, flavour and texture are changed
Loss of B-group vitamins
Microorganisms and enzymes are destroyed
What vitamins are lost during drying?
B-group vitamins
What does drying do to microorganisms and enzymes?
Destroys microorganisms and enzymes
List some foods suitable for drying
2
Beef jerky
Meat in packet soups
