Meat Processing

Question 1

List the four different ways of processing meat.

Answer 1

Freezing

Vacuum packaging

Curing

Drying

Question 2

Describe the process of freezing meat

2

Answer 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

Question 3

What must first be done to meat before freezing?

2

Answer 3

Meat must be deboned

The fat must be removed from meat

Question 4

At what temperature is meat frozen commercially?

Answer 4

-30 degrees

Question 5

At what temperature is meat frozen at home?

Answer 5

-25 degrees

Question 6

Give a commercial method of freezing suitable for meat.

Answer 6

Blast freezing

Question 7

List the effects of freezing on meat.

5

Answer 7

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

Question 8

What happens to microorganisms when frozen?

Answer 8

Microorganisms are inactivated

Question 9

What is lost from meat during freezing?

2

Answer 9

Some B-group vitamins

Extractives

Question 10

When are B-group vitamins and extractives lost from frozen foods?

Answer 10

During drip loss when thawed

Question 11

When may freezer burn occur?

Answer 11

If packaging is damaged

Question 12

What may happen to meat if stored in the fridge for too long?

Answer 12

It may go rancid

Question 13

When may frozen meat go rancid?

Answer 13

If stored in the freezer for too long

Question 14

List some meat suitable to freezing

4

Answer 14

Pork

Beef

Lamb

Poultry products, e.g. chicken nuggets

Question 15

Describe the process involved in vacuum packing meat.

Answer 15

Meat is deboned, then sealed in polythene packets with the air removed

Question 16

What must first be done to meat before it is vacuum packed?

Answer 16

It is deboned

Question 17

List the effects of vacuum packaging on meat.

3

Answer 17

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

Question 18

What does vacuum packaging do to microorganisms?

Answer 18

It inactivates microorganisms

Question 19

For how long can vacuum packaged meat be stored?

Answer 19

It can be refrigerated for three to four weeks unopened

Question 20

What must be done to vacuum packaged food when opened?

Answer 20

It must be treated as fresh and used within two to three days

Question 21

List some foods suitable for vacuum packaging

2

Answer 21

Rashers

Sausages

Question 22

Describe the process involved in curing meat.

4

Answer 22

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

Question 23

During curing, what is meat injected with?

Answer 23

A preserving solution e.g. salt and potassium nitrate

Question 24

Give an example of a preserving solution.

Answer 24

Salt and potassium nitrate

Question 25

During curing, what is meat soaked in?

Answer 25

Meat is soaked in a brine solution

Question 26

During curing, for how long is meat soaked in a brine solution?

Answer 26

For three to four days

Question 27

For how long is cured meat stored?

Answer 27

For five to six days

Question 28

Why is cured meat stored for five to six days?

Answer 28

To allow the flavour to develop

Question 29

What is done after meat has been cured?

Answer 29

It may be smoked

Question 30

List some foods suitable for curing.

2

Answer 30

Bacon

Ham

Question 31

Describe the process of drying meat.

2

Answer 31

Meat has its moisture removed

This can be completed by fluidised bed drying or accelerated freeze drying

Question 32

Name two methods of commercial drying suitable for meat

Answer 32

Fluidised bed drying

Accelerated freeze drying

Question 33

List the effects of curing meat.

3

Answer 33

Salt content is increased

Colour and flavour are changed

Microorganisms and enzymes are destroyed

Question 34

What does curing do to the salt content of meat?

Answer 34

It increases the salt content of meat

Question 35

What does curing do to microorganisms and enzymes?

Answer 35

Destroys microorganisms and enzymes

Question 36

List the effects of drying on meat.

3

Answer 36

Colour, flavour and texture are changed

Loss of B-group vitamins

Microorganisms and enzymes are destroyed

Question 37

What vitamins are lost during drying?

Answer 37

B-group vitamins

Question 38

What does drying do to microorganisms and enzymes?

Answer 38

Destroys microorganisms and enzymes

Question 39

List some foods suitable for drying

2

Answer 39

Beef jerky

Meat in packet soups