Meat processing technology

Question 1

the main raw materials in processed meat and functions?

Answer 1

Meat: protein source, flavor, texture
Fat: prevent protein shrinkage, active surface forming, manage consistency
water/ice: solvent media, development medium, temp and texture control

Question 2

food additives in processed meat

Answer 2

Salt
alkaline phosphates
nitrite/nitrates

Question 3

function of salt in processed meat
(min. 3)

Answer 3

meat protein solvent n development, WHC, emulsion capacity, yield, stability, taste, preservative

Question 4

function of alkaline phospahtes

Answer 4

dissociation of acto-myosin to myosin

Question 5

Function of nitrate?
(Theres 4)

Answer 5

gives and stabilize red color
antibacterial (especially C. botulinum, salmonella)
to give flavour
prevent rencidity

Question 6

types of casing

Answer 6

natural
cellulose
collagen
plastic

Question 7

objective of cutter technology
(theres 4)

Answer 7

size reduction
solubilize proteins
form emulsion
mixing/homogenization

Question 8

defintion of tumbling technology and give example

Answer 8

cooked, smoked, cured meat is processed with tumbling to extract myofibrillar protein and cooking
E.g: ham, beef ham, bacon, jerky

Question 9

Types of curing technique

Answer 9

dry curing
injection curing
wett curing
combination

Question 10

Impact of tumbling
(theres 3)

Answer 10

swelling myofibril
solubility of myofibril protein
increasing WHC, yield, juiciness