Meat Products Flashcards

1
Q

How can meat fermentations be started?

A
  1. natural fermentation
  2. back inoculation
  3. starter culture
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2
Q

T or F: LAB are major components of the microflora of fresh meats

A

F; minor but when meat is stored in anaerobic conditions the resulting microenvironment facilitates their growth

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3
Q

dry semi dry sausage characteristics

A
  1. addition of salt
  2. fermentation by indigeneous LAB
  3. indigenous yeasts
  4. rapid drying conditions of the mediterranean
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4
Q

process conditions of non-refrigerated semidry, shelf-stable sausages

A
  1. fermented to pH 4.5 or lower
  2. must be intact
  3. internal brine less than 5%
  4. cured with nitrite
  5. smoked with wood
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5
Q

what are the basic steps involved in the manufacturing of semidry sausage?

A
  1. reduce particle size
  2. incorporate salt and nitrate, glucose, spices, seasonings and specific starter culture
  3. uniformly blend all ingredients
  4. vacuum stuff the meal into a casing to minimize the oxygen
  5. incubate at or near the starter cultures opt growth temp until a specific pH end point is achieved to inactivate starter culutre and ensure pathogen destruction
  6. cry-aging
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6
Q

factors that affect final product of meat

A

bacterial contamination by gram negative bacteria, proteolytic degradation that produce rotten egg smell

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7
Q

describe the microbial ecology of meats

A
  • staphyloccocacae and micrococcacea
  • staphylocci reduce nitrate to nitrite and generate nitric oxide which reacts to myoglobin to produce the characteristic cured colour of fermented
    3. some LAB not desired
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8
Q

what are the LAB not desired in meats and why? (LV, LB+LM, B)

A
  1. lactobacillus viridescens causes greening –> H2O2
  2. lactobacillus brevis and Leconostoc mesenteroides can produce co2, resulting in gas pockets
  3. brochotrix –> unpleasant souring
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9
Q

T or F: Fermented meat products rely on heat to destroy pathogenic microorganisms?

A

False reduction of aw, salt and pH

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10
Q

explain the general process of making fish sauce (process, days etc)

A
  1. fish is layered with salt in concrete vats at 3:1 sealing the vats and allowing supernatant to develop.

at 0-25 days: salt penetrates fish tissue by osmosis, proteases increase the soluble protein content of the liquor but this eventually stops due to buildup of amino acids. facultative anaerobes

80-120 days: protein rich liquid develops through autolysis
140-200 days: fish tissue –> nitrogen containing liquid. microbes = bacillus sp.

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11
Q

explain the process of making fish paste?

A

mixing fish with salt (3:1) and then placing in vats to ferment. proteolytic enzymes from visceral tissue and to some extent from bacteria break down fish tissue into pasty consistency.
pickle –> liquid exudate due to osmotic differential

no more pickle = fish paste ready

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12
Q

what is feseekh? what are issues associated with it?

A

traditional egyption dish where mullet fish is left to dry in the sun and then

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13
Q

starter cultures in meat must be____, why?

A

homofermentative to produce enough acid rapidly, grow in 6% salt and have the capacity to enhance flavour without producing slimes

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14
Q

first commercially available meat starter culture? provide its characteristics

A

Pediococcus acidilactici, it survives lypholization, produces lactic acid, higher optimal growth temp and salt tolerant

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15
Q

Explain the role of starter cultures in the color of fermented meat products (pink, brown and red)

A

staphylocci and kocuria –> reduce nitrate/nitrite (pink)

increased consumption of oxygen , reduce tension, physical barrier metmyoglobin, continued consumption of O2 metmyoglobin gets reduced to myoglobin

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16
Q

what are bacteriocins?

A

antimicrobial peptides that weither kill or inhibit growth of gram positive bacteria

17
Q

advantages of bacteriocins?

A

antimicrobial activity, increased shelf life and reduced rate of meat tissue degradation