MODULE 2 (2)

Question 1

is a machine used to force meat or meat trimmings by means of a feeding worm (auger) under pressure through a horizontally mounted cylinder (barrel).

Answer 1

meat grinder

Question 2

is mainly used in smaller meat grinders with orifice diameters up to 98 mm and consists of one star knife, sharpened only on the side facing the disc, and one grinder plate. Hole diameters can vary from 13 to 5 mm.

Answer 2

enterprise system

Question 3

is used in meat grinders with orifice diameters up to 440 mm and consists of the kidney plate, one or two star knives sharpened on both edges and one or two grinder plates.

Answer 3

under system

Question 4

The smallest type of meat grinder is the

Answer 4

manual grinder

Question 5

The intermediate size meat grinder, also designed as a ___________, has orifice diameters up to 98 mm. It is driven by a built-in single-phase electrical motor (250 V) and available as both a table and floor model.

Answer 5

stuffing grinder

Question 6

is the commonly used meat chopping equipment designed to produce small or very small (“finely comminuted”) lean meat and fat particles.

Answer 6

bowl cutter

Question 7

consist of a horizontally revolving bowl and a set of curved knives rotating vertically on a horizontal axle at high speeds of up to 5,000 rpm. Many

Answer 7

bowl cutters

Question 8

The most common type of filling machine in small and medium size operations is the

Answer 8

piston stuffer

Question 9

are used for the processing of meat products such as whole-muscle or reconstituted hams. Such machines resemble in principle a drum concrete mixer.

Answer 9

tumblers

Question 10

are used to blend meat and spices, or coarse and finely chopped meat.

Answer 10

mixers

Question 11

The two main components of processed meat products are:

Answer 11

animal muscle meat and animal fat

Question 12

also contains some connective tissue and inter- and intra-muscular fat, which determine the quality of muscle meat.

Answer 12

muscle meat

Question 13

are of firmer or softer texture depending on their location in the animal body.

Answer 13

animal fat

Question 14

which has darker and brighter muscle components deriving from the same carcass is well suited for processed meat products.

Answer 14

turkey meat

Question 15

In large industrial operations, chicken are usually cut in the hanging position. Carcasses are suspended by the neck on a conveyor and pass though working stations. At each station a specific cut is made and a certain part removed, until finally only the bone-carcass structure remains.

Answer 15

industrial method

Question 16

more attention is usually paid to obtaining intact parts for individual sales. Conveyor systems are in most cases not available and therefore chicken carcasses are usually cut-up on a cutting board or table.

Answer 16

Small-scale method

Question 17

are usually substances, which are not normally consumed as food by itself, but which are added to develop certain technological and quality characteristics (for examples salt, curing agents, spices, water binding and gelation enhancing substances).

Answer 17

additives

Question 18

The functional properties of ingredients include their impact on:

Answer 18

• taste
• flavour
• appearance
• colour
• texture
• water binding
• counteracting fat separation
• preservation

Question 19

is the main agent used in meat processing and it contributes to basic taste characteristics of the final product.

Answer 19

salt

Question 20

are indispensable for the manufacture of processed meat products. Due to their importance and complexity they are described in a separate chapter

Answer 20

seasonings

Question 21

is the main component of meat (up to 80% in lean meat).

Answer 21

water

Question 22

is an edible jelly composed of collagen proteins extracted from animal tissues (mainly skins, also bones) through boiling.

Answer 22

gelatin

Question 23

is a hydrocolloid (often known as “gum”) derived from aquatic plants (seaweed).

Answer 23

Carrageenan

Question 24

This is an enzyme needed in living animal organisms to repair lesions of body tissues and create stable structures by extensively cross-linking protein molecules.

Answer 24

Transglutaminase

Question 25

can be used to replace animal fat, in particular pork fat for Halal products.

Answer 25

Vegetable oil

Question 26

is a common food crop, which can be used as filler in low-cost meat products.

Answer 26

maize

Question 27

is usually added as flour (milled whole grain or grain with seed coat removed) as filler.

Answer 27

wheat

Question 28

is a widespread stable food in developing countries, especially in Asia, and acts as good filler for low-cost meat products.

Answer 28

rice

Question 29

The cassava mash (low in protein, high in fibres) remaining from cassava starch production can be stir-fried until granules are formed.

Answer 29

gari

Question 30

are dried leaves of plants grown in temperate climates.

Answer 30

herbs

Question 31

The major herbs used in processed meat products are:

Answer 31

basil, celery,marjoram, oregano, rosemary and thyme

Question 32

The main natural seasonings originating from vegetable bulbs and used in processed meat products are

Answer 32

onions and garlic.

Question 33

are produced by separating the flavour-intensive fractions through physico-chemical procedures (e.g. steam distillation) which results in germ-free flavouring substances.

Answer 33

extracts

Question 34

Used in frankfurters, minced specialties and other products. Sometimes used as a colouring agent. 1-5 g / 1 kg.

Answer 34

paprika

Question 35

It has an aroma similar to a mixture of nutmeg, cinnamon and cloves. Used in a variety of sausage products. Sometimes used as a partial replacement for black pepper in frankfurters and some smoked products. 0.3-3.0 g / kg

Answer 35

pimento

Question 36

Used in liver sausages, frankfurters and bologna and similar. 0.4-1.0 g / kg

Answer 36

mace