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Principles of Meat Processing > MODULE 2 glossary > Flashcards

MODULE 2 glossary Flashcards

1
Q

is a type of sensory examination. Used during product development to test the market potential of a new product ready to be launched.

A

acceptance test

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2
Q

is a substance which decreases pH into the acid range (< pH 7.0) when dissolved in water.

A

acid

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3
Q

This term relates to the capability of microorganisms of forming acid when carbohydrates are degraded. Such acid can be of the desirable type for meat products, such as lactic acid but also undesirable such as acetic acid.

A

acidification

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4
Q

belongs to the so-called contractile proteins (and myosin) of the myofibrils of the meat musculature.

A

actin

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5
Q

is created by an association of actin with myosin, resulting under the influence of ATP in muscle contraction. Their dissociation results in muscular relaxation (in live animals).

A

actomyosin

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6
Q

refers to food products (and meat products) manufacturing is defined as comprising all such materials or substances not classified as actual foods (“food by itself”).

A

additives

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7
Q

is a swelling substance of plant origin. Extracted from red algae (Rhodophyta) and other algae, it is used as a gelatinizing/thickening agent in food manufacturing.

A

Agar-agar

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8
Q

refers to non-smoked raw/uncooked meat products and sausages which, as the word implies, have been simply dried on air.

A

Air-dried

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9
Q

When a container is described as closed airtight, the meaning is that materials used are impermeable to oxygen and therefore suitable for extending the shelf-life of enclosed products.

A

airtight

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10
Q

are the salts of alginic acid (sodium alginate). They are obtained from marine algae through extraction and form highly viscous solutions in water. Contrary to products such as agar-agar or carrageenan, alginates do not gelatinate and are used as thickener in mayonnaises and gravies.

A

alginate

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11
Q

Processes or substances defined as antibacterial are capable of inhibiting the growth or multiplication of bacteria or effecting outright kill of bacteria.

A

antibacterial

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12
Q

are substances capable of slowing down oxidation, thereby postponing the occurrence of taste or colour alteration (e.g. rancidity).

A

antioxidants

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13
Q

made of cellulose, collagen, textile fibres or plastics is firmly established in meat processing

A

Artificial casings

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14
Q

(Vitamin C) or its salt (sodium ascorbate) is used in meat processing as cure accelerator to enforce the curing colour development.

A

ascorbic acid

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15
Q

is a chemical compound occurring in almost all cells of the living body. Plays a role in the processes of muscular contraction and relaxation.

A

ATP - (adenosine triphosphate)

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16
Q

also called retorts, are large pressure cookers achieving temperatures above +100°C and used for sterilization of meat products filled into hermetically sealed containers

A

autoclave

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17
Q

is an important measure used in meat processing. The

A

aw-value

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18
Q

are monocellular microorganisms of various shape and size.

A

Bacteria

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19
Q

used for substances of animal or plant origin, which have a significant high level of protein that serves for both water and fat binding.

A

binder

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20
Q

This is the method of measuring protein quality.

A

Biological value

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21
Q

is the yellowish liquid obtained by centrifuging blood and contains 7-8% protein.

A

blood plasma

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22
Q

belong to the group of precooked-cooked products. In these products fresh blood (10-20%) is mixed with precooked animal tissues, cereals, vegetables, salt and spices. The final mixture is stuffed and heat treated again.

A

blood sausage

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23
Q

This term refers to the temperature at which a liquid changes over into gaseous state.

A

boiling point

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24
Q

This term refers to the removing of bones from carcass parts of slaughter animals. It is often also called deboning.

A

boning

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25
Q

describes a bacterial food poisoning caused by the botulinus toxin, which is discharged into the food by Clostridium botulinum.

A

botulism

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26
Q

is the most frequently used meat chopping equipment designed to produce very small lean meat and fat particles.

A

bowl cutter

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27
Q

describes a water/salt solution used for curing meat products.

A

brine

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28
Q

refers to the diameter of casings and sausages.

A

calibre

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29
Q

refers to the filling of food into cans followed by hermetically sealing of the containers and heat treatment.

A

canning

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30
Q

These are organic substances formed by the elements carbon, hydrogen and oxygen

A

carbohydrates

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31
Q

refers to the body of a slaughter animal (without internal organs) consisting of meat, fats, bones and connective tissues.

A

carcass

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32
Q

is a polysaccharide produced by red algae and obtained by water extraction. It has good gelling properties.

A

carrageenan

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33
Q

are defined as soft cylindrical containers used to be filled with sausage mix.

A

casings

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34
Q

is the substantial framework of plant cell walls. Because it is not attacked by digestive juices, it serves as dietary fiber in human nutrition.

A

cellulose

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35
Q

describes a degree of comminution, in this context not very finely comminuted.

A

coarse

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36
Q

is the application of smoke to meat products at temperatures below 24°C. It is mainly used for raw-fermented sausages and raw hams.

A

cold smoking

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37
Q

is an important component of connective tissue found in tendons, skin, bones and cartilage.

A

collagen

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38
Q

Also known as emulsifier, this equipment is used for very fine cutting or comminution of sausage batters.

A

colloid mill

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39
Q

is the sodium salt of hydrochloric acid (HCl) and is one of the most important aiding substances (additives) in meat processing.

A

common salt

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40
Q

This term refers to the means of transmission of heat in food products consisting mainly of solids.

A

conduction

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41
Q

consists of connective tissue proteins i.e. collagen, elastin and is found in many body parts, with particularly high quantities in tendons, skins and cartilages.

A

connective tissue

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42
Q

This term refers to the means of transmission of heat in food products which consist to a great extend of liquids.

A

convection

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43
Q

was a by-product of meat extract production. Before refrigeration was available, the only way to utilize surplus beef from Latin-America and other regions of the Southern hemisphere for shipment to Europe was to produce meat extract.

A

corned beef

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44
Q

In meat processing, this term refers to the temperature achieved in the critical thermal point of products where it takes longest for the temperature to change.

A

core temperature

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45
Q

is the method used to achieve the desired red colour in processed meat products. The products are salted with a mixture of common salt (sodium chloride NaCl) and the curing agent sodium nitrite (NaNO2).

A

curing

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46
Q

This term refers to storage temperatures of -18°C and below and is ideally suited for long-term storage of meat and meat products.

A

deep freezing

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47
Q

are substances used in cleaning and capable of relaxing the surface tension of water to enhance the cleaning effect.

A

detergents

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48
Q

refers to “dark, firm, dry”.

A

DFD meat

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49
Q

Cure accelerator with similar effect as sodium ascorbate.

A

Erythorbate

50
Q

is a unit of measure for the heating effect obtained in heat-treated products. The

A

F-value

51
Q

is defined as a substance under the category of triglycerides. It exists in various forms and is used in sausage production.

A

fat

52
Q

is the breakdown of organic substances by fermentative microorganisms.

A

fermentation

53
Q

is the breakdown of organic substances by fermentative microorganisms.

A

flavour

54
Q

The term refers to the temperature at which a substance changes from liquid to solid. This temperature varies from substance to substance.

A

freezing point

55
Q

A specific technique employed in smoke generation. Smoke

A

friction smoke

56
Q

is made of collagen containing materials such as bones, cartilage and skins

A

gelatin

57
Q

are terms used in meat processing, when bigger meat pieces are broken down in size by use of specialized equipment.

A

grind

58
Q

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

A

grinder

59
Q

is a hydrocolloid obtained from the seeds of a leguminose plant and used as thickener in soups, gravies and sauces.

A

guar gum

60
Q

Refers in the narrower sense to Muslim dietary laws. An important feature as far as meat and poultry are concerned, is the slaughtering according to Halal rules which in practice mostly excludes prestunning of slaughter animals.

A

halal

61
Q

is the red pigment of blood.

A

hemoglobin

62
Q

is the form of smoking which involves high temperatures (>50-70°C) and is mainly used for frankfurter-type sausages.

A

hot smoke

63
Q

This term describes the process of separating meat and bones from freshly slaughtered unchilled animal carcasses.

A

hot boning

64
Q

serves as a system of estimating and influencing the shelf life of meat and processed meat products. In this concept several individual measures (hurdles) are combined to prevent microorganisms from growing/multiplying such as temperature, humidity, water content, pH-value, salt concentration, presence of preserving substances, etc.

A

Hurdle concept

65
Q

An amino acid, which in meat exclusively occurs in the connective tissue and which is therefore used as a parameter in connective tissue protein determination.

A

Hydroxyproline

66
Q

Such a device is used to determine the relative air humidity.

A

hygrometer

67
Q

by ionizing high energy gamma rays, x-rays, or in some cases by high energy of electron sources, is used in some countries (where such treatments are legal) for reducing or eliminating microbial contamination in food, control parasite such as trichinae in meat or insect in grains and sanitize packing material prior to food packaging or treat drinking water.

A

irradiation

68
Q

Also known as kidney tallow, this term describes the layer of fat where the kidneys are embedded.

A

kidney fat

69
Q

belongs to the so called food grade acids as do citric acid and acetic acid, and are used to lower the pH-values.

A

lactic acid

70
Q

are gram positive microorganisms which have the ability to form acids from carbohydrates. They are used as starter cultures in raw-fermented sausage production.

A

lactobacilli

71
Q

is obtained by condensation of natural smoke in liquids and used in meat processing by being sprayed into smoking chambers where it will condensate on the surfaces of the products or by directly adding to meat mixes.

A

liquid smoke

72
Q

belongs to the group of precooked-cooked sausages and is composed of precooked meat trimmings and fatty tissues and liver

A

liver sausage

73
Q

Each slaughtered animal should undergo official meat inspection after slaughtering to ensure that only meat fit for human consumption enters into the sales and distribution chain. Respective national regulations must be observed.

A

meat inspection

74
Q

are such food products which are exclusively or predominantly composed of meat.

A

meat products

75
Q

is used collectively for all live organisms which in their cellular from cannot be detected upon visual inspection.

A

microorganism

76
Q

are microorganisms which may be desirable or undesirable in meat processing

A

moulds

77
Q

is used in larger quantities as a flavour and taste enhancer in meat products and cooked foods especially in Asia.

A

Mono sodium glutamate (MSG)

78
Q

belong to the structural elements of a muscle and form the content matter of the muscular fiber or muscle cell, enclosed by the sarcolemma. They develop from the filaments of the myofibrillary proteins actin and myosin.

A

Myofibrils

79
Q

is a proteinaceous substance in muscular meat responsible for oxygen transport in the live muscle and for the colour of fresh lean meat, but also for the curing-red colour in processed meat products after its reaction with nitrite.

A

Myoglobin

80
Q

filaments represent approx. 40% of muscular proteins. As a result of association with actin they form the so called actomyosin, responsible for muscular contraction.

A

myosin

81
Q

is used for curing of meat and meat products such as raw-cooked sausages, cooked hams, raw hams, raw-fermented sausages and other products.

A

nitrate

82
Q

is used for curing of meat and meat products such as raw-cooked sausages, cooked hams, raw hams, raw-fermented sausages and other products.

A

nutritive value

83
Q

In simple analyses of meat products, only the fat, water and mineral contents are determined by extraction and drying respectively.

A

Organic non-fat

84
Q

are sensory tests based on perceptions registered by the human senses, such as smell, taste, sight or touch. The testing involves colour development and retention, firmness, consistency, odour, flavour, taste and appearance.

A

Organoleptic test

85
Q

refers to the heat treatment at temperatures of up to 100°C, mostly in the temperature range of 60 to 85°C.

A

pasteurisation

86
Q

with holes of varying diameter are used with grinders as a mechanical gate through which meat being cut or comminuted can pass. By selecting the diameter of the holes in these perforated discs, the final particle size is determined.

A

Perforated disc (grinder plate)

87
Q

range from 1.0 to 14.0 with its neutral point at pH 7.0. The acidic range is below 7.0, the alkaline range above 7.0. In meat processing, the pH-values range from 4.0 to 7.0.

A

pH value

88
Q

have a wide application in meat processing. They directly increase the water-holding capacity of muscle meat by raising the pH-value as their own pH is above 7.0 and also stabilize the texture of meat products by increasing protein solubility in connection with salt.

A

phosphates

89
Q

an initial step in meat processing was common in former times to increase storage properties and facilitate extraction of protein from fresh and ground raw meat materials.

A

pre-salting

90
Q

refers to all measures taken to extend the shelf life of meat and meat products. Those measures can be both physical as well as chemical methods. The most common are heating, cooling, freezing, drying, smoking, lowering of pH-value and the addition of salt and nitrite.

A

preservation

91
Q

consist of large molecules of amino acids. Many of them are soluble, have the ability to swell in water and denaturate upon heating.

A

protein

92
Q

refers to “pale, soft, exudative” and characterizes meat which shows poor water-binding capacity due to a non-normal fast drop of the ph after slaughter.

A

PSE meat

93
Q

this term refers mainly to products such as cooked hams, where individual pieces of meat are put together to form a bigger ham.

A

reconstituted

94
Q

This term refers to the chemical process in which the substance oxygen is chemically reduced. One typical example is the reduction of sodium nitrite (NaNO2) to nitrogen oxide (NO) during curing.

A

reduction

95
Q

Meat and processed meat products are highly perishable goods and must therefore be generated, stored and transported under refrigeration. All these individual stages of refrigeration form the “refrigeration chain” or “cold chain”.

A

refrigeration chain

96
Q

refers to the scalded and dehaired skin of pigs, which contains mainly connective tissue proteins.

A

rind

97
Q

This term refers to meat mixes which are stuffed into natural or artificial casings of various calibres.

A

sausages

98
Q

refers to the common household sugar, which is partly also used in the manufacturing of sausage products (taste, assisting starter cultures).

A

saccharose

99
Q

are the best known and most feared type of bacteria, as they can lead to a great number of food poisonings (vomiting, diarrhoea, typhoid fever).

A

salmonellae

100
Q

is a device designed to separate different components from liquid or solid substances. One

A

separator

101
Q

These casings are edible and mainly used for frankfurter type or BBQ sausages.

A

sheep casing

102
Q

The most common way of generating smoke is by smoldering of wood, wood shavings or sawdust.

A

smoke

103
Q

is a high-quality protein with a wide application in meat processing all over the world.

A

soy protein

104
Q

are derived from certain parts of plant species processed to maintain their naturally occurring taste or flavour for use in foods and processed products.

A

spices

105
Q

When stated in the list of ingredients, stabilizer is regarded as a class name which stands collectively for all ingredients and additives used for product stabilization in the broadest sense.

A

stabilizer

106
Q

This term refers to a cooking technique used in cooked ham or other cooked products of larger calibres such as Mortadella sausages.

A

Delta-D (Staged) cooking

107
Q

is a polysaccharide based on glucose.

A

starch

108
Q

This is the term used for cultures of microorganisms which are helpful in fermentation of foodstuffs.

A

starter cultures

109
Q

refers to the heat treatment of meat products at temperatures above the boiling point.

A

sterilization

110
Q

This term describes a measure for hotness or coldness of solids, liquids or gases, and is expressed in degrees (e.g. Celsius, Fahrenheit).

A

Temperature

111
Q

refers to enzymes which can split meat proteins, thus increasing the tenderness. Such tenderizers, used in meat technology, are papain, bromelain, actinidin and ficin extracted from papaya, pineapple, kiwi and pig respectively.

A

Tenderizer, biochemical

112
Q

refers to equipment or tools used to incise (steak) meat pieces intended for grilling or pan-frying or production of cooked hams prior to curing/tumbling

A

Tenderizer, mechanical

113
Q

are connective tissue structures made of elastin, which serve to attach muscles to bones. Another name is sinew.

A

tendon

114
Q

This term is used in sensory evaluation describing those physical properties of foods, which are noticed by touch, bite and feel.

A

texture

115
Q

are used for the processing of meat products such as whole-muscle or reconstituted hams.

A

tumbler

116
Q

stands for textured vegetable protein. Suitable plant proteins, in the first place soy protein, are treated to obtain a certain structure and texture and are used as extenders or meat replacers.

A

TVP

117
Q

has a built-in vacuum pump which extracts air from the sausage mix prior to stuffing. This results in reduction of air pockets in the mix, the presence of which could lead to discolouration or gel/fat separation in the final product.

A

Vacuum stuffer

118
Q

The ability to bind or release water is an important property of muscular protein in meat processing.

A

water holding capacity

119
Q

curing describes a technique where meat pieces are first injected with and later submerged in brine.

A

wet curing

120
Q

can be both, desirable and damaging.

A

yeasts

121
Q

describes the fresh weight: product weight ratio.

A

yield

Principles of Meat Processing (7 decks)

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