Part 3 - Agricultural Processing, Farm electrification +++ Flashcards
Changes in the flavor of meat, fish, or poultry during freezing is due to _____
Oxidation of fats
It is a method of freezing the surface of poultry meat using mist of liquid prior to storage in an air blast freezer or cold storage room
Liquid Spray Freezing
If a poultry product is stored at a temperature of 35-40℉, the product quality can be maintained in how many days?
1 to 2 days
It is a flesh obtained from domesticated animals
Meat
It is the meat obtained from hogs
Pork
It is the meat of sheep that is less than one year old
Muttons
It is the method used in preserving meat
- Smoking Process
- Refrigeration
- Freeze Drying
- Irradiation
It is a meat of less than one-year old cattle
Veal
When beef is stored at lower temperature it will have ____ storage life than when cold stored at higher temperature
Longer
It is the process of allowing meat to hang at temperature of 0 to 3°C to create tenderizing effect before freezing
Aging
In cold storage of meat, extreme temperature fluctuation during _____ contributes to short storage life of the meat
Defrosting
Freezer burn in meat product is a result of ______
Storing meat product without plastic sheet at low relative humidity
How many months is the recommended time for storing beef cuts at -18°C
6 to 12 months
How many months does ground beef can be stored at -18°C
3 to 4 months
It is a method o f freezing shrimp into an agitated cold brine solution of a fixed concentration and temperature
Immersion Freezing
