untreated meat products Flashcards
1
Q
products
A
- cured meat, fermented sausages, fermened semi-dry sausage
produced by: salting, brining, drying, ripening
2
Q
croatia ripened meats
A
proscuitto
dry ham
pancetta etc
3
Q
process of dried meat products
A
- choose meat piece and process
2a) brining- salting
2b) wet brining - prosciutto –> thigh pressing 10-14 d
- draining + smoking + ripening
4
Q
fermenation
A
preserving products by breaking down carbs, decreasing pH
5
Q
risk of production
A
biogenic amines
PAHs
6
Q
biogenic amines
A
- biologically active substances formed from AA splitting
- intoxication associated with fish histamine
- factors affecting amount:
= bacterial contam
= temp, pH, salt
7
Q
PAHs
A
polycyclic aromatic hydrocarbons
group of compounds with 2/+ benzene rings, increase in rings = increased toxicity
- most enter food through thermal processing
