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| 332437328 | Further meat processing definition | products which physical and/or chemical properties of fresh meat have been modified by the use of one or more processes | |
| 332437329 | Purpose of Further meat processing | -preservation/shelf-life extension -alteration of sensory and physical characteristics of meat -uniformity in physical and chemical characteristics of finished products -utilization and up-grading of lower quality raw meat materials (ex: beef chuck) -Convenience (2 working families, active lifestyle, growth in food service industry, "grazing society") | |
| 332437330 | Types of further processed meats? | Ground, diced, tenderized | |
| 332437331 | Restructured refers to | particle size definition | |
| 332437332 | Different types of restructured meats | -sectioned and formed -chunked and formed -flanked and formed -chopped and formed -cured/uncured -cooked | |
| 332437333 | Advantage of restructured mets | uniformity in size, weight, chemical composition, upgrade low quality meat | |
| 332437334 | Disadv of restructured meats | require handling and cooking from frozen state, aesthetics, uncured cooking, challenge WOF | |
| 332437335 | How many diff sausage types? | 6 | |
| 332437336 | What are the diff sausage types? | -Fresh -Smoked and cooked -Cooked -Uncooked, smooked -Dry and semi-dried -Luncheon meat, loaves and jellied products | |
| 332437337 | Fresh sausages are subject to | "standards of identity and composition" (9 CFR); (ex: pork sausage, italian sausage) | |
| 332437338 | Fresh sausages may contain up to __% water? | 3% | |
| 332437339 | Fresh sausage may not contain | spices or herbs that will impart a red color, nitrate or nitrite | |
| 332437340 | Fresh sausages need to be | cooked prior to consumption | |
| 332437341 | Smoked and Cooked sausages include | frankfurters, bologna and cooked salami | |
| 332437342 | Restrictions in smoked and cooked sausages | 30% fat limit in finished product %fat + %water = 40% max Addition of variety meats must be stated in the label | |
| 332437343 | What are variety meats? | Offals - other meats (heart, liver, chitlin, kidney, lymph nodes) | |
| 332437344 | Cooked sausages include | liverwurst, cooked bratwurst | |
| 332437345 | are cooked sausages cured or uncured? | can be both | |
| 332437346 | What are cooked sausages cooked in? | water or steam | |
| 332437347 | Uncooked, smoked sausages are cured or uncured? | can be both | |
| 332437348 | It is uncooked to | provide unique flavor, variation in surface product color | |
| 332437349 | Dry and semi-dried sausages are | cured and dried under a controlled environment | |
| 332437350 | Dry and semi-dried sausages are fermented via | inoculation with lactic acid producing bacteria | |
| 332437351 | lactic acid bacteria has pH of __ and __ flavor | <5.3, tangy | |
| 332437352 | yield of semi-dried sausages | 70-80% | |
| 332437353 | yield of dry sausage | 60-70% | |
| 332437354 | Water loss in these sausages | 20-40% | |
| 332437355 | Examples of Lactic acid bacteria (LAB) | -bifidobacteria -lactococcus -rediococcus -lactobacillus -streptococcus | |
| 332437356 | you can also use ___ for fermentation but you need to ____ | yeast and molds, make sure they are not in toxic/in toxic amounts | |
| 332442618 | Variations of lactic acid | deltagluconalactone and gluconodeltalactone | |
| 332442619 | luncheon meat, loaves, and jellied product characteristics | non specific, ex: head cheese | |
| 332442620 | There is a wide variation of __ in luncheon meats, loaves and jellied products | -composition -processing methods -shape and form | |
| 332442621 | To make things jellied, add | gums | |
| 332442622 | Basic Manufacturing Procedures | -product formulation -meat particle size control -introduction of non-meat ingredients -mechanical manipulation -product forming | |
| 332442623 | product formation considerations | -moisture -protein (total, ex: collagen) -fat -pigment | |
| 332442624 | non-meat ingredients | -spices and flavorings (extracted) -binders and or fillers (contribute to WHC/emulsification) -processing aides (help slice) | |
| 332442625 | To control particle size, use a | grinder or bowl chopper | |
| 332442626 | Addition of dry ingredients is | topical, dry cure methods, to meat in mixer/chopper | |
| 332442627 | addition of "dissolved" ingredients | -submersion in "pickle" -manual injection | |
| 332442628 | the "pickle" includes | salt, sugar, nitrates/nitries, cured | |
| 332442629 | manual injection includes | artery pumping and stitch pumping | |
| 332442630 | Purpose of mechanical injection | -facilitate distribution/diffusion of non-meat ingredients -extract muscle proteins | |
| 332532269 | Equipment for mechanical manipulation | -mixer/blender -massager -tumbler | |
| 332532270 | Types of shape formers | rigid (cans,loaf molds), netting, presses, casings | |
| 332532271 | casing types | regenerated collagen, fibrous, cellulose, plastics, natural | |
| 332532272 | what types of casing do we use? | cellulose and natural | |
| 332532273 | Types of smoke | liquid smoke and natural smoke | |
| 332532274 | liquid smoke application | dip, spray, atomize | |
| 332532275 | liquid smoke can be | distillate or natural smoke | |
| 332532276 | types of natural smoke is usually | hardwoods (hickory, mesquite) | |
| 332532277 | natural smoke to be used with caution | soft woods (pines, fir) | |
| 332532278 | specialty natural smoke flavors | herbs, fruit wood | |
| 332532279 | natural smoke function | flavor, bacteriostatic, anti-oxidant, cosmetic | |
| 332532280 | Cooking cycle | gradual temp increase with time | |
| 332532281 | purpose of cooking cycle | color fixation, blind stabilization, dehydration, destroy most microorganisms | |
| 332532282 | Flavor enhancers include | seasonings, spices, flavoring, hydrolyzed vegetable/animal proteins | |
| 332532283 | seasoning | comprehensive term for non-meat ingredients that improve flavor | |
| 332532284 | types of seasonings | spices: natural (whole or ground) flavoring: spice extractives hydrolyzed vegetable/animal proteins (needs to be stated in ingredient statement) | |
| 332532285 | extender | non-specific term for binders and fillers | |
| 332532286 | binder | non-meat ingredient that contribue to WHC and EC | |
| 332532287 | fillers | non-meat ingredients that contribute to WHC but not EC | |
| 332532288 | purpose of extenders | -increase emulsion/batter stability -inc WHC/juice retention -dec cooking losses -may enhance flavor -dec formulation cost | |
| 332532289 | forms of added water | liquid (cold) or ice | |
| 332532290 | function of water | -facilitate east of mixing -temp control -aids in salt solubilization of proteins -solvent and vehicle of transport of non-meat ingredients -negate natural water loss during heat process | |
| 332532291 | salt average usage rate | ~2% | |
| 332532292 | function of salt | -flavor enhancement -shelf-life extension (dec water activity) -protein extraction (binding) | |
| 332532293 | if less than 1-1.2% salt is used, what happens | WHC and EC is affected | |
| 332532294 | Heat set systems include | -extracted myofibrillar proteins -surimi -eggs/milk proteins -gelatin | |
| 332532295 | extracted myofibrillar proteins is a | coagulation of proteins | |
| 332532296 | what is surimi? | extracted fish myofibrillar proteins (seafood analogs, imitation crab) | |
| 332532297 | Cold Set systems | -Alginate (Ca2+) -Transglutaminase -Fibrimex | |
| 332532298 | Fibrimex includes | -fibrinogen -thrombin -calcium | |
| 332532299 | Common sweeteners used | -sugar (sucrose) -Dextrose (glucose) -Sorbitol | |
| 332532300 | what happens to sugar/sucrose at high temperatures | it carmelizes | |
| 332532301 | Dextrose/glucose is only ____% as sweet as sucrose | 70 | |
| 332532302 | Examples of dextrose/glucose | corn syrup, corn syrup solids | |
| 332532303 | Sorbitol effects | low charring effects |
