Fresh Meat Processing Flashcards
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| 377509539 | What is Meat Processing? | Any mechanical, chemical or enzymatic treatment of meat that alters the form in which it originally occurs | |
| 377509540 | What is Further Processing? | An industry term used to describe the processes of comminuting (chop or grind) or enhancing through addition of low quality meats. | |
| 377509541 | Purpose of further processing? | Enhance value to the product Contribute functional properties Improve quality | |
| 377509542 | Functions of further processing | Preservation or shelf life extension Tenderization Increasing food safety and flavor Manipulation and control of ingredients Porton control Increasing convenience to customer | |
| 377509543 | Steps of processing | Carcasses breaking Fabrication Size Reduction | |
| 377509544 | Mechanical Tenderization | Cutting across the grain, chopping, grinding, beating with a mallet, needling, flaking | |
| 377509545 | Chemical or enzymatic Tenderization | Papain(heat activated)- least effective collagen Bromelin(on contact)- most effective collagen (pineapple Ficin(on contact) | |
| 377509546 | What is Shelf Life? | The length of time before meat products become unpalatable, unsafe for human consumption or unattractive in the display case | |
| 377509547 | Treatment methods that extend shelf life | Chilling, Freezing and Freeze drying Heat pasteurization Heat sterilization Curing and smoking Dehydration Irradiation | |
| 377509548 | How can you tell if a hotdog pack is contaminated? | It bulges | |
| 377509549 | What is the main form of shelf life extension and preservation? | Refrigeration | |
| 377509550 | Ground meat accounts for ___% of meat consumption | 60% | |
| 377509551 | Meat Grinder | Knife and auger rotate Grinder plate is stationary Many contain bone plate | |
| 377509552 | Patty making machine | portion control low cost to producer, high cost to consumer | |
| 377509553 | USDA-FSIS Regulations for ground Beef | No more than 30% fat Can not add any more fat than what is in the trim No more than 25% of meat can come from the cheek | |
| 377509554 | Rules for Hamburger | Can not contain more than 30% fat Can have added fat and seasonings Cheek meat is limited at 25% Cannot contain added water, binders or extenders | |
| 377509555 | Unique Extender Added to Meat- Carrageenan | Isolated from red seaweed Thickens, gels, stabilizes and suspends proteins Widely used in food industry | |
| 377509556 | Why do we eat fat? | Flavor- fat foods taste better Texture- Better mouth feel Low fat diets can be unhealthy 30% of calories are from fat | |
| 377509557 | 2 types of Aging | Wet Aging-Meat is aged in vacuum package, safe but slower than other aging mechanisms Dry Aging-Meat is hung in low humidity room, Increases bacterial contamination, Primarily used for restaurant trade | |
| 377509558 | Advantages of Case ready products | Less handling of product Lower microbial loads (less handling) More efficient use of labor No need to ship trim or fat for ground beef production Increased shelf life No need for in store butcher | |
| 377509559 | Newest Trend in Meats Processing | Home Meal Replacements- Dinner in a box Functional Foods- Fruit Smoothies |