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59 Cards in this Set
- Front
- Back
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pros and cons of vacuum packing
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extends shelf life, anaerobic environment
easily ruptured, easy to not seal properly |
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control measures of vacuum packaging
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hygienic storage of meat, packing material and ingredients to prevent inital contaminaton
transport in rigid plastic to reduce puncture drain fluid before using meat |
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pathogens of vacuum packaging
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anaerobes: L monocytogenes, C botulinum
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pros and cons of modified atmosphere packaging
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extends shelf life, no preservatives needed, well protected during storage
costly, must be T controlled, can alter color |
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pathogens of modified atmosphere
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C botulinium and L monocytogenes
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define meat preparations
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mince with additives, seasoning but not processed to modifie internal muscle fiber structure
mince, sausage, patties, seasoned steak/burger |
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what are the classifications of meat products
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cured meat: beef, ham, bacon
raw-cooked: hot dog, meatloaf precooked-cooked: Liver sausage, corned beef raw (dry) fermented: salami etc dried: jerkey |
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what are the ingredients of mince and meat products
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trimmed meat, fat, extenders, dried milk, cereal products (breadcrumbs) salt/spices
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mince CCPs
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initial level: slaughter, selection of meat, initial chilling
maintaining cold chain effective cooking before consumption |
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time from slaughter to mincing
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Poultry: 3 D
red meat: 6 D boned and vac packed beef: 15 D |
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temperature requirements for mince
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2C or -18C
must be chilled immediately after wrapping |
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define MSM
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Mechanically Separated Meat
meat stripped from bones by mechanical means resulting in loss of muscle structure |
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types of MSM
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high pressure: extruder
low pressure: mechanical scraping |
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restrictions on MSM
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no beef or sheep
no feet, neck or head of poultry no head, tail, or legs of pork time restrictions from SH: 7D co located, 5D separate facility, 3D poultry |
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how can you tell meat is MSM
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calcium content: elevated
histo: examine muscle fiber, adipose tissue and connective tissue for structural changes |
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define spoilage
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process in which food deteriorates to the point of becoming inedible
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list the processes of spoilage
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microorganism growth
enzyme activity chemical reaction inappropriate storage parasitic infestation excessive gain or loss of moisture oxygen reaction light exposure physical stress time |
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goal of food preservation
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maintain food safety and security
commercial reasons: shelf life, enhanced characteristics inactivating or controlling microorgs and enzymes reducing reactions that cause spoilage |
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list the requirements for microorganism growth
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pH
Ox-reduction potential nutrients: N, Fe, Energy source moisture |
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list the methods of controlling microorganism growth
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heat
cold drying acidification sugar probiotics bacteriophages curing micro filtration smoke vacuum pack addititive radiation high pressure |
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list the methods of heat preservtion
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pasturization
sterilization evaporation/distilling extrusion dehydration baking and roasting frying |
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what are the parameters of heat preservation
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time - temperature combination: critical temperature for critical amount of time
penetration of heat into food product |
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how does heat preservation work
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denaturation of proteins
ribosomal denaturation loss of osmotic function spores are less resistant |
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pasturization CLs
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63C for 30 minutes
requires cold storage |
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HTST CLs
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High Temperature Short Time
72C for 15 sec = 3 weeks shelf life 88C for 1 sec requires cold storage |
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UHT CLs
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Ultra High Temperature
138C for 2-5 sec = 3-4 mos shelf life can store at room temperature |
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Define sterilization and CLs
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complete destruction of all microorganisms
121C wet heat for 15 minutes |
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define commercially sterile
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may contain small amounts of heat resistant bacterial spores but unlikely to multiply
shelf life of 2+ years |
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advantages of heat preservation
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simple control of processing conditions
many require no refrigeration storage improves digestibility improves flavor, color, texture |
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define pasturization
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low order of heat treatment leaving some bacteria viable but destroys MOST pathogenic organisms of milk
limited storage life compared to sterile products |
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list the methods of cold preservation
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refrigeration
freezing blast freezing packaging: vacuum, modified/controlled atmosphere |
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effect of rate of freezing on food
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rapid/ultrarapid = small crystals inside and outside cells
slow = large ice crystals/crysal clusters outside cells |
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how does temperature affect the growth of microorganisms
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>10C most spoilage orgs grow rapidly
~0C only some orgs can grow <-9C no growth of spoilage or pathogenic orgs freezing slowly reduces number of orgs: not efficient way to kill orgs |
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factors affecting freezing rate
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air velocity
thickness of product geometry of system agitation contact between coolant and food composition of product resistance of heat transfer of packaging |
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possible problems associated with freezing
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dark meat
drying and weight loss rancidification mold cost of cooling and mintaining cold chain org growth while thawing |
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list types of preservative packaging
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vacuum packing
modified atmostphere controlled atmosphere |
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what is the difference between MAP and CAP
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modified is sealing prodcut into particular atmosphere that does not change
controlled uses gas selective materials to control what gases the product is exposed to |
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list the advantages and limitations of preservation packaging
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increased shelf life, little need for preservatives, protection of product and reduced weight loss/dessication
added production cost, must be T controlled, may alter appearance, new production line for each product (different gases), some path orgs can still grow Listeria, botulinum |
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pros and cons of vacuum packing
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extends shelf life, anaerobic environment
easily ruptured, easy to not seal properly |
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control measures of vacuum packaging
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hygienic storage of meat, packing material and ingredients to prevent inital contaminaton
transport in rigid plastic to reduce puncture drain fluid before using meat |
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pathogens of vacuum packaging
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anaerobes: L monocytogenes, C botulinum
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pathogens of modified atmosphere
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C botulinium and L monocytogenes
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define curing
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food preservation and flavoring process using a combination of salt, nitrites, nitrates and sugar
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define food additive
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any substanc (+/- nutritive value) that is not normally consumed as a food item by itself which is added intentionally resulting in its consumption
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legislation regulating food additives
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EC 1333/2008
Food additives Regs Scotland 2009 |
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what are the principal food additives and their purposes
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salt: preserve, flavor, texture
nitrate/nitrite: flavor, preserve, antibotulinum, fixes red color, reduces rancidity sweeteners: stabilize color, adds flavor, counteracts salt spices: flavor olive/sunflower oil: flavor vinager: flavor |
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concerns about additives
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chronic toxicity
allergic reaction GIT upset hyperactivity endocrine activity |
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list the food colors associated with hyperactivity
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sunset yellow
quinoline yellow carmoisine allura red tartrazine ponceau 4R |
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list the methods of curing
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dry salt/brine soaking
pickle injection (artery, stith pump, needles) |
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define smoking
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exposing food to the incomplete combustion of wood (beech, oak, juniper, chestnut) rich in phenols (antiseptic)
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pathogens of smoked food
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clostridia, yeast
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downsides of smoking
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creation of and exposure to mutagenic and carcinogenic compounds
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legislation regulating smoking
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EC 2065/2003: smoke flavor only authorized if proven not to pose risk to health, or mislead consumer
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list advanced preservation techniques
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high pressure
UV light Radiation |
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advantages of Pressure preservation
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independent of product size
short treatment time inactivates spores and toxins destroys spoilage enzymes minimal impact on quality and nutrition highly effective at killing microorgs (listeria and botulinum spores) and parasites |
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advantages UV light perservation
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non-contact SURFACE decontamination
non-thermal no preservatives cost effective and energy efficient |
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UV light uses
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reduce surface pathogens (listeria/salmonella) on meats and poultry and fish
reduce salmonella on egg shells extend shelf life of bakery products decontamination of powders (flour, seasoning etc) |
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advantages of radiation preservation
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non-thermal
does not alter appearance or flavor can treat packaged foods no chemicals Energy efficient and low operating cost |
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difference between extrinsic and intrinsic food radiation
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extrinsic is applied during processing and does not contaminate food
intrinsic is radiation contamination at the food source: radiation that has been taken up INTO food and is unhealthy |
