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149 Cards in this Set
- Front
- Back
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What is a nonmeat ingredient? |
Any portion of a formulation that is not of a protein source |
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What are nonmeat ingredients utilized for? |
To increase flavor, juiciness, and color |
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What is the most crucial nonmeat ingredient? What is its purpose? |
Water ingredient dispersal, juiciness, temperature, product utilization |
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What does salt aid in? |
extraction of sarcoplasmic proteins flavor improves shelf-life |
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What are the cons of salt? the pros? |
acts as a pro-oxidant no limitations |
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Why do we use nitrite? What is the most common form? |
Curing sodium nitrite |
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What does nitrite do? |
Prevents the occurrence of botulism help create iconic cure "color" flavor |
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What products are a major consumer trend hitting supermarkets? Why are they trending? |
Natural minimally processed concerned with ingredients in their food |
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What is used for natural curing? |
celery juice powder |
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What is the purpose of phosphate? |
aids in retaining moisture acts on pH of product increases product profitability |
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What are the usage limits of phosphate? |
0.5% |
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What is sodium erythorbate? Why do we utilize it? |
cure accelerator quickens cure reaction and Reductions of NO2 to NO |
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What does a quickened cure reaction do for a company? |
profitability |
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What is the number 1 bacteria associated with ready to eat meats? |
antimicrobials |
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What does antimicrobials do? Examples of antimicrobials? |
do not kill bacteria but inhibits it sodium lactate/potassium diacetate and vinegar |
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What is a non-ingredient based antimicrobial action? |
High pressure processing |
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What is pepperoni known for? What is breakfast sausage known for? |
paprika and modification of food color sage |
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Machinery for making hot dogs |
Mixer Cozzini Mill Bowl Chopper Stuffer Drench Cabinet Smokehouse Packager |
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What kind of protein is myoglobin? What does it consist of? |
Water soluble protein amino acids and a heme ring |
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What is the helical structure formed by? |
153 amino acids |
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What does the heme ring consist of? |
A centrally located iron atom |
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How many bonds can iron form? |
six bonds in total 4 with porphyrin ring 1 with histiine 1 available to bind ligands |
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How many valence states are there? |
2 valence states |
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How does myoglobin determine color? |
Liquid bound to iron and valence state of iron |
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What is ligand? Ex.? |
small molecule that attached to iron oxygen, carbonmonoxide, water |
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What is valence state of iron? |
DeValency is the number of electrons that are to be gained or lose to attain stability |
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What are the three forms of myoglobin? |
Deoxymyoglobin- purple color Oxymyoglobin - Red Color Metmyoglobin- Brown color |
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What kind of packaging is Deoxymyoglobin common in? |
Vacuum packaging |
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What kind of packaging is Oxymyoglobin common in? |
PVC Overwrap High Oxygen Packaging |
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What kind of packaging is Metmyoglobin common in? |
PVC and High Oxygen |
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What are some characteristics of Deoxymyoglobin? |
Nothing is bound Iron is in the ferrous state It is purple in color |
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What are some characteristics of Oxymyoglobin |
Oxygen bound Iron is in the ferrous state It is bright red in color |
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What are some characteristics of Metmyoglobin? |
Water bound Iron is in ferric state It is brown in color |
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Describe the Meat color triangle |
Oxymyoglobin undergoes oxidation to reach metmyoglobin which then reduces to deoxymyoglobin which undergoes bloom and goes back to oxymyoglobin |
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What is carboxymyoglobin? |
Carbon monoxide bound iron atom More stable than oxymyogloin, not used because of consumer concern, color is so stable it could mask spoilage |
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What is bloom? |
Bright red color formation of steak following exposure to air/oxygen (due to oxymyoglobin formation) |
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What is Oxidation? |
Loss of election (LEO) resulting in formation of brown colored steak (due to metmyoglobin formation) |
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Why does meat turn brown? |
Primarily due to oxidation Increased temperature Display light Lipid oxidation |
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What is lipid oxidation? |
Oxidation of fats-production of Aldehydes and ketones which denature myoglobin |
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What are some factors that affect myoglobin oxidation? |
pH - greater pH, less myoglobin oxidation pH between 5.6 and 6.2 (Less oxidation) Temperature - Greater temp, more oxidation Packaging Lipid Content - Diet rich in unsaturated fatty acid (c=c) increase myoglobin oxidation |
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Why is PSE pork pale in color? |
Myoglobin is water soluble Slight denaturation of myoglobin |
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What affects the cooked color of meat? |
1. Myoglobin Denaturation 2. Maillard Reaction |
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How do consumers often use to determine doneness of cooked beef? |
Dull-Brown appearence |
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What is premature browning? (PMB) |
Condition in cooked ground beef where myoglobin denaturation and subsequent browning occurs at temp less than the temp necessary to destroy food born pathogens |
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What food born pathogen is common in ground beef and what is the temperature recommended to kill it? |
Ecoli and 160 Degrees Fahrenheit |
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What are the causes of PMB? |
1. pH - lower pH causes more denaturation 2. Thermal stability of myoglobin forms |
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What are the thermal stabilities of the myoglobin forms? |
Deoxy- Most stable to heat denaturation Met - Least stable to heat denaturation Carboxy > Deoxy > Oxy > Met |
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How can you limit PMB? |
Increase the pH Add reducing agent/antioxidant Anaerobic Packaging - Vacuum Package Use a meat thermometer |
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What is the purpose of curing meat? |
Food preservation, flavor, prevent Clostridium botulinum |
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What causes the cured meat color, how can it change, and what packing is needed? |
Nitrosyl Hemochromogen - Pink Add Light and air and it goes to Hemochrome - faded grey Vacuum packaging is very critical |
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What are the roles of nitrite in cured meat? Why is it controversial? |
Acts as an antimicrobial, flavor enhancer, and fixes color Nitrosamines are formed, and are potential carcinogens |
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What are food allergies? |
An adverse immune response to a food protein |
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What is an immune response? |
How your body recognizes and defends itself against bacteria, viruses, and substances that appear foreign and harmful |
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What mostly leads to an allergic immune response? |
proteins |
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Anything foreign is? Ex. |
Antigen bacteria, virus, pollen, and food toxins |
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What is the bodies defense against antigens? |
Antibodies |
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What is the first mechanism of food allergies? |
initial exposure to food proteins |
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What is the second mechanism of food allergies? |
Immune response and immunoglobulin's bind to specific targets like skin, gastro-intestine, lungs |
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What is the last mechanism of food allergies? |
Re-exposure causes severe reactions |
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What determines the protein or amino acid sequence? |
Genetic Sequence (DNA) |
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What are specific peptides that cause allergies? |
Ara h1 in peanut Pru du 5 in almond Jug r 1 in walnut |
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What is the body intolerant to? Ex. |
specific nutrients lactose intolerance |
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Factors of food allergies? Ex. |
Due to immune rxn and can be life threatening peanut allergy |
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Factors of food intolerance? Ex. |
Due to a specific food component or a nutrient In general, not life threatening lactose intolerance |
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What does FALCP stand for? |
Food Allergen Labeling and Consumer Protection Act of 2004 |
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Top eight allergens and FALCP |
milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans |
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What are the first three steps to the food allergen control plan? |
Start with the production of raw materials storage and handling of raw matertials Steps in the manufacturing process |
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What are the last three steps to the food allergen control plan? |
Packaging and labeling of the finished product The critical points where allergens may be introduced into the product during manufacuring A system to monitor CCP to ensure unintentional cross-contact is prevented |
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What are the way of diagnosing food allergies? |
History Food challenge Prick skin test |
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What are ways to limit food allergents? |
good manufacturing practices cooking enzymatic action removal (milling, peeling) Genetic manipulation |
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What is a form of genetic manipulation? |
remove the offending protein from the food |
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What are ways to detect food allergents? |
ELISA: Enzyme Linked Immuno Sorbant Assay DNA based techniques |
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What is sensory evaluation? |
A scientific discipline used to evoke, measure, analyze, and interpret people's reaction to products based on their senses |
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What are the different types of sensory panels? |
Consumer Discrimination Descriptive |
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What are consumer panels? |
General class of sensory tests that assess the acceptability of products or the relative preference among a set of products |
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What are discrimination panels? |
Sensory tests in which two products or stimuli are compared to see whether panelists can differentiate them on a sensory basis |
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What are descriptive panels? |
Sensory tests in which a trained panel rates specified attributes of a product on scales of perceived intensity |
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What do you need to keep in mind when recruiting panelists? |
-Sensory will vary from person to person -Performance can be influenced by factors unrelated to the test or product - Skills can be overworked or fatigued - Participants should be volunteers - Not all individuals qualify for the tests |
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How do you get volunteers? |
Inducements recognition that participation is important |
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What are good volunteer characteristics? |
-Shows interest in the program - Not averse or allergic to product tested - General good health - Available to participate |
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What are the objectives of screening the panelists? |
Determine differences in candidates ability to: - Discriminate and describe character differences among products - Know differences in intensity or strength of the characteristics |
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What are the three tests for screening panelists? |
1. Detection 2. Matching 3. Ranking |
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What are the objectives of training panelists? |
- Familiarizing panelists with the testing procedure - Improves individuals ability to recognize and identify sensory attributes - Improve an individuals sensitivity and memory |
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How do you determine how much training is needed? |
The complexity of the product How many attributes need to be measured |
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What are sample evaluations? |
Discussion and evaluations of the product samples involved in the tests |
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What is choosing descriptors? |
Developing a common language that allows panelists to describe attributes in their own words |
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What is method standardization? |
Setting rules that the panelists should follow Setting scales used to rate attributions |
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What should be considered for sample preparations? |
-Amount to be served -serving containers/utensils - order of presentation and coding - number of samples per sessions - maintaining temperature |
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How much sample should be served per panelist? |
- Depends on the test |
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How do you create an identical appearance? |
Remove connective tissue and bones |
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What are different containers/utensils? |
Glass/white glazed china Stainless steel utensils Plastic utensils Toothpicks |
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What are the types of order of sample presentation? |
Balanced and Random |
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What kind of coding should be used? What shouldn't be used? |
Three digit coding Stay away from - Sequential numbers - letters - numbers with significance |
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What should be considered when determining the number of samples per session? |
-visual vs. oral evaluation -bland products vs. Spicy/Smoked/Oily products |
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How to determine swallowing vs expectoration(spitting)? |
- Carryover -Fatigue |
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What are some common palate cleansers? |
Water Unsalted Crackers |
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What are cleansers for aroma panels? |
Fresh coffee grounds |
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What are some ways to maintaining proper temperature? |
- Foil wrapping -water baths - Coolers - Heating lamps |
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How to maintain morale in the panelists? |
- All subject information be treated in a confidential manner - No "right" or "wrong" responses - Panels should have clear objectives |
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How could you improve panelists responses? |
- Scheduling of the panels - Limit smoking and coffee drinking |
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How to get a motivated panelist? |
-Find interested panelists, interested panelists are efficient panelists |
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What are some tips for keeping panelists motivated? |
- Rewards - Reports of results (action taken as a result of the panel) - Reminders that their input is important and appreciated |
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What is ice cream? |
Frozen food product made from dairy made from milk, NFDM, sugar, flavorings, fruits and nuts |
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Who first made ice cream ice cream ? How much did George Washington pay for it? |
Empero Nero; Marco Polo $200 |
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What were the reason that ice cream was produced more in the 19th century? |
no real industry lack of mechanical refrigeration and freezing |
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Who first commercially produced ice cream? |
Jacob Fussell |
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What does fat provide? Source of fat? |
provides richness - flavor and texture fresh cream, frozen cream, condensed milk, unsalted butter, and milk |
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Why are non-fat milk solids used for? |
Mainly to provide protein and lactose |
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Why protein? |
Provide background for flavors assists in foaming and air incorporation binds to water to give smoothness and chewiness to ice cream |
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Why lactose? |
Source of sweetness lowers freezing point |
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What are the two sweeteners in ice cream? |
sucrose, high fructose corn syrup, and glucose syrup |
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How often is fructose used in ice cream? What kind of ice cream has it in it? |
most common and preferred premium, high quality ice cream |
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Why is fructose corn syrup used? |
Used as cheap alternative can improve body and texture gives ice cream a syrupy texture |
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Why use glucose syrup? |
not as sweet as high fructose corn syrup main source of non-sucrose sweetener 80% as sweet as sucrose contains dextrin |
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Why is dextrin useful in ice cream? |
depress freezing point |
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What are the natural gum stabilizers? |
carrageenan, locust bean, guar, and gum-arabic |
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What are the synthetic stabilizers? |
gelatin, micro-crystalline cellulose, and cellulose derivatives |
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What do stabilizers impact? |
mouth-feel |
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What does stabilizers make ice cream body resemble? |
a high-fat ice cream |
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What do emulsifiers do? |
stabilize emulsion make ice cream smooth |
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How does emulsifiers affect ice cream? |
melting of ice cream (melt down) |
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What are natural emulsifiers? |
egg yolk |
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What are synthetic emulsifiers? |
mono- and di-glycerides polysorbate-80 |
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What are the most popular flavors? |
vanilla, chocolate, nuts, and strawberry |
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What are the three flavor categories? |
natural predominantly natural predominantly artificial |
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How much ethanol is in artificial vanilla? |
30% |
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What kind of nuts are used in ice cream? |
roasted or blanched |
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How is fruit used as a flavoring material in ice cream? |
mixed with sugar (syrup) |
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When are flavoring materials added to ice cream? |
after pasteurization |
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What is very important for flavoring materials? |
microbiological quality |
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What are the steps to processing the mix? |
dry-mixing and blending liquid mixing pasteurization homogenization cooling and aging freezing hardening and packaging |
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How does pasteurization help processing the mix? |
helps dissolve ingredients make uniform product improves body and texture |
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How does homogenization help processing the mix? |
helps mixing of ingredients done after heating but before the regeneration section - to completely dissolve the mixture |
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Why is fast freezing better than slow freezing? |
smaller ice crystals |
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What are factors that affect freezing rate? |
blade quality speed of rotation temperature of refrigerant overall design of the freezer |
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How is overrun calculated? |
weight volume |
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What is overrun? |
percent of expansion of ice cream achieved of air incorporated into the product during the freezing process |
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What are the legal requirements of overrun? |
cannot have more than 100% |
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Higher the solids? |
Higher the overrun |
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Too much overrun? |
fluffy/snowy ice-cream |
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Too little overrun? |
Heavy/Soggy ice-cream |
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What is quick freezing? |
cartons in contact with metal plates |
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Why doesnt hardening improve ice cream? |
due to formation of more and larger ice crystals |
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What cause coarsness? |
large ice-crystals |
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what causes sandiness? |
lactose crystals |
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What causes crumbliness? |
Poor emulsification sometimes poor stabilization |
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What causes weak body? |
High overrun |
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What does color relate to? |
intensity and authenticity |
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What does appearance refer to? |
bulky ingredients |
