Exam 3 Flashcards by Courtney Lewis

Factors affecting microbial growth (7)

pH
Water activity
Oxygen requirement
Physical properties
Nutrient content
Inhibitory substances
Temperature

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Hurdle concept

Bacteria static effect of more than one treatment is greater than the sum total of the individual treatment effects

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Factors that affect chilling rate

Heat of the carcass, carcass size, amount of external fat, and temperature of the chilling environment

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Factors that affect duration of refrigerated storage

Initial microbial load, temperature & humidity, type of packaging, species, and type of product

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What constituents can offer some protection against microbial contamination, dehydration, and discoloration?

Fat cover, skin, or scales

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Unsaturated vs saturated fats in lipid oxidation

More unsaturated = more lipid oxidation

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Advantages of freezer storage

Fewer undesirable changes in quality, most nutritive value is maintained

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Disadvantages of freezer storage

Some loss occurs when thawed, such as salts, proteins, amino acids, and water-soluble vitamins

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Fat __ freezing while water __ freezing

Slows, accelerates

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Undesirable effects as a result of freezing are associated with

Formation of large ice crystals, damage to cellular structures, and chemical damage caused by concentration of sugars/salts

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Slow freezing vs. fast freezing

Slow freezing produces large, extra cellular ice crystals

Fast freezing produces small ice crystals intra- and extracellularly

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Still air freezing method

Air is heat transfer medium; dependent on convection, meat freezes very slowly

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Plate freezer method

Metal is heat transfer medium; conduction is the heat transfer mechanism; limited to thin pieces of meat

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Blast freezing

Most common; air is the medium

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Most widely used method for freezing poultry

Liquid immersion and sprays

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Cryogenic freezing

Uses condensed or liquified gases in direct immersion, spray, or vapor circulation

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IQF

Individual quick frozen products; water spray lessens freezer burn; used for small products like patties, nuggets, and breast filets

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How should meat be thawed?

In the refrigerator

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Factors affecting the quality of frozen meat

Frozen storage
Thawing conditions
Freezing rate
Pre-freezing handling

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Most important factor affecting frozen storage

Temperature & temp fluctuations

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Two levels of thermal processing

58-75 degrees C - kills most vegetative cells but not spores; may be considered pasteurization
> or = to 100 degrees C - commercial sterile and stable at room temp

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Conduction

Direct transfer of heat from particle to particle without use of a medium

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Convection

Heat transfer by mass movement of heated particles in “fluids” such as air, steam, or water

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Radiant heating

Transfer of energy through space by electromagnetic radiation (heat lamp)

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Specific heat

Energy required to raise temperature of 1 gram of product by 1 degree Celsius

Thermal conductivity

Expresses he rate of heat movement by conduction through substances

When are bacterial cells more susceptible to thermal processing?

During logarithmic phase

Stresses such as heat, salt & desiccation increase or decrease thermal RESISTANCE

Increase

Increased alkalinity or acidity increase or decrease thermal destruction?

Increase

D value

Time required at a particular temperature to destroy 1 log cycle of a target organism

Z value

The temperature change required to give a 10-fold change in D value

Dehydration preservative effects are due to...

Reduced water activity for microbial use

Hot air drying

Rapid while free water is available at the product surface, which is then replaced by water migrating from the interior

Freeze drying

Meat remains frozen while ice is removed by application of heat under vacuum to sublimate the ice

Irradiation/ionizing radiation

Radiation having sufficient energy to cause loss of e- from atoms to produce ions; damages microbes' DNA

Preservative with the history of usefulness. How does it preserve?

NaCl; by lowering water activity

Preservative that inhibits clostridium botulinum

NaNO2

5 classes of sausages/comminuted products

Fresh; cooked and smoked; cooked; dry, semi dry, or fermented; cooked meat specialties

Cover pickle

Submersion in pickle, extended time required for ingredients to diffuse through entire product

Artery pumping

Pickle solution is pumped directly into the vascular system

Stitch pumping

Pickle is infected through a hollow needed into various areas, particularly thicker regions and joints

Dry cure

Curing agents are rubbed in dry form over cut surfaces; penetration is about 1 inch per week; prosciutto and Iberian hams

Mechanical methods to improve cure distribution in pumped products

Tumbling or massaging, maceration

Nitrosylhemochromogen

Heat-stable pigment, does not undergo further color change with additional cooking

Cause of loss of color in cured meats

Nitrosylhemochromogen is susceptible to photochemical oxidation when oxygen is present

Nitrite burn

Excessive nitrite causes a greening of cured meat pigment due to oxidation of cured pigments

Comminution, blending, emulsification

Process by which particle size is reduced for incorporation of meat raw materials into finished products

Purpose of post harvest aging in beef

Gives time for enzymes to break down acids/proteins

Major selling functions in fresh meat displays

Packaging systems and display conditions

Prerequisites for good merchandizing and proper use of meats

Standardized cutting and nomenclature

7 wholesale cut regions

Arm, shoulder blade, rib, loin, leg, breast, sirloin

Cutting perpendicular to muscle fiber orientation vs. cutting parallel to fibers

``` Perpendicular = chewier, less tender, better for jerky, etc. Parallel = more tender, better for steaks ```

Supraspinous

Beef mock tender

Infraspinous

Flat iron; top blade steak

HOG fish

Head on & gutted

LW & DP of beef

1100-1350 lbs | 62%

LW & DP of pork

200-350 lbs | 72%

LW & DP of lamb

110-135 lbs | 52%

Important meat legislation

Meat Inspection Act of 1906 Wholesome Meat Act of 1967 Wholesome Poultry Products Act of 1968

#1 reason for partial or complete carcass condemnation

Soil or dirt

SSOP

Sanitation standard operating procedures

HACCP

Framework for science-based process control systems to minimize safety hazards in food production systems

7 principles of HACCP

1. conduct hazard analysis 2. Identify critical control points 3. Establish critical limits 4. Monitor CCPs 5. Establish corrective actions 6. Establish effective record keeping 7. Verify the system is in compliance with plan

Critical control point

Point in the process where control can be applied and a hazard can be prevented, eliminated, or reduced to an acceptable level

Exam 3 Flashcards

(64 cards)