meat Flashcards
Normal pH meat
6.8 - 7.2 alive
Post Slaughter
5.4 - 5.8, 24 h post slaughter
Meat composition%
Water: 70-75% Protein: 18 - 22% Lipid: 2,5% Ash: 1,2% Carbohydrate: 1,2%
Temp chilling meat
offal <3 domestic ungulates <7 poultry and lagomorphs <4 wild game small <4 large <7 fish <0
methods meat chilling
quick: -3 + 0.5 m/s - chill to 1c - store
ultra quick: -15, 3m/s for 5 h
PSE:
< 5.8
DFD:
< 6.2
Detection PSE
45-60 min after slaughter = should be 5.8-6.8 post slaughter
Spectophotometrically: DFD/PDE
13-25% NOMAL
< 13 % DFD
> 25 % PSE
semi preseved canned meat product
meat preperation and not product, raw cut or minced meat, and additives with Nacl or spices
BURGERS
fully preserved meat products
heat treated at 121 degree for 10 min - steralised and sealed, long shelf life (4years at 20 degree) lunchoon meat or beef
Heat treatment processed meat
cooking 72-78
fry,stu,boil 100 C
tenderization: mechanical cut or trauma
treatment processed meat
SMOKED
cold: 20-25
warm: 50-60
hot: 80-90
Heat treatment processed meat
Additives
must be approved, marked with E, Nacl, ascorbic acid (colur enhancer), phosphates - break actin mysin bond to increase solubility
hurdles
ph, salt level, cook, storage temp
treatment processed meat
CHILL
7 red, 4 poultry, 3 offal
Susceptibility of Salmonella:
- temperature:optimum: 37-42 ̊C
pH: 6-8 - organic acids:
- quite susceptible to lactic acid, acetic acid, citric acid
- disinfectants: susceptible to usual disinfectants used in the food industry
SALMONELLA
Legislation:
- Regulation (EC) 1441/2007: microbiological criteria for foodstuffs
- EU limit: absence in 25g or 10g (depends on the product)
SALMONELLA
- detection method according to commission regulation (EC) 2073/2005:
- pigs, sheep, cattle, goats, and horses
- sample 5 random carcasses with 4 sites on each carcass
- an abrasive sponge sampling should be used using areas that are most likely to be
contaminated and 400cm3 is used - poultry: minimum of 15 carcasses are sampled —> 10g from neck skin —> pool 3 samples to
end up with 5 x 25g samples
Cystic echinococcis:
- E: E. granulosis
- LC:
- indirect
- DH: wild and domestic canids
- IH for zoonotic disease: ungulates
- humans are accidental IH and become infected by ingesting eggs
- CS:
- remain asymptomatic for years —> cysts grow large enough —> symptoms in affected organs - hepatic and pulmonary signs: most common
- rupture of cysts —> fever, urticaria, eosinophilia, anaphylactic shock
- prevention: vaccinate sheep and give anti-helminthic to dogs
Kjeldahl ; nitrogen content %
muscle contain about 16% nitrogen
soxlet %
varies btw meat type 3-10 %
Principle of freezing - highly energy conuming
freezing point within water:
( - 1,2 C) presence of salt
( - 3 c ) 40% of total water within cell remain water
( - 18 c ) not all water frozen, 1,5% remain water in cell
( - 49) all water in meat frozen
Requirment storage FROZEN meat
- avoid temperatur fluctuation
- sliced meat(bacon) should not be stored unless vaccum packed
- critical packaging material (1. vapour proof, 2. odorless, grease proof)
