Module 9

Question 1

meat that has been changed by any mechanical, chemical or enzymatic treatment,

Answer 1

Processed meat

Question 2

processed meat has an altered

Answer 2

taste and appearance

Question 3

sausage was made and eaten by the Babylonians some 3500 years ago

Question 4

earliest recorded reference to sausage

Answer 4

homer’s oddyssey

Question 5

Sausage making gained popularity during the Roman and Christian eras and by the Middle Ages it was popular throughout Europe

Question 6

different classification of processed meat products

Answer 6

a. Sausages (comminuted products)
b. cured whole muscle cuts (non-comminuted products)
c. restructured meat products

Question 7

are comminuted, seasoned meat that maybe cured, smoked, molded or heat processed.

Answer 7

Sausages

Question 8

bologna from Bologna, Italy; Genoa salami from Genoa, Italy; frankfurters from Frankfurt, Germany and Vienna sausage from Vienna, Austria

Question 9

products that are made from finely ground meat emulsions

Answer 9

bologna, frankfurters and many loaf types of luncheon meat

Question 10

types of sausage

Answer 10

fresh;
uncooked;
uncooked and smoked;
smoked;
cooked and smoked;
dry;
loaves and other specialty meat

Question 11

made from comminuted meat and are not cured, smoked or cooked.

Answer 11

Fresh sausag

Question 12

similar to fresh sausage, except that the meat is subjected to a mild cure.

Answer 12

Uncooked sausage

Question 13

example of fresh sausage

Answer 13

fresh pork sausage, hamburger and chorizo

Question 14

his sausage may include cured meat but not cooked meat. It is smoked after placing in edible casing

Answer 14

Uncooked and smoked sausage –

Question 15

usually made from meat that has been cured and cooked. This sausage is ready to eat, although some may be heated before serving

Answer 15

cooked sausage

Question 16

examples of uncooked and smoked sausage

Answer 16

Smoked pork sausage (smoked longanisa) and smoked countrystyle sausage

Question 17

examples of cooked sausage

Answer 17

braunschweiger (liver sausage) and blood sausage

Question 18

the most popular type of sausage. Product is usually made from meat that has been cured, formed into sausages, cooked and subjected to a light smoke

Answer 18

Cooked and smoked sausage

Question 19

examples of cooked and smoked sausage

Answer 19

bologna, frankfurters and Vienna sausage.

Question 20

type of sausage losses about 25-40% of its original weight

Answer 20

dry sausage

Question 21

examples of dry sausage

Answer 21

chorizo de bilbao, hard salami

Question 22

this sausage losses 8-15% of its original weight (canton sausage)

Answer 22

semi-dry sausage

Question 23

these sausages are similar to the dry sausages except that acid-forming microorganisms such as lactobacilli are deliberately added (pepperoni)

Answer 23

fermented dry and semi-dry sausages

Question 24

are chopped-meat mixtures, possibly containing extenders and other ingredients and processed in the form of a loaf. (luncheon meat and meat loaf)

Answer 24

Loaves and other specialty meat

Question 25

process by which meat is ground, chopped, diced, emulsified, or reduced to minute particles for incorporation into sausage

Answer 25

Comminution (particle reduction

Question 26

lean meat and fat particles are dispersed in a complex of water, proteins, cellular components and a variety of spices and seasonings

Answer 26

meat emulsions / emulsification

Question 27

placed in a mixer/blender to evenly distribute the lean and fat particles and any curing ingredients that are in the mixture.

Answer 27

blending

Question 28

bind and protect the delicateness of the sausage mixture. and regulate the contraction and expansion of the sausage

Answer 28

casings

Question 29

steps in sausage making

Answer 29

comminution, emulsification, blending, forming, linking and tying, smoking and cooking, chilling, peeling and packaging

Question 30

types of casings

Answer 30

animal casings; cellulosic casings; regenerated collagen casings; fibrous casings

Question 31

casings made from the gastrointestinal tract of cattle, hogs or sheep

Answer 31

animal casings

Question 32

made from a by-product of the cotton plant, cellulosic casings are uniform containers but are not edible

Answer 32

cellulosic casings

Question 33

edible casings have some of the properties of animal casings and some benefits of cellulosic casings (used for smoked longganisa)

Answer 33

regenerated collagen casings

Question 34

is the toughest of all casings and is made from a special paper pulp base which is impregnated with cellulose

Answer 34

fibrous casings

Question 35

a specialized drying and cooking operation in which sausage emulsion is coagulated.

Answer 35

smokehouse operation

Question 36

he product is showered with cold water and then chilled by refrigeration.

Answer 36

chilling

Question 37

the cellulosic casings on frankfurters and slicing bologna are removed

Answer 37

peeling and packaging

Question 38

considered processed meat products because have been treated with a curing solution, dry cured, smoked and/or seasoned

Answer 38

Whole muscle cuts like ham, corned beef, pastrami and bacon

Question 39

defined as the hindleg of pork that has been cured and smoked or cured and canned

Answer 39

ham

Question 40

the most popular cut of meat used for corned beef,

Answer 40

brisket

Question 41

process of preserving beef by sprinkling it with grains (corns) of salt

Answer 41

corning

Question 42

it is produced primarily from pork bellies

Answer 42

bacon

Question 43

made from the boneless beef short plate

Answer 43

beef bacon

Question 44

made from top loin muscle of pork – usually that from heavier hog

Answer 44

Canadian style bacon

Question 45

made from the brisket, plat or top round muscle of beef. After dry curing with salt, the beef is washed, and then rubbed with a paste of garlic powder, ground cumin, red pepper, cinnamon, cloves and allspice. It is then smoked and cooked

Answer 45

pastrami

Question 46

made from flaked, ground or sectioned beef or pork, which is shaped into roasts, steaks or loaves.

Answer 46

restructured meat products

Question 47

examples of restructured meat products

Answer 47

smoked sliced beef and most boneless hams

Question 48

restructuring steps

Answer 48

reduction, blending and reforming

Question 49

functional in causing meat particles to bind.

Answer 49

Intracellular myofibrillar proteins

Question 50

help brig these proteins to the surface of the particles

Answer 50

salt and phosphates

Question 51

four processing properties of meat important in processing of comminuted product

Answer 51

binding ability; water holding capacity; emulsifying capacity; emulsion stability

Question 52

ability of the meat chunks to cling together after subsequent processing procedures

Answer 52

binding ability

Question 53

ability of the meat to hold moisture during storage, processing and cooking

Answer 53

water holding capacity

Question 54

sensory characteristics

Answer 54

falvor, juiciness, and tenderness

Question 55

ability of the meat to bind moisture and fat

Answer 55

emulsifying capacity

Question 56

ability of the emulsion to maintain water and fat binding during storage and application of heat

Answer 56

emulsion ability

Question 57

serve as natural binder and emulsifier in processing of comminuted products

Answer 57

meat proteins

Question 58

temperature of the meat emulsion should be maintained at 5 to 15 ºC when using ordinary silent cutter or up to 20ºC when using high-speed emulsion mill.