final
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卡片预览 (24 张)
list characteristics of wrapping materials
low moisture vapor transmission non toxic pliable odorless easy to mark for ID good sealing properties puncture resistant
if we had a few thousand pounds of pse or dfd pork, what can you do to make sure the meat is utilized
turn into spam, hot dogs, pepperoni, chorizo, pet food (explain why for each)
PSE
pale, soft, exudative
DFD
dark, firm, dry can be caused by stress
WHC
water holding capacity
what is the most non meat ingredient added
salt; flavor enhancement, shelf-life extension, protein extraction
what is freezer burn
surface drying of meat myoglobin oxidation surface desiccation
what is the purpose of canning
to target c. bot, the main bacteria in canning
what is Fo value
time in min at 250 F required to destroy spores from given organisms
What is decimal reduction time, D value
time required to reduce microorganisms # by 90% at given To
What is the canning mitigation time and temp
12D = minimum safe process = c. bot. cook 250F for c. bot. = 3 min
What are the different types of rigor mortis
thaw rigor: when muscle frozen pre-rigor is thawed // preventative: freeze post rigor meat, thaw at 26-28 F cold shortening: when muscle is exposeed to temps less than 59 F or sudden release of Ca++ into sarcoplasm // problem: lean carcass, tenderness, hot-boned muscles rigor mortis: membrane of SR becomes leaky and releases Ca++ into sarcoplasm
what are the post-mortem pH levels
5 1/2 - 6 normal 7 dark below 5 1/2 pale
what forms of water are found in muscle
bound: chemical, net charges of proteins immobilized: spaces available in myofibrils free: sarcoplasma, water readily lost
what determines the textural characteristics of a muscle
size
what are the parts of connective tissue
tendons: connect bone to muscle epimysium: surround entire muscle perimysium: surround muscle bundles
what are 2 types of casing
regenerated collagen fibrous cellulose plastics natural
what are extenders
non-specific term for binders and fillers
what are binders
non-meat ingredients that contribute to WHC and EC
what are fillers
Non-meat ingredients that contribute to WHC but not EC
what is meat block
carcass class, primal, trim how much is used before ingredients are added , initial starting point
what are the smoke cycle types
liquid smoke: distillate of natural smoke natural smoke: usually hardwoods; hickory, mesquite
what is the cooking cycle
gradual temp increase with time // purpose: color fixation, bind stabilization, dehydration, destroy most microorganisms
what is seasoning
comprehensive term applied to non-meat ingredients that improve flavor