Principles of Meat Science: Deterioration, Preservation, and Storage (Lecture 10 notes)
What temperature is considered freezing?
-10 degree C
What temperature does the refrigerator need to be at?
-2 to 5 degree C
What type of air needs to be present for spoilage to occur?
Aerobic or anaerobic
What are three causes of flavor and odor changes in lipolysis and lipid oxidation?
Aldehydes Acids Ketones
What will cause meat tainting, souring, and putrefaction?
Anaerobic and microaerophilic spoilage
What are free radical scavengers?
Antioxidants
What does BHA stand for?
Butylated hydroxyanisole
What does BHT stand for?
Butylated hydroxytoluene
What does autoxidation eliminate?
Heat, light, oxygen exposure, and chelate metal ions
What happens to meats with high pH regarding water holding capacity?
If they have high pH there is a decrease in acidity allowed for faster microbial growth with an increased water holding capacity.
What happens if the chill room doesn't dissipate body heat quickly or improper temperature maintenance occurs?
Increases chance for these bacterial growth occurs
What are the three phases of autoxidation?
Initiation Propagation Termination
Define putrefaction.
Liquefied bodies
Where do anaerobic bacteria originate from?
Lymph nodes or bone joints or from bones during storage/processing
What causes deterioration?
Microorganisms, enzymes, and chemical reactions can affect all food types.
What does MAP stand for?
Modified atmosphere packages
What are some free radical scavengers?
Nitrite, ascorbate, sage, majoram, rosemary, thyme, and wood smoke
When does anaerobic and microaerophilic spoilage happen?
Occurs in vacuum packaged products, sealed containers, deep in whole muscle
What are some metal chelators?
Phosphate, EDTA, citric acid
What do microbes cause?
Physical and chemical changes
Define autoxidation.
Process of oxidative breakdown and is considered self oxidation
What is a process that is widely used to preserve high moisture foods (meats)?
Refrigeration
Why does decomposition and putrefaction occur?
Resulting from microbial growth or from chemical reactions
Why does anaerobic and microaerophilic spoilage happen?
Results mainly from accumulation of organic acids during bacterial enzymatic degradation of complex molecules
When does refrigeration begin?
Right after slaughter and continues through various stages of handling
What are some examples of anaerobic and microaerophilic spoilage?
Round sour, ham sour, and bone sour
What are some common insects?
Skippers, larder beetles, red-legged ham beetles, cheese or ham mites, and blowflies
What is aerobic responsible for in spoilage?
Slime formation, undesirable odors and flavors, color changes, sticky meat surfaces, and molds cause whiskers on aged meats.
What is autoxidation controlled by?
Slowing the initiation phase and speeding the termination phase
What can insects/pests cause?
Structural damage, discoloration, and weight loss
Why are most preservation methods designed?
To prevent, delay, or slow destruction/deterioration.
What has been approved as a fumigant for insect control?
US methyl bromide
What does WOF stand for?
Warmed over flavor
