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