Technology of meat and meat products - Without heat treatment

12 important questions on Technology of meat and meat products - Without heat treatment

What is the classification of non heat-treatment meat?

  1. Cured meat
  2. Derivatives organ meat
  3. Derivatives marinated meat
  4. Brined meat
  5. No treatment

How do you get spanish ham?

select ham and dry it with salt and nitrates.

What should you achieve in spanish ham?

product stability so it can be stored at room temperature
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What nitrate do in spanish ham?

Gives it a specific flavor, is important for the colour, makes it easier for the salt to enter the ham, antimicrobial.

What does salt to the ham?

Lowers the water activity (available water)
Selects the microflora
protein extraction of muscle tissue

What are white spots in spanish ham?

Amino acid tyrosine crystallized. They are insoluble so go and sit together.

What does nitrate do in sausages?

Antirmicrobial
coulor fixation
antioxidant
flavour development

What does sugar do in sausages?

Improve tast
form aroma
prove water binding
energy source for wanted bacteria

What does ascorbic acid and sodium ascorbate do in sausages?

antioxidant
reduces the amount of nitrate you need to use

What does polyphosphates do in sausages?

Raising he pH and ionic strength
Increase the extraction of proteins
antimicrobial (gram +)
colour and aroma enhancer

What is natural and artificial gut?

Thing around sausage, natural is intestines, artificial is polymere. Both ar eatable but artificial in more stable.

What are the consequences of a pour fermentation?

  • insufficient drying
  • surface hardness
  • waste flavor
  • decomposition products
It is essential to get the pH to 4,4 sins it is the iso-electric point

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