Lecture - Meat, Seafood, and Poultry

Lecture - Meat, Seafood, and Poultry - Chapter 5 Meat,...

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Chapter 5 Meat, Poultry, Seafood Criteria for spoilage: Organoleptic Indicators: changes in color or texture off flavors or odors slime. Result from decomposition and formation of metabolites. Subjective: influenced by culture and economic factors Varies with the type of microflora, muscle species, product composition, and storage environment
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Contamination in Red Meats Tissue sterile until exposed to processing Hide , hooves, G.I. tract, lymphatics major source Evisceration pierces intestinal tract Aerosols provide cross contamination Processing structure and equipment: floors, walls, contact surfaces, knives Environmental (Soil) and fecal microorganisms : Pseudomonas, Listeria , yeast, and molds Ingredients: spices, salt, and dried milk powder may also be contaminated
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MAD COW Bovine Spongiform Encephalitis (BSE) Transmitted to animals through feed Not infectious animal to animal (except maternal to fetal) Only in neural tissue (brain, spine, intestine)
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Poultry Contamination Sources: feathers, skins, feet, and feces. Birds bled and hung: flapping generate aerosols. Carcasses scalded to remove feathers, defeathering machines spread contaminants Evisceration equipment spray-washed but firmly attached bacteria remain. Carcasses chilled to limit bacterial growth. Chilling includes slush ice chilling, spray chilling, air chilling, and CO2 chilling. Transportation stress: more frequent excretion
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Microbial Progression with Storage Spoilage organisms highly variable , but remarkably similar characteristics Usually dominated by few or single species Psychrotrophic microorganisms generally dominate Pseudomonas out compete other species with aerobic storage Lactobacillus , Brochothrix predominate with anaerobic Low aw favors molds and yeasts Refrigeration restricts mesophiles to extend shelf life. Initial population influences the final spoilage microflora
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Anaerobic Conditions: Modified atmosphere packaging (MAP). Reduced aerobic growth rate.
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This note was uploaded on 09/25/2010 for the course FOS 4222 taught by Professor Rodrick during the Spring '08 term at University of Florida.

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Lecture - Meat, Seafood, and Poultry - Chapter 5 Meat,...

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