micro_of_meat-1 - Microbiology of Meat, Poultry, Fish and...

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Harrison – FDST 4030/6030 Microbiology of Meat, Poultry,Fish, and Seafood 1 Harrison FDST 4030/6030 Microbiology of Meat, Poultry, Fish and Shellfish Harrison FDST 4030/6030 Fresh Red Meats – Properties ± a w – fresh meat at least 0.99 ± % water - 75% ± Protein – 18-19% ± Carbohydrates – 1-1.5% (glycogen, glucose, lactic acid) ± Fat – 2.5% ± Misc. – ± Amino acids, etc.- 1.65% ± Inorganic compounds - <1.0% ± Vitamins (e.g., B vitamins) ± Redox potential – High on surface, low inside ± pH – live ~7.0; after slaughter decreases to ~5.6 Harrison FDST 4030/6030 Red Meats – Items to Consider ± Healthy animals ± Microbial exposure ± Sources for contamination ± Distribution ± Internal/External ± Sanitation ± Food handlers Harrison FDST 4030/6030 Fresh Poultry Meat – Properties ± Species include chickens, turkeys, ducks, geese, cornish hens, pigeons, guinea fowl, game birds ± a w - fresh meat at least 0.98 ± % water - 75% ± Protein - 20% ± Carbohydrates - <1.5% (glycogen, glucose, lactic acid) ± Fat - level varies; most under skin and in abdominal cavity ± Redox potential - High on surface, low inside ± pH - live ~7.0; after slaughter decreases to ~5.7-6.0 Harrison FDST 4030/6030 Poultry Meat – Items to Consider ± Similar items to consider with red meats ± Healthy animals ± Feed - May be made from rendered material ± Microbial exposure ± Sources for contamination - including litter ± Distribution ² Internal/External ± Sanitation ± Food handlers Harrison FDST 4030/6030 ± Cooling - Slows growth ± Freezing ± Vacuum-packaged ± O 2 impermeable film ± Increased shelf-life ± O 2 consumed - CO 2 increases due to microbial growth ± Drying - Use thin, well separated pieces
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Harrison – FDST 4030/6030 Microbiology of Meat, Poultry,Fish, and Seafood 2 Harrison FDST 4030/6030 Spoilage of Fresh, Chilled Meats ± Primary spoilage microorganisms ± Pseudomonas, Acientobacter, Moraxella ± Surface growth ± Spoilage - after population >10 6 /g or cm 2 ± Pigment changes - greening, surface colors ± Off-flavors and odors develop ± Fat rancidity ± Proteases produced ± Slime develops Harrison FDST 4030/6030 ± Cooking ± Fully cooked plus refrigeration ± Canned - 115-120 o C; inactivates C. botulinum
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This note was uploaded on 04/08/2011 for the course FDST 4080 taught by Professor Pegg during the Winter '10 term at University of Georgia Athens.

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micro_of_meat-1 - Microbiology of Meat, Poultry, Fish and...

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