Micro of Meats%2c Poultry%2c Seafood

Micro of Meats%2c Poultry%2c Seafood - Microbiology of...

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Microbiology of Meat, Poultry, Fish, and Seafood Harrison FDST 4030/6030 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 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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Microbiology of Meat, Poultry, Fish, and Seafood Harrison FDST 4030/6030 2 Harrison FDST 4030/6030 Spoilage of Fresh, Chilled Meats – Aerobic Conditions 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 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at UGA.

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Micro of Meats%2c Poultry%2c Seafood - Microbiology of...

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