November 8, 2012
PKGSC 464 Meat Packaging Lab
Meat Packaging Laboratory
Learn how to use meat packaging equipment
Learn how color of red meat is affected by different packaging materials
Permeation Testing of Packaging Materials Laboratory
October 10, 2012
Dr. Kay Cooksey - PKGSC 464 Lab
Become familiar with permeation testing methods.
Learn how to set up and prepare materials and equipment for permeation testing
Sensory Evaluation Laboratory
September 12, 2012
Dr. Kay Cooksey
Become familiar with sensory evaluation methods
Learn that people have taste differences and these tests are an attempt to show
how these taste differences can be e
November 7, 2012
PKGSC 464 Headspace Analysis of Gas Atmosphere Packaging
Learn how to measure oxygen and carbon dioxide using headspace analysis
Determine differences between different types of packages
How is vacuum packaging used for the following red meat markets: distribution, retail
Distribution centralized packaged primal cuts of beef
Retail some retail display of fresh meat
Food service size cuts of be
Review Questions for Laboratory Exam 2
Meat Packaging Lab
1.What equipment was used in the meat packaging lab? Be able to describe the basic steps used
to package the meat samples for each type of equipment.
a. Heat seal vac-pac and placed meat in film ba
Practice Exam 1
Deteriorative Reactions in Foods
Monomers and barriers look thru notes.
Foods are made up of what four major components?
Protein, Carbohydrates, Fats , and Vitamins and Minerals
For each, name subcomponents that can deteriorate and
Exam 4 Review
1. What are three reasons to aseptically process/package foods?
1. enable containers to be used that are not suitable for in-package
2. take advantage of HTST sterilization processes
3. extend shelf life of
Quiz 3 Fall 2012
1. The type of favorable bacteria that predominates in vacuum packaged fresh red meat is:
Fill in blank with the correct answer. (2 pt.)
2. Name two methods for vacuum packaging meat. (2 pts
Water Activity and Isotherm Laboratory
October 10, 2012
Dr. Kay Cooksey PKGSC 464 Lab
To learn how to measure water activity and plot a moisture sorption isotherm.
Learn how water activity and moisture sorption properties affect
November 28, 2012
PKGSC 464 Thermal Processing Lab
Learn how to retort operates to thermally process products.
Understand how rate of heating differs between different types of products (thick
Review Questions for Exam 2
Example: The following data has been obtained for a cookie which is considered to be
unacceptable once it has lost its crispness; it is stored at 79oF.
mi = 0.03 g water/g solids
me = 0.091 g water/g so