meat science - lab

safety

the risk of hazard

quality

the sensory acceptance of food items

quality traits

attributes that will improve the quality to the consumer - appearance & palatability (i.e. color, marbling)

wholesomeness

the nutritional value of a food item

palatability

the sensory perception of tenderness, flavor (taste & aroma), & juiciness

food safety hazards threaten the …

wellbeing of an individual or society

purposes of food safety

1. remove/eliminate hazards/reduce the level of hazard to an acceptable levelk

2. improve the quality and consistency of food products

many, if not all, food safety concerns can be reduced or eliminated with …

proper sanitation & effective product management

3 areas or traits that are considered when evaluating carcassse and meat

1. trimness - the amount of fat present

2. muscling

3. quality traits

list traits in priority for beef carcasses

quality traits (marbling), muscling & trimness

list traits in priority for pork carcasses

trimness, muscling, quality (only a factor if there is significant quality defect such as PSE)

list traits in priority for lamb carcasses

trimness, muscling, quality (only a factor if there is significant quality defect such as mutton)

basic steps of sausage production

1. grinding - reducing particle size

2. mixing - incorporating functional ingredients

3. stuffing - putting sausage into casings or packaging to improve uniformity

processing allows us to extend the shelf-life, __, & __

make new products; improve the overall quality & palatability of meat

when using a meat thermometer, never read the temperature … & insert the thermometer from the …

while the product in on the cooking element, always pick it up; side of the meat into the center

safe temps for poultry

165°F (73.9°C)

safe temps for pork, beef, & lamb

whole cuts: 145°F (63°C) followed by a three-minute rest time

ground: 165°F (71°C)