Food Science in Animal Systems: Production, Processing, Quality, and Sustainability

Food Grading System

A structured way to sort food products into categories based on quality-related characteristics.

Quality Grades

Grades that predict the eating experience or premium features of food.

Yield Grades

Grades that predict how much saleable product can be obtained.

Marbling

The fat interspersed within muscle tissue that affects the quality and flavor of meat.

Standard of Identity

A legal definition for what a food must contain in order to use a certain name on the label.

Inspection

Process to protect public health by ensuring food safety standards are met.

Fermentation

A microbial process where microorganisms convert sugars into acids, gases, or alcohol.

Starter Culture

A selected microorganism added to food to produce consistent results in fermentation.

Biological Treatment

A wastewater treatment method using microorganisms to break down organic matter.

Biological Oxygen Demand (BOD)

A measure of the amount of oxygen that microorganisms will consume in breaking down organic matter.

Source Reduction

The practice of preventing waste from being created in the first place.

Anaerobic Digestion

A process that breaks down organic matter in the absence of oxygen to produce biogas and digestate.

Wastewater,

Water that has been used in food processing and contains dissolved or suspended solids.

Co-products

Valuable materials created from by-products of food processing.

Yield Calculation

The formula used to determine the efficiency and output of food processing, defined as saleable product mass divided by raw input mass.

Sustainable Packaging

Packaging designed to minimize environmental impact while ensuring food safety.

Clean-in-Place Systems

Methods for cleaning equipment without disassembly to ensure sanitary operations.

Solid Organic Waste

Biodegradable waste from food processing like trimmings and off-spec products.

Thermal Processing

When heat is applied to food to kill bacteria and extend shelf life.

Multiple Hurdles Concept

A food safety approach that requires multiple controls to ensure safety.

Meat Rendering

Process of converting animal by-products into useful products like fats and protein meals.

Shelf Life

The length of time that food products remain safe to eat and maintain desired quality.

Microbial Contamination

Presence of harmful microorganisms in food that can cause spoilage or illness.

Off-flavor

Unpleasant taste or aroma that may result from poor storage, ingredients, or processing.

Economical Adulteration

The act of selling a lower-quality product labeled as a higher-quality product, violating standards of identity.

Quality Control

The process of ensuring that a food product meets given standards of quality and safety.