Food Science Exam 3

Processed meat

manipulating the characteristics of raw meat materials with chemical, physical or enzymatic means

non meat ingredients

water,salts, sugars, nitrates and nitrites, phosphates, antioxidants

water

Dissolve and disperse other ingredients, increase yields, temp control

WHC (water holding capacity)

ability of meat to hold all or parts of its water, normal pH of meat 5.4-5.6

Salt

increase water holding capacity, flavor, antimicrobial effects

Phosphates

improve water holding capacity, antioxidant, 0.5% allowed

Nitrite

used to cure meat, inhibits growth of clostridium botulinum

Meat analogues

structured plant or fungus foods designed to replace animal based meat

Conventional meat

traditional meat from farm animals

Edible insects

insects used as food resources

Cultured meat

artifical meat produced using stem cell technology

Mycoprotein

quorn meat (micro fungi)

Extrusion

High heat and pressure to texturize plant proteins with water into a product with a fibrous consistency like animal protein

Vegetables

plant containing an edible portion served with main course of a meal

Fruits

fleshy part of plant, sweet

Roots

anchor plant in the ground, sweet potato, carrot, turnip, radish, beet, onion

Tubers

underground stem tips, potato, yam, Jerusalem artichoke

Stems and stalks

transport nutrients from roots to leaves and provide structural support

Leaves

contain very little storage or strengthening tissue= fairly fragile

Chemical composition of plants

carbs, protein, fat, vitamins and minerals, water

Climacteric fruit

ripen after harvest, peak ethylene production after harvest

Non-climacteric fruits

ripen before harvest, cannot ripen after harvest. Ethylene production does not change after harvets

Chlorophyll

olive green color due to replacement of magnesium with hydrogen in structure

Carotenoids

Fat soluble, yellow orange and some red. Cooking brings no change

Flavonoids

Athocyanins, Athoxanthins. Red purple and blue. Pale yellow and white. Water soluble

Mild flavored vegetables

Slightly sweet, carrots, green beans, corn, peas, spinach

Strong flavored vegetables

Brassica (cabbage) Alium (onion)

Mead

honey wine, documented 12,000 years ago

Fermentation

chemical process in which microorganisms including bacteria, molds, and yeast, covert a carbohydrate like sugar into an acid or alcohol

Wild fermentation

use of natural microorganisms in the environment

Human input fermentation

Pasteurization, introduction of specific yeasts, bacteria and enzymes

Factors impacting fermentation

temperature, environment, seasons and humidity

Benefits of fermented foods

probiotics, safety and preservation, nutrition

Fermented dairy products

cheese, formation of the curd, cutting the curd, cooking the curd, draining and pressing and salting, processed cheese, yogurt, sour cream, kefir

Fermented meat products

sausages

Fermented fruits and vegetables

olives, sauerkraut, kimchi, pickles

Viticulture

the science of grape and cultivation and growing

Enology

the science of wine and wine making

Major job sectors of the wine industry

grapes, winery, sales/distribution, hospitality, education, vendor

Wine history

oldest archaeological evidence is from 5400 B.C. In Hajji Firuz Tepe

American viticultural area

designated wine grape growing region in the United States

Fresh egg

Small air cell, yolk is round and firm, thick egg white.

Old egg

Larger air cell, yolk flattens, more watery egg white.

Butter making

Cream → Churn → Butter + Buttermilk → Wash → Butter Block

Cheese making by Rennin

Milk → Rennin → Curd → Cut → Cook → Press → Age

Cheese making by Acid Addition

Milk + Acid → Curd → Drain → Cheese

Factors that impact muscle tenderness

• Animal age

• Muscle location/use

• Postmortem aging

• Marbling (intramuscular fat)

• pH

• Enzymatic activity (proteolysis)

• Cooking method

Deoxymyoglobin

(Purple-red) → No O₂

Oxymyoglobin

(Bright red) → O₂ exposed

Metmyoglobin

(Brown/gray) → Oxidized iron

Cured

Sodium nitrite/nitrate added.

Uncured

Color of cured meat

Pink or reddish (from nitrosomyoglobin or nitrosohemochrome after cooking).

Chlorophyll

Uncovered, short cook in boiling water.

Carotenoids

Stable — steam or sauté lightly.

Athocyanins

Acidic water preserves red color.

Anthoxanthins

Neutral to slightly acidic cooking.

Brassica (broccoli, cabbage)

Uncovered to release sulfur.

Allium (onion, garlic)

Covered to retain mild flavor or roasted.

Greek yogurt

strained more → thicker, higher protein, less lactose.

Terrior

complete natural environment in which a particular wine is produced, including factors like soil, climate, and terrain — all influencing flavor.

American Viticultural Area

• A designated wine grape-growing region in the U.S. with unique geographic or climatic features. Must meet specific federal standards.

Tempering Cocoa (Polymorphs)

1. Melt all crystals (around 45–50°C).

2. Cool to form Form IV/V (~27°C).

3. Reheat to ~31–32°C to melt Form IV, leave Form V.

Nib

Inner edible part; roasted and ground into chocolate liquor

Pulp

White mucilage surrounding beans; aids fermentation.

Shell

Outer husk; removed during winnowing after roasting.