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TRADITIONAL FOOD OF ANIMAL ORIGIN 3 - Coggle Diagram
TRADITIONAL FOOD OF ANIMAL ORIGIN 3
meat storage--> cooling--> (tra i 0-5°C), short storage
blast chilling--> 90--> 3 °C
slow freezing--> (-7°C < T < -12°C) loss nutrients
quick freezing--> very fast
sterilization (115°C-121°C) to kill microrganism
vacuum packaging--> air removal, no oxygen
freeze-drying--> used for kids
preserved products--> complex and intense treatments
Quick freezed processed products: the grinding of meat and the adding of
additives
Fresh processed products
meat labelling -> DM 16/1/2015: information about animal (sex, breed), farm (type, feeding regime, drug treatments) and slaughtering (maturation period)
Role as food technologist--> hazard analysis: the possibility to find
problems HACCP
. DEFINITION OF CRITICAL CONTROL POINTS (CCCP)--> meat storage and cooking temperature
DEFINITION OF CRITICAL LIMITS: meat storage T= 0-4°C (fresh meat) or -18°C (frozen meat)
● meat cooking T= 75°C (heart) for 15-20 seconds (bacterial proliferation)
IDENTIFICATION OF CONTROL SYSTEMS AND PROCEDURES: use of dataloggers able to check T
inside the environment.
IDENTIFICATION OF CORRECTIVE ACTIONS: repair of cooling system or T dataloggers, adequate training of employees
operation tests on machines/instrument, perform meat analyses--> SUMMARY DOCUMENTS
modified athmosphere--> increase the shelf life
PORK SUPPLY CHAINS
identification--> Acronym of the country (IT=Italy). ISTAT code of the province. Acronym of the province. Identification code of the farmer
farming--> feeder pig: young animals that can't be salughtered
porker--> castred, period of fattening before. baconer--> castred, 90 kg. butcher hog= light (90-130 kg), heavy (140-180 kg)
farming types
closed-cycle--> Birthing room, Automatic feeding system, gestation room, Post-weaning room, Growing-finishing and fattening room
open cycle
fattening--> Growing finishing (150-160 kg)--> gestation room--> boxes or not, separations
production of piglets which will be sold to fattening farms to
produce meat or ham depending on different destination
extensive farming--> natural behaviours but increase disease risk, food dry or wet
breed--> large white, landrace, pietrain--> less prolific, duroc--> high risk PSE, perimuscolar fat
national breeds
cross breeding maximize the carcass yield and the
lean meat in the carcass--> reduce PSE
animal factors--> genotype: some breeds are more predisposed to PSE (there is the production
of cortisol--> simulation the glycogen that inside the muscle--> reduce PH)
entire males have a lower quantity of fat--> reduction of tenderness and in marbling fat, characterized by an unpleasant presence of flavours and aroma
farming type--> extensive= juicyness and tenderness, more fatty acid= dark meet
final check--> live weight, daily weight, feed conversation ratio, fat cover
SLAUGHTERING PROCESS-->
The ARRIVAL 2-3 hours before slaughtering
1 more item...
processing--> lean cuts, fat cuts--> 4 classes: E, U, R, O
cured meats--> Meat products preserved through salting, brining,
ageing, drying and/or smoking and they also can be inoculated with microorganisms.
raw ham production flow--> low T to kill bacters, maturing period--> moisture (57-60%), salt, CP, proteolysis (21%). dry-salting cured--> remove water.
the HACCP system are sectioning, cooling and trimming
Listeria
monocytogenes--> like low T, high quality of water= high proliferation, is important the T=5°C and water activity under 0.92.
MSM--> manual removal and mechanical separation--> damage of the bone--> low pressure MSM o high pressure MSM
cooked ham--> It is obtained from removal of bones, fat, tendons and rind (cotenna)
three types--> Prosciutto cotto = moisture till 81% + storage at max 4°C and for max 30-60 days ● Prosciutto cotto scelto = moisture till 78.5% + identification of at least 3 main muscles of the pork leg. Prosciutto cotto di alta qualità = moisture till 75.5% + polyphosphates, starch and proteins
not allowed
Main CCPs: Storage T after receipt = 0-4°C, Boning, defatting, rind removal and trimming = T≤12°C .Cooking T (heart) = 69-70°C (reaching these T -> inhibition of bacteria, but spore still resist (Bacillus spp., Clostridium spp.) Rapid cooling after pasteurization = T from 90°C to 3°
cured sausage--> pork shoulder: salted and air-dried meat. Mesophilic microbial load is higher than 1×10^7 CFU/g, pH ≥ 4.9
microbiological hazard (Clostridium botulinum is inhibited with 80°C, with pH<4.), addition of additives. Stewing (check of T, humidity and pH + weight los around 10%) and drying. Maturing--> we have to check the T,
humidity and Aw (must be 0.90) + weight loss (30-35%)
mortadella--> Cured sausage consisting of cooked pork, meat and fat chopped. CP = 13%. Fat to protein ratio = acceptable till 2.7. Water to protein ratio = acceptable till 4.0. Collagen to protein ratio = acceptable till 0.3