FOOD 2010 Chapter Notes - Chapter 17: Pan Frying, Pepperoni, Braising

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Principles of food science chapter 17: meat, poultry, and eggs (pg. When fermented, the intentional encouragement of a lactic acid bacteria growth is useful as a meat preservative as well as producing the typical tangy flavor. The ingredients are mixed with spices and curing materials, stuffed into casings, and put through a carefully controlled, long, continuous air drying process. Semi dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it: semi soft sausages with good keeping qualities due to their lactic acid fermentation. Flavor of the spices used in sausage may change during frozen storage. 325 f) results in conversion of tough collagen into tender gelatin and makes this type of cut more tender compared with dry heat cooking of one: degree of doneness significantly affects tenderness. As the lean is heated, the contractile proteins toughen and moisture is lost decreasing tenderness.