ANSC 3053 : Exam3StudyGuide15
Document Summary
Ansc 3053 fall 2015 topic study guide for exam 3. Cooked state and changes in meat with heating (also in preservation lecture) Protein fat-free (pff) values to determine added water and labeling for cured meat. Physical changes-discoloration, slime formation, filaments, colonies and whiskers, dehydration. External influences on deterioration- temperature, light, oxygen, oxidizing agents, pressure. Tables on pathogens- characteristics, illness type, sources, foods, other notes. Chemical changes- enzymatic, lipid rancidity, pigment oxidation, flavor degradation, toxins. Contributions of meat to the u. s. food supply. Smoking, fermentation, curing (mainly discussed in meat processing handout and lectures) Thermal processing (also discussed in meat palatability and cookery lecture)
