Meat and Meat Products.pptx
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This document provides information about meat and meat products from a microbiology perspective. It discusses the spoilage of meat and meat products, the types of microbial spoilage that can occur in meats under aerobic conditions, and some common meat products. It also outlines several methods for the prevention and control of microbial spoilage in meats, including aseptic techniques, the use of heat, low temperatures, irradiation, drying, and food preservatives. The overall aim is to preserve meat and meat products in order to promote healthy eating.
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This document summarizes types of meat spoilage caused by microorganisms. It discusses how meat becomes contaminated during slaughter and processing, allowing microbes like bacteria, yeasts and molds to grow. The major types of spoilage include:
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2. Anaerobic bacteria may cause souring through acid production or putrefaction involving foul odors. Clostridium species are major putrefiers.
3. Temperature influences spoilage microbes, with refrigeration permitting growth of psychrotrophs like Pseudomonas, Lactob
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A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
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This document summarizes types of meat spoilage caused by microorganisms. It discusses how meat becomes contaminated during slaughter and processing, allowing microbes like bacteria, yeasts and molds to grow. The major types of spoilage include:
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This document provides information on various fermented dairy products including cheese, yogurt, shrikhand, paneer, and sweet curd. It discusses the manufacturing process and health benefits of each product. For cheese, it describes the four main stages of production as acidification, coagulation, separation of curd and whey, and ripening. It also categorizes cheeses based on coagulation type and ripening method. The document provides details on the chemical composition and production process for other dairy items like yogurt, shrikhand, paneer, and sweet curd. Overall, it serves as an informative guide to several common Indian fermented dairy foods.
Industrial Production of cheese
Cheese is made through a multi-step production process. Milk is standardized, pasteurized, cooled, and inoculated with starter bacteria. Rennet is added to coagulate the milk into a curd. The curd is cut, heated, drained, pressed, salted, and aged. The aging process can take months to years depending on the cheese variety. Finally, cheese is packaged for distribution.
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Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
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Meat and dairy products like milk provide excellent conditions for microbial growth due to their nutrient content. Common spoilage microorganisms found in meat include various bacteria like Pseudomonas and Staphylococcus, as well as molds. Factors like pH, water content, and redox potential influence the microbial growth and type of spoilage. Milk can spoil through souring, gas production, proteolysis, ropiness, and alkali production caused by microbes like Streptococcus and Clostridium. Fruits and vegetables are also susceptible to spoilage by molds and bacteria, which can cause soft rot and discoloration.
Flesh food
This document provides an overview of meat (flesh food) including its definition, composition, nutritional value, post-mortem changes, aging, curing, and consumption. Meat refers to muscles of warm-blooded animals and is composed primarily of water, protein, and fat. It spoils quickly but can be preserved through methods like aging, curing with salt, nitrates and nitrites, and smoking. Cured meats include products like bacon. Meat consumption varies globally based on culture, religion, economics, and health concerns.
Spoilage of meat and meat products
Meat is highly perishable due to microbial spoilage if not properly preserved. The main causes of meat spoilage are microbial contamination during the slaughtering and processing of animals, as well as lipid oxidation and autolytic enzymatic breakdown during storage. Under aerobic conditions, spoilage occurs via surface slime, molds, discoloration and off odors produced by bacteria. Under anaerobic conditions, spoilage involves souring, putrefaction and bone taint caused by bacteria such as Clostridium producing acids, gases and foul compounds. Proper handling and storage are necessary to limit microbial growth and chemical breakdown that reduce meat quality and shelf life.
ppt PRINCIPLE OF POULTRY COOKERY.pptx
The document discusses principles of poultry cookery, including that mature birds are best cooked with moist heat while young birds can be cooked with dry heat. It recommends cooking poultry at low to moderate temperatures to produce a more flavorful and tender product while minimizing nutrient loss and shrinkage. It advises stuffing poultry immediately before roasting and not overfilling the cavity to allow for thorough cooking. Leftover poultry and stuffing should be refrigerated separately to prevent contamination.
foodspoilage
This document discusses food spoilage, including:
- Definitions of food spoilage as any changes that make food unacceptable for consumption or reduce its quality of edibility.
- Types of spoilage including physical, chemical, and microbial. Microbial spoilage is caused by bacteria, yeasts, and molds.
- Common causes of food spoilage like improper storage temperatures, prolonged storage times, and cross contamination.
- Specific examples of spoilage for different foods like meat, poultry, eggs, and fish. Spoilage is characterized by changes in odor, texture, and appearance.
Food spoilage ppt document
This document provides information about food spoilage. It defines food spoilage as any undesirable changes in a food's appearance, smell, or taste that make it unacceptable for consumption. Food spoilage can be caused by physical, chemical, or microbial factors. The major causes of food spoilage include the activities of microorganisms, enzymes, insects/rodents, temperature fluctuations, moisture levels, and environmental factors like light. Eating spoiled food can cause food poisoning due to bacteria like Salmonella, E. coli, C. botulinum. Proper food handling and storage techniques can help prevent spoilage.
Food spoilage
This document discusses food spoilage, including definitions, types, causes, and examples of spoilage in different food categories like meat, dairy, fruits and vegetables. It defines food spoilage as any changes that make food unacceptable for consumption. Spoilage can be caused by physical injury, enzymatic degradation, or microbial activity. The main types are physical, chemical, and microbial spoilage. Microbial spoilage is the most common and is caused by the growth of microorganisms like bacteria, yeasts and molds. Specific examples of spoilage in foods like meat, milk, eggs and produce are provided.
25 p28 33_e
This document discusses the microbiological characteristics of meat used as a filling in pasta. It begins by explaining that meat is highly perishable due to providing an environment for microbial growth. Several factors influence the shelf life of fresh meat, including temperature, humidity, light exposure, and oxygen levels. The document then describes the origins and types of microflora commonly found in meat, such as bacteria including Salmonella and Listeria, as well as yeasts and molds. Specific meat products used as fillings, Parma ham and speck, are discussed in terms of their microbiological aspects and potential for contamination. The document concludes by outlining points in the pasta production process that require monitoring and preventive measures to avoid contamination and
Microbiology of meat
Microorganisms commonly found on meat include both pathogenic and spoilage bacteria as well as molds. The microbiota present depends on factors like the animal's environment and slaughtering practices. Spoilage occurs through growth of aerobic bacteria on the meat surface or anaerobic bacteria inside the meat. Common spoilage issues include slime formation, discoloration, off odors and flavors, and putrefaction. Milk and fruits/vegetables also provide nutrients for microbial growth. Pasteurization controls pathogens in milk while improper handling allows spoilage by bacteria or molds through souring, gas production, or rotting.
HELE 6
Food spoilage occurs when the nutritional value, texture, or flavor of food is damaged, making it harmful or unsuitable for consumption. Spoilage can result from insect damage, physical injury, enzymatic degradation, or microbial activity. It causes changes in a food's nutritional value and organoleptic features like color, flavor, and odor. Signs of spoilage include odor, sliminess, discoloration, souring, and gas formation. Spoilage can arise through physical, chemical, or microbial processes as microorganisms like bacteria, yeasts, and molds decompose food constituents through enzyme production. Preventing spoilage involves proper food storage, refrigeration, and separation of foods.
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
Meat and Meat Products.pptx
- 1. DEPARTMENT OF MICROBIOLOGY VIVEKANANDA ARTS AND SCIENCE COLLEGE FOR WOMEN SANKAGIRI Meat and Meat Products Subject: Food Microbiology Submitted by Ms. Suriyakala Murugesan III B.SC., -Microbiology Department of Microbiology Vivekananda Arts and Science College for Women Sankagiri, Salem. Tamil Nadu, India.
- 2. MEAT AND MEAT PRODUCTS 1.INTRODUCTION 2.SPOILAGE OF MEAT AND MEAT PRODUCTS 3.GENERAL TYPE OF MICROBIAL SPOILAGE IN MEATS. 4.MEAT PRODUCT. 5.PRESERVATION AND CONTROL.
- 4. Meat is nutritient dense,protein rich food that is extremely perishable and has a short sheft life of it is not preserved. It is either cooked or transformed into another form to prevent to spoilage.The primary cause of spilage of meat is microbes. INTRODUCTION
- 5. Raw meat is suitable to alternation by its own enzymes and microbial action and it's fat may undergo chemical oxidation. A significant level of autolysis is desirable in hanging or ageing of beef. Autolytic alteration induces some proteolytic action on muscle and connective tissues as well as a minor hydrolysis of lipid Excessive autolysis refer to “souring” it emit a sour odour. SPOILAGE OF MEAT AND MEAT PRODUCTS
- 6. GENERAL TYPE OF MICROBIAL SPOILAGE IN MEAT A) Spoilage under aerobic condition Sps.pseudomonas ,acidobacter,moraxella,alcaligenes, streptococcus,leunostoc, bacillus and micrococcus may create a surface slime. 2. Changes in colour of meat pigment As a result of the creation of oxidizing substance,such as peroxide or hydrogen sulfide by bacteria,the red colour of the meat referred to as it's “ bloom” might change to colours of green,brown,grey. Ex:heterofermentative Lactobacillus 3. Changes in fat The chemical oxidation of unsaturated fat in meats cause in air cause,rancidity in meats. It will create off-flavour. 1. Surface slime
- 7. 4. phosphorescence This is rare abnormality produce by the growth of phosphorescent or fluorescent bacterium Ex: photobacterium sps. 5. Various surface colors due to pigmented bacteria ● Red spot - serratia sps. ● Blue color - pseudomonas sps ● Yellow discoloration - micrococcus sps, flavobacterium ● Greenish blue to browindh black - chromobacterium ● Purple stamping milk - yellow pigmented cocci or red. 6. Off odours & of taste ● Actinomycetes cause a earthy FG labour ● Off odours and off taste may develops in meat due to the bacterial growth.
- 8. MEAT PRODUCTS ● Fresh meat ● Ham burger ● Fresh porksausage ● Dried beej ● Sausage ● Beecon ● Ham ● Pickles
- 9. PREVENTION AND CONTROL ASEPSIS Using of sterile Ram material ,knife, equipment,reduce the amount of spilage. USES OF HEAT: Heat canning and other heat process reduce the amount of bacterial load. USE OF LOW TEMPERATURE Chilling,freezing,these process reduce the level of spilage.
- 10. USE OF IRRADIATION: Use of UV rays,gamma, cathode are used DRYING: Involves sun drying,pickling,and other drying process main principal is eliminating water . USE OF PRESERVATIVES: Removal of moisture content. Salting ,wring brining, smoking, antibiotic species.
- 11. PRESERVE FOOD EAT HEALTHY. THANK YOU…..