ASI 350 Exam 4 QUESTIONS WITH VERIFIED ANSWERS
This is the period of time between packaging of a product and its end use when product properties
remain acceptable to the product user shelf life
Shelf life is not always an indication of safety, but is an indication of ________ spoilage
_________ control during processing, harvest, and storage is key to extended shelf-life quality
_______ microbial populations at time of storage means there will be a longer shelf-life low
Meat should be stored at ____ degrees farenheit. It should be kept clean, cold and covered < 40
What are some things we look at to determine if a meat product has undergone spoilage or
decomposition? physical and chemical changes, microorganisms, insects, enzymes, oxidation
Physical changes that occur to meat products due to deterioration include: dehydration, drip loss,
discoloration, freezer burn
Chemical changes that occur to meat products due to deterioration include: lipolysis, free
amino/fatty acids, color, flavor
Microorganisms effects that occur to meat products due to deterioration include: slime formation,
odors/flavors, color changes, souring
,Lipid off-flavors that occur to meat products due to deterioration include: oxidation related,
unsaturated fatty acids, propagation of free radicals, warmed-over flavor
Initial chilling of meat is dependent on what four factors? species, carcass fatness and size, and
chill conditions
Air chilling, spray chilling, blast coolers, chill tunnels, and immersion are all methods of _______
chilling
Fresh cuts of meat that are oxygen permeable are considered shelf stable for ____-____ days in a
refrigerator 5-7
Subprimals that are vacuum packaged are considered safe to eat for ______ days in a refrigerator
up to 45
Cured meats that are vacuum packaged are considered safe to eat for ______-_____ days in a
refrigerator 90-120
Under ideal home refrigeration conditions, meat should be consumed within ____ days of purchase
unless they are vacuum packaged 4
What is the freezing point of fresh meat? 26-28 degrees F
, What is the freezing point of cured meat? 21-23 degrees F
During freezing, ice crystals form resulting in __________ damage tissue
_______ does not kill bacteria, it only slows their growth freezing
Freezing activates the enzymes responsible for meat aging and thus all meat should be aged prior to
freezing false; it deactivates enzymes
freezing has little impact on _______ value of meat nutritive
Meat should be stored frozen at temperatures below ______ degrees F if possible 0
Temperature fluctuations are very bad when storing meat true
Should meat be frozen slowly or quickly? quickly
What happens when meat is frozen rapidly? small ice crystal formation, intracellular ice, less drip
loss and oxidation
what happens when meat is frozen slowly? large ice crystal formation, extracellular ice, more drip
loss and oxidation
This is the period of time between packaging of a product and its end use when product properties
remain acceptable to the product user shelf life
Shelf life is not always an indication of safety, but is an indication of ________ spoilage
_________ control during processing, harvest, and storage is key to extended shelf-life quality
_______ microbial populations at time of storage means there will be a longer shelf-life low
Meat should be stored at ____ degrees farenheit. It should be kept clean, cold and covered < 40
What are some things we look at to determine if a meat product has undergone spoilage or
decomposition? physical and chemical changes, microorganisms, insects, enzymes, oxidation
Physical changes that occur to meat products due to deterioration include: dehydration, drip loss,
discoloration, freezer burn
Chemical changes that occur to meat products due to deterioration include: lipolysis, free
amino/fatty acids, color, flavor
Microorganisms effects that occur to meat products due to deterioration include: slime formation,
odors/flavors, color changes, souring
,Lipid off-flavors that occur to meat products due to deterioration include: oxidation related,
unsaturated fatty acids, propagation of free radicals, warmed-over flavor
Initial chilling of meat is dependent on what four factors? species, carcass fatness and size, and
chill conditions
Air chilling, spray chilling, blast coolers, chill tunnels, and immersion are all methods of _______
chilling
Fresh cuts of meat that are oxygen permeable are considered shelf stable for ____-____ days in a
refrigerator 5-7
Subprimals that are vacuum packaged are considered safe to eat for ______ days in a refrigerator
up to 45
Cured meats that are vacuum packaged are considered safe to eat for ______-_____ days in a
refrigerator 90-120
Under ideal home refrigeration conditions, meat should be consumed within ____ days of purchase
unless they are vacuum packaged 4
What is the freezing point of fresh meat? 26-28 degrees F
, What is the freezing point of cured meat? 21-23 degrees F
During freezing, ice crystals form resulting in __________ damage tissue
_______ does not kill bacteria, it only slows their growth freezing
Freezing activates the enzymes responsible for meat aging and thus all meat should be aged prior to
freezing false; it deactivates enzymes
freezing has little impact on _______ value of meat nutritive
Meat should be stored frozen at temperatures below ______ degrees F if possible 0
Temperature fluctuations are very bad when storing meat true
Should meat be frozen slowly or quickly? quickly
What happens when meat is frozen rapidly? small ice crystal formation, intracellular ice, less drip
loss and oxidation
what happens when meat is frozen slowly? large ice crystal formation, extracellular ice, more drip
loss and oxidation
