1. Briefly discuss the folowing; (a) sources of microorganisms in low-heat-processed meat products; (b) predominant spoilage bacteria in low-heat-processed, vacuum-packaged meat products stored at <=4 degreesC; and (c) factors associated with greening of unpackaged and packaged meat and meat products during refrigerated storage.

1. Briefly discuss the folowing; (a) sources of microorganisms in low-heat-processed meat products; (b) predominant spoilage bacteria in low-heat-processed, vacuum-packaged meat products stored at <=4 degreesC; and (c) factors associated with greening of unpackaged and packaged meat and meat products during refrigerated storage.

Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)

14th Edition

ISBN:9781305627994

Author:Frances Sizer, Ellie Whitney

Publisher:Frances Sizer, Ellie Whitney

Chapter4: The Carbohydrates: Sugar, Starch, Glycogen, And Fiber

Section: Chapter Questions

Problem 1RQ

See similar textbooks

Similar questions

1. List the similarities and differences in the microbial spoilage of (a) breads, (b) pastries, (c) pastas, (d) cakes, and e) flour.
How would the spoilage of bread differ from that of a high-fat food like butter?
2. Would detection of fecal coliforms (ex E. c/oli) in meat be indicative of contamination or spoilage of the product? Explain.
n terms of oxygen requirements, what type of organism would most likely be responsible for a foodborne illness associated with canned foods?
Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?
f. Which type of milk, the carabao or cow’s milk, would give farmers orcheese-makers a higher profit? Explain why.g. Why is toxicological evaluation important in using microbial rennet forcheese production?h. Describe the two forms of microbial “BIOTECH” rennet that arecommercially available. What are the pros and cons of using the pelletand the liquid form?i. Enumerate and describe each process involved in cheese-making using themicrobial rennet.
8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and c
describe the different types of spoilage in canned foods and identify the organisms concerned in each type of spoilage
6. Hey please write a paragraph or 2 paragraphs about this topic below including the introduction and conclusion. F) Using the School Feeding System as a Vehicle for Micronutrient Fortification: Experience from South Africa?
1.) Why probiotic fermented food nutritious? 2.) How will you eliminate yeast contamination in yogurt production?
Explain the reasons why the Poon Choi is the high risk food for the elderly? It would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, and also if you put it at room temperature for more than two hours. Explain in term of the factors of microbes growth. Explain it in detailed.
1. Why do we need to prepare the meat before cooking?