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<!DOCTYPE html><html><head><title>Meat and Meat Products: Technology, Chemistry and Microbiology - A. Varnam, Jane P. Sutherland - Google Books</title><link rel="stylesheet" href="/books/css/_a33f2a89320471e58c940b9287b9d4eb/kl_viewport_kennedy_full_bundle.css" type="text/css" /><link rel="stylesheet"href="https://fonts.googleapis.com/css2?family=Product+Sans:wght@400"><script src="/books/javascript/v2_a33f2a89320471e58c940b9287b9d4eb__en.js"></script><script>_OC_Hooks = ["_OC_Page", "_OC_SearchReload", "_OC_TocReload", "_OC_EmptyFunc", "_OC_SearchPage", "_OC_QuotePage" ];for (var _OC_i = 0; _OC_i < _OC_Hooks.length; _OC_i++) {eval("var " + _OC_Hooks[_OC_i] + ";");}function _OC_InitHooks () {for (var i = 0; i < _OC_Hooks.length; i++) {var func = arguments[i];eval( _OC_Hooks[i] + " = func;");}}</script><link rel="canonical" href="https://books.google.com/books/about/Meat_and_Meat_Products_Technology_Chemis.html?id=kiSJbpVy1IgC"/><meta property="og:url" content="https://books.google.com/books/about/Meat_and_Meat_Products_Technology_Chemis.html?id=kiSJbpVy1IgC"/><meta name="title" content="Meat and Meat Products: Technology, Chemistry and Microbiology"/><meta name="description" content="Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format. The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses. As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use. 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Technology","Pid":"PA47","PgNum":"47","Order":60},{"Title":"23 Handing of byproducts","Pid":"PA69","PgNum":"69","Order":82},{"Title":"24 Meat inspection and quality assurance","Pid":"PA70","PgNum":"70","Order":83},{"Title":"25 Chemistry","Pid":"PA74","PgNum":"74","Order":87},{"Title":"26 Microbiology","Pid":"PA98","PgNum":"98","Order":111},{"Title":"Uncooked comminuted and reformed meat products","Pid":"PA121","PgNum":"121","Order":134},{"Title":"32 Technology","Pid":"PA123","PgNum":"123","Order":136},{"Title":"33 Chemistry","Pid":"PA146","PgNum":"146","Order":159},{"Title":"34 Microbiology","Pid":"PA153","PgNum":"153","Order":166},{"Title":"Cured meats","Pid":"PA167","PgNum":"167","Order":180},{"Title":"42 Technology","Pid":"PA168","PgNum":"168","Order":181},{"Title":"43 chemistry","Pid":"PA199","PgNum":"199","Order":212},{"Title":"44 Microbiology","Pid":"PA210","PgNum":"210","Order":223},{"Title":"Cooked meat and cooked meat 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products","Pid":"PA368","PgNum":"368","Order":381},{"Title":"84 Chemical and physical processes","Pid":"PA376","PgNum":"376","Order":389},{"Title":"85 Microbiology","Pid":"PA384","PgNum":"384","Order":397},{"Title":"Dried meats intermediate moisture meats and meat extracts","Pid":"PA387","PgNum":"387","Order":400},{"Title":"92 Technology","Pid":"PA389","PgNum":"389","Order":402},{"Title":"93 Chemistry","Pid":"PA406","PgNum":"406","Order":419},{"Title":"94 Microbiology","Pid":"PA410","PgNum":"410","Order":423},{"Title":"Further reading","Pid":"PA413","PgNum":"413","Order":426},{"Title":"Index","Pid":"PA417","PgNum":"417","Order":430}]}},"max_resolution_image_width":1280,"max_resolution_image_height":2007,"quality_info":"We know this book has perfect quality.","volume_id":"kiSJbpVy1IgC","permission_info":"Pages displayed by permission of \u003ca class=link_aux href=\"https://books.google.com.sg/url?id=kiSJbpVy1IgC\u0026pg=PA187\u0026q=http://www.springer.com/shop\u0026clientid=ca-print-springer-kluwer_academic\u0026linkid=1\u0026usg=AOvVaw3zGYP7lj3ysFdr7mDevyCW\u0026source=gbs_pub_info_r\"\u003eSpringer Science \u0026amp; Business Media\u003c/a\u003e","is_ebook":false,"volumeresult":{"has_flowing_text":true,"has_scanned_text":true,"can_download_pdf":false,"can_download_epub":false,"is_pdf_drm_enabled":false,"is_epub_drm_enabled":false},"publisher":"Springer Science \u0026 Business Media","publication_date":"1995.12.31","subject":"Business \u0026 Economics","num_pages":430,"sample_url":"https://play.google.com/books/reader?id=kiSJbpVy1IgC\u0026source=gbs_vpt_hover","synposis":"Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format. The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses. As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use. ","my_library_url":"https://www.google.com/accounts/Login?service=print\u0026continue=https://books.google.com.sg/books%3Fop%3Dlibrary\u0026hl=en","is_magazine":false,"is_public_domain":false},{"enableUserFeedbackUI":true,"pseudocontinuous":true,"is_cobrand":false,"sign_in_url":"https://www.google.com/accounts/Login?service=print\u0026continue=https://books.google.com.sg/books%3Fid%3DkiSJbpVy1IgC%26q%3Dconsidered%26dq%3Dmeat%2Bfreezing%2Btoday%26source%3Dgbs_word_cloud_r%26hl%3Den\u0026hl=en","isEntityPageViewport":false,"showViewportOnboarding":false,"showViewportPlainTextOnboarding":false},{"page":[{"pid":"PA187","highlights":[{"X":246,"Y":293,"W":70,"H":15},{"X":395,"Y":343,"W":70,"H":14},{"X":141,"Y":496,"W":70,"H":14}],"flags":8,"order":200,"vq":"considered"}]},null,{"number_of_results":84,"search_results":[{"page_id":"PA5","page_number":"5","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to lead to meat of lower quality . Supplements of this type are used in the US , but not to any great extent in Europe . The importance of quality is increasingly recognized by supermarket retailers , however , and integrated\u0026nbsp;..."},{"page_id":"PA10","page_number":"10","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be a positive feature . Some studies with very well aged beef have found that tougher pieces were preferred by a significant number of consumers and similar considerations probably apply with other meats . In the case of\u0026nbsp;..."},{"page_id":"PA16","page_number":"16","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be cytoskeletal . Connectin ( titin ) is the dominant protein of the cytoskeleton and is the third most abundant protein of muscle . It is characterized by a very high molecular weight and highly elastic properties\u0026nbsp;..."},{"page_id":"PA23","page_number":"23","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that overall quality is adversely affected ( see page 5 ) . Entire males usually have a higher lean - to - fat ratio than castrates as well as a better feed conversion ratio . In the past the use of entire males has been\u0026nbsp;..."},{"page_id":"PA32","page_number":"32","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be important reservoirs of patho- genic micro - organisms . Human pathogens from animal sources con- stantly enter the food supply chain , where cross - contamination during processing can lead to a high rate of\u0026nbsp;..."},{"page_id":"PA37","page_number":"37","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be a reservoir of Mycobacterium bovis and a controversial eradication programme is enforced . The source of infection of a cow with Sal- monella agona , which led to abortion , was also badgers . Grazing animals are \u003cb\u003econsidered\u003c/b\u003e\u0026nbsp;..."},{"page_id":"PA41","page_number":"41","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that animals of less than this age were too young to have developed the disease . It has subsequently been shown that infectivity in the ileum may develop more rapidly than was previously thought and during 1994 the ban was\u0026nbsp;..."},{"page_id":"PA60","page_number":"60","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e effective in reducing microbial load , although the extent of reduction appears variable . In general , however , decontamination is most effective when microbial numbers are high . In such a situation it has been claimed\u0026nbsp;..."},{"page_id":"PA63","page_number":"63","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to effectively eliminate the main vegetative pathogens . Despite the availability of technology for irradiation decontamina- tion of poultry and other meat , widespread use does not appear likely in the immediate future\u0026nbsp;..."},{"page_id":"PA65","page_number":"65","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e inef- fective . Problems also arise due to bitter or salty notes , which persist to consumption . Marinading in a mixture of acetic and lactic acid has been used in tenderization of particularly recalcitrant meat such as the\u0026nbsp;..."},{"page_id":"PA66","page_number":"66","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e unethi- cal , if not dishonest . A considerable amount of vacuum - packed chilled meat does enter international commerce , although there can be problems with spoilage . BOX 2.3 The townsman\u0026#39;s prayer Although canned meat , of\u0026nbsp;..."},{"page_id":"PA72","page_number":"72","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e essential to the prosperity of the meat industry . Grading has been automated for a number of years , with robotically positioned fibre - optic probes being used to deter- mine a reflectance profile relating to the meat\u0026nbsp;..."},{"page_id":"PA86","page_number":"86","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to have enhanced and agreeable \u0026#39; porky \u0026#39; flavour notes . In contrast PSE pork may have a predominantly sour flavour , possibly due to the high levels of lactic acid . 2.5.2 Meat conditioning Tenderness is probably the most\u0026nbsp;..."},{"page_id":"PA88","page_number":"88","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e as being beyond doubt . Of the three classes of skeletal muscle ( sarco- plasmic , connective tissue and myofibrillar ) , proteolytic degrada- tion of myofibrillar protein appears to be the major mechanism of tenderization\u0026nbsp;..."},{"page_id":"PA92","page_number":"92","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e spoiled by consumers even when microbial numbers are low and the product perfectly edible . This leads to significant economic loss through the need to withdraw discoloured packs from sale and , at best , convert the meat to\u0026nbsp;..."},{"page_id":"PA97","page_number":"97","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be the active agent . It is probable that the apoprotein structure can be sufficiently modified by photo - oxidation to result in rapid pigment oxidation . In some types of display cabinet , it is probable that direct or\u0026nbsp;..."},{"page_id":"PA98","page_number":"98","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e . Preven- tion is , of course , a function of plant hygiene but the situation is not straightforward . Contamination of the processing environ- ment by Listeria monocytogenes has been reported and it is likely that wet\u0026nbsp;..."},{"page_id":"PA101","page_number":"101","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that pH effects in the range 5.5-7.0 have no effect on the gross composition of the microflora . Theoretically a very wide range of bacteria can grow on meat , including the majority of the myriad contaminants which may be\u0026nbsp;..."},{"page_id":"PA102","page_number":"102","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e essential for the success of food safety campaigns that people\u0026#39;s perception of meat is different from that of other foods . A survey conducted in a UK city ( Norwich ) , involving 94 people of various ages and socio- economic\u0026nbsp;..."},{"page_id":"PA103","page_number":"103","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be an important vehicle of cam- pylobacteriosis in countries such as the UK , although this situation may not be typical elsewhere . Verocytotoxin - producing Escherichia coli ( VTEC ) is often con- sidered to be\u0026nbsp;..."},{"page_id":"PA104","page_number":"104","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e limited under refri- gerated storage . Taxonomic studies have identified three major groups of Pseudomonas which are of importance in meat spoilage . Two were identified with Ps . JJuorescens and Ps . fragi , while the other\u0026nbsp;..."},{"page_id":"PA113","page_number":"113","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e acceptable after 18 days storage at 4 掳 C , while eviscerated birds were spoiled after not more than 9 days at this temperature . Spoilage is an internal phenomenon which stems from production of large quantities of H2S in\u0026nbsp;..."},{"page_id":"PA122","page_number":"122","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be cured ( see Chapter 4 , page 169 ) . Comminuted meat products have been made for many years and have a well established market position . In common with other food products , considerable product innovation has taken\u0026nbsp;..."},{"page_id":"PA127","page_number":"127","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that the original economic function of sausages was the utilization , in a manner acceptable to the consumer , of rela- tively large quantities of fat . This function still exists , but to some extent has been diminished by\u0026nbsp;..."},{"page_id":"PA128","page_number":"128","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be meat . Rind contains a variable proportion of fat , which must be \u003cb\u003econsidered\u003c/b\u003e as part of the fat portion of the recipe . In practice much of the meat used in sausage manufacture is semi- lean consisting of various\u0026nbsp;..."},{"page_id":"PA130","page_number":"130","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to impart tradi- tional virtues to sausages and may give a better chewing sensation , but use is now limited to small - scale operations . Artificial casings offer considerable advantages in terms of con- venience , requiring\u0026nbsp;..."},{"page_id":"PA136","page_number":"136","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e as down - market products . As with sausages , however , plant proteins are seen as a means of lowering fat and cholesterol content , while improving cooking yield . It has also been reported that soya products significantly\u0026nbsp;..."},{"page_id":"PA137","page_number":"137","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e unac- ceptable by retail chains and many burgers are formed into an oval shape , which becomes circular on cooking . Extrusion and slicing is a simpler process in which mix is extruded from a pipe and cut into slices with a\u0026nbsp;..."},{"page_id":"PA146","page_number":"146","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e necessary if control procedures for raw materials and handling during processing are adequate . Microbiological analysis can , however , be of value in detection of both long and short term trends indicative of falling or\u0026nbsp;..."},{"page_id":"PA154","page_number":"154","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e less likely to cause problems than large joints of meat or whole turkeys , but in recent years infection with both Salmonella and Escherichia coli O157 : H7 has occurred due to undercooking . In each case , poor practice was\u0026nbsp;..."},{"page_id":"PA155","page_number":"155","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be much exag- gerated . ( a ) Salmonella Salmonella is inevitably present in raw meat and poultry and thus in uncooked meat products . Pork usually has a higher incidence of contamination than other red meats and surveys\u0026nbsp;..."},{"page_id":"PA157","page_number":"157","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to present a low risk of undercooking due to their flat profile . More recently , however , undercooking at burger houses has been linked with a number of cases of food poisoning involving comminuted meat products . Various\u0026nbsp;..."},{"page_id":"PA158","page_number":"158","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be an animal pathogen , although human infection is well known . Contact with animals is recognized as the major risk factor , but water and foods have been implicated as vehicles in Japan , where the incidence of human\u0026nbsp;..."},{"page_id":"PA173","page_number":"173","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e unde- sirable and a freshly made brine is usual . The composition is similar to that of immersion brines ( Table 4.1 ) , although the con- centration of curing ingredients is usually rather lower . Table 4.1 Composition of\u0026nbsp;..."},{"page_id":"PA174","page_number":"174","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e necessary with more modern equipment . The most effective equipment holds the meat in a clamp and injects the rind and meat side simultaneously . This ensures good brine distribution , especially in deboned meat . High\u0026nbsp;..."},{"page_id":"PA178","page_number":"178","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e ideal , but 4-5 days is now more common and periods as short as 2 days have been used . In the latter case , the bacon is of poor quality . Extensive microbial growth can occur during maturation and may adversely affect the\u0026nbsp;..."},{"page_id":"PA183","page_number":"183","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be associated with pale , soft , exudative meat . Electrical stimulation reduces tumbling times through cellular disruption , which improves distribution of curing ingredients , increases salt soluble protein extraction\u0026nbsp;..."},{"page_id":"PA187","page_number":"187","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e typical . Considerable care is required in selection of meat , which should have a pH yalue of less than 5.8 to minimize microbial growth before penetration of curing ingredients . In some cases , the diet of the pig is\u0026nbsp;..."},{"page_id":"PA193","page_number":"193","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to occur at lower nitrite levels than those required for inhibition of micro - organisms . It is , therefore , possible to produce a bacon of very low nitrite content but which is of typical colour . The pig- mentation\u0026nbsp;..."},{"page_id":"PA194","page_number":"194","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that , under most circumstances , nitrite levels in cured meats are such as to ensure the stability of the meat and control of C. botulinum , while not presenting a sig- nificant risk from nitrosamines . In some cases\u0026nbsp;..."},{"page_id":"PA198","page_number":"198","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that chemical analysis alone is sufficient to ensure effective management of the brines , while in other cases microbiological analysis is applied not only to ensure brine stability but also to assess slaughterhouse hygiene\u0026nbsp;..."},{"page_id":"PA199","page_number":"199","snippet_text":"... although this is not normally \u003cb\u003econsidered\u003c/b\u003e to be of dietary significance . Some loss of amino acids can occur by reaction with nitrite , but levels of nitrite in cured meats are usually too low for this to Chemistry 199 4.3 chemistry."},{"page_id":"PA206","page_number":"206","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e too salty . Some types of dry - cured product , however , contain in excess of 6 % NaCl and this is accep- table in these limited situations . Depending on the nature of the product , the saltiness may be partially masked by\u0026nbsp;..."},{"page_id":"PA214","page_number":"214","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e undesirable . The use of potas- sium sorbate sprays has been suggested as a means of controlling mould growth but is not permitted in many countries , including the US and UK . Application of the principles of good practice\u0026nbsp;..."},{"page_id":"PA229","page_number":"229","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be a volumetric process , which does not depend on heat transfer through a surface . This permits a significant improvement in heating rate by largely eliminating the temperature gradient . Both microwave and radio\u0026nbsp;..."},{"page_id":"PA231","page_number":"231","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e safe , provided that the temperature is below 30 掳 C in 2 hours and 20 掳 C within 3 hours . Some strains of Clostridium perfringens and Bacillus cereus are able to grow , albeit slowly , at 6 掳 C and a final temperature of 4\u0026nbsp;..."},{"page_id":"PA233","page_number":"233","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to carry particular risk , since separation from raw meat prepacking operations may be difficult to impose . A further problem lies with the fact that training and experience of both management and staff will be relevant to a\u0026nbsp;..."},{"page_id":"PA234","page_number":"234","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e effective except in certain circumstances . As part of initial training , and before food handling has com- menced , the employee must receive basic hygiene instruction , including the special responsibility of food handlers\u0026nbsp;..."},{"page_id":"PA239","page_number":"239","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e inherently unsafe . A superficially similar product is now available which has received a heat treatment equivalent to a \u0026#39; botulinum cook \u0026#39; . Sales , however are limited by poor appearance and eating quality . ( b ) Pies and\u0026nbsp;..."},{"page_id":"PA244","page_number":"244","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that micro- biological considerations should take precedence and a storage temperature of 4 掳 C should be used . The problem of staling is irrele- vant with hot - eating pies , since the process is reversed during re- heating\u0026nbsp;..."},{"page_id":"PA246","page_number":"246","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e the absolute upper limit at the end of the process . Many manufacturers control the temperature to a maximum of 18 掳 C , or even as low as 15-16 掳 C . After comminution the meat mix is stuffed into either natural or synthetic\u0026nbsp;..."},{"page_id":"PA251","page_number":"251","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e difficult to make , exciting and yet not too exotic , are highly popular . Sales of ready - meals are highest when an entire range is available and constant innova- tion is required to maintain interest . Despite this Chicken\u0026nbsp;..."},{"page_id":"PA254","page_number":"254","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be the most important factor of all . 6. Sales to be made only of items which have never been exposed to ambient temperature or manipulation by potential customers . 7. Delivery to customers to be made only in well\u0026nbsp;..."},{"page_id":"PA256","page_number":"256","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e invaluable in cooked meat production . Cooking should be monitored by record- ing cooking times and temperatures of the heating medium and product . Suitably calibrated continuous thermographs or data loggers should be fitted\u0026nbsp;..."},{"page_id":"PA262","page_number":"262","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e possible . These barriers do not exist for singlet oxygen , which exists with unpaired electrons and is thus highly electrophilic . ( Lillard , D.A. , 1987 , in Warmed - Qver Flavor of Meat , ( eds A.J. St Angelo and M.E.\u0026nbsp;..."},{"page_id":"PA276","page_number":"276","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e the method of choice . 5.4 MICROBIOLOGY Cooked meats as a whole , when correctly processed and stored , are highly stable products . The critical processing stages ( adequate cooking , rapid cooling , prevention of\u0026nbsp;..."},{"page_id":"PA277","page_number":"277","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e significantly less safe than their nitrite - containing counterparts . Concern over the safety of non - nitrite containing products of low NaCl content , such as roast beef and some types of sausage , has led to the use of\u0026nbsp;..."},{"page_id":"PA278","page_number":"278","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be effective against bacteria capable of growing at a pH value of 6.5 , in the presence of NaCl at an aw level of 0.95 or below . The effect of lactate is specific and not due to reduction of pH value or a level . In\u0026nbsp;..."},{"page_id":"PA280","page_number":"280","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to reduce significantly the possi bility of transferring Campylobacter , an organism which is highly sensitive to dehydration . It is notable , that while food hygiene recommendations invariably , and correctly , refer to\u0026nbsp;..."},{"page_id":"PA281","page_number":"281","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to play a large and possibly a major role in sporadic Campylobacter infections in the UK . There is also an obvious risk from other pathogens associated with raw meat including Yersinia enterocolitica and Vero cytotoxin\u0026nbsp;..."},{"page_id":"PA285","page_number":"285","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that both storage temperature and length of shelf life should be strictly con- trolled . Cook - chill meals are of particular concern in that persons in situa- tions such as hospitals and homes for the elderly may be particu\u0026nbsp;..."},{"page_id":"PA300","page_number":"300","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e dishonest , by some consumers . Two other methods involve use of film of very low oxygen perme- ability , pulling an initial vacuum of \u0026gt; 95 % ( versus 90 % normally used ) and holding the product in the dark for 4 days to\u0026nbsp;..."},{"page_id":"PA303","page_number":"303","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be low . ( b ) Pre - fried bacon Pre - fried bacon is a catering product designed for use in sand- wiches . The product is fully cooked ( cf. microwave bacon , Chapter 4 , page 189 ) by frying and is not reheated before\u0026nbsp;..."},{"page_id":"PA305","page_number":"305","snippet_text":"... reactions in general , it suggests that reformation of active antioxidants in cooked cured meat does occur during storage at low temperature . The early stages of lipid oxidation are generally \u003cb\u003econsidered\u003c/b\u003e to. Chemistry 305."},{"page_id":"PA312","page_number":"312","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e worth- while . It is common to include analysis for Staph . aureus . Direct plating using Baird - Parker medium is recommended ; enrichment is not \u003cb\u003econsidered\u003c/b\u003e worth while unless food poisoning is suspected . Canned hams are\u0026nbsp;..."},{"page_id":"PA321","page_number":"321","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e by some experts to be essential for safety in fermented sausages made without the addition of starter cultures . Acidulants are often used in conjunction with starter cultures in spreadable sausages , where a particularly\u0026nbsp;..."},{"page_id":"PA324","page_number":"324","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be that stage at which active growth and metabolism of lactic acid bacteria is occurring , with an accompanying rapid fall in pH value . It must be appreciated , however , that other important changes occur during this\u0026nbsp;..."},{"page_id":"PA331","page_number":"331","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e necessary , and levels of up to 108 cfu / g mix are used in short , high temperature fermentations . The temperature of fermentation varies according to the type of sausage . In general , higher temperatures are used where a\u0026nbsp;..."},{"page_id":"PA335","page_number":"335","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e as maturation . In some cases , drying is completed at a relatively early stage , maturation continuing up to consumption . Maturation affects the organoleptic properties of the sausage , imparting a characteristic aroma and\u0026nbsp;..."},{"page_id":"PA337","page_number":"337","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be effective in practice . No account is taken of the contribution of the reduction in pH value before the target of 5.3 is obtained and it is likely that , in many cases , a substantial safety margin exists . However\u0026nbsp;..."},{"page_id":"PA348","page_number":"348","snippet_text":"... or where the disease is \u003cb\u003econsidered\u003c/b\u003e to be under control . Particular concern exists over foot - and - mouth , swine fever and hog cholera viruses . Only a limited number of studies have been made of 348 Fermented sausages."},{"page_id":"PA351","page_number":"351","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be caused by lactic acid bacteria , including those which are capable of hydrogen peroxide formation , or slime production and thus of high spoilage potential in cooked cured meats . In pre - packing operations , however\u0026nbsp;..."},{"page_id":"PA352","page_number":"352","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e suitable . Assays for staphylo- coccal enterotoxins are not required on a routine basis . If they are \u003cb\u003econsidered\u003c/b\u003e necessary , account must be taken of difficulties caused by the high fat content of most fermented sausages\u0026nbsp;..."},{"page_id":"PA366","page_number":"366","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be a major contributory factor in sporadic outbreaks of Campylobacter and Salmonella food poisoning and has also been involved in some larger , point source outbreaks . Large joints and whole birds , especially turkeys\u0026nbsp;..."},{"page_id":"PA367","page_number":"367","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that a satisfactory com- promise is slow circulation of air at 5-7 掳 C . Rapid thawing in warm air is commonly used and the application of saturated steam in a vacuum chamber has also achieved some popularity . In vacuum\u0026nbsp;..."},{"page_id":"PA368","page_number":"368","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be of better quality , there is still a considerable international trade in carcass meat . This is primarily lamb , with rather less beef and only small quantities of pork . In addition substantial quantities of deboned\u0026nbsp;..."},{"page_id":"PA369","page_number":"369","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be a white meat , ( Frozen and Chilled Foods , May 1994 , 27. ) primarily for domestic markets . Imported carcass meat is usually broken down into retail cuts at the importing country but meat may also be butchered before\u0026nbsp;..."},{"page_id":"PA376","page_number":"376","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to occur in four stages ( Table 8.3 ) . The pre - cooling stage is \u003cb\u003econsidered\u003c/b\u003e to extend from the start of cooling at an initial temperature tj , until the refrigerated border reaches nucleation temperature , t . When this\u0026nbsp;..."},{"page_id":"PA379","page_number":"379","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to result from distortion of the myofibrillar structure with increasing crystal size . At slow - freezing rates crystals are located exclusively in the extra- cellular space . Drip production is effectively independent of\u0026nbsp;..."},{"page_id":"PA384","page_number":"384","snippet_text":"... growth may also be a problem with re - formed meats held at -5 掳 C , but these are not \u003cb\u003econsidered\u003c/b\u003e as true frozen meats . Some death of micro - organisms may be expected during 384 Frozen meat and meat products 8.5 Microbiology."},{"page_id":"PA388","page_number":"388","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e very good . Freeze- drying is , however , an expensive process and its use is very restric- ted . Small quantities of freeze - dried meat are used in what are effectively dehydrated ready - meals , where rapid rehydration is\u0026nbsp;..."},{"page_id":"PA403","page_number":"403","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e essential to develop the characteristic flavour of meat extract when beef is used , but chicken extract may be con- centrated entirely under vacuum . At the end of the process , fat is allowed to separate by gravity and is\u0026nbsp;..."},{"page_id":"PA408","page_number":"408","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e that the presence of these two compounds accounts for the superior quality of meat extract when compared with the cheaper sub- Table 9.2 Average composition of meat ( beef ) extract Moisture 19.41 % NaCl 4.76 % Creatinine\u0026nbsp;..."},{"page_id":"PA410","page_number":"410","snippet_text":"... \u003cb\u003econsidered\u003c/b\u003e to be of no significance . Dried meat has , however , been implicated as a cause of stapyhlococcal intox- ication . A traditional dried meat product was involved and it is assumed that Staph . aureus grew during drying\u0026nbsp;..."}],"search_query_escaped":"considered"},{});</script></div></div></div><script>(function() {var href = window.location.href;if (href.indexOf('?') !== -1) {var parameters = href.split('?')[1].split('&');for (var i = 0; i < parameters.length; i++) {var param = parameters[i].split('=');if (param[0] == 'focus') {var elem = document.getElementById(param[1]);if (elem) {elem.focus();}}}}})();</script>