Untitled Quiz

European and national regulations govern meat labeling, ensuring consumer safety and information. Key regulations include EU 1169/2011, and others specific to different meats like beef, pork, etc

Mandatory information on fresh meat labels includes product type (fresh, frozen, ground), animal species, beef category (adult, veal), quantity of multiple species, physical state (fresh/frozen/thawed), and packaging details.

Fresh meat labels must include an expiration date ('use by' date), while frozen meat needs a freezing date. Non-packaged meat may use a preparation date instead.

Different meats require different storage and usage conditions (e.g., some need cooking before consumption).

Meat labels always include the producer's information, enabling traceability back to the source.

Meat labels indicate the origin of the product to comply with international rules and track food sources properly.

Meat preparation labels list ingredients, including specific limits and requirements for meat quality (fat and collagen content as percentage).

Specific maximum percentage limits for fat (G) and collagen/protein (C/P) ratios exist for different types of meat (beef, pork, poultry, etc).

A condition in meat, characterized by pale, pink, or sometimes pinkish-red color, exudation (giving off liquid), and a soft consistency.

Stressful situations in animals before slaughter trigger a release of hormones (catecholamines) that rapidly converts glycogen into lactic acid lowering the pH.

The acidic byproduct of the rapid conversion of glycogen, a crucial element in meat quality deterioration in PSE.

High temperature and low pH levels cause the proteins in meat to lose their structure, affecting water retention and impacting the texture of the meat.

Certain pig breeds with rapid growth are more susceptible to PSE because of high protein and low fat, leading muscle to rapid acidification post-mortem.

Genetic predisposition toward PSE can exist across various animal types including, as suggested, cattle, influencing the characteristics of the muscle tissue, predisposing towards increased acidification post-mortem.

Higher temperatures speed up the glycolysis process and lactic acid production, making the meat more prone to PSE.

Muscle fibers relying more on anaerobic glycolysis, and resulting in rapid contraction and relaxation are associated with rapid post-mortem acidification contributing to PSE.

Post-mortem muscle stiffness (PSE) in beef describes a condition where the muscle tissue of beef doesn't properly cool after death, leading to poor palatability. This affects deeply seated, thicker muscles.

PSE in pigs, characterized by abnormally low pH levels (<5.9) in muscle tissue shortly after slaughter, often impacting the quality of pork, especially in the loins and legs.

Slime on meat surface: caused by bacteria, yeast, or molds multiplying on incorrectly refrigerated or stored surfaces.

Decomposition of meat, marked by odor, color changes (greenish), softening; caused by bacteria.

Measuring acidity in meat; often done with pork, used to evaluate the quality of meat and assess the presence of PSE.

Fast cooling of carcasses to preserve meat quality and reduce post-mortem changes.

Bad procedures during processing or storage can result in various meat quality problems such as slime and putrefaction.

Water build-up, especially in lambs, due to poor transportation conditions; causing issues with meat quality.

Residue of meat separated from bones using mechanical means, either from poultry or fish. Often a by-product.

A series of steps to produce ground meat, involving: arrival, filleting, chopping, grinding, portioning, packaging, weighing, and refrigeration.

Production of various meat products (e.g., meatballs, sausages) using similar preparation steps, including adding spices and other ingredients

Guidelines for raw meat, including animal species (allowed types), parts (muscle and fat only, no bones), and storage time (refrigerated).

Ground meat quality is categorized by fat and collagen levels; high quality meets the legal requirements for safety and consumer satisfaction.

Some ground meats, such as equine and poultry, must be cooked before consumption.

Refrigerated meat can be stored up to maximum six days after slaughter, with poultry requiring only three days.

Ground meat is considered a 'risk' product needing strict quality control measures to ensure consumer safety.

A swelling of a container, a common defect in canned meat and other preserved foods, stemming from biological, chemical, or physical causes.

Swelling caused by anaerobic microorganisms producing gas within the container (e.g., bad-smelling gas).

Caused by chemical reactions within the can, typically between food and container material (uncommon but not impossible), (e.g., reacting acidic food with a flawed can).

Swelling due to overfilling the container, causing deformation. No gas production.

A type of cured meat product made from meat, added salt, fat, seasonings, and other additives.

Applying salt to preserve meat, a technique used in making salami and other cured products.

Meats were preserved by salt or smoking since ancient times.

Wide range of salami, based on ingredients and processing methods.

Changes in sausage during aging include drying of the casing, development of a coating from bacteria, yeasts and molds, shrinkage of the casing, and development of a firm, elastic texture.

Water activity (aw) decreases during curing, from 0.98 to 0.93 with salting, then 0.90 to 0.86-0.83 with further drying.

The pH of a food decreases during curing due to the growth of bacteria (e.g., LAB) and the production of lactic acid.

During curing, sugars are rapidly broken down, producing various acids, aroma compounds, and alcohol. This process gives colour to the product in 24-48 hrs.

A cured sausage's final state is a dried, shrunken casing, a coating of mold, firm and elastic texture, and cohesive slice when cut.

The final water activity level of a cured sausage is typically between 0.86 and 0.83.

European regulation defines "fish products" as all marine or freshwater animals (excluding specific ones) and their edible parts as consumed.

Fresh fish products haven't undergone any processing other than refrigeration.