food science ag processing technology unit 1 agriscience: fundamentals and applications unit 33
TRANSCRIPT
Objective To explore the nutrient requirements for
human health and the processes used in food science to ensure an adequate and wholesome food supply
Introduction Food: a material containing or consisting
of carbohydrates, fats, proteins, and supplementary substances such as minerals
This unit is to explores the foods that humans need to maintain health and sustain growth and how those foods reach our tables from their beginings as raw products
Food Customs of Major World Populations Availability of food and technology to
prepare that food dictates eating habits What are the eating habits of these major
world populations Asia Mexico United States
Methods of Processing, Preserving and Storing Food Oldest ways are fermenting and pickling Controlled fermentation is used to produce
Cheese, wines, beers, vinegars, pickles, sauerkraut
Primary Objective of Processing and Preserving Change raw commodities into stable forms Due to refrigeration and various
processing techniques we now expect almost all foods to be available at any time during the year
But do they always taste as good?
Slowing Deterioration Tomatoes and cucumbers that will be sold raw are waxed to
retard shriveling while they are in the grocery store Apples are treated with decay inhibitor Grapes are fumigated with sulfur dioxide to control mold Silos where grain is stored are purged with 60% carbon
dioxide to control insects Carbon dioxide inhibits the growth of bacteria and is used in
the process of controllled atmosphere, an example is the preservation of lettuce—it is transported in a controlled atmosphere to keep the edges from turning brown
Humidity should also be controlled for optimum storage
Other Ways of Slowing Deterioration Refrigeration Blanching Canning Dehydration Freeze-drying Oxidative deterioration Dehydrofreezing Irradiation
Packaging That Can Improve Shelf Life Cardboard Boxes Molded Pulp trays to prevent bruising Plastic wraps Retortable pouches provide protection
from light, heat, mouisture and oxygen transfer Flexible, consist of two layers of film with a
layer of foil between them Benefits—increased shelf life (1-2 years)
Potatoes Potatoes are offered up to us in a variety
of ways Raw Fried Frozen Cooked & canned Dehydrated
We are going to dehydrate our own potatoes and then compare them (taste, texture, look, etc) to raw, fried, frozen and cooked & canned potatoes.
Food Additives to Enhance Sales of Food Commodities Processing may reduce the natural
nutritional value of the product To compensate for that loss vitamins and
minerals are added back in to restore nutritional value
Sugar is the most widely used food additive.
Food Products from Crops Food from plants help meet body
requirements for food in four of the five food groups
Fruits, Vegetables, Nuts Nearly ready to eat at harvest Processing can be as simple as picking,
washing and eating or the foods may take a journey through many processes
Cereal Grains Compose the major diet of the world Economical to process because they can be left
on the plant until nearly dry However, each year much of the worlds food grain is lost
due to rotting in the field, improper storage, birds, insects and rodents
WHY???? Grain processing means separating or milling the
grain in to its basic parts- hulls, bran, flour and germ
These components are then used to make cereal, bread, pasteries, pasta and thousands of other products
Oil Crops Soybeans, cottonseed, peanuts, rape, palm nuts, coconuts,
olives and corn are all rich in vegetable oils These oils are used for cooking, frying, baking, and for
other food products such as dressings, coffee creamers, shortening
Also used to make industrial products such as paints, laquers and plastics
Seeds, nuts and other oil rich parts are crushed or ground and heated
The oil is extracted by solvents and purified for food and industrial uses
The meal is dried and ground and used for livestock feed See fig. 33-15 on p. 651
Dairy Products 37% of milk consumed in the US is in the
fluid form Remainder is used to make cheese, butter,
frozen foods, dried whole milk, cottage cheese, evaporated milk and condensed milk
Milk and Milk Components: Water Makes up 88% of fluid milk Water is the carrier for disolved,
suspended and emulsified components
Milk and Milk Componenets: Protein Milk provides a substantial portion Predominante protein: casein
Casein is found only in milk Makes up about 82% of the milk protein Exsists in suspended form and is easily
coagulated by the action of acids and enzymes High quality Contain all the essential amino acids in
proper balance for good nutrition
Milk and Milk Components: Milk Fat Concentrated sources of energy Many different fats that give milk its
distinctive, pleasing flavor High in fat soluable vitamins- A,D, E, K
Milk and Milk Components: Lactose Major carb of milk Makes up ½ the nonfat solids in milk Relative sweetening power of lactose is
about 1/6th that of sucrose (common table sugar)
Milk and Milk Components: Minerals Contains 7 major minerals and several in
minor and trace amounts Calcium and phosphorus
Essential to human nutrition for building bones and certain metabolic processes
Milk is the chief source of calcium in the diet in the US
Phosporus is contained in the same biological relationship to calcium as occurs in the growing skeleton
Recommended daily amounts of dietary calcium can not be met without using milk
Milk and Milk Components: Vitamins All vitamins required by humans are found in milk Some are fat soluable and are associated with butterfat,
those that are water soluable are found in the non-fat portion of milk
Vitamin A and carotene are present in high concentrations Carotene gives milk its color
Vitamin D content of fresh milk is low Commercially pasteurized milk is fortified with Vitamin D to
balance the product for optimum nutrition Abundant source of riboflavin (Vitamin B2) Important source of niacin because it is in fully available
form Significant amount of thiamine (Vitamin B1), biotin, vitamin
B12, folic acid, choline
Processed Milk Products Fluid milk
sold pasteurized for safety and homogenized to keep the milk fat in suspension
Whole milk is sold with 3.5% milk fat 2%, 1% and non-fat (skim) milk are also available Fortified (A & D) milk is also sold
Cream Component of milk that contains up to 40% butterfat Butter is made from cream Made by concentrating the fat portion of the milk by
running it through a seperator Whipping cream is 40% fat, table cream 18-20%, Half
and Half approx. 12%
Processed Milk Products Ice cream, ice milk and sherbet Nonfat dried milk
Used for humans and animals Often used in dairy and other food products
Cheese Made by exposing milk to certain bacterial
functions or by exposing it to enzymes Both methods coagulate some of the proteins
found in milk Many types and varieties of cheese
Processed Milk Products Cottage Cheese
Made from skimmed milk Condensed and evaporated milk
Both are canned Produced by removing large portions of water
from whole milk using a vacuum pan Condensed milk is further treated by adding
sugar This makes condensed milk important to the baking
and ice cream industries
Meat Products Beef Lamb Pork Poultry Fish Game All are processed by slaughtering the
animal and then dressing the animal for market purposes
Beef Slaughtering Process Render the animal insensible
This is done to comply with the Humane Slaughter Act of 1958 Several methods of accomplishing this
Single blow Gunshot Electrical current Carbon dioxide gas
After the animal is insensible to pain it is shackled, hoisted and stuck in a large artery to permit bleeding
The head may also be removed during or following the bleeding
Removal of the hide is next. It is cut open at the midline of the belly and a mechanical hide puller pulls the hide off in one piece.
The Breast and rump bones are also split at this time by sawing
Beef Slaughtering Process All the internal organs or viscera are
removed, except for the kidneys All USDA regulated plants must inspect the
carcass and the viscera to confirm good health Next the hide is split down the center of
the backbone and washed with warm water
The carcasses are then shrouded and cooled for a minimum of 24 hours before the carcass is ribbed and further processed
Aging Beef To age or ripen means to leave the carcass
undistrubed for a period of time while the beef cools.
Fresh beef is not in its most tender state immediately following slaughter so aging allows the natural biological changes to occur that change muscle to meat
3 methods of aging Traditonal Fast Vacuum Packaging
Time, temperture and technology help define these three methods
Selling Beef Sold in three ways
Block beef Shipped in exposed halves, quarters or wholesale cuts to
be cut into retail cuts at the supermarket Meat is ready for sale over the “block” or counter This method creates concern over sanitation, shrinkage,
spoilage and discoloration Fabricated boxed beef
Carcass is divided into smaller cuts, vacuum sealed, boxed, moved into storage and shipped to retailers
Processed meats Scraps that are not suitable for sale over the block. These meats have the bones removed and are sold as
boneless cuts. They are also canned, made into sausage, dried or smoked.
Sheep Rendered insensible and bled Front feet, pelt, head, hind feet are
removed Carcass is opened and eviserated Because a lamb carcass is small the front
legs are folded at the knees and held with a skewer
Washed and cooling procedures are similar to those used with beef
Hogs Rendered insenible Shackled and hoisted and bled Carcass is then plunged into 150 degree water for 4
minutes to loosen the hair The carcass is then dehaired by a dehairing machine The hog is then returned to the rail where it is washed and
singed and the head is removed Next the carcass is opened, eviscerated and split Leaf fat is removed
Leaf fat is the fat inside the body It is used to make lard which is used in cooking and baking
Kidneys and facing hams are inspected Carcass is sent to a 34 degree cooler
Poultry Bird is secured to a conveyor belt and bled Next the animal is scalded and then picked After picking the bird is singed to remove
the fine hairs that cover the bird under the feathers
Bird is washed, eviscerated and the giblets are cleaned
Bird is then cooled to 40 degrees usually with ice
Fish Processing procedure depends on the type
of fish Evisceration, scaling and head removal
along with washing and cooling all occur Process really depends on how the fish is
to be consumed For example:
Tuna can be left whole or cut up and processed Shell fish like crab and lobster are kept alive
until cooking
Game Processing begins in the field Same basic processing procedure is
followed Most are processed by hunters or small
hometown lockers instead of big processing plants
Large game is processed in a fashion similar to cattle
Fowl are dressed in a fashion similar to poultry
Kosher Slaughter Kosher: right and proper Based on the religious ritual of the Jewish faith Animals must be killed by a rabbi or specially
trained repersenative Methods and time by which the meat must be
sold are based on ritual that relates to concern for sanitation
Meat must be consumed quickly and neither packers or retailers can hold kosher meat for more than 216 hours (9 days)
Washing of the meat is required every 72 hours
Major Cuts of Meat Different areas of the animal are useful for
different purposes See fig 33-22, 33-23, 33-24 Quizzes
Learn the Major cuts of meat for beef, pork and lamb
Use the worksheets and this book to help you study
Quiz 1 will be on the beef on January 30 Quiz 2 will be on the lamb on February 6 Quiz 3 will be on the pork on February 13
By-Products All parts of the animal are not edible Dressing percentage is a term used to indcate the
percentage or yeild of hot carcass weight to the weight of the animal on foot
Offal is removed from the live animal to arrive that the dressing percentage
Formula: hot carcass weight divided by the live weight of the animal
For example: HCW= 900 lbs LW= 1500 900/1500= 0.6 or 60% DP
What happens to the offal?XXXX Accounts for many products that are used daily and can be
divided into 12 categories Hides Fats Variety Meats Hair Horns and Hooves Blood Meat Scraps Bones Intestines and Bladders Glands Collagen Contents of Stomach
Variety Meats Heart, liver, brains, kidneys, tongue, cheek
meat, tail, feet, sweetbreads (thymus and pancreatic glands), tripe (pickled rumen) are sold over the counter as variety or fancy meats
Horns and Hooves Carving medium Fashioned into decorative knives, umbrella
handles, goblets, combs and buttons
Collagen Glues Gelatin Used in various forms in the industries of
Furniture Photography Medical Baking