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Meat Quality and Safety Exam Question


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#1 HanineTabaja

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Posted 14 December 2018 - 07:10 AM

Hello,

 

I'm taking a course about the meat quality and the dr. gave us this question in the exam.

 

"One wants to put the meat (raw) directly in the fridge while other want to leave it a while (max 2 hours) then put it in the fridge. Who is correct and try to convince the other."

 

ANSWER PLEASE!



#2 Ismene

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Posted 14 December 2018 - 10:30 AM

Hello,

 

Here's what i know of this subject.

If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we avoid the spoilage of the carcass due to the growth of spoilage bacteria. Also, the growth of pathogenic bacteria that may exist on the carcass is suspended. With the chilling, the final product will be softer and tastier, as it keeps the characteristics of the "fresh" meat, due to the slower reactions physicochemical reactions of the meat. Now, after the slaughter, the carcass should be tested by a veterinarian. This happens before the chilling, but it takes less than two hours for the specialist to take samples and test the carcass.

 

Always, leaving a product (that needs to be refrigerated) outside the fridge, causes spoilage and the growth of pathogenic and spoilage bacteria. Meat and dairy are a very  sensitive group of products.



#3 HanineTabaja

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Posted 14 December 2018 - 10:59 AM

Hello,

 

Here's what i know of this subject.

If you mean after the slaughter, then the meat needs to be chilled as fast as possible. With the immediate chilling of the carcass below 7°C, we avoid the spoilage of the carcass due to the growth of spoilage bacteria. Also, the growth of pathogenic bacteria that may exist on the carcass is suspended. With the chilling, the final product will be softer and tastier, as it keeps the characteristics of the "fresh" meat, due to the slower reactions physicochemical reactions of the meat. Now, after the slaughter, the carcass should be tested by a veterinarian. This happens before the chilling, but it takes less than two hours for the specialist to take samples and test the carcass.

 

Always, leaving a product (that needs to be refrigerated) outside the fridge, causes spoilage and the growth of pathogenic and spoilage bacteria. Meat and dairy are a very  sensitive group of products.

 Thank you very much!  



#4 Charles.C

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Posted 29 December 2018 - 11:24 AM

Snow on the Ground ?

 

Micro. Lag time = 2 hours ?


Kind Regards,

 

Charles.C


#5 Scampi

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Posted 03 January 2019 - 02:35 PM

Is this at home our in a meat processing facility?  

 

I'm only asking because you said fridge...........


Please stop referring to me as Sir/sirs





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