Ministry of science and education of the republic
MINISTRY OF SCIENCE AND EDUCATION OF THE REPUBLIC
OF KAZAKHSTAN
M. AUEZOV SOUTH KAZAKHSTAN STATE UNIVERSITY
Kantureyeva G.O., Nauanova A. N, Sadyrbayeva I. R.
Conspectus OF LECTURES
in discipline “technology of branches of food products”
BRIEF COURSE OF LECTURES
for students of specialty
5B072700 – Technology of food products
Shymkent 2013
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UDC 664
BBК 36
Kantureyeva G.O. Conspectus of lectures in discipline “Technology of branches of food products”: Brief course of lectures. - Shymkent: M. Auezov South Kazakhstan State University, 2013.- __ p.
Brief course of lectures is intended for students of specialty 5B072700 –Technology of food products. There are basic technological stages of every food branch considered. Characteristics of basic processes and terms specific for one or another branch are resulted.
Reviewers: Zhukova T.A. – к.т.н., доцент (М.Сапарбаева)
Ханжаров Н.С. – к.т.н., доцент (ШТК КазАТК им. М. Тынышбаева)
Brief course of lectures is recommended to publishing by Methodical board of M.Auezov SKSU (Minutes №« _ » 2013)
© M. Auezov South Kazakhstan State University
© G.O.Kantureyeva
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Content
Introduction. 5
Lecture # 1. Role of meat foods in nutrition of population. 6
Lecture # 2. General characteristic, compound and nutritive value of meat…………………… 9
Lecture #3. By-products processing. 17
Lecture #4. Main raw material and nutritional ingredients for sausage production. 22
Lecture #5. Animal fats. 26
Lecture # 6. Milk and dairy industry. 32
Lecture #7. Mechanical handling of milk. 37
Lecture #8. Thermal handling of milk. 40
Lecture #9. Technology of sour dough. Selection of cultures for dairy production. 47
Lecture #10. Technology of sour cream and curd….. … ..…... 53
Lecture # 11. Technology of canned and dry milk…………………………………………... 58
Lecture # 12. Technology of canned and dry milk. 61
Lecture #13. Technology of butter 69
Lecture # 14. Technology of butter. 74
Lecture #15. Food preservation. 79
Lecture # 16. Food preservation………………………………………………........................79
Lecture # 17. Vegetable and fruited marinades. ……………………………………….. 6
Lecture # 18. Vegetable and fruited marinades. ………………………………… …….. 9
Lecture #19. Technology of meat and fish conserves. 17
Lecture #20. Technology of meat and fish conserves. 22
Lecture #21. Food products drying methods. 26
Lecture # 22. Food products drying methods. 32
Lecture #23. Frozen fruits and vegetables……………………………………………………..37
Lecture #24. Classification of public catering products………………………………………40
Lecture #25. Technological process of preparation and delivery of soups. 47
Lecture #26. Preparation and delivery of dish and side dish from vegetables ….. … ..…... 53
Lecture #27.Technological process of preparation and delivery of fish……………………... 58
Lecture # 28. Technological process of preparation of cold dish. 61
Lecture #29. Hot and cold soft drinks. 69
Lecture # 30. Peculiarities of dietary food menu.. 74
Introduction
A brief course of lectures in discipline "Technology of branches of food products" is intended for students studying on specialty 5B072700 - Technology of food products. This discipline is based on the study of special subjects and therefore gives to students the fundamentals of four main branches of food production technology (meat, milk and dairy products, preserved and public catering production).
In the brief course of lectures various topics of discipline, containing the basic technological stages of each branch of food products have been recapitulated. In addition, there are the characteristics of the basic processes and terminology of a particular branch given. The goal of discipline is development of cognitive interest, independence, creative abilities, rise of self-education, and formation of professional thinking of students.
Lecture #1 Role of meat foods in nutrition of population.
Learning objectives
1. To learn the role of meat foods in nutrition of population.
2. To become familiar with the status and prospects of development of meat production.
3. To learn how reception and management of cattle is performed
New words
Branch- отрасль, public catering-общественное питание, non-waste technology -безотходная технология, shelf life- срок хранения, indispensable- незаменимый, rawhide-кожевенное сырье, healthcare products- медицинские препараты, intestinal products- кишечные фабрикаты, glue-клей, per annum- в год, meat-, poultry processing plants -мясо-, птицекомбинаты, meat cannery concerns -мясоконсервные комбинаты, sausage departments- колбасные цехи, slaughter subsections- убойные пункты, meat-packing plants-мясо- комбинаты, slaughtering- убой скота, processing-переработка, cattle -breeding produce- животноводческая продукция, aggregate capacity - совокупная мощность, processor- перерабатывающее предприятие, per shift-в смену, cattle-breeding stock- животноводческое сырье, livestock and poultry –скот и птица, productiveness- продуктивность, livestock production -производство животноводческой продукции, unprofitable- нерентабельный, disposal- реализация, saleable- пользующиеся спросом, therapeutic- лечебно-профилактический, lairage- cкотобазa, butchering- разделка туши, rimming-over-забеловка, gutting -нутровка
Main objectives of learning the discipline "Technology of branches of food products"
-role and objectives of public catering in modern situation;
-technological processes of working-up, preparation of wide assortment of semi-finished goods, ready-to-eat meal, culinary and confectioner's goods using traditional and progressive methods of industrial technology;
-aesthetical requirements to design and issue of finished goods;
-regulatory requirements, specifications and techniques to quality of used raw material, semi-finished goods, finished culinary product;
-changes of primary properties of foodstuffs, taking place in the course of handling, their influence on digestibility and quality of ready-to-eat meal and culinary product;
-methods of rational investigation and introduction of non-waste and resource saving technology;
-storage’ conditions, shelf life and realization of semi-finished and finished products;
-features of preparation and assortment of dish and culinary products for nutrition of various groups of persons, their practical employment, medical, healthful and dietary meals
1. Meat industry is top-ranked branch of agro-industry of Kazakstan, and meat and meat foods are principal products of animal origin as indispensable source of complete proteins, fats, vitamins, mineral substances, other vital nutrients in ration of man. Major source of animal origin proteins is meat, as well as milk, eggs and fish. Meat and meat products contain half of necessary to man proteins, and all the things needed for his life activity: fats, carbohydrates, hormones and other biologically active substances. Research data of different authors testify that about 30% of ferric enter human organism with meat and manufactured meat. These products almost by one third cover requirement in zinc and moderately supply organism by iodine. Some scientific men consider that substantial contribution of meat in supply of organism by selenium is considerably less known. Se is microelement, which has antioxidant action. Meat in large quantities contains also such important nutrients, as vitamin B complex.
In market basket of our citizens meat and manufactured meat must occupy especial place, because it differs by high calorific capacity and nutrient value. Thus was formed historically and mentally. Need of population in them according to national norms of nutrition on the basis of 48 kg/ per man composes about 70 thousands tones per annum.
Major produce of meat industry is meat and meat foods, as well as food and technical fats, gelatin, glue, soap, albumin, technical oil, rawhide, animal feed, healthcare products, intestinal products and a number of other products.
2.At the present time about 70 enterprises are at work in Kazakstan, structure of which compose meat-, poultry processing plants, meat cannery concerns, sausage departments, slaughter subsections and others. More than half from total quantity of enterprises of meat industry falls on meat-packing plants, providing slaughtering and complex processing of cattle-breeding produce.
Aggregate capacity of all meat processors of KR at the end of 80 -s composes above 2250 ton per shift. At the present day non-state forms of ownership become main in progress of foodstuffs and it share increased from 35% in 1990 to 99% in 1960. To the top of the 2010 in KR about 90 thousands of agriculture structure objects, including 80 thousands farms and about 8 thousands producers' co-operatives were at work. Thus, loss of cattle-breeding stock and supplies of it on industrial processing leads to great drop of manufacture of meat and meat foods. However, as of 1 January of 2010 in comparison with similar date of last year in all types of enterprises number of livestock and poultry over republic increases and their productiveness advances and in connection with this live-stock production increases. So, in January-December of 2007 disposal of all kinds of cattle and poultry for slaughter in alive weight composed 1503,6 thous.. ton. However, present productive capacity is not used at 100%, and turned out products are unprofitable in comparison with results of a number of advanced countries. At the present time (2010) consumption of meat and meat foods in France composes 106 kg, in Germany - 98 kg, in USA - 115kg per one inhabitant annually. As to us, consumption of meat, with account of import, per head of population decreases to 42 kg, while recommended - 81 kg of meat and meat foods. At this moment priority orientations of development of meat industry are defined. They permit to raise cardinally effectiveness of economics of enterprises and to increase delivery of quality goods, saleable by population. Such priorities in meat industry are:
- robotized and highly mechanized systems of slaughtering ;
- polyfunctional ingredients for meat production;
- rational use of raw material and creation of new generation of general purpose’ meat foods;
- meat foods of special-purpose: dietary, therapeutic, for nutrition of children, sportsmen, other population’ groups;
- meat foods of long-time storage;
- secondary meat raw material.
3. Reception and cattle management. Cattle and poultry transportation is carried out by railway, automobile and water transport. Only good-doer is assumed to transportation. During 7-10 day before shipping cattle is taken over on transport feeding regime. On passage cattle is fed and watered twice per day. Lairages near meat-processing factories serve as primary store house, providing uninterrupted delivery of cattle into slaughter and butchering sections. Capacity of lairage depends on factory’s capacity, but minimum amount of cattle must supply rhythmical work of enterprise during 2 days. Lairages are located nearby slaughter and butchering sections.
Meat quality and its period of storage depend in a considerable degree upon condition of animal before slaughter. Therefore animal must rest on lairage during 2-3 days with good feeding, maintenance and care. Rest is necessary because animal is stress-susceptible during transportation, as a result of which protective function of organism considerably lowers and that leads to penetration of microorganisms, including disease-causing, into blood-vessel and expansion of them in tissues and organs of animal, and finally semination of gotten meat increases.
Slaughter and butchering section is basic in meat-processing factory. After butchering edible offals are sent in offal floor, butcher fat -in fatty floor, intestine - in intestinal floor, skin - in skin preserved floor, inedible products- in floor of healthcare products. There is shown generalized operation type of automatized system of cattle processing: А- delivery, Б – sizing, identification, В – fixation, Г – slaughter and bleeding, Д – head removal and limb, Е – rimming-over, Ж – skinning, З – cutting along white line, И - gutting, К – butchering.
Questions:
1. What are the main objectives of learning the discipline "Technology of branches of food products"?
2. Why meat and meat foods are principal products of animal origin?
3. What is the percentage of ferric entered human organism with meat and manufactured meat?
4. In what elements does substantial contribution of meat supply human’s organism?
5. What is daily per capita consumption of meat according to national norms of nutrition?
6. What is the structure of meat enterprises that are at work in Kazakstan?
7. Name priorities in meat industry to raise cardinally effectiveness of enterprises and to increase delivery of quality goods, saleable by population.
8. Why do animal must rest on lairage during 2-3 days with good feeding, maintenance and care?
9. Name the main operations of cattle processing.
Lecture #2 General characteristic, compound and nutritive value of meat.
Learning objectives
1. To know the chemical compound, nutritive value of meat
2. To become familiar with the structure of meat’s main tissues.
3. To learn how cold treatment of meat and meat foods is performed.
New words:
Digestibility-переваримость; digestion, dynamics, growth efficiency and multiplication, catalysis-пищеварение, движение, способность к росту и размножению, катализ; to proscribe fat from a diet -исключить жиры из диеты; adverse effect -неблагоприятное воздействие; penetration of cell- проницаемость клетки, coagulability of blood- свертываемость крови, vitellus- желтки яиц, breed- породa, preslaughter-предубойная, bulk-тушa, muscular, fatty, bone, connective tissues-мышечная, жировая, костная, соединительная ткани, areolar and solid- рыхлая и плотная, bone marrow -костный мозг, rendered fats –топленые жиры, cure, drying, heating and smoking- посол, сушка, нагревание, копчение, speck, sausage- шпик, клобасы, curing brine-рассол для посола, meat-packing plants-мясокомбинаты, chamber-камера, enhancing- увеличение, fresh-killed meat -парное мясо, crust of drying up- корочка подсыхания, swell-набухать, get cold-остывшее, cooled-охлажденное, surface-frozen-подмороженное, frozen-замороженное, defrosted-размороженное
1. Group of main nutrient materials composes water, proteins, lipids, carbohydrates and macro- and microelements. Food products contain also biologically active substances as vitamins, hormones, enzymes, and matters, which are don’t use by organism in life activity, so-called, non alimentary matters. Organism’s need in each of these matters ranges from several mg to hundreds gr. Nutritive value of products is determined with content of basic substance and its digestibility, depending on physicochemical properties, level and kind of product processing. Energy value is determined with energy, which disengages during biological oxidation of nutrient materials in vivo of man and used for supporting of organism’s physiological function.
Proteins. Proteins are vital in biological concern and complex by chemical structure substances. They are basic materials, of which cells, tissues and organs of living organism built, they can be a source of energy. Basic process of life activity: digestion, dynamics, growth efficiency and multiplication, catalysis and others are connected with substances of protein nature. At oxidation of 1 g proteins in vivo 16, 7 kJ of energy liberate. Mass fraction of protein in meat composes 17-20%.
Proteins are divided in two categories: simple and compound ones. Simple proteins are macromolecular polymers of amino acids. Compound proteins are formed by conjunction of simple proteins with non protein molecules: low-molecular matters (phosphorus, metals and remains of inorganic acid) or compound polymers (nucleic acids, lipids, carbohydrates). Bioavailability of proteins is defined mainly by content of essential amino acids in them, which can’t synthesize in vivo of man and must enter food. In small quantities essential amino acids are present in products of animal origin. The daily need of adult in amino acids is follow: total quantity of essential amino acids: 27-40g; total quantity of nonessential amino acids: 40, 5-42g.
Lipids. Fats and lipoids belong to lipids. Fats. These substances take part almost in all exchange processes in vivo and govern intensity of various physiological processes. If we proscribe fat from a diet or increase its amount, synthesis of proteins, carbohydrates, provitamin D, hormones etc. worsens, in consequence of that growth slows, body resistance to adverse effect, diseases falls. Fat is the source of energy, in diet of healthy man fats must cover 30 % of energy consumption. At oxidation 1 g of fats in vivo 37, 7 kJ of energy liberate. Degree of assimilation of fats varies from 80 to 98 % and depends to a large extent on temperature of their melting. Fats with temperature of melting higher than temperature of human body are usually digested fewer. Fat is the sole source of fat-soluble vitamins for man. Fat content ranges from 2-3 % in certain by-products to several dozens of percent in meat and meat products; and in rendered fats it is basic component. Lipoids. Matters similar to fats are called lipoids. Phospholipids, sterine and other lipoids are widespread in animal tissues. Phospholipids are natural emulsifiers of fats; they are widely used of in food industry. One of the most important phospholipids is lecithin, it is plays the key role during the processes, flowing in animal’s cells, and influence on penetration of cell, coagulability of blood etc. A lot of lecithin is contained in vitellus.
Carbohydrates. Carbohydrates are widespread in nature. These organic substances account for at most 2 % of animal origin tissues weight. Carbohydrates are major source of energy, take part in formation of lipoids, compound protein, enzymes etc. Carbohydrates are divided into three types: monosaccharides, oligosaccharides and polysaccharides. Glucose is the most widespread from monosaccharides, it is used in sausage production; saccharose - from oligosaccharides; starch and pectin substances, used in sausage and cans production, belong to polysaccharides. Monosaccharides are water soluble and have sweet taste. Polysaccharides are hardly soluble or insoluble in cold water; they haven’t sweet taste. In animal origin tissues polysaccharides are presented as glycogen, which are branched polymer of glucose. Glycogen is accumulated in liver and muscular tissues as reserve food material.
Mineral substances. All needed inorganic (mineral) substances enter in vivo of man with animal and vegetable origin products at rational nutrition. Fe, Cu, Mn, Co, Zn, iodine belong to group of essential for organism microelements; Mo, F, Se belong to group of functionally useful. Water. With the participation of water biochemical and physiological processes take place in vivo. Lowering of its quantity in tissues and cells below certain level reduces to breakdown of vital function. In meat, blood, plasma of blood, meat products contain 50-95 % of water.
Vitamins are presented by group of water-soluble vitamins В1, В2, В6, В9, В12, Н, РР and fat-soluble vitamins - A, D, E contain in fats of animals. By-products are rich vitamins best of all.
Extractives in meat - 0,3-0,5%. They are presented in meat in the form of azotic and nonnitrogenous compounds. These matters, dissolving in water, give meat and broth flavor, aroma, and appetize.
2. Structure of meat’s main tissues. In processing of farm livestock and birds we receive raw material for output of products with food, technical, feed and medical purpose. The most shares occupie food raw material. Output and product quality of slaughter depend on many factors: animal species, breed, age, conditions of feeding and maintenance, preslaughter preparation, technology of processing and others. Under meat we understand bulk and its part, receiving at slaughter; meat consist of muscular, fatty, bone, connective tissues and blood. Tissues are group of cells identical by morphologic structure, performing special functions and joined by intercellular substance. Structure, compound and properties of tissues are various. Properties and quantitative relationship of tissues define meat quality.
In animal body muscular tissue occupy by weight top position; so, at its part fall over 40 % of animal mass. Muscular tissue takes part in circulation of blood, breath and other significant physiological functions.
Connective tissue. To this group of tissues belong own connective tissue (areolar and solid), cartilaginous and bone. Fatty tissue is variety of areolar connective tissues. Connective tissues occur in all organs of animals, they carry out supporting, connective, nutritious and protective functions. Connective tissue is one of predominant elements of meat and meat foods. As raw material it is used in sausage, culinary, gelatinous, glue and other processing. Connective tissue composes 16 % of slaughter weight of majority of animals. Bonesof slaughter animals compose to 20 % mass of big and small cattle. They are used for food goals, getting fat, contained especially in good supply in bone marrow, also gelatin, glue and bone flour. Fatty tissues are used as raw material for production of food products (speck, sausage) and for getting rendered fats of nutritive and industrial-use.
Lecture#3 By-products processing.
Learning objectives
1. To know the classification and nutritive value of meat by-products.
2. To become familiar with by-products processing.
New words: mucous by-products- слизистые субпродукты, esophagus-пищевод, spleen- селезенка, trimmings- мясная обрезь, udder- вымя, paunch -рубцы, rennet- сычуги, fetlock- путовой сустав, bible-bag- книжки, limbs- ноги, stomach- желудки, red offal-ливер,pulpy-мякотные
1. By-products are internal organs and parts of slaughter animal’s bulk, which are pointed after veterinary-sanitary expertise at processing. By-products processing must be done not later than 7 hours after slaughtering, and for mucous by-products - in 3 hours. By-products are used for food and technical goals.
According to nutritive value by-products are divisible into two kinds. To 1-th kind belong: tongue, liver, kidneys, brains, heart, diaphragms of beef, pig, mutton; to 2-d - head, lights; esophagus meat, spleen, trimmings of all cattle’s kinds; beef udder; ear, beef trachea and paunch, beef and mutton rennet, legs and fetlock; lips, beef bible-bag; limbs, tails and porky stomach.
Depending on morphologic structure by-products are divided on four groups. First group- meat- bony by-products: beef head, beef and mutton tails; second group- pulpy by-products: tongue, red offal (liver, kidneys, heart, beef and porky tracheae, beef udder); third group- mucous by-products: first paunch, beef and mutton rennet; beef bible-bag, porky stomach; fourth group - woolen by-products: porky and mutton head in skin; beef lips; porky limbs; beef limbs and fetlock; beef and porky ears; porky tails. By-products processing consists in cleaning from impurities, delivery from coat, mucous membrane and other secondary tissues, lowering their nutritive advantages.
2. Processing of meat and bone products
Head beef sent to processing without ears and skin. They hung on the conveyor head (or hang), where after a veterinary examination were extracted thyroid and parathyroid glands, thorough washing inside and out to the end of veterinary inspection carcasses and by-products derived from it is left on the conveyor. Then the heads of separate languages with kaltykom and horns. Some enterprises extract eyes, which is used to make medical drugs. Horn was separated with a circular saw or car B2-FR-2-M.
Processing pulpy by-products
Tongues come with meat and sublingual kaltyk. They are washed in perforated drums continuous or intermittent, separated kaltyk and sublingual meat trimmed from the films, grease and placed in a stretched position for baking. C language for use sausage and canning industry, remove horny mucosa. This process is carried out in a centrifuge at speeds of 120-130 min -1, which is fed hot water (70-80 C). Beef tongue is treated with 3-4 minutes, pork, 1.5 - 2, lamb - 1-1.5 min. Then immersed in cold running water and cut sublingual meat.
Machined parts leaver placed separately by species and names in perforated containers and after draining the water (20-30 min) is directed to the cooling.
Processing of the mucous by-products.
Mucous-products are treated by scheme shown on the figure 3.1.
Degreasing  |
| Exemption from the content |
Flushing of residual content   | |||||
| Final degreasing beef and mutton scars | Collecting mucosa membranes from beef rennet bag and pork stomach for medical purposes | ||||
   Scalding | |||||
 Removal of the mucosa membranes |
| Cooling |
| Removing dark spots and residual mucosa |
| To the refrigerator |
Figure 3.1 Processing of the mucous by-products.
Wool processing byproducts include:washing, scalding, department of hair, Opalka, removing varnish and washing. When processing poultry offal part of offal (liver, heart, stomach, head, wings, legs and neck without skin) are used for food purposes, and such by-products, as the intestine, crop, trachea, esophagus, kidney, etc. used to produce feed.
Questions:
1. When and why must be by-products processing done?
2. At what groups are by-products divided?
3. Name by-products of every group.
Lecture#4 Main raw material and nutritional ingredients for sausage production
Learning objectives
1. Main raw material for sausage manufacture.
2. Technology of cooked sausage.
3. Semi-finished goods
Uncooked-smoked –сырокопченые, souse loaf-зельц, broth jelly- студень, grits- крупы, onion- лук, garlic- чеснок, black, red and bayberry -черный, красный и душистый перец, nutmeg -мускатный орех, carnation- гвоздика, cinnamon- корица, cardamom- кардамон, caraway- тмин, bay leaf-лавровый лист, choice- любительская, doctor- докторская, minced ham- ветчинно-рубленая колбасы, chiselling and trimming- обвалка и жиловка мяса, gobbet-кусок сырого мяса,stuffing-шприцевание, tying- обвязка, hanging, settling and searing of sausage sticks-навешивание, осадка и обжарка батонов.
Sausage is product from meat farce in casings or without them, subjected to heat treatment until readiness.
1. Raw material for sausage goods. Main raw material is meat of good quality, especially beef and pork, unusual mutton. Predilection is given to meat with minimum percentage of fatty tissues and good water-retention ability.
At manufacture of sausage goods selection of meat is carried according to gamic and age characteristics, that define its color and other qualities of assortment, which passed to finished product. So, for uncooked-smoked sausages bull beef, buffalo are applied; for boiled and half smoked- bull beef and cow; for sausage roll - bull beef and heifer.
Pig meat is added in farce of majority of sausages for rise its food-value and calorific capacity. By thermal state meat is used in next order: for cooked sausage, sausage roll, meat loaf use fresh, get cold, chilled and frozen; for cooked smoked sausage and crude smoked sausages use cooled and frozen. It is impossible to use meat, refrigerated more than once and with noticeable changes of color and other organoleptical diseases. Animal fat is added for attachment product necessary calorific capacity, tenderness and flavour. Mainly It is salt pork and fat-tail fat.
In liver sausage, sausage roll and small sausage melted internal fat is used. In dietetic sausage milk, dairy and egg products are additionally added. For low quality cooked, half-smoked sausage, souse loaf and broth jelly by-products and blood are used. For viscosity and solids content increase in sausage receipt starch, flour and soybean products (as protein filler) are added. Grits are added in meat-vegetable sausage. Ingredient of sausage can also be salt, sodium nitrite, sugar and spices (onion, garlic, black, red and bayberry, nutmeg, carnation, cinnamon, cardamom, caraway, bayleaf and others). In order to lower seed of sausage by microflora of spices, they often are applied in the form of extract. Casing for sausage preparing can be natural from intestinal raw material and artificial from cellulose, proteic, paper, alginate, pectic and from synthetical polymeric materials.
2. Technology of cooked sausage. To that group of sausage belong choice, doctor, minced ham, tea, shopping and others. At first sequentially butchering, chiselling and trimming is carried out.
After trimming primary meat chopping takes place. In special machine- mincer (large grinder) meat is supplied by 400 500 g gobbets. 20 kg of chopped meat load in ware from aluminium or stainless steel for brine treatment and meat ageing. Salt, sugar and nitrites are added to meat and put in ageing room with air temperature 2—4 °C at 24-72 h. Aged meat go into regrinding on meat mincer or cutter. In order to avoid meat overheating at chopping (souring and activation microflora), 10-20% of cold-water or edible ice is added in it. Purpose of regrinding is to give sausage goods in the future tenderness and homogeneity. In consequence of mixing of main and additional raw material homogeneous stuffed blend is obtained. It removes in stuffing separation for filling of sausage casing. Last give sausage goods form and protect contents of stick from infection and drying. Before stuffing all casings are cut in pieces and one of the ends is tied up by string. Casing, filled with farce, passes on tying. Hanging, settling and searing of sausage sticks. Final operation iscooking,at 75 80 0 C. After cooking sausage is cooled.
3. Semi-finished goods
For processed meat are large-sized, natural (small-sized portions, meat and meat and bone), boneless chopped, chilled and frozen food, dumplings. In addition, the meat industry produces a wide range of semi-finished products for child nutrition and diet.
Large-sized semis. Large-sized semi-products recovered from boneless meat. They are a pulp or layers of meat taken from certain parts of carcasses and half-carcasses in large pieces, trimmed of tendons rough surface films, preserving intramuscular connective and fatty tissue. The surface of the larger pieces must be flat, nezavetrennoy with zarovnennymi edges. Certain types of lumpy semi used to make a la carte and small-sized myelinated semis.
And small-sized portions semis. They are obtained from the lump or parts of carcasses. Semi-finished products, a portion of which consists of one or two pieces, which were matched by weight and size, called a la carte. Pieces left over after the portioned semi-used to produce small-sized semis.
By portions finished beef include sirloin steak natural, splint, steak, rump steak (breaded and not), zrazy natural, beef horn; to prilled - boneless semifinished products (beef stroganoff, azu, fried and stew), and meat and bone (soup set, beef for stewing, brisket for kharcho).
Chopped semi-products. Burgers, steaks, steaks, rump steaks, minced meat produced in a refrigerated or frozen. Along with the meat raw material in the production of semi-finished products used chopped protein products of animal origin (blood plasma, milk proteins) or vegetable (soy concentrate), and egg products, egg powder, pork skin, white bread, potatoes (fresh or powdered), bread crumbs and spices.
Questions
1. What features boning and trimming carcasses you know?
2. Why meat products for the manufacture of sausages should be of high qaulity?
3. What is the amount of iron ingested with the meat?
4. What are the main technological operations of cooked sausages production?
5. Whai is the assortment of meat semi-finished goods?
Lecture #5 Animal fats
1. Kinds and grades of animal fat.
2. Fats characterization and direction of industrial use.
3. Quality characteristics of fats. Fat melting
New words: slaughter beast-убойные животные, composite- сборный, miscellaneous fat- сборный жир, grade of quality-сортность, salve-мажущая, firmness, density- плотность, viscosity - вязкость,energy expenditures-энергозатраты, fluctuation- текучесть, temperature of melting and hardening- температура плавления и застывания, raw fat or crude fat -жир-сырец, greaves or crisp fat-шквара, Jowl- свиная щековина, subcutaneous- подкожный, muscle fibre bundles- пучки мышечных волокон, leafe fat- sheet of soft fat from the lower part of the abdominal cavity-брюшная полость of a pig
1. Kinds and grades of animal fat.
Fatty tissues are a natural occurring part of the meat carcass. In the live organism, fatty tissues function as
Energy deposits (store energy)
Insulation- теплоизоляция against body temperature losses
Protective padding in the skin and around organs, especially kidney and heart.
Food animal fats are obtained from fat and bone tissues of slaughter beast and poultry. Fats are divided on beef fats of prime and 1-th sort, mutton fats of prime and 1-th sort, porky fats of prime and 1-th sort; bony fats of prime and 1-th sort, miscellaneous bone oil and poultry fat (chicken, goose and ducks). Food animal fats are used mainly for culinary goals, preparing of fat blend (margarine, miscellaneous fat), in the manufacture of sausage goods, preserves, confectionery products, the second finished fast-frozen dish etc. Food animal fats are used in perfume manufacturing for production of toilet soap, creams and fatty acids. According to specifications grade of quality and physicochemical properties (weight fraction moisture, acidity number) are defined.
Fatty tissue (Fig. 1) is composed of cells, which like other tissue cells have cell membranes, nucleus and cell matrix, the latter significantly, reduced to provide space for storing fat. Fats, in the form of triglycerides, accumulate in the fat cells. Well fed animals accumulate large amounts of fat in the tissues. In periods of starvation or exhaustion, fat is gradually reduced from the fat cells.
In the animal body there are subcutaneous fat deposits (under the skin) (Fig. 3(a/b)) and Fig. 7(a)), fat deposits surrounding organs (e.g. kidney, heart) (Fig. 3(d) and Fig. 9(a)) or fat deposits between muscles (intermuscular fat, (Fig. 2(a)). Fat deposits between the muscle fibre bundles of a muscle are called intramuscular fat (Fig. 2(b)) and lead in higher accumulations to marbling. Marbling- мраморность of muscle meat contributes to tenderness and flavour of meat. Many consumers prefer marbling of meat for steaks and other roasted meat dishes.
For processed meat products, fats are added to make products softer and also for taste and flavour improvement. In order to make best use of animal fats, basic knowledge on their selection and proper utilization is essential.
Fatty tissues from certain animal species are better suited for meat product manufacture, fats from other species less or not suited at all. This is mainly for sensory reasons as taste and flavour of fat varies between animal species. Strong differences are also pronounced in older animals, with the well known example of fat from old sheep, which most consumers refuse. However, this aspect is to some extent subjective as consumers prefer the type of animal fat they are used to. Availability also plays a role when fatty tissues are used for processing. Some animal species have higher quantities of fatty tissue (e.g. pigs), others lesser quantities (e.g. bovines) (Table 1). Pig fat is flavoured in many regions for processing purposes. It is often readily available but and has a suitable tissue structure, composition and unpronounced taste which make it readily usable. Fresh pork fat is almost odour- and flavourless. Body fats from other animal species have good processing potential for the manufacture of meat products, but the addition of larger quantities is limited by availability and some undesirable taste properties.
2.Fats characterization and direction of industrial use.
Pork fat. The subcutaneous fats from pigs are the best suited and also most widely used in meat processing, e.g. backfat (Fig. 3(a), Fig. 5), jowl fat – челюст.жир (Fig. 4(b), Fig.5) andbelly- брюхо (Fig. 3(b) and Fig. 5). These fatty tissues are easily separated from other tissues and used as separate ingredients for meat products. Also the intermuscular - межмышечный fats occurring in certain locations in muscle tissues are used. They are either trimmed off or left connected (e.g. intermuscular fat in muscle tissue) and processed together with the muscle meat. Subcutaneous and intermuscular fats are also known as “body fats”. Another category are the depot-fats- жировые отложения, located in the animal body around internal organs. These fats can also be manually separated. In rare cases mesenterical (intestinal) fats of pigs are used for soft meat products (e.g. liver sausage), but only in small quantities as they cause untypical mouthfeel in final products. The kidney fat (Fig. 3(d)) and (Fig. 3(c), Fig. 5) of pigs are not recommended for processed meat products due to their hardness and taint, but are used for lard - сало production.
Beef fat. Beef fat is considered less suitable for further processing than pork fat, due to its firmer texture, yellowish colour and more intensive flavour. When used for processing, preference is usually given to brisket fat (Fig. 6(a) and Fig. 7(b)) and other body fats preferably from younger animals. Such fats are used for specific processed beef products when pork fats are excluded for socio-cultural or religious reasons. Some tropical cattle breeds have a large subcutaneous fat depot in the shoulder region known as “hump”. Fat is the predominant tissue of the hump together with stabilizing connective tissue and muscle meat. The hump tissue (Fig. 8 (a)) is often cut into slices and roasted/barbecued as a delicacy or used for processed products. Buffalo fat has a whiter colour than beef fat and is therefore well suited for processing. The limiting factor for utilization of beef/buffalo fat is its scarce availability, as beef/buffalo carcasses do not provide high quantities of body fats suitable for the manufacture of meat products such as frankfurters, bologna etc., where amounts of fatty tissues in the range of 20% are required. However, for the manufacture of products with a lower animal fat content, e.g. burgers, fresh sausages for frying etc., mixtures of beef and beef fat are well suited.
Mutton fat. Mutton fat of adult animals is for most consumers absolutely unsuitable for consumption due to its typical unpleasant flavour and taste. Fats from lamb are relatively neutral in taste and commonly eaten with lamb chops. Lamb fat can be used as a fat source when producing Halal meat products.
Fat from chicken. Chicken fat is neutral in taste and well suited as a fat component for pure chicken products. Chicken fat adheres as intermuscular fat to chicken muscle tissue and is processed without separating it from the lean meat. However, the majority of
chicken fat derives from chicken skin (Fig. 10) with its high subcutaneous fat content. For processing, chicken skin is usually minced and further processed into a fat emulsion before being added during chopping.
3. Quality characteristics of fats. Animal fat is triglyceride blend of higher fatty acids and accessory agents. To accessory agents belong matters of animal tissues, soluble in triglyceride or hydrophobic organic solvents - phosphatides, sterols, tocopherols, pigments, hydrolyzate glycerides and others. In animal fats, resulting from industrial processing, triglycerides content varies from 90% to 99, 5%. Consistence of food animal fats, obtained at rendering, can be hard, salve and liquid depending on proportion of saturated and unsaturated fatty acids in them. Mutton and beef fats are hard, pig fats are salve, bony oils are liquid. Firmness. Fat firmness depends on density of fatty acids, components of triglycerides and temperature. At 15OC it composes 915- 916 kg/m3. Viscosity. Viscosity number of fats is taken into account at determining of energy expenditures for pumping fat through pipes, at clearing of fats by defecation and skimming method and at pressing. At rising of temperature fat viscosity reduces, and fluctuation increases; quantitatively it is characterized by coefficient of dynamic viscosity. Solubility. Fats are practically insoluble in water, but at shaking with large quantity of water small quantity of fats pass into solution, and basic mass forms emulsion with water.
Temperature of melting and hardening. Fats haven’t strictly defined melting and hardening temperature, because they represent complex mixture of various triglycerides. Transition of fats from solid state to liquid happens in some temperature interval.
Nomenclature and classification of raw material for production of edible fats. Basic raw material for manufacture edible fats are fatty tissues (raw fat) and bony, received at slaughtering and butchering, and in sub-product, intestinal, sausage and cannery sections and permitted by veterinary-sanitary inspection for nutritive goals processing.
Preparation of raw material to fat melting. Main preparation processes are: sorting and release from unwanted impurities(trimming) , precutting and washing-out, chilling , flowing off and fine grinding. Fat melting. Fat melting is process of raw -fat recovery by oven method. Rendering is made by wet or dry method. At wet melting crude fat directly contacts with water or direct steam. At that protein substances contained in fatty tissues are hydrolyzed under the action of moisture and heat and partially dissolved, liberating oil. As a result there is three-phase system- fat, water and greaves. At dry melting crude fat is heated through heating surface. Moisture contained in raw material, during fat rendering is evaporated in atmosphere or removed in vacuum. In consequence of thermal action proteins of fatty tissues become fragile, they are wrecked and separate out oil. As a result two-phase system- dry fat and greaves forms.
Separation of rendered fat or fat- water suspension from greaves. Fat mass flows at separation at 70-90 or 48O C. After filtration of fatty mass on rotary filter moisture from greaves is pressed. Weight fraction of moisture in greaves after centrifuging or pressing is 65-70 %, of fat 8-13%. Clearing of fat. For removal of moisture and suspended impurities fat after rendering is cleared by separation and settling-out. These cleaning procedures are founded on difference of density moisture, admixtures and fat.
Questions
1. What is the function of fatty tissues in the live organism?
2. Where are food animal fats used mainly?
3. What does consistence of food animal fats, obtained at melting, depend on?
Lecture #6 Milk and dairy industry
1. Increasing milk production
2. Basic concepts and composition of milk.
3. Requirement, presenting to milk, as raw material of dairy industry.
4. Exponents, characterizing quality of milk.
1. Increasing milk production.
More than 90 percent of the milk produced in Kazakhstan comes from the household farming sector. Using communal pastures, very few external inputs and no external support, this sector provides dairy products for home consumption, generates income from the sale of milk and dairy products, and produces the largest share of Kazakhstan’s commercially processed milk. The Government of Kazakhstan’s Master Plan for the Development of the Dairy Sector focuses on promoting large-scale modern dairy farms (MDFs) to replace production from the household sector with better-quality milk, while not giving enough attention to the massive contribution that household farms make to overall milk production, and the social and ecological aspects of milk production.
A high percentage of household dairy farmers are elderly and their children have left the villages, so there is nobody to milk their cows. However, some household farmers have the potential to increase their herd sizes and improve the productivity and quality of their milk. If backed by appropriate government policy, many younger farmers could move into the small- and medium-scale dairy sector. MDFs’ seem to be in continuous need for financial support through subsidies and grants from government. This gives the impression that this production model seems to be unprofitable and unsustainable under current production conditions, productivity and management level. Production costs will have to be controlled and productivity and overall production increased to make this type of dairy farming profitable.
Although the government has invested heavily in the development of MDFs, the share of milk produced in this sector has not yet increased significantly. For the future of the livestock sector and national milk production, it is imperative that household farmers are assisted in expanding their livestock numbers, improving their animals’ productivity and increasing their contribution to more formal value chains. Small changes in numbers and productivity in such a large number of farms would have a much larger aggregate effect on total national milk production than larger changes in a far smaller number of farms.
2. Basic concepts and composition of milk.
Milk is rightly considered one of the wonders of the world. For the high nutritional value it was called "white blood", "the elixir of life," "a source of health", "juice of life."
Milk is one of those substances that enter the breast along with the blood. Integral part of the mother's blood is formed something new, necessary to maintain the newly established life. Therefore milk physiologically designed to meet all the needs of the organism.
Widespread use of milk is an antidote for poisoning. Milk can normalize metabolism, it is useful to people working with radioactive and toxic substances. Milk is good for the majority of large industrial cities. And for people in rural areas, it is often one of the main products of consumption.
The richness and diversity of its chemical composition, milk is far superior to any other food. It contains over a hundred different substances, including more than 30 fatty acids, 20 amino acids, 3 types of milk sugar, 15 vitamins, 40 minerals, carbohydrates, and various enzymes, hormones, pigments, and other substances the body needs to maintain normal functioning. This characterizes the milk and products derived from them as the fullest and easily digestible.
In the largest amount in milk contains water, carbohydrates, fats, proteins and mineral salts. In addition, milk and dairy products to a large extent contain vitamins A and B.
Water is used to dissolve in the milk of several important substances (lactose, minerals, water soluble vitamins and other substances), the formation of a colloidal system to its pasteurized, sterilized, pour into a different bowl, use a liquid product and a soft drink.
Milk proteins are the most valuable components of milk. They are more useful than protein from meat and fish, and are digested quickly. The primary role of protein is to build new cells and tissues in young growing organisms and the restoration of obsolete cells in middle-aged people.
The composition of milk minerals are calcium, potassium, magnesium, sodium, iron, lactic acid, sulfuric acid, citric acid, hydrochloric acid. Calcium and phosphorus - key micronutrients involved in the formation of bone tissue. Phosphorus is involved in numerous physiological processes, including the metabolism of carbohydrates, and essential for muscle contraction. Magnesium has beneficial effects on cardiac function and normalizes the heart muscle. Potassium is involved in the metabolism of carbohydrates and proteins, and is also needed for muscle contraction. Sodium increases the activity of digestive enzymes and promotes penetration into the cells of carbohydrates and amino acids.
Vitamin A - Retinol - promotes growth and development, and normal function of the epithelium of the mucous membranes and skin, and increases the body's resistance to infections. Retinol strengthens eyesight, supports cholesterol metabolism, strengthens skin, hair and nails. Vitamin B1 - thiamine - antinevrotichesky. It increases the performance and needs a person in excess of severe mental and physical work. Vitamin B2 - riboflavin - essential for normal functioning of the liver, stomach, normalize vision, affects fetal growth and development, is involved in protein, carbohydrate and fat metabolism in the processes of tissue respiration, promotes growth and the addition of the mass, especially for children, as well as synthesis of hemoglobin. Vitamin PP (B3) - nicotinamide - a specific tool that improves carbohydrate metabolism, which has sudorasshiryayuschim effect and a positive effect on hemodynamics. Nicotinamide improves the functional capacity of the liver through the medium of detoxification, stimulates red blood cells and regulates cholesterol and lipoproteins.
The milk contains carbohydrates in the form of milk sugar - lactose. Lactose, disintegrating in the gut to lactic acid creates an acidic environment that inhibits the proliferation and the development of putrefactive bacteria acidophilus, which is especially important for infants. Milk sugar also helps improve the absorption of calcium, which prevents the development of rickets in children.
Milk fat like other dietary fats - is primarily a rich source of energy for the human body. For milk fat is characterized by several features that distinguish it from other fats of animal and vegetable origin. It has a low melting point - 27-35o C. This is below the human body temperature. With this fat passes into the human intestine in liquid form and is easier to digest.
3. Requirement for milk, harvested
Milk from healthy cows, should be fresh, whole and not have off-flavors and odors, unusual fresh milk. In appearance and texture, it should represent a homogeneous liquid or white slabozheltogo color, no sediment and flakes. Depending on the physical, chemical and microbiological characteristics of milk are divided into three classes: upper, first and second, which must meet the following requirements (see Table 6.1).
Table 6.1 - Indicators of milk grade
| Data | Upper grade | First grade | Second grade |
| Acidity, T ° | 16-19 | 19-21 | 19-21 |
| The purity according to the standard (at least of the group) | |||
| Bacterial contamination on reduktaznoi sample (not below grade) | |||
| Somatic cell counts in 1 cm3, thousand | |||
| Bacterial contamination in 1 cm3, th | 300-500 | 500-4000 |
Station level should be periodically sampling laboratory monitoring presence in milk and dairy products of all foreign matter in accordance with established procedures.
In accordance with the standard for milk harvested (GOST 13264-88) raw milk is divided into three classes: upper, first and second. To assess the grade of milk in addition to consider the content of somatic cells in 1 cm3 (the highest grade - 500 thousand, the first and the second - 1 million), bacterial contamination - for the premium to 300 thousand, for the first - from 300 to 500 thousand, Class II - from 500 thousand to 4 million in 1 cm Milk density 1026 kg/m3, the acidity of 19 to 21 ° T is allowed to take under control (stable), the samples first or second grade, if organoleptic, clean, bacterial contamination and somatic cell content meets the standard. Validity analysis of the control sample - less than one month. Organoleptic parameters, temperature, density, clarity, acidity, the mass fraction of fat, protein, somatic cell counts and the effectiveness of the heat treatment of milk at the farm (at the time of milk from cows of disadvantaged households in infectious diseases) is determined for each lot at least once per decade ( except for the effective thermal treatment). Milk, cooked in households classified as off-grade: it must have a purity of not less than the second group and the acidity of 16-19 ° T.
Raw milk not meeting the requirements of Class II, as well as milk from disadvantaged households, does not meet the requirements for off-grade milk, acceptance for food purposes is not subject.
The milk must not contain inhibiting and neutralizing agents (antibiotics, ammonia, baking soda, hydrogen peroxide, etc.). Content in milk of heavy metals, arsenic, aflatoxin M1 and pesticide residues shall not exceed the maximum permissible level. Inhibitory substances determined simultaneously with bacterial contamination at least once in 10 days. The acceptance of the next batch of milk received from holdings held pending the results of the analysis for the presence of inhibitory substances and bakobsemenennost. Upon confirmation of the presence of inhibitory substances is not subject to the acceptance of the milk. Neutralizing agents determined in milk suspected their presence.
The new standard also detailed requirements for milk intended for the production of baby food, sterilized products and cheeses.
Drinking milk intended for direct human consumption. In appearance - is an opaque liquid Slight cream for oily sludge and vysokozhirnogo product, which disappears with stirring. Consistency - the liquid, homogeneous, viscous, slightly viscous, no flakes and lumps huddled fat. Characteristic flavor of milk without off-flavors and odors, with a touch of boiling. Allowed for the sweet taste of reduced and recombined milk. Color white uniform throughout the mass. For heating and sterilized - color with a cream shade, Skimmed - with a slightly bluish.
4. On physico-chemical parameters drinking skim milk, low-fat, low-fat and classic should be no higher acidity 21oT. Milk fat and greasy with MD fat from 4.7% to 9.5% should be no higher than 20 ° acidity Acidity T. milk for baby food should be not higher 20єT. The density of milk depends on fat: fat should be no lower-1030 kg/m3, lean-1029kg/m3,. Low-fat-1028 kg/m3 1027 kg/m3 classic, fat and vysokozhirnogo -1024 kg/m3.
In accordance with the requirements of GOST R 52090-2003, standardized not only of fat, density, acidity, and the purity of milk, which must be no higher than one group, the storage temperature of milk - (2 - 6) C. For UHT processed UHT milk storage temperature from 2 to 25 ° C. The milk is not allowed to have phosphatase, indicating the effectiveness of pasteurization.
For microbiological parameters: the milk in consumer containers (bottles, bags) total bacteria (QMAFAnM CFU / g) shall not exceed 100,000 cells in 1 cm3. In the milk group A (for children and child care) should not contain more than 50 000 cells in 1 g.
Questions:
1. Why is milk far superior to any other food?
2. What different substances does it contain?
3. Why milk proteins are the most valuable components of milk?
4. Name indicators of milk grade.
5. What are sensory and physico-chemical parameters of milk?
Lecture #7 Mechanical handling of milk.
1. Skimming and standardization of milk.
2. Modern methods of processing milk.
3. Kinds of thermal treatment of milk.
Dry matter (solids)-сухое вещество(сухой остаток),nonfat milk solids-SNF-СОМО, settle-осадок, bittersweet-горький, fodder-кормовой, rank-прогорклый, thick-густой, mucous-слизистый, viscid-тягучий, skimming and standardization-сепарирование и нормализация, fat globules- жировые шарики, flocculation- выпадение хлопьев, split-дробление, emersion- всплывание, setting -отстаивание, cohesion- сцепление, whole milk- цельное молоко, redistribute-перераспределяется, finely dispersed –высокодисперсной, disinfection- обеззараживание, disturb-нарушает, holding pasteurization- длительная пастеризация, short hold pasteurization- кратковременная пастеризация, flash pasteurization-моментальная пастеризация, bacterial number- бактериальная обсемененность, holding-выдержка, persistence- стойкость.
1. Milk contains water and dry matter (solids). Milk solids consist of fat, protein, milk sugar, mineral salts and other matters in small quantities. Milk solids without fat are called dry skim remainder (nonfat milk solids-SNF). Whole composition of milk (including water), except of fat, is called milk plasma. Fats are distributed in milk in the form of fat globules with size from 1 till 10 micron and form emulsion (liquid fat globules are distributed in warm milk) or suspension (fat globules in so