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TAMU ANSC 307 Bacon and Ham Processing (Exam B)
Terms in this set (19)
what are fresh pork bellies are shipped to processing companies in?
skinned --> trimmed --> pumped --> placed on trees --> thermal processing --> chilling --> pressing --> slicing --> packaging
-thickness has to be at least .6 in
-secondary lean has to be 60%
ends and pieces
ends of bacon slice
-sold to season things
what muscle runs through bacon?
traditional, boneless premium, boneless sectioned
three general ham processing sys?
trim collar fat --> pumped --> netted --> placed on tree --> thermal processed --> chilled --> wrapped w/ paper --> boxed
completely defatted and deseamed --> injected --> massaging/tumbling --> netted --> molded --> thermal processed --> chilling --> cutting in half/packaging
same as premium, but sectioned and fused together
locomotive muscles = more ... = ...
120, 148, 550
... ppm NaNO2 or ... ppm KNO2 or ... ppm ascorbates
dry cured bacon:
... ppm NaNO2 or ... ppm KNO2
what is the max final weight % of bacon?
... ppm NO2 or ... ppm ascorbates
used to set the premium and section and formed hams (heat coagulable proteins)
what is the target temp of bacon?
what is the target temp of completely cooked hams?
-combustion of moist sawdust or liquid smoke
-flavor, color, bactericidal properties
THIS SET IS OFTEN IN FOLDERS WITH...
TAMU ANSC 307 Meat Packaging System (Exam B)
ANSC Exam 2 OT
TAMU ANSC 307 Fundamentals of Meat Curing (Exam B)
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