F_S 1030 Lecture Notes - Postharvest, Red Meat, Unit Operation

• School: Mizzou
• Department: Food Science
• Course: F_S 1030
• Professor: Clarke- Universityof Missouri- Columbia

Document Summary

What are chilled foods: chilled foods are fresh and perishable requiring refrigeration, packaged salad vegetables and cut fruit, fresh meat, poultry and seafood, fluid milk and soy alternatives, spreads, packaged salad veggies. Chilled foods: these items are often at the perimeter of stores along with other high-value (expensive) products, staples and shelf-stable items are often located in more central aisles. H2o: transpiration is moisture loss through pores, chilling injury occurs in tropical fruits (ex: banana goes to brown in fridge) Fresh meats: meat is edible animal flesh and includes red meat, poultry, and seafood, unlike fresh fruits and veggies (living tissues), meat is dying tissue, postmortem physiology involves the study of conversion from muscle to meat. Meat quality: quality attributes include color, tenderness, juiciness, and flavor which are influenced by several factors, connective tissue, adipose tissue, postmortem conditions, packaging systems.