Chilled and Prepared Foods.docx

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Department
Food Science
Course
F_S 1030
Professor
Clarke- Universityof Missouri- Columbia
Semester
Spring

Description
Chilled and Prepared Foods Thursday, February 20, 2014 6:55 PM What are Chilled Foods? •Chilled foods are fresh and perishable requiring refrigeration o Packaged salad vegetables and cut fruit o Fresh meat, poultry and seafood o Fluid milk and soy alternatives o Spreads o Packaged salad veggies What are Prepared Foods? •Prepared foods are ready to eat or ready to heat and then eat o Salads and sandwiches o Pasta products o Prepared entrees •Both chilled foods and prepared foods are perceived to have high quality but may have increased safety risk Distribution •Distribution includes everything that happens to a product from the time it is produced until it is consumed •Unit operations during distribution are vital for maintain quality and safety of chilled and prepared foods 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 Whole Fresh Fruit and Vegetables •Fresh produce items are picked live and continue to respire through distribution •Postharvest physiology is the science of biological changes from harvest to consumption (ex: picking green bananas - change on the way to yellow) Terminology for Fruits and Vegetables •Harvesting is the collecting of fruits and vegetables at the time of peak quality and depends on the species and intended use of product •Climacteric fruits and veggies continue to ripen after harvest and have increased respiration just before full ripening (banana and tomato, pears) •Non-climacteric varieties have peak respiration prior to harvest (strawberry and squash, cherries, corn) Ripening •Maturity represents the stage when fruit is picked at or just before ripeness •Ripening refers to the transformation from an immature stage to one that is palatable •Respiration is the biological oxidation of organic molecules to produce energy, CO2 and 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 inf
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