FOOD 2010 Chapter Notes - Chapter 5: Swiss Steak, Sodium Benzoate, Formaldehyde
19 Apr 2016
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Document Summary
After death the biochemistry of muscle tissue changes. Muscle will use up energy from glycogen ( complex carbohydrate found in animal tissue) Lactic acid builds up due to lack of blood flow reducing ph and causing a complex series of reactions that result in the contraction and stiffening of the muscle (called rigor mortis) After time the muscle fibres will relax (called the resolution of rigor) This process is greatly influenced by temperature (faster at higher temps) When processing meats time and temperature are controlled to maximize tenderness. Most bacteria are killed at 180- 200 f (spores are not) Sterility requires wet heat at 250 f for 15 minutes. Microbial growth slows at temps under 50 f (some will continue slow growth) Frozen foods at < 14 f usually do not have any free water therefore they benefit from low water activity to protect against microbial growth. Freezing may kill some but not all microorganisms.
