proteins meat fish poultry tofu

... and controls organized according to ingredients, including both meat and poultry ingredients and other ingredients used in meat and poultry production This section should be used with the list of ... Foods associated with illness include: meats, oysters, fish, milk, and chitterlings TABLE Characteristics of Growth for Nine Pathogens Associated with Meat and Poultry Products Pathogens Temperature ... Section III - Red Meat (Beef) Slaughter Hazards and Controls D-14 Table - Red Meat Slaughter: Beef D-15 Section IV - Red Meat (Swine) Slaughter...

Ngày tải lên: 21/02/2014, 01:20

... food defense awareness Monitor process at ballast tanks, grinding/emulsification of meat and poultry products, meat storage coolers, and solution injection Routinely calibrate equipment such as ... product to your customers, and protect your bottom line Developing a Food Defense Plan for Meat and Poultry Slaughter and Processing Plants Note that because of the differences between food safety ... for your facility This guide was developed in consultation with very small, small and large meat and poultry processing establishments in an attempt to ensure that the information presented is...

Ngày tải lên: 21/02/2014, 01:20

... inspection): (1) percent or less raw meat or less than percent cooked meat, or (2) less than percent cooked poultry meat, less than 10 percent of cooked poultry skins, giblets, or fat, separately, ... Sauce with Meatballs.” C Common or Usual Name [9 C.F.R § 319.1 (meat) ; C.F.R § 381.117 (poultry) ] The FMIA and PPIA authorize FSIS to promulgate common or usual names for meat and poultry food ... mixed meat and poultry ingredients must contain either the official meat inspection legend or official poultry inspection legend, depending on which ingredients are present in greater amounts If meat...

Ngày tải lên: 08/03/2014, 09:20

... Performance Standards for Certain Meat and Poultry Products http://www.fsis.usda.gov/oa/fr/95033F-a.htm Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization) ... sections: • alphabetical listing of process steps that may be used in the production of processed meat and poultry products and the page numbers where they can be found; • quick reference table of process ... Product handling at shipping time Receiving and storage of packaging materials and non -meat ingredients Receiving meat raw materials Receiving returned product Retorting Rework RTE post-lethality...

Ngày tải lên: 08/03/2014, 09:20

... Model Food Security Plan for Meat and Poultry Processing Facilities 14 Figure A-1 Generic Process Flow Diagram for Meat and Poultry Processing Meat Ingredients Non -meat Ingredients Transport from ... 28, 1995 Model Food Security Plan for Meat and Poultry Processing Facilities 11 THIS PAGE INTENTIONALLY LEFT BLANK Model Food Security Plan for Meat and Poultry Processing Facilities 12 Appendix ... implementation of food security plans for meat and poultry processing facilities 2.0 Why Develop a Model Plan? FSIS believes that the security of meat and poultry processing facilities can be enhanced...

Ngày tải lên: 08/03/2014, 09:20

... Guide on Processing Jerky The Compliance Guideline for Meat and Poultry Jerky lists seven (7) processing steps in the production of meat and poultry jerky where some level of microbial intervention ... standard Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Plants Updated Compliance Guideline April 2007 Compliance Guideline for Meat and Poultry Jerky Produced by Small ... information for the small and very small meat and poultry plants that manufacture jerky It is not intended to set any regulatory requirements Background Meat or poultry jerky is a ready-to-eat (RTE),...

Ngày tải lên: 31/03/2014, 08:20

... technology use in six categories of meat and poultry plants— cattle, hog, and poultry slaughter; ready-to-eat (e.g., luncheon meats); not-ready-to-eat (e.g., meat cuts); and ground beef—is examined ... other major customers of meat and poultry processing plants conduct their own audits or hire auditors to assess the soundness of a plant’s processing operation Meat and poultry plants also can ... other major customers of meat and poultry processing plants conduct their own audits or hire auditors to assess the soundness of a plant’s processing operation Meat and poultry plants can also...

Ngày tải lên: 31/03/2014, 22:20

... oogenic proteins, Vtg and Zrproteins E2 is the major estrogen in female fish E2 stimulates the production of Vtg and Zr -proteins in the liver The genes encoding these fish reproductive proteins ... The effects of pollution on reproduction in fish Rev Fish Biol Fisher 1995, 5:52-96 Lam TJ Environmental influences on gonadal activity in fish In: Fish Physiology Vol IX – Reproduction Part B ... radiata proteins" (Zr -proteins) will be used to identify the constituent proteins of the inner layer of the envelope that surrounds the oocyte of the ovulated teleost egg We have used zona radiata proteins, ...

Ngày tải lên: 13/08/2014, 13:20

... office, or read the latest fish advisories on the web site dnr.wi.gov /fish/ consumption CANNING MEAT, GAME, POULTRY & FISH SAFELY Pressure canning Meat, wild game, poultry and fish are low-acid foods ... and are no longer recommended CANNING MEAT, GAME, POULTRY & FISH SAFELY Preparing meat, wild game, poultry and fish Pre-cook meat if desired To pre-cook meat, place prepared pieces in a large, ... fresh meat Can within or days CANNING MEAT, GAME, POULTRY & FISH SAFELY Freezing ground meat Ground meat will maintain better quality frozen rather than canned Choose fresh, chilled high quality meat...

Ngày tải lên: 31/03/2014, 08:20

... varieties of poultry meat Poultry meat represents about 33% of global meat production: in 2007, some 269 million tons of meat were produced globally, of which 88 million tons were poultry meat Chickens ... Chicken meat represents 86% of global poultry meat output.8 In Brazil, chicken meat is even more popular: chicken meat represents 97% of total poultry meat output In the United States, turkey meat ... common sources of poultry meat (87% and 6.7% of total poultry production, respectively) However, other commercially available poultry meats include meat from ducks (4% of total poultry production)...

Ngày tải lên: 21/02/2014, 01:20

... however, that this is not a realistic goal for raw poultry meat There is still no economically viable means of eliminating foodborne pathogens in poultrymeat production, without the use of ionising ... Wooldridge, M (2003) Microbial safety of poultry meat: Risk assessment as a way forward World’s Poultry Science Journal, 59, 495 –508 Russell, S, M (2003) Disinfection of poultry carcasses during scalding ... especially in relation to Salmonella In Sweden, which has a small poultry industry, the prevalence of Salmonella contaminated poultry meat has been less than 1% for many years and the organism are...

Ngày tải lên: 21/02/2014, 01:20

... range Meat Layer Bulk Free range Meat Meat Smoked Bulk Free range Free range Meat Bulk 700 400 300 050 200 900 800 700 250 850 800 200 025 6.6 Is the competitiveness of the frozen chicken meat ... The exported meat shall correspond to the same regulations as meat traded within the EU (see point 2) In the EU member countries, there are standard classes A, B and C for poultry meat The “EEC ... authorized freezing methods for poultry meat1 1 Because of the high salmonella risks when defrosting the frozen meat, the method “immersion chilling: chilling of poultry of ice and water” is not...

Ngày tải lên: 31/03/2014, 08:20

... P Smith © 2001 by Taylor & Francis Group, LLC Poultry Meat Processing Contents x chapter one Introduction to poultry meat processing Alan R Sams Poultry processing is a complex combination of ... Introduction to poultry meat processing Poultry meat consumption in the U.S has dramatically increased in recent decades to the point where it has the largest per capita consumption of any meat type ... Preslaughter factors affecting poultry meat quality 17 1990–1996 Warriss, P D., Wilkins, L J., and Knowles, T G., The influence of ante-mortem handling on poultry meat quality, in Poultry Science Symposium...

Ngày tải lên: 23/05/2014, 13:17

... life and spoilage of fish and meat How long can fish or meat be kept? When has fish or meat gone bad? Which micro-organisms spoil fish and meat? Spoilage and/or fish and meat poisoning How does ... Preparation of fish and meat Catching and cleaning fish Butchering Cutting meat into pieces for drying 16 16 21 22 4.1 4.2 4.3 4.4 Salting fish and meat General information Salting fish Salting meat Preparing ... of fish and meat The following preservation methods are discussed: salting, drying and smoking of fish and meat, fermenting of fish, canning of fish and meat, and cooling and freezing of fish...

Ngày tải lên: 02/07/2014, 06:20

... 2.4 Spoilage and/or fish and meat poisoning Bacteria can only cause rotting if, after contamination of the fish and meat, the bacteria are also able to grow in the fish and meat The following ... of fish or meat for smoking and drying Storage life and spoilage 2.3 Which micro-organisms cause spoilage? Not all micro-organisms cause spoilage Some cause desirable changes in fish and meat ... indicated by its pH Fish and meat have a neutral pH, i.e Bacteria only grow between a minimum pH of 4.5 and a maximum of 8-9 with an optimum of 6.5-7.5 As a result, fish and meat are very susceptible...

Ngày tải lên: 02/07/2014, 06:20

... to the tail, along the middle fish bone, but not cut into the underbelly 18 Preservation of fish and meat Open the fish and remove the intestines and gills Wash the fish thoroughly with clean (drinking) ... Figure 2: Splitting of fish Large fish (Figure 2B) Extra cuts are made in the flesh of large fish to increase the surface area and to decrease the thickness of the fish Place the fish on a clean board, ... damage the skin of the fish while doing so Wash the fish in clean (drinking) water and remove all loose scales Lay the fish on its side on a clean board and cut into the fish along its gills with...

Ngày tải lên: 02/07/2014, 06:20

... three kg of fish, which is equal to 30-35 kg of salt for 100 kg of fish ? A bucket or large pan in which to make brine ? Fish With small fish (10 ... until the fish are covered by the brine Leave the fish for 5-6 hours in this brine Leave larger fish longer in the brine than smaller fish Take the fish out of the brine 10 Put the fish on the ... Salting meat The methods of salting meat are very comparable to those for fish To get good results, one should start with fresh meat Dry salting meat This method of salting is used for meat which...

Ngày tải lên: 02/07/2014, 06:20

... press meat and (mainly whole) fish Put the fish on a clean, level surface and, using sheets of e.g wood with weights on them, press the fish or meat as flat as possible Subsequently the fish and meat ... smell and 42 Preservation of fish and meat taste of dried meat is different to that of fresh meat Light oxidation of the meat fats gives a typical dried meat taste Meat which has any signs of ... Preservation of fish and meat Meat to be dried is on hooks or on strings The pieces of meat are then evenly spaced on sticks hanging horizontally in such a way that the pieces of meat not touch...

Ngày tải lên: 02/07/2014, 06:20

... you determine when the fish or meat has been properly smoked and dried The total smoking time also depends on the oven used and the kind of fish or meat Smoke-dried fish or meat can be stored in ... reasonable price are described below 48 Preservation of fish and meat Simple ovens The simplest oven is open grating on which the meat or fish is placed with a smouldering fire underneath The capacity ... drum on which to put the meat Leave enough room to let the smoke permeate the house Instead of shelves, the walls can have supports to rest removable beams on The meat and fish can be from these...

Ngày tải lên: 02/07/2014, 06:20

... oysters, ctopus Freshwater fish Shellfish and crustaceans 56 Preservation of fish and meat 7.4 Fermented fish sauce with 20-25% salt Fish are washed and left intact The fish are then packed with large ... fish 55 There are three kinds of fermented fish products: the fish flesh is converted into a liquid fish sauce; the fish is converted into a paste; the fish, whole or in pieces, retains as much ... Bagoong, a fish paste from the Philippines, is made by fermenting well-cleaned whole or minced fish, shrimp, fish or shrimp eggs in the presence of salt (1 kg of salt to kg of fish) The salt -fish mixture...

Ngày tải lên: 02/07/2014, 06:20