Ground Meat Products. The process of grinding the meat does not help to preserve it, and in fact causes more rapid spoilage

The process of grinding the meat does not help to preserve it, and in fact causes more rapid spoilage. This is because there is more chance for bacteria from hands or dirty equipment to become mixed with the meat. Grinding also releases enzymes from the meat which cause changes in its flavour and texture.

Therefore, the operators must be thoroughly trained in hygienic processing, all equipment should be thoroughly sterilized, and all processing should be done quickly, preferably at a low temperature (below 10°C) using ice or refrigeration, to slow down bacterial growth.

Preservation is achieved after grinding by one or more methods including adding chemical preservatives, refrigeration or freezing, smoking, drying or, pasteurization. It can be seen from these factors that ground-meat products have the potential to cause food poisoning and it is strongly recommended that the staff are fully aware of the potential risks involved, and are trained to avoid them.

III. Fill in the gaps with the words from the text.

1. The process of grinding the meat causes …

2. There is more … for bacteria from hands to become mixed with the …

3. Grinding releases … from the …

4. The operators must be thoroughly … in hygienic …

5. All processing should be … quickly.

6. … is achieved by adding … preservatives.

7. Ground-meat products have the … to cause … …

8. The staff is fully … of the potential … involved.

IV. Answer the questions.

1. Does the process of grinding the meat help to preserve it?

2. How can you explain that the grinding of meat causes its more rapid spoilage?

3. What causes changes in meat flavour and texture?

4. Why should the operators be thoroughly trained in hygienic processing?

5. Is it necessary to sterilize all equipment?

6. What can happen if you are doing all processing very slowly at room temperature?

7. How can preservation be achieved?

V. Find the English equivalents.

Процесс перемалывания мяса; более быстрая порча; бактерии с грязного оборудования смешиваются с мясом; изменяет его аромат и текстуру; должно быть тщательно стерилизовано; нужно сделать быстро; подавить рост бактерий; одним или несколькими методами; добавление химических консервантов; полностью отдавать себе отчет в потенциальном риске.

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