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Текста В.
1. Cure ingredients are incorporating into sausage products during the mixing process?
2. “Bone sour”* in hams and gray areas in the interior of the products are examples of improper distribution of the curing mixture.
3. The major use of nitrite in foods is in meat curing.
4. The degree of comminution is often a unique characteristic of a particular product.
5. To insure a more uniform distribution of ingredients is the purpose of additional mixing.
6. During emulsification, fat that is present in the meat ingredients must be subdivided into smaller and smaller particles.
7. When fat is in contact with water there is a high interfacial tension, between two phases.
Note: *“Bone sour” – загар (закисание) мяса у кости.
Прочитайте три отрывка. Озаглавьте каждый отрывок и скажите, какие из них дополняют информацию текстов А и В.
Traditional methods of smoking and curing meat and fish produce foods with their own distinctive flavor and characteristics. Meats were traditionally either rubbed with salt – “dry cure” – or immersed in a solution of brine, salt and water – “wet cure”. Fish is also brined or pickled, often prior to smoking, which then dives the effect of kippering. These processes alter the water balance of foods by osmotic changes. Water is drawn into the food from the brining solution and subsequently increases overall weight.
In the past, traditional “dry” curing methods produced a cured meat of variable quality. Today curing is mainly of the “wet” cure type. Curing brine can contain nitrites and polyphosphates and a whole range of additives. When wet curing was first introduced, whole sides of pork were immersed and left to soak in the curing brines. Today, banks of needles – up to six rows with a hundred or more needle – inject the solutions into the meat. Cured meat products made by the “wet” curing method have a higher water content than “dry” cured meats.
2. Meat processing originated in prehistoric times, and no doubt developed soon after people became hunters. Probably the first type of processed product was sun dried meat, and only later was meat dried over a slow burning wood fire to give a dried, smoked meat similar to jerky. The salting and smoking of meat was an ancient practice even in the time of Homer, 850 B.C. These early processed meat products were prepared for one purpose, their preservation for use at some future time. People had learned at a very early time that dried or heavily salted meat would not spoil as easily as the fresh product. Meat processing probably developed out of this knowledge, coupled with the necessity for storing meat for future use. Reasons for preparation of modern processed meat products include development of unique flavors and forms of product, provision of a variety of products, and development of new products in addition to preservation of meat.
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Many of our present day meat products were known to the ancient Egyptians and Romans. Roman butchers prepared cracklings, bacon, tenderloins, oxtails, pigs feet, salt pork, meat balls, and sausage of many varieties. A book dating from the reign of Augustus (63 B.C.-14 A.D.) contains directions for the preservation of meat with honey (using no salt), and for the preservation of cooked meats in a brine solution containing water, mustard, vinegar, salt, and honey. Recipes are also given for liver sausage, pork sausage, and for a "round" sausage of chopped pork, bacon, garlic, onions, and pepper that was stuffed in a casing and smoked until the meat was pink.
3. Seasoning is a general term applied to any ingredient that is added to improve or modify the flavor of processed meat products. Thus, the obvious reason for incorporation of seasonings into processed meat products is to create distinctive flavors. In addition to flavor, seasonings contribute somewhat to the preservation of meat.
Salt and pepper form the basis for sausage seasoning formulas. All other seasoning ingredients are supplementary to salt and pepper, but are very necessary to obtain the distinctive flavor associated with various products. These seasonings include spices, herbs, vegetables, sweeteners, and other ingredients, such as monosodium glutamate, that contribute to flavor enhancement. Spices are aromatic substances of vegetable origin. Herbs are the dried leaves of plants, and those used in sausages include sage, savory, thyme, and marjoram. Seasonings originating from vegetable bulbs are onion and garlic. Since all seasonings are natural products, they are quite variable in flavor, strength, and quality. Thus, a large amount of experience is necessary for the proper selection of natural seasonings for use in processed meat. Natural seasonings can be used whole. The most finely ground spices are preferred because they disperse more completely in the product, are invisible, and do not detract from product appearance. The most commonly used seasonings are: garlic, onion, pepper, mustard, cardamom, ginger, cinnamon, coriander, thyme, savory, etc.
Переведите отрывок 1 письменно с помощью словаря.
Обсудите информацию отрывка 2 в парной беседе. Для
Этого составьте 5-6 вопросов и задайте их своему товарищу.
23. Ответьте на вопросы к отрывку 3.
1. What is the reason for incorporation of seasonings into processed meat products?
2. What ingredients form the basis for sausage seasoning formulas?
3. Is it necessary to have an experience for the proper selection of natural seasonings?
4. Why are spices preferred to be finely ground?
5. Name the most commonly used spices and aromatic substances for use in processed meat products.
Прочтите текст С и скажите: а) почему копчение и использование тепла при технологической обработке мясных продуктов происходят чаще всего одновременно? Какие схожие изменения в продуктах происходят при копчении и обработке теплом? б) назовите некоторые составляющие древесного дыма. Какое влияние они оказывают на вкусовые качества копченого мяса?
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Слова для понимания текста С.
simultaneously – одновременно
succession – последовательность
to accomplish – выполнять, завершать
sufficient – достаточный
to extend – удлинять (срок)
denaturation – денатурация, изменение естественных свойств
rigid structure – жесткая структура
to fix – укреплять, сгущать, связывать
to expose – подвергать действию
wood smoke – древесный дым
to account for – объяснять что-либо
to retard – замедлять
onset – начало
rancidity – прогорклость
interstitial – промежуточный
penetrate – проникать
attractive – привлекательный
accrue (from) – происходит
Text C
Smoking, Heat Processing and Dehydration
The smoking and heating (cooking) of processed meats can be considered as two separate processing steps. They are discussed together since, in most products, the two processes occur simultaneously or in immediate succession, so that variables in one process affect the other. In modern processing methods, the same facilities are used to accomplish both processes. Most products are both smoked and cooked (frankfurters, bologna, and many hams). However, a few products are only smoked with a minimum of heating (mettwurst, some Polish sausage, and bacon) while others are cooked but not smoked (liver sausage).
Heat processing. Typical heat processed meat products are cooked until internal temperatures of 65-75°C are reached. This is sufficient to kill most of the microorganisms present. The product is thereby pasteurized, and its shelf life significantly extended. Pasteurization is one important function of heat processing.
In addition to pasteurization, other important changes result from heat processing. Of special significance is the firm, set structure that develops as a result of protein denaturation, coagulation, and partial dehydration. For example, an emulsified product stuffed into a cellulose casing has no definite shape. The hardening and firming that occurs during cooking sets the structure so that when the casing is removed, the product's shape and form is retained. Similar changes occurring in smoked meat products, such as hams, give the product a more rigid structure, so that their shapes are retained during further handling, packaging, and distribution. Textural changes, increased tenderness, and browning also occur during heating. A third important purpose of heat processing is to fix the cured meat pigment by the denaturation of nitric oxide myoglobin. Meat inspection regulations require that products labeled as cooked (ready to eat hams, luncheon meat, frankfurters, and many others) must be heated to an internal temperature of 65-68°C.
Smoking. The smoking of meat is the process of exposing a product to wood smoke at some point during its manufacture. Smoking methods originated simply as a result of meat being dried over wood fires. The development of specific flavors, and the improvement of appearance are the main reasons for smoking meat today, even though smoking provides a preservative effect. More than 200 individual compounds have been identified in wood smoke. It is believed that formaldehyde accounts for most of the preservative action of smoke. In addition, phenols also have an antioxidant activity that retards the onset of oxidative rancidity. All of the compounds listed above probably contribute to the characteristic flavor of smoked meat.
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In most present day processed meats, smoking contributes little if any preservative action. Smoke components are absorbed by surface and interstitial water in the product, but in no case do they penetrate more than a few millimeters. The present day purpose of smoking meat is mainly to develop a distinctive flavor and a surface appearance that is attractive to the consumer. However, a few other advantages do accrue from the smoking of meats. For example, it aids in the development of a smooth surface or skin beneath the cellulose casing of frankfurters that facilitates peeling of the casing prior to packaging.
Dehydration. Dehydration of meat products is one of the several basic processing steps. However, few meat products are dehydrated as a separate process. In those cases where drying is a separate step, the objective is primarily preservation. Drying to preserve the product can be accomplished by freeze dehydration or by the application of heat. In many meat products with a reduced moisture content, drying occurs simultaneously with the next processing step—aging.
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