AnS 460
Final Exam
May 7, 2013
Name ______________________________________
True/False (1 point each)
____ 1. Sucrose is a non-reducing sugar processed from corn.
____ 2. Corn syrup and corn syrup solids are limited to 3.5% in sausage products.
____ 3. Monosodium glutamate may be used as a flavor enhancer in processed meats at any
amount (there are no restrictions).
____ 4. The preferred type of bacteria for sausage starter cultures is the heterofermentative
organisms.
____ 5. Lactobacillus plantarum is an organism sometimes used in meat starter cultures
because it is a nitrate reducing bacteria.
____ 6. “Certified pork” is pork that has been treated to eliminate trichinae.
____ 7. Potassium sorbate may be used as an ingredient in fermented sausage to prevent
growth of Staphylococcus aureus.
____ 8. Mold growth on dry sausage is best controlled by increasing the salt content of the
product.
____ 9. The USDA definition of spices is “aromatic vegetable substances used for the
seasoning of food”.
____ 10. Steam pasteurization is a treatment used to reduce the bacterial contamination of
natural spices.
____ 11. Sodium lactate may be used in processed meats to control mold growth.
____ 12. High pressure processing (HPP) is a novel processing technology that inactivates
bacteria and enzymes to extend shelf life and prevent spoilage, and does so with
virtually no product change.
____ 13. Cooking procedures for meat products will be faster if wet bulb temperatures are
kept relatively low.
____ 14. USDA “Appendix B” was created to ensure control of Escherichia coli 0157:H7 in
dry sausage.
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____ 15. The cooking rate at the beginning of a cooking process for a meat product is
typically controlled by the wet bulb temperature.
____ 16. An ideal air temperature (dry bulb) in a smokehouse for maximizing smoke
deposition is about 600 F.
____ 17. A significant advantage of using natural casings for processed meats is lower cost
because they are not manufactured.
____ 18. Staphylococcus aureus is a very salt tolerant pathogen that produces toxin at
temperatures above 60 F, consequently, this organism is a major concern in
fermented sausage.
____ 19. Salmonella is a concern on fresh meat product particularly poultry because it is a
very heat tolerant organism.
____ 20. The most common cause of foodborne illnesses of all types is Salmonella.
21. (2 points each) Define or explain as relevant to processed meats.
a. reducing sugar
b. dextrose equivalent
c. umami
d. Chinese restaurant syndrome
e. backstopping
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f. encapsulated acid
g. histamines
h. herbs
i. Scoville units
j. ethylene oxide
k. mustard flour
l. ICU
m. caseinate
n. sodium diacetate
o. bacteriophages
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p. cover pickle
q. massaging
r. “step down” cooking
s. atomization
t. Food Net
You need to answer questions from the following to total at least 40 points. You may answer
them all for extra credit.
22. (10 points) Explain the USDA degree-hours requirement for fermented sausage and why it
is important.
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23. (10 points) Discuss the advantages and disadvantages of using natural spices in processed
meats.
24. (10 points) What should meat processors be doing to ensure that their products do not
contain ingredients that may induce allergic reactions in consumers?
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25. (5 points)
How is maceration used for hams in the meat industry and what are the
advantages of this process?
26. (5 points)
Explain “heat transfer” and “mass transfer” in meat processing, and how each
affects cooking procedures.
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27. (10 points) Explain the “barrier concept” used for control of bacterial growth in processed
meats and provide some examples.
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