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Прочитайте текст и выберите утверждение соответствующее содержанию текста Cold storage. Temperature ...: ответ на тест 607443 - Английский язык

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Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.
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  • Freezing does not kill most microorganisms.
  • Freezer storage is an excellent method of meat preservation.
  • Drying removes moisture from meat products, so that microorganisms cannot grow.
  • Meat curing and smoking are two of the oldest methods of meat preservation.
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Вопрос задал(а): Анонимный пользователь, 12 Ноябрь 2020 в 20:12
На вопрос ответил(а): Анастасия Степанова, 12 Ноябрь 2020 в 20:12

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Прочитайте текст и выберите утверждение, соответствующее содержанию текста
Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.
Drying removes moisture from meat products, so that microorganisms cannot grow.
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Freezing does not kill most microorganisms.
Freezer storage is an excellent method of meat preservation.

Вопрос № 439218

Прочитайте текст и выберите утверждение, соответствующее содержанию текста
Cold storage. Temperature is the most important factor influencing bacterial growth. Pathogenic bacteria do not grow well at temperatures under 3°C. Therefore, meat should be stored at temperatures that are as cold as possible. Refrigerated storage is the most common method of meat preservation. The typical refrigerated storage life for fresh meat is 5 to 7 days.
Freezer storage is an excellent method of meat preservation. It is important to wrap frozen meats closely in packaging that limits air contacts with the meat in order to prevent moisture loss during storage. The length of time meats are held at frozen storage also determines product quality. Under typical freezer storage of -18°C beef can be stored for 6 to 12 months, lamb for 6 to 9 months, pork for 6 months, and sausage products for 2 months.
Freezing does not kill most microorganisms.
Drying removes moisture from meat products, so that microorganisms cannot grow.
Meat curing and smoking are two of the oldest methods of meat preservation.
Freezer storage is an excellent method of meat preservation.

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Вопрос № 607444

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Freezing. The rate of freezing is very important in maintaining meat quality, rapid freezing being superior. If meats are frozen slowly, large ice crystals form in the meat and rupture cell membranes. When this meat is thawed, much of the original moisture found in the meat is lost as juice flow from the meat. For this reason cryogenic freezing or other rapid methods of freezing meats are used at the commercial level to maintain maximal product quality. It is important to note, however, that freezing does not kill the microorganisms; they simply become dormant. When the meat is thawed, the spoilage continues where it left off.

Вопрос № 607445

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Curing and smoking. Meat curing and smoking are two of the oldest methods of meat preservation. They not only improve the safety and shelf life of meat products but also enhance the colour and flavour. Smoking of meat decreases the available moisture on the surface of meat products, preventing microbial growth and spoilage. Meat curing, as commonly performed in products such as ham or sausage, involves the addition of mixtures containing salt, nitrite, and other preservations.

Вопрос № 607446

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Cow milk has been used by man from the earliest times to provide both fresh and storable nutritious foods. The nutritional value of milk is indicated by the fact that daily consumption of a quart (0,95 litre) of cows’ milk supplies an average man with approximately all the fat, calcium, phosphorus, and riboflavin, one-third of the vitamin A, ascorbic acid, and thiamine, one-fourth the calories; and with the exception of iron, copper, manganese, and magnesium, all the minerals needed daily. Considerable amounts of nicotinic acid and choline are also provided.

Вопрос № 607447

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It is interesting that the milks of all species contain the same nutrients, differing only in proportions. Having found milk good food, man domesticated various species of mammals for dairy purposes throughout the world.
Cow milk is sure to be the principal type used in the world. Other animals utilized for their milk production include buffalo (in India, China, Egypt, and the Philippines), goats (in Mediterranean countries), reindeer (in northern Europe), and sheep (in southern Europe). In general, the processing technology used for cow milk can be successfully applied to milk obtained from other species.
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