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Вопрос № 223717 - Английский язык

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Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. The physical state of meat plays a role in the number of microorganisms that can grow on meat. For example, grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat. Chemical properties of meat, such as pH and moisture content, affect the ability of microorganisms to grow on meat. Natural protective tissues (fat and skin) can prevent microbial contamination, dehydration, or other undesirable changes. Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.
Варианты ответов
  • Oxygen is required for many bacteria to grow.
  • The typical refrigerated storage life for fresh meats is 5 to 7 days.
  • The second most common method of meat preservation is canning.
  • Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.
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Вопрос задал(а): Анонимный пользователь, 10 Ноябрь 2020 в 00:17
На вопрос ответил(а): Анастасия Степанова, 10 Ноябрь 2020 в 00:17

Похожие вопросы

Вопрос № 223720

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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.
The second most common method of meat preservation is canning.
When the meat is thawed, the spoilage continues where it left off.
Meat should be stored at temperatures that are as cold as possible.
Meat curing and smoking are two of the oldest methods of meat preservation.

Вопрос № 223719

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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.
Meat should be stored at temperatures that are as cold as possible.
Freezer storage is an excellent method of meat preservation.
Grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres.
Freezing does not kill the microorganisms.

Другие вопросы по предмету Английский язык

Вопрос № 223718

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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.
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.

Вопрос № 223719

Прочитайте текст и выберите утверждение, соответствующее содержанию текста
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.
Meat should be stored at temperatures that are as cold as possible.
Freezer storage is an excellent method of meat preservation.
Grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres.
Freezing does not kill the microorganisms.

Вопрос № 223720

Прочитайте текст и выберите утверждение, соответствующее содержанию текста
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.
The second most common method of meat preservation is canning.
When the meat is thawed, the spoilage continues where it left off.
Meat should be stored at temperatures that are as cold as possible.
Meat curing and smoking are two of the oldest methods of meat preservation.

Вопрос № 223721

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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.
Cow milk is sure to be the principal type used in the world.
Sheep milk is rich in nutrients, having 18 per cent total solids.
The milks of all species contain the same nutrients, differing only in proportions.
Considerable amounts of nicotinic acid and choline are also provided.
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