• • - »

QUALITY CONTROL

OF POST-MORTEM

MUSCLE TISSUE

•I

*

BY

HERBERT W. OCKERMAN

V O L U M E 2 ENVIRONMENTAL CONTROL

QUALITY CONTROL

OF POST-MORTEM

MUSCLE TISSUE

VOLUME 2 ENVIRONMENTAL CONTROL

by Herbert W. Ockerman

Department of Animal Science The Ohio State University

and The Ohio Agricultural

Research and Development Center

FIRST EDITION - JAN 1969SECOND EDITION - FEB 1969THIRD EDITION ­ JULY 1969 © Herbert W. Ockerman, 1969 A-1O79OO

FOURTH EDITION ­ APR 1970 © Herbert W. Ockerman, 1970 A-167293

FIFTH EDITION ­ Nov 1970 © Herbert W. Ockerman, 1970 A-203456

SIXTH EDITION ­ MAY 1971 © Herbert W. Ockerman, 1971 A-257727

SEVENTH EDITION ­ APR 1972 © Herbert W. Ockerman, 1972 A-323551

EIGHTH EDITION ­ FEB 1973 © Herbert W. Ockerman, 1973 A-416212

NINTH EDITION ­ JAN 1974 © Herbert W. Ockerman, 1974 A-495236

TENTH EDITION ­ AUGUST 1976 © Herbert W. Ockerman, 1976 A-792686

ELEVENTH EDITION ­ SEPT 1980 © Herbert W. Ockerman, 1980 TX-576-030

TWELFTH EDITION ­ JULY 1984 (C) Herbert W. Ockerman, 1984

VOLUME 2 - Environmental Control Index

VOLUME 1 - Meat and Additives Analysis

IntroductionProximate Analysis

MoistureFatProteinAsh

Crude FiberpHpH MeterVitamin LabelingFat Analysis

SaturationFree Fatty AcidFatty AcidSaponificationOxidationMelting Point

AdditivesNitrate and NitriteIronBinderPhosphateSaltSugarSulfiteSpice

Water BindingEmulsifying Capacity

ii

INDEX - VOLUME 2 - Environmental Control

Page Number

TEMPERATURE

Temperature Of Food 220.0 Cooked Meat 220.0 Centigrade And Fahrenheit Conversion 220.OB Calibration Of Thermometers 220.OF The Food Thermometer 220.1 Hot Scalding Temperature 220.IE Chicken Scalding Temperature 220.IF Cooking Temperature Vs Seasonal Variation 220.1G Temperature Constants And Recommendations For Meat 220.2

Initial Carcass Rise In Temperature 220.2 Chilling Rate 220.2 Packaging Temperature 220.2B Chilled Storage . 220.2C Freezing Rate 220.2G Frozen Storage 220.2G Defrosting 220.2K Canned Storage 220.2L Cooking 220.2L Canning 220.20 Processing 220.20 Cleaning 220.20 Meat Cooking Temperatures 220.2Q BTU To Chill Meat 220.3

Temperature Signaling Device 225.0 Internal Meat Temperature Test (Azocoll) 226.0 Internal Meat Temperature Test (Protein Clouding) 226.0C Temperature Influence On Protein 227.0 Temperature Influence On Emulsifying Capacity 227.0 Temperature Influence On Salt Soluble Proteins 227.0B Temperature Influence On Fat 227.0C

Temperature Recording Temperature Recording - Scanning Thermometer 230.0 Chilling Cooling Curves For Cooler And Beef Carcass Positions . . . 230.1 Chilling Rate Of Internal Round Samples From Different

Size Beef Carcasses 230.IB Chilling Rate In Pork Carcass Of Different Degrees Of Fatness (Graph) 230.1C

Chilling Rates Of Various Parts Of A 200-Pound Pork Carcass (Graph) 230.ID

Fluctuation Of Cooler Temperature After Addition Of Carcasses (Graph) 230.IE

Chilling Rate For 12 Lbs Chubs Of Beef 230.IF Chilling Rate Of Tumbled Vs Nontumbled Meat 230.1G

iii

INDEX (Continued) - VOLUME 2

Page Number

Freezing Freezing A Cube Of Ground Beef (Graph) 230.6 Freezing Rate Of 1 And 5-Pound Packages Of Ground

Beef (Graph) 230.6B Comparison Of The Freezing Rate When Different Quantities Of Product Are Added (Graph) 230.6C

Comparison Of The Freezing Rate Using Different Wrapping Material (Graph) 230.6D

Freezing Rate In Relation To Salt Content 230.6E Freezing Rate In Relation To Fat Content 230.6F Thawing Rate In Relation To Salt Content 230.6G

Freezer Disconnect Heat Penetration Of Product In Different Size Packages . 230.7 Heat Penetration Of Product With Different Fat Levels. . 230.7D

Cooking Microwave 230.8

Relative Humidity Relative Humidity (Graph) 240.0

Air Flow Air Flow Measurement 242.0 Air Flow Direction And Velocity Of A Typical Chilling

Cooler 242.0D Air Flow, Smokehouse 242.OH Dehydration Rate (Environmental) 245.0 Wind Velocity Vs Moisture Loss 246.0

Visual Contaminants Visual Contaminants In Fats And Oils 250.0 Visual Contaminants Procedure 250.0

PAPER EVALUATION

Freezer Paper Freezer Paper Evaluation For Moisture Loss 260.0

Packaging Material USDA Packaging And Labeling Regulations 260.0B

Wrapping Material Water Vapor Transmission Test 260.1 Modified Water Vapor Transmission Test 260.2 Water Repellency 260.5 Vacuum Measurement In A Meat Package 261.0 Tensile Strength 262.0 Tape Release 262.1 Grease Resistance 263.0 Light Absorption 264.0 Light Absorption (Graph) 264.1

Tear Down Of Double Seam Can 265.0

IV

INDEX (Continued) - VOLUME 2

VOLUME 3 - Carcass Quantity. Quality and Color Evaluation

Quantity Of MeatCutabilityAnatomyArea, Length And Density Measurement

Quality Of MeatGradesReflectanceWater ExtractabilityTendernessEnzymesSensatory Evaluation

VOLUME 4 - Microbioloty

Total CountIntestinal OrganismsMicrobiological Scoring SystemBacterial Levels

VOLUME 5 - Tables

Meat Plant Construction MaterialBacteria Per GenerationEnglish To Metric MeasurementCost Per PieceShrinkageConcentration Conversion FactorsB.P- Vs ElevationTemperature Vs PressureRatio Of Ice To WaterCooking TemperatureTransmission To O.D.PercentageMeat FormulationsAdditives CalculatorsFloorsCasingsCansSanitizing AgentsDetergentsInsect & Rodent ControlWater StandardsMetals In FoodDesiccantsLaboratory SolutionEquivalent WeightsDensityElements

220.0

TEMPERATURE

Temperature is one of the oldest and most widely used methods of food

preservation. High temperatures are used to reduce the bacterial level or to

eliminate the viable bacterial load completely. This combined with a bac­

terially impermeable wrapping can extend the storage life of food for an ex­

tended period of time.

DDW temperatures are used to retard or stop bacterial growth. These

temperatures usually don't eliminate microorganisms but usually make conditions

unfavorable for continued growth.

The speed of freezing affects the ice crystal size and consequently the

texture of the product.

Temperatures can be recorded on a simple device such as a pocket ther­

mometer or the more complex recording thermometers.

Accuracy of a thermometer may be checked by placing chipped ice in a

container and stirring for 2 minutes. Then place the thermometer in the cen­

ter of the container for 2 minutes and it should read between 31°F (-0.6°C)

and 33 F (+0.6 C) - If these temperatures are not within the thermometer range

it should be checked against a thermometer of known accuracy by submerging

both in a constant temperature water bath for 2 minutes.

By taking both a wet and dry bulb temperature reading and using a chart,

relative humidity can be calculated.

Oooked Meat

Cooked meat is sometimes used in sausage products.

Calculation of Gooked Meat Equivalent

Pounds of cooked meat equivalent to _ 100 x 18100 pounds of fresh meat Percent protein

Cooked Meat in Sausage Without By-products

Raw/cooked poultry meat — not more than 15%Bacon — not more than 10%

Oooked Meat in Sausage With By-products

Poultry product — not more than 15%Bacon — not more than 10%

CENTIGRADE AND FAHRENHEIT CONVERSION TABLE

INTERPOLATION FACTORS

iC-|(F-32) c F° C° 1 F° C° F° 220.0B 0.56 1 1.8 2.22 4 7.2 3.89 7~] 12.6

F - |- C + 32 1.11 2 3.6 2.78 5 9.0 4.44 8 14.4 Kelvin (Absolute) 1.67 3 5.4 3.33 6 10.8 5.00. 9 16.2 °K«°C + 273.15

Enter table at arrow with the temperature you have; Equivalent Fahrenheit is found 1 column to right and equivalent Centigrade temperature 1 column to the left.

156.7 151.1

-250 -240

-418.0 -400.0

-43.3 -42.8

-46 -45

-50.8 -49.0

-5.00 -4.44

23 24

73.4 75.2

145.6 -230 -382.0 -42.2 -44 -47.2 -3.89 25 77.0 140.0 -220 -364.0 -41.7 - 4 3 -45.4 -3.33 26 78.8 134.4 -210 -346.0 -41.1 -42 -43.6 -2.78 27 80.6 128.9 -200 -328.0 -40.6 -41 -41.8 -2.22 28 82.4 123.3 -190 -310.0 -40.0 -40 -40.0 -1.67 29 84.2 117.8 -180 -292.0 -39.4 -39 -38.2 -1.11 30 86.0 112.2 -170 -274.0 -38.9 -38 -36.4 -0.56 31 87.8 106.7 160 -256.0 -38.3 -37 -34.6 0.00 32 89.6 101.1 -95.6

-150 -140

-238.0 -220.0

-37.8 -37.2

- 3 6 -35

-32.8 -31.0

0.56 1.11

33 34

91.4 93.2

-90.0 -130 -202.0 -36.7 -34 -29.2 1.67 35 95.0 -84.4 -120 -184.0 -36.1 -33 -27.4 2.22 36 96.8 -78.9 -110 -166.0 -35.6 -32 -25.6 2.78 37 98.6 -73.3 -100 -148.0 -35.0 -31 -23.8 3.33 38 100.4 -72.8 -72.2 -71.7 -71.1 -70.6 -70.0 -69.4 -68.9 -68.3 -67.8 -67.2 -66.7 -66.1 -65.6 -65.0 -64.4 -63.9 -63.3 -62.8 -62.2 -61.7 -61.1 -60.6 -60.0 -69.4 -58.9 -58.3 -67.8 -57.2

-99 -98 -97 -96 -95 -94 -93 -92 -91 -90 -89 -88 -87 -86 -85 - 8 4 -83 -82 -81 -80 -79 -78 -77 -76 -75 -74 -73 -72 -71

-146.2 -144.4 -142.6 -140.8 -139.0 -137.2 -135.4 -133.6 -131.8 -130.0 -128.2 -126.4 -124.6 -122.8 -121.0 -119.2 -117.4 -115.6 -113.8 -112.0 -110.2 -108.4 -106.6 -104.8 -103.0 -101.2

-99.4 -97.6 -95.8

•34.4 •33.9 -33.3 32.8

-32.2 -31.7 -31.1 •30.6 -30.0 -29.4 -28.9 -28.3 -27.8 -27.2 -26.7 -26.1 -25.6 -25.0 -24.4 -23.9 -23.3 -22.8 -22.2 -21.7 -21.1 -20.6 -20.0 -19.4 -18.9

-30 -29 -28 -27 -26 -25 -24 -23 -22 -21 -20 -19 -18 -17 -16 -15 -14 -13 -12 -11 - 1 0

- 9 - 8 -7 - 6 - 5 -4 - 3 - 2

-22.0 -20.2 -18.4 -16.6 -14.8 -13.0 -11.2

-9.4 -7.6 -6.8 -4.0 -2.2 -0.4

1.4 3.2 5.0 6.8 8.6

10.4 12.2 14.0 15.8 17.6 19.4 21.2 23.0 24.8 26.6 28.4

3.89 4.44 5.00 6.56 6.11 6.67 7.22 7.78 8.33 8.89 9.44

10.00 10.56 11.11 11.67 12.22 12.78 13.33 13.89 14.44 15.00 15.56 16.11 16.67 17.22 17.78 18.33 18.89 19.44

39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 64 55 56 57 58 59 60 61 62 63 64 65 66 67

102.2 104.0 105.8 107.6 109.4 111.2 113.0 114.8 116.6 118.4 120.2 122.0 123.8 125.6 127.4 129.2 131.0 132.8 134.6 136.4 138.2 140.0 141.8 143.6 145.4 147.2 149.0 150.8 152.6

-56.7 -56.1

-70 -69

-94.0 -92.2

-18.3 -17.78

-1 0

30.2 32.0

20.00 20.56

68 69

154.4 156.2

-55.6 -68 -90.4 -17.22 1 33.8 21.11 70 158.0 -55.0 -67 -88.6 -16.67 2 35.6 21.67 71 159.8 -54.4 -66 -86.8 -16.11 3 37.4 22.22 72 161.6 -53.9 -65 -85.0 -15.56 4 39.2 22.78 73 163.4 -63.3 -64 -83.2 -15.00 5 41.0 23.33 74 165.2 -52.8 -63 -81.4 -14.44 6 42.8 23.89 75 167.0 -62.2 -62 -79.6 -13.89 7 44.6 24.44 76 168.8 -51.7 -61 -77.8 -13.33 8 46.4 25.00 77 170.6 -51.1 -60 -76.0 -12.78 9 48.2 25.56 78 172.4 -50.6 -50.0

-59 -58

-74.2 -72.4

-12.22 -11.67

10 11

50.0 51.8

26.11 26.67

79 80

174.2 176.0

-49.4 -48.9 -48.3 -47.8 -47.2 -46.7 -46.1 -45.6 -45.0 -44.4 -43.9

-57 -56 -55 -54 -53 -52 -51 -50 -49 -48 -47

-70.6 -68.8 -67.0 -65.2 -63.4 -61.6 -59.8 -58.0 -56.2 -64.4 -52.6

-11.11 -10.56 -10.00

-9.44 -8.89 -8.33 -7.78 -7.22 -6.67 -6.11 -5.56

12 13 14 15 16 17 18 19 20 21 22

63.6 55.4 57.2 59.0 60.8 62.6 64.4 66.2 68.0 69.8 71.6

27.22 27.78 28.33 28.89 29.44 30.00 30.56 31.11 31.67 32.22 32.78

81 82 83 84 85 86 87 88 89 90 91

177.8 179.6 181.4 183.2 185.0 186.8 188.6 190.4 192.2 194.0 195.8

220.OC

F° F° 33.33 92 197.6 67.22 163 807.4 101.11 214 417.2 33.89 93 199.4 67.78 164 809.2 101.67 216 419.0 34.44 94 201.2 68.33 165 311.0 102.22 216 420.8 85.00 96 203.0 68.89 166 312.8 102.78 217 422.6 36.56 96 204.8 69.44 167 314.6 103.33 218 424.4 36.11 97 206.6 70.00 168 316.4 103.89 219 426.2 36.67 98 208.4 70.66 169 318.2 104.44 220 428.0 37.22 99 210.2 71.11 160 320.0 106.00 221 429.8 37.78 100 212.0 71.67 161 321.8 105.66 222 431.6 38.33 101 213.8 72.22 162 323.6 106.11 223 433.4 38.89 102 216.6 72.78 163 325.4 106.67 224 435.2 39.44 103 217.4 73.33 164 327.2 107.22 225 437.0 40.00 104 219.2 73.89 165 329.0 107.78 226 438.8 40.66 105 221.0 74.44 166 330.8 108.33 227 440.6 41.11 106 222.8 75.00 167 332.6 108.89 228 442.4 41.67 107 224.6 75.56 168 334.4 109.44 229 444.2 42.22 108 226.4 76.11 169 336.2 110.00 230 446.0 42.78 109 228.2 76.67 170 338.0 110.66 231 447.8 43.33 110 230.0 77.22 171 339.8 111.11 232 449.6 43.89 111 231.8 77.78 172 341.6 111.67 233 451.4 44.44 112 233.6 78.33 173 343.4 112.22 234 453.2 45.00 113 235.4 78.89 174 345.2 112.78 235 455.0 45.66 114 237.2 79.44 176 347.0 113.33 236 456.8 46.11 115 239.0 80.00 176 348.8 113.89 237 458.6 46.67 116 240.8 80.56 177 350.6 114.44 238 460.4 47.22 117 242.6 81.11 178 352.4 116.00 239 462.2 47.78 118 244.4 81.67 179 354.2 115.56 240 464.0 48.33 119 246.2 82.22 180 366.0 116.11 241 465.8 48.89 120 248.0 82.78 181 357.8 116.67 242 467.6 49.44 121 249.8 83.33 182 359.6 117.22 243 469.4 60.00 122 251.6 83.89 183 361.4 117.78 244 471.2 60.56 123 253.4 84.44 184 363.2 118.33 245 473.0 51.11 124 255.2 85.00 185 365.0 118.89 246 474.8 61.67 125 257.0 85.56 186 366.8 119.44 247 476.6 62.22 126 258.8 86.11 187 368.6 120.00 248 478.4 62.78 127 260.6 86.67 188 370.4 120.56 249 480.2 53.33 128 262.4 87.22 189 372.2 121.11 250 482.0 53.89 129 264.2 87.78 190 374.0 121.67 251 483.8 64.44 130 266.0 88.33 191 375.8 122.22 252 485.6 55.00 131 267.8 88.89 192 377.6 122.78 253 487.4 55.56 132 269.6 89.44 193 379.4 123.33 254 489.2 56.11 133 271.4 90.00 194 381.2 123.89 255 491.0 56.67 134 273.2 90.56 195 383.0 124.44 256 492.8 57.22 135 275.0 91.11 196 384.8 125.00 257 494.6 57.78 136 276.8 91.67 197 386.6 125.56 258 496.4 58.33 137 278.6 92.22 198 388.4 126.11 259 498.2 58.89 138 280.4 92.78 199 390.2 126.67 260 500.0 59.44 139 282.2 93.33 200 392.0 127.22 261 501.8 60.00 140 284.0 93.89 201 393.8 127.78 262 603.6 60.56 141 285.8 94.44 202 395.6 128.33 263 605.4 61.11 142 287.6 96.00 203 397.4 128.89 264 607.2 61.67 143 289.4 95.56 204 399.2 129.44 265 609.0 62.22 144 291.2 96.11 205 401.0 130.00 266 610.8 62.78 145 293.0 96.67 206 402.8 130.56 267 512.6 63.33 146 294.8 97.22 207 404.6 131.11 268 514.4 63.89 147 296.6 97.78 208 406.4 131.67 269 516.2 64.44 148 298.4 98.33 209 408.2 132.22 270 518.0 65.00 149 300.2 98.89 210 410.0 132.78 271 519.8 65.56 150 302.0 99.44 211 411.8 133.33 272 521.6 66.11 151 303.8 100.00 212 413.6 133.89 273 523.4 66.67 152 305.6 100.66 213 415.4 134.44 274 525.2

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220.OD

135.00 275 527.0 170.56 339 642.2 206.11 4 0 3 767.4 135.56 276 528.8 171.11 340 644.0 206.67 404 759.2 136.11 277 530.6 171.67 34 645.8 207.22 405 761.0 136.67 278 532.4 172.22 34 647.6 207.78 4 0 6 762.8 137.22 279 534.2 172.78 34 649.4 208.33 407 764.6 137.78 280 536.0 173.33 34 651.2 208.89 408 766.4 138.33 28 537.8 173.89 34 653.0 209.44 409 768.2 138.89 28 539.6 174.44 34 654.8 210.00 410 770.0 139.44 28 541.4 175.00 34 656.6 210.56 411 771.8 140.00 28 543.2 175.56 34 658.4 211.11 41 2 773.6 140.56 28 545.0 176.11 34 660.2 211.67 413 775.4 141.11 28 546.8 176.67 350 662.0 212.22 414 777.2 141.67 28 548.6 177.22 35 663.8 212.78 415 779.0 142.22 28 550.4 177.78 35 665.6 213.33 41 6 780.8 142.78 28 552.2 178.33 35 667.4 213.89 417 782.6 143.33 290 554.0 178.89 35 669.2 214.44 418 784.4 143.89 29 555.8 179.44 35 671.0 215.00 41 9 786.2 144.44 29 557.6 180.00 35 672.8 215.56 420 788.0 145.00 29 559.4 180.56 35 674.6 216.11 42 1 789.8 145.56 29 561.2 181.11 35 676.4 216.67 42 2 791.6 146.11 29 563.0 181.67 35 678.2 217.22 4 2 3 793.4 146.67 29 564.8 182.22 360 680.0 217.78 424 795.2 147.22 29 566.6 182.78 36 681.8 218.33 425 797.0 147.78 29 568.4 183.33 36 683.6 218.89 42 6 798.8 148.33 29 570.2 183.89 36 685.4 219.44 427 800.6 148.89 300 572.0 184.44 36 687.2 220.00 428 802.4 149.44 30 573.8 185.00 36 689.0 220.56 429 804.2 150.00 30 575.6 185.56 36 690.8 221.11 43 0 806.0 150.56 30 577.4 186.11 36 692.6 221.67 431 807.8 151.11 30 579.2 186.67 36 694.4 222.22 4 3 2 809.6 151.67 30 581.0 187.22 36 696.2 222.78 43 3 811.4 152.22 30 582.8 187.78 370 698.0 223.33 434 813.2 152.78 30 584.6 188.33 37 699.8 223.89 435 815.0 153.33 30 586.4 188.89 37 701.6 224.44 43 6 816.8 153.89 30 588.2 189.44 37 703.4 225.00 437 818.6 154.44 310 590.0 190.00 37 705.2 225.56 438 820.4 155.00 31 591.8 190.56 37 707.0 226.11 439 822.2 155.56 31 593.6 191.11 37 708.8 226.67 44 0 824.0 156.11 31 595.4 191.67 37 710.6 227.22 441 825.8 156.67 31 597.2 192.22 37 712.4 227.78 44 2 827.6 157.22 31 599.0 192.78 37 714.2 228.33 4 4 3 829.4 157.78 31 600.8 193.33 380 716.0 228.89 444 831.2 158.33 31 602.6 193.89 38 717.8 229.44 445 833.0 158.89 31 604.4 194.44 38 719.6 230.00 446 834.8 159.44 31 606.2 195.00 38 721.4 230.56 447 836.6 160.00 320 608.0 195.56 38 723.2 231.11 448 838.4 160.56 32 609.8 196.11 38 725.0 231.67 449 840.2 161.11 32 611.6 196.67 38 726.8 232.22 45 0 842.0 161.67 32 613.4 197.22 38 728.6 232.78 451 843.8 162.22 32 615.2 197.78 38 730.4 233.33 452 845.6 162.78 32 617.0 198.33 38 732.2 233.89 45 3 847.4 163.33 32 ' 618.8 198.89 390 734.0 234.44 454 849.2 163.89 32 620.6 199.44 39 735.8 235.00 455 851.0 164.44 32 622.4 200.00 39 737.6 235.56 45 6 852.8 165.00 32 624.2 200.56 39 739.4 236.11 457 854.6 165.56 330 626.0 201.11 39 741.2 236.67 458 856.4 166.11 33 627.8 201.67 39 743.0 237.22 459 858.2 166.67 33 629.6 202.22 39 744.8 237.78 460 860.0 167.22 33 631.4 202.78 39 746.6 238.33 461 861.8 167.78 33 633.2 203.33 39 748.4 238.89 462 863.6 168.33 33 635.0 203.89 39 750.2 239.44 46 3 865.4 168.89 33 636.8 204.44 400 752.0 240.00 464 867.2 169.44 33 638.6 205.00 401 753.8 240.56 465 869.0 170.00 33 640.4 205.56 402 755.6 241.11 466 870.8

220.OE

241.67242.22242.78243.33243.89244.44245.00245.56246.11246.67247.22247.78248.33248.89249.44250.00250.56251.11251.67252.22252.78253.33253.89254.44255.00255.56256.11256.67257.22257.78258.33258.89259.44260.00265.56271.11276.67282.22287.78293.33298.89304.44310.00315.56321.11326.67332.22337.78343.33348.89354.44360.00365.56371.11376.67382.22387.78393.33398.89404.44410.00415.56

467468469470471472473474476476477478479480481482483484485486487488489490491492493494495496497498499500510520530540550560570580590600610620630640650660670680690700710720730740750760770780

872.6874.4876.2878.0879.8881.6883.4886.2887.0888.8890.6892.4894.2896.0897.8899.6901.4903.2905.0906.8908.6910.4912.2914.0915.8917.6919.4921.2923.0924.8926.6928.4930.2932950968986

1004102210401058107610941112113011481166118412021220123812561274129213101328134613641382140014181436

421.11426.67432.22437.78443.33448.89464.44460.00465.56471.11476.67482.22487.78493.33498.89604.44510.00515.66521.11526.67532.22637.78543.33548.89554.44560.00565.56571.11576.67582.22587.78593.33598.89604.44610.00615.56621.11626.67632.22637.78643.33648.89654.44660.00665.56671.11676.67682.22687.78693.33698.89704.44710.00716.56721.11726.67732.22737.78743.33748.89754.44760.00

790800810820830840850860870880890900910920930940950960970980990

10001010102010301040105010601070108010901100111011201130114011501160117011801190120012101220123012401250126012701280129013001310132013301340135013601370138013901400

14541472149016081526154415621680159816161634165216701688170617241742176017781796181418321850186818861904192219401958197619942012203020482066208421022120213821562174219222102228224622642282230023182336235423722390240824262444246224802498251625342552

766.66771.11776.67782.22787.78793.33798.89804.44810.00816.56821.11826.67832.22837.78843.33848.89854.44860.00865.55871.11876.67882.22887.78893.33898.89904.44910.00915.56921.11926.67932.22937.78943.33948.89954.44960.00965.56971.11976.67982.22987.78993.33998.891004.441010.001015.561021.111026.671032.221037.781043.331048.891054.441060.001065.561071.111076.671082.221087.781093.331648.892760.00

14101420143014401450146014701480149016001510152016301640155015601670158016901600161016201630164016501660167016801690170017101720173017401750176017701780179018001810182018301840185018601870188018901900191019201930194019501960197019801990200030005000

25702688260626242642266026782696271427322760276827862804282228402858287628942912293029482966298430023020303830563074309231103128314631643182320032183236325432723290330833263344336233803398341634343452347034883506352435423560357835963614363254329632

220.OF

CALIBRATION OF THERMOMETERS

1. Check mercury thermometers in ice water (0°C, 32°F) and boiling water(100°C, 212°F).

2. Place mercury and dial thermometers in water bath with stirrer. Ther­mometers may be held by a wood or cardboard lid.

3. Compare thermometers in ranges to be used.

a) Thermometers to be used in a cooler should be checked atapproximately 40°F.

b) Thermometers to be used to check internal temperature of finishedproduct should be checked at approximately 150° to 155°F.

4. Thermometers should be checked daily.

5. Thermometer use ­

a) Internal temperature - make sure thermometer is in center ofproduct. (Very important in small diameter product)

b) Dial thermometers - lower 2 to 3 inches of thermometers aresensitive - not just the tip.

c) Warm thermometer before placing in hot product to keep from coolingarea to be measured.

d) Do not leave thermometer in product since it will conduct heat andcause sample to cook faster than rest of product.

e) View thermometer from directly above face since parallax can causeerrors of ± 2°.

100.0 ­

90.0 .

Dial Thermometers vs. Mercury Thermometer

Temperature of mercury thermometer was compared to 100° C and 0 C water before j: used as the control.

220.OC

80.0

70.0

o

in

«

60.0

50.0

m a

v 1*0.0

I 30 0

20.0

10.0

0.0

0 10 20 30 40 50 60 70 80 90 100

Temperature of Mercury Thermometer ( C)

220.1

The Food Thermometer

Deep FatCooking300°-325°

Kills Spores 1 Minute ^ of

Thermophiles­

2 Minutes

8 Minutes«

0.78 Minutes —

1.45 Minutes.

Kills Spores of Cl. Botulinum • 2.78 Minutes-" (Canning Practice)

5.27 Minutes-

Kills Spores of 10.00 Minutes*

Bacillus ­(Canning Practice)

___36Minutes—•

320°

310°

300<

290°

280c

2701

260°

250°

240°

230c

160°

154C

149C

143C

138°

132°

I 127°

121°

116

110°

.

— Frying Poultry

Steam at 15 psi

Steam at 10 psiKettle Rendered Lard

Steam at 6 psi

Continued on next page

F° c°Kills Spores of

Bacillus(Canning Practice)

Boiling(At Sea Level)

Dish Sanitization

Baked Ham

Boiled ham-Water temperature--J

Baked Pork Cuts

Baked Loaf """•"•••,,^

Canned Perishable MeatCooked specialty items S 15D°- >in natural casing E 1 6 5 °

Canned & Smoked Poultry 3 — ^ — _Canadian bacon

Hog Scalding

Kills Ordinary *Bacteria (Non Sporing)

Fully Cooked, ReadyTo Eat, Cooked, ThoroughlyCooked, Ready To Serve Ham148-155° tissue shows evidenceof being cooked

Smoked ham ' /

Tender '

230°

220°

210(

200c

190°

160°

1501

140°

130'i

110°

104°

99*

93e

88C

71°

66C

60°

54°

220.IB

Steam at 2 psi

— •Commercially s t e r i l ecanned meat

Simmer

Well Done Pork

.Well Done Lamb, Veal

•Well Done Beef

Roast Beef poultry

CookedFully cookedReady to eat

„ ,. _ _ Roasted•Medium Beef•Kill Foot and Mouth

Virus 156°

.Cooked Sausage 150°-155°Ready to eat corned beef

'"•••Cooked tongueTrichinae Margin of Safety\ 150© ' 6*Perishable or pasteurizedPasteurizing canned

(30 Minutes) m e a t

Mech. Dish Wash

Rare Beef 140°

Kills Keep underTrichinosis refrigeration

137° meat

Continued on next page

220.1C

140° FI

Kills Holds and,

Yeasts 130c

Bird Scalding for 60-90 sec.

Max. storage temp, for commercially sterile _ canned products

90°

Danger Zone For Food Poisoning

(Staphylococci) over 4 hours incubation dangerous) 120°-50°

50c

Curing cellar

Home Refrigeration Never Above 36° 40°

Ideal Meat Storage Temp. (28°-36°) 30°

• H^» • I

Co |Temp. for Growth of j Thermophilic (Ueat Loving)

Bacteria (Range 150°-115°)

54°Bacon

|Smoking Temp. --Internal temperature Hand Dish Wash 120°

Low Temp. RenderingDefatted Tissue

•i Red Meat Animal 38°' Body Temperature

Shelf stable incubationtemperature: cannedmeal and poultry

27l Most Bacteria•—Yeasts, Molds

Grow

21C Maximum storage-commercial sterilecanned meat

16°

10° I-iax. mean and airtemp, in boning room

• Maximum storage forperishable orpasteurized canned

I meatPsychrophilic(Cold Loving)

"**Bacteria, Yeasts,Molds Grow

Continued on next page

220.ID

Psychrophilic(Cold Loving)Bacteria, Yeasts, -LJMolds Grow

Bacon tempering

Little danger ofmicrobial deterior­ation below 10°

Frozen Meat& fish temp.°

El.30°

20°

10°

0°

-10°

-20°

-112°

-130°

c°

-7°/

-12°

-18°

-23°

-29°

-80°

-90°

Egg Storage (85-88% RH)

75% of H20 in muscle is ice

87% of 1 0 in muscle is ice

92% of H O in muscle is ice

94% of H 0 in muscle is ice

Lethal Cold RangeFor Bacteria

,95% of H20 in muscle is ice

.96% of H 0 in muscle is ice2

98% of H 0 in muscle is ice2

Prevents Deteriorationof Foods (Except Fats)

Sublimation PointCO­-786C

Boiling Point-328° -200° 'Liquid Nitrogen.

-1950°

220.IE

1W H

M Q

220.IF

EFFECT OF SCALD TIME AND TEMPERATURE ON FEATHER REMOVAL

+ \ 1 •

140 F

*

H

• i • •

In m m

_ j

H r

- to t > - 60 IN• Hp-1L

\ 1 . 1

1~1 59 \\ y

136 1i V11!1

1

\

\

>

s v

i\\w\\\V11 1

j

58

57

132 \

i i 1 1

1 t rV

56

130

128

126

n \

\

s\

N

\\1Mil 1

s

111 \\XX"1

4\? *

54

53

52

•c

124 s

• • • • H • w

?_ 51

122 50

120 49

40 50 60 70 80

Seconds

220.1GFinal Sausage Cooking Temperature (F°)

t_n Ln Uio ho 00

Jan.

Feb.

March I I IN

11 II MirW 111111II I'll

April

May

J 1

1 |

L X 4 - J1 (

1 L '

1 1 J - 1 *• ~r~\-­

s, 1r 1

s 1

June

July

1 1

mT s . -5­u l

TT

0)tucCO0)(N(I)Ooo1

•

v\ a

-mI In11

TillI /

Aug. rSI­-f p-­*-tIE

t *

4 1

1Sept ,w

*

U I

Oct.

11

1 I r/

. . _ _ _ _ _ . . . , . , ^V Nov. J^

— m * 1

^ 0 " ._ - I'

- fcja — — Dec.

220.2

TEMPERATURE CONSTANTS AND RECOMMENDATIONS FOR HEAT

Initial Carcass Rise in Temperature; due to post-mortem bio-chemical changes(Bendall. 1969. English Meat Research Institute R. M. //7)­

1. In the first 10 minutes - carcass can release 1.8 cal/g.2. Tgt al during rigor - carcass can release 3.3 cal/g.3. 7 F (4 C) rise in temperature.

Chilling Rate (Cutting. 1971. 17th European Meeting of Meat Research Workers).

1. Rapid chilling (-4 to +5°F or -15 to -20°C air temperature) of the meatsurface to near freezing can reduce evaporated weight loss from 2.5 ­3.5% to approximately 1%.

2. Rapid chilling can reduce the incidence of PSE in pork, carcasses. (10 Cwithin 10 hrs).

3. Bone taint in beef can be reduced if center of round is reduced below48°F in 48 hours of slaughter.

4. Rapid chilling can reduce drip exuding after packaging.5. The higher the chilling air velocity the greater the rate of evaporation

but the faster (25-35%) the carcass will chill.6. Cold-shortening and muscle toughness can be caused by chilling below

50°F (10°C) in less than 14 hours post-mortem or before rigor. (Bendall,1971. Inst. of Biol. Symposium). Cold shortening can reduce the sarco­mere length by 50% in beef and lamb and 5% in pork.

7- Processed meat should be no more than 36-40°F at the time of boxing.8. Argentina guidelines: Carcasses 38 F thickest part in 48 hours.9. Partially defatted beef fatty tissue and partially defatted chopped beef

1. Raw product - refrigerate to 50 or go directly from slaughter toprocessing.

2. Product should leave refrigerated cycle of process at 40 F or less.10. Cooked beef products (uncured) - chilled to 40°F in the center, within

six hours.11. Procedure used for centrally packaged poultry.

1. Chilled in 33°F water2. Drained in 34°F cooler3. Soaker pad placed over neck and bird placed in polyethylene bag4. Chilled in -40°F freezer to 28°F5. Held at 28°F6. Shipped at 28°F

12. Water chilled chickens should be through the chilling cycle in approxi­mately one hour.

13. Giblets chilled to 40 F in 2 hours from removal.14. (FAO/WHO Codex. 1969; July 1968. Frozen meat in — , Paramon Press;

European Economic Community, Oct. 25, 66 (66/601/EEC; Agric. HandbookNo. 412, USDA).

220.2B

Codex Draft Standards for Chilled Meat Other StandardsMeat

(Reduced interiortemperature to:) Air RH

All Meat Start chilling: less USA: Reduce internalthan 1 hour after temperature to 40°Fdressing (4°C) in 16 hours.

Cooler temp. 36°F(2°C)

Meat By-Products USA: Start chillingwithin 1-1/2 hoursafter evisceration

Beef & Veal Less than 59UF Deep muscle 6-10>*'C(15°C) in less in 18-30 hoursthan 20 hours

Pork Less than 50°F Deep muscle 6-10°C(10°C) in less in 12-16 hoursthan 15 hours

Mutton & Lamb Less than 44.6UF New Zealand: 50°F­(7°C) in less than 59°F (10-15°C) in 2412 hours hrs; other, deep

muscle 6-10°C in30 hours

Boning & cutting Less than 44.6°F 50°F European Economic

(7°C) (10°C) Community: Meat lessthan 44.6°F (7°C) —Air 50°F (10°C)

Transport Less than 33.8°F 30.2uF 85­(1°C) in less than to 96%48 hours 33.8°F

(-1°C to+1°C)

Storage 32°F to 87- European Economic33.8°F 91% Community: Air less(0°C to pre- than 44.6°F (7°C)+1°C) ferred

Packaging Temperature

1. Fresh pork sausage packaging room—maximum 50 F.2. Fresh pork sausage packaging equipment—maximum 45 F.3. Frankfurter internal temperature when packaging—maximum 34 F.4. Bologna, meat loaf slicing temperature—28°F.5. Maximum storage after packaging 5 C.

220.2C

Chilled Storage

1. Storage temperature for European Economic Community.

Internal TemperatureProduct Fu Cu

Meat less than 44 .6° less than 7°Offals less than 37 .4° less than 3°Poultry less than 39 .2° less than 4°Working less than 50 o less than iou

2. Internationl Institute of Refrigeration Storage: 1967

Product Temperature RH Carcass Expected Shelf LifeFu C° %

Beef 29 to 32 -1.5 to 0 90 3 weeks4-5 weeks with strict sanitation

Veal 30 to 32 -1.0 to 0 90 1-3 weeksLamb 30 to 32 -1.0 to 0 90-95 10-15 daysPork 29 to 32 -1.5 to 0 90-95 1-2 weeksEdible offals 30 to 32 -1.0 to 0 85-90 7 daysBacon 26 to 30 -3.0 to -1 80-90 4 weeksRabbits 30 to 32 -1.0 to 0 90-95 Max. of 5 days

3. Equivalent Fresh Product (Beef) Shelf Life

Storage Temperature Shelf Life

32°F (0°C) 4 days40°F (4.5°C) 2 days50°F (10°C) 1 day

Chicken Tissue, Fresh Product Shelf Life (Extreicontamination level)

Storage Temperature Shelf Life

32°F (0°C) 20 days40°F (4.5°C) 10 days50°F (10°C) 3 days65°F (18°C) 1 day

Bacterial growth rate on Meat (Mossel and Ingram. 1955. J. ofApplied Bact., 18, 233).

Temperature Growth rate compared to 32°F (0uC).

F° C°35.6U 2.0° 2 times as great41.0u 5.0° 2 times as great

Statutory Instruments, 1970. London.Cooked or partly cooked meat and poultry - must be stored at lessthan 50°F (10°C) or, more than 145 F (63 C).

6. Danish pigs are equilibrated at 39°F (4°C) prior to cutting.

7. U.S. Meat is equilibrated at approximately 45 F for cutting.

8. Retail Meat Display Case (open) Temperatures

220.2D

Heat V.nviron- Relationship Relationship Meat Temp. L'emp. line ment oT meat lenp. o£ meat temp. compared rise dur­ require •'

to air temp. on top of to unwrapped ing de- to lower stack to meat or tightly frost meat temp temp, on bot- wrapped cycle to normal tom of stack meat temp. after de­

frost / cycle

Unwrapped meat 2°-4°F (1­ 4°F (2°C) 2°G) lower to warmer the same temp.

Polystyrene Top stack; 2-5°F (1.5­ 10-12°F Top stack: Top stack: trays with plas­ 5-6°F (3-3.5° 3.0°C) (6-7°C) 3°F (1.5°C) 5 hours tic overwrap C> higher. warmer warmer Bottom Bottom

Bottom stack: stack: 5°F stack: 3 2-3°F (1-1.5° (3°C) hours G) higher.

Molded pulp Top stack; 10°F Top stack: trays with (6 C) higher 5 - 6 plastic over- Bottom stack: hours wrap 4°F higher(2°C) Bottom

stack: 3 hours

Plastic over­ 3-5°F m a p (2-3°C)

warmer

Plastic 7-16°F 4-9°F Chest pouch (4-9°C) (2-5°C) type: 4

warmer hours Open front upright: 2 hours

Freezer cabi- Top of stack net paper wrap 18°F (10°G)

Freezer cabi- Top of stack net- -aluminum 2-4°F (1-2°C) foil wrap

220.2

Chilled Storage (cont.)

9. Beef (not ground) in retail case - maximum storage life - 72 hours.

10. Poultry retail display temperatures - 30-32°F.

11. Temperature fluctation in home-style refrigeration

Fluctuation in an individual area of chilling compartment due to

starting and stopping of compressor. - 2°C

Fluctuation in an individual area of freezer compartment due to

starting and stopping of the compressor. - 4°C

Variation in areas of the chilling compartment at a specific time. - 3°C

Variation in areas of the freezing compartment at a specific time. - 1°C

Rise in temperature due to a 40 second door opening. 12°C

12. Condensation can be deposited on chilled or frozen meat until the surface

temperature of the tissue rises to the due point. Increase in weight has

been reported in the .7 to 1.5% range for lambs.

13. Fluctuating storage temperature - increases drip loss.

14. Carcass chill coolers - relative humidity - 88-98%.

15. Maximum shelf life for retail fresh meat - 72 hours.

16. Temperature rise due to passing through processing machine

Grinding (sharp grinder) - 3°C

Mechanical deboning (Beehive) - 11°C

17- Desirable meat temperature during grinding - 28-30°F

18. Meat chill or holding cooler: 34 to 38°F (33°F idle)

19. Meat peeling or packaging room: 42 to 48°F

20. Processing room: Max. 50°F (Meat Hygiene Division Manual on Construction)

21. Meat boxed product storage: 32 to 36°F (29°F ideal)

22. Wiltshire bacon curing room: 2.3-5.6 C

23. Max arrival temperature (guidelines) of incoming product - 38 F

24. Washing of cold carcass: 140 to 185°F water, 90 gal/min, 300-350 psi,

sprayed for 30 sec, rate of carcass movement - 7 quarters/min, 95%

reduction in total plate count.

220.2F

REFRIGERATOR STORAGE TIME36°F to 40°F

Recommended maximum storage time for crualitv

Fresh Meats ­ Beef, Lamb, Pork, Veal

Roasts 3 to 5 days

Steaks, Chops 3 days

Ribs 3 days

Stew Meats 2 days

Ground Meat 1 to 2 days

Variety Meats 1 to 2 days (Hearts, Tongue, Liver, Kidneys, Brains, Sweetbreads)

Pork Sausage 2 to 3 days

Processed Meats (after package is opened)

Hams, Picnics ­ whole, half or slices 7 days

Bacon 5 to 7 days

Dried Beef 10 to 12 days

Frankfurters 4 to 5 days

Luncheon Meats, sliced 3 days

Bologna Loaves, wafer-thin sliced and unsliced 4 to 6 days

Dry and Semi-dry Sausage, unsliced 2 to 3 weeks

Liver Sausage, unsliced 4 to 6 days

Corned Beef 5 to 7 days

Tongue 6 to 7 days

For unopened packages see freshness date (open date) information on package.

220.2GFreezing Rate

1. (FAO/WHO Codex, 1969).

Meat AirTemperature should be reducedfrom 59°F (15°C) to 17.6°F

Product (-8°C) in:Beef less than 80 hours Initially 14^F (-10"C)Pork less than 60 hours Reduced to: 5°FMutton & (-15°C) in less thanLamb less than 48 hours 15 hoursMeat inCartons less than 48 hours

2. Agric. Handbook No. 412, USDA

a. Reduce internal temperature of meat or meat by-product to 0 F(-18 C) within 42 hours after placing in freezer.

b. Hot packing of meat requires a freezer that can maintain a temper­ature of -5°F (-20°C) and 500 to 1000 feet/min air velocity.

c. Maximum box depth of 6 inches.

3. Blast Freezer: - 45 C (-49 F) and air velocities 2500 feet/min.

4. Cryogenic freezing - frozen meat is lighter in color due to the increasedreflectance from the small ice crystals.

TemperatureRefrigeration Material Formulas C° One pound

Vaporization 86 BTULiquid Nitrogen N, -195°C -319°F Warming to 5°C 90 BTUNitrous Oxide N,0 -98°C -144°FDrv Ice C0? -78°C -108°F

5. Partially defatted product should be frozen to -28 F within 6 hours.6. Cooked beef products (uncured) - frozen within 8 hrs. after 6 hr (Max.) chill7. Maximum amount of meat to be frozen at one time should not exceed 2 lbs/cu

foot of freezer space due to excessive temperature rise.

Frozen Storage

1. (FAO/WHO Codex 1969)

Air TemperatureBeef, Veal, Mutton & Lamb 6.8UF (-14°C) for less than 9 monthsPork 0°F (-18UC) for less than 6 monthsTransportation of Meat 14°F (-10°C)

2. Time required for frozen food to diminish to a quality equivalent to thequality of frozen food that has been stored for one year at 0 F.

Time necessary to reach Compared to 0uFStorage temperature 1 year quality quality

08F (-17.8"C) 1 year

5°F (-15°C) 6 months

10V (-12.2UC) 2 months Deteriorates 6 times as fast15°F (-9.4-C) 3 weeks20uF (-6.7UC) 10 days Deteriorates 36 times as fast25°F (-3.9UC) 5 days30°F (-1.1°C) 40 hours Deteriorates 216 times as fast

3. Dehydration of frozen tissue is usually less at lower temperature.

220.2HFrozen Storage (Con't.)

4. Recommended Storage Life in Months of Frozen Meat.(International Institute of Refrigeration. 1964, 1971).

Product

Beef Lamb Pork Offals (packaged) Bacon (unsmoked) Rabbits

10°F -12OC 5-8 Months 3-6 Months 2 Months

5°F -15°C 6-9 Months

0°F -18°C 8 Months

6-8 Months 4-6 Months

3-4 Months

3-4 Months

-13°F -25°C 12 Months 10-12 Months 10-12 Months

3-6 Months Max. 6 Months

-22°F -30°C

Greater than 12 months

14 Months

4-12 Months

5. Months before rancidity was noted.

Beef

15°F -9°C

4

10°F -12°C

5

0uF -18°C

>15

Veal 4 5 >14

Lamb 4 5 >14

Pork 2 4 r 14

Typical freezer temperatures in U.S.

Holding freezer; 0 to minus 20°F, 85-90% RHQuick freezer temperature. -10 to -12°F, 85-90% RHBlast freezer; -20 to -40 FPlate freezer; -50°F

Trichinae Freezing Treatment (USDA)

Holding time in days at temperature indicated.

Pieces or layers ex-Separate pieces or layers ceeding 6 inches but

Temper •ature not exceeding 6 inches not exceeding 27

F° C° in thickness inches

+ 5 -15 20 days 30 days

-10 -24 20 days 20 days

-20 -29 6 days 20 days

-30 -35 No holding period No holding period

8. Maximum arrival temperature (guidelines) of incoming product-hard frozen.

9. Limited microbiological deterioration may occur at 10 to 20 F but for practi­cal purposes, usually does not occur below 14 F.

10. The mold "black spot" can sometimes be found in frozen meat.

220.21

FROZEN STORAGE TIME 0°F or Colder

Meat in Good Freezer Wrapping Material Recommended Maximum Storage For Quality

Beef 6 to 12 months

Pork, Veal, Lamb 6 to 9 months

Smoked Ham 2 months

Ground Beef, Veal and Lamb 3 to 4 months

Ground Pork 1 to 3 months

Variety Meats 3 to 4 months

Cooked Meat 3 to 4 months

Luncheon Meats, Fresh Pork, Sausage, Franks, Bacon 2 months

Corned Beef 1 month

Smoked Sausage Links and Patties 2 months

Frozen Combination Foods, packaged

Meat Pies 3 months

Swiss Steak 3 months

Stews 3 to 4 months

Prepared Dinners 2 to 6 months

Meat in Unopened Vacuum Package

Bacon, Franks, Luncheon Meats, Smoked Ham 2 months

220.2J

Frozen Storage Life of Meat

24

22

20

18

16

14

12

10

8

6

o

4

2

0

-2

-4

-6

-8

-10

-12

-14

-16

-18

- ...i -. -.

SLOW MOLD GROWTH» i

--4­

NOT RECOMMENDED

- -t : •t—t-:

5 6 7 8 9 10 11 12 13 14 15 16 17 18

Storage Period in Months

220.2K

Defrosting

1. Defrost time

Size of cut Refrigerated temperature Room temperatureLarge roast 4-7 hrs/pound 2-3 hrs/poundSmall roast 3-5 hrs/pound 1-2 hrs/pound1 inch steak 12-14 hrs/pound 2-4 hrs/pound

2. Defrost time in total hours for thin cuts

Refrigerated RoomCut Size temperature temperature

Beef steak 1 in. 8 4

1-1/2 in. 9-10 5

2 in. 10-11 7

2-1/2 in. 11-12 10

Hamburger 1 in. 7-8 3

Veal steak 1 in. 8 4

1-1/2 in. 9-10 5

Ham slice 1 in. 8 4

1-1/2 in. 9-10 5

Pork chops 1 in. 8 4

1-1/2 in. 9-10 5

2 in. 10-11 7

Lamb steak or chop 1 in. 8 4

1-1/2 in. 9-10 5

2 in. 10-11 7

3. Defrost time for roast

Refrigerated temperature

Large roast 4-7 hrs/lb

Small roast 3-5 hrs/lb

4. Defrost time in total hours for poultry

Chicken Split 9-11 5-6

Turkey Split (3-1/2 to11-15 7

6 lbs.)10-11 6

Duck Split7-10 2

Cornish hen Split

5. Fish and lobster cook from frozen state

220.21

Defrosting (cont.)

6. Water thawing of meat: 60-80 F water is used; preferred less than 70 F.Water velocity has little effect on thawing rate. Weight gain of 1%causes pale surface.

7. Room temperature thawing can result in 3-5% drip loss containing up to10% water soluble proteins.

8. Thaw room : 36 to 45°F, 85-95% RH or polyethylene wrapped, some reducedcolor quality.

9. Microwave thawing equipment is being developed but unevenness of thawingis a problem.

10. Vacuum thawing is being investigated.

Canned Storage Life

Quartermaster (TM 10-250) Estimated Storage Life for Canned Meat

Canned sliced bacon 40°F (4UC) 2 to 3 years

Storage 70uF 1-1/2

Canned prefried sausage 4 years 2-1/2

temperature(21UC) 90uF (32UC)years 1 year

years 1 year

Canned poultry items 5 years 4 years 2 years

Cooking

1. Flash 18 cooking - 18 pounds above atmospheric pressure, 121 C (250 F).2. i Cooked hams - in 165-180°F water - internal temperature 152-160°F. ( 8 to

10 lbs product will cook in 2-3 hours).3. Baked hams - internal temperature of 170 F.4. Cooked beef products (uncured) - 145 F internal temperature.5. Trichina are destroyed at 120°F (USDA requires 137°F for a safety factor)6. Salmonella are destroyed at 160 F.7. Frankfurter processing 150°F; for max. shelf life 160°F.8. Min. temperature on cooked roast beef - 145°F or

Min. internal temperature Min. processing time in minutesF C _

130 54.4 121131 55.0 97132 55.6 77133 56.1 62134 56.7 47135 57.2 37136 57.8 32137 58.4 24138 58.9 19139 59.5 15

140 60.0 12

141 60.6 10

142 61.1 8

143 61.7 6

144 62.2 5

220.21

Cooking (cont.)

9. Difference between internal and external temperature of a frankfurter insmokehouse can be 20 to 40°.

10. Cold smoking 90 - 120°F.11. Smoking and cooking 180°F.12. Peak into home oven: 25°F loss.13. Variation in microwave oven due to position: 11°C.14. Brown-N-Serve skinless sausage cooked to 152-154°F.15. Cook prior to canning - 9 min. at 99°C; Argentina.16. Cooking frozen meat:

a) Broil - place further from heat and broil 1-1/2 to 2 times as long.b) Roast - 1-1/3 to 1-1/2 times as long.

17. Roast internal temperature will rise approximately 5°F after removalfrom oven.

18. Fully cooked - not less than 148°F.19. Regular smoked - not less than 137°F.20. Tender - not less than 140°F.21. Poultry - not less than 155°F.22. Baked - not less than 170°F.23. Canned, cured meat - internal temperature of 105 C, safe and stable at

ambient temperature.24. Pasteurized, canned cured meat - internal temperature of 70 C, nitrite

200 ppm, 2% salt - limited storage at 5°C.

2 5 ' TEMPERATURE REQUIREMENTS FOR SOME HEAT-PRODUCESSED PRODUCTSMinimum center

temperatureProduct type (fc) (°F)

Whole cured meats 68 154Whole uncured meats 75 167Comminuted cured meats 80 176Comminuted uncured meats 90 194Pies with cured meat fillings 80 176Pies with uncured meat fillings 90 194

220.2N

26. MEAT ROASTING SCHEDULE

Internaltemperature when

Oven temp. Approx.

removed from ovenType of meat roastingand cut of meat Weight time in hrs. °F °C

BEEF Rib roast. Time based 4 lbs. 325 163 1-3/4 140 60 Rare on short cut, 6 inches 325 163 2-1/4 160 71 Medium from tip of rib to the 325 163 3 170 77 Well done chine bone (backbone). If cut longer than 6 6 lbs. 325 163 3-1/4 140 60 Rare

inches, roast will take 325 163 3-3/4 160 71 Medium

less time per pound. 325 163 4-1/4 170 77 Well done

8 lbs. 325 163 3-1/2 140 60 Rare

325 163 4-1/4 160 71 Medium

325 163 4-1/2 170 77 Well done

Beef rib eye roast 4 to 6 lbs. 350 177 1-1/4 to 2 140 60 Rare

350 177 1-1/2 to 2-1/4 160 71 Medium

350 177 2-1/4 to 2-1/2 170 77 Well done

Tenderloin 4 to 6 lbs. 425 218 3/4 to 1 140 60 Rare

(total)

LAMBLeg, bone-in 5 to 9 lbs. 325 163 2-1/2 to 3-3/4 160 71 Medium

2-1/4 to 4 170 77 Well done

VEALto 8 lbs. 325 163 3 to 4 170 77 Well done

Leg, bone-in

to 6 lbs. 325 163 2 to 3 170 77 Well doneLoin

to 6 lbs. 325 163 2-1/2 to 4 170 77 Well doneShoulder, boneless

PORK, FRESH

Leg (fresh ham), 7 to 8 lbs. 325 163 4 to 4-3/4 170 77 Well donehalf, bone-in 14 to 16 lbs. 325 163 5-1/2 to 6 170 77 Well donewhole, bone-in

Loin, center, bone-in 3 to 5 lbs. 325 163 1-3/4 to 2-1/2 170 77 Well donedouble, boneless 3 to 5 lbs. 325 163 2 to 3 170 77 Well done

PORK, CURED AND SMOKEDHam, cook-before eating,bone-in half 5 to 7 lbs. 325 163 2-1/2 to 3 160 71

Ham, fully cooked,bone-in, half 5 to 7 lbs. 325 163 1-1/2 to 2-1/4 140 60

Ham, fully cooked, 4 to 6 lbs. 325 163 1-3/4 to 2 140 60boneless, half portion 3 to 4 lbs. 325 163 1-1/4 to 1-3/4 140 60

Arm picnic shoulder,bone-in 5 to 8 lbs. 325 163 2-1/2 to 4 170 77 Well done

Boneless shoulder roll 2 to 3 lbs. 325 163 1-1/2 to 1-3/4 170 77 Well done

220.20

Canning

1. Commercially sterile meat - 107 C internal temperature.2. Pasteurized meat - 65-71°C internal temperature.3. Gelatin for ham canning - MP 38-65°C.4. Meat retort canning temperature - 121°C for 2 hours.

5* HEAT PROCESSING FOR CANNED PRODUCTProcess

Time TemperatureProduct Size (min) (°O (°F)Steak in gravy 1 lb (454 g) 80 120 248Ham 1 lb (454 g) 110 105 221Chopped cured pork 12 oz (340 g) 75 113 235Hamburger in sauce 1 lb (454 g) 120 116 241Pork sausages 10 oz (284 g) 100 113 235Frankfurters in brine 10 oz (284 g) 30 116 241Pasteurized whole 10 & 5 lb (4 .5 kgham shoulder and 2.27 kg) 480 70 158

Incubation of Canned Product

1. 100% incubation, 37°C for 7 days or 35 C for 15 days: Argentina.

Processing

1. Temperature rise caused by 10 to 15 minutes in a chopper - 10-20 F.2. Temperature rise caused by one pass through an emulsifier - 8-15 F.3. Japan's fish sausage cooked to 200 F.4. Sausage made from hot boned carcass should be ground above 80 F to

prevent smearing.

Cleaning

1. 120 F chlorine becomes corosive.2. 176°F chlorine drive off as a gas.3. 185°F blood coagulates in cleaning.4. Recommended temperature for cleaning meat areas:

a) Pre-rinse: 120 to 130°F, 200-250 psib) Wash: 160°F, 200-250 psic) Post-rinse: 160°F, 30-40 psid) Sanitize: Cl I , NH , steam

5. Carcass wash

275 lbs/sq. in.4 gal/min

110°F

6. Shroud water temperature 120 F7. Tripe washing 140°F8. 180 F post-operation sanitation

220.2P

(,cont.)

9. Cleaners

Phosphoric acid

Emulsifiers

Wetting agents

Chlorinated compounds

Halogen

Iodophors

Quarternary

Acidic

High foaming

Hot water

10. Initial rough cleaning

11. Foam

Effective temperature

less than 75 C

less than 75 C

less than 75 C

decompose at 82 C

49°C

49 C

49 C

49°C

32-43°C

82°C

110-115°F

75°F for 15-20 min.

Meat Cooking Temperatures;(Lawrie - PROTEIN ON HUMAN FOOD & MEAT SCIENCE I966 PERGAMON PRESS) 220.2Q

Temperature - C°

20-30

20-UO

3030-50

UO-60

50-55

55-575855-80

60

6560-70

6770

70-90

7780-10090 above

95-100°F(35-40°C)

135-145°F(57-63°C)20-30°F dif­

ference

Changes in Meat

Colloid-chemical properties unchangedSolubility and ion binding properties unchangedSmall changes in solubility of globular & structural proteinsATPase activity of myosin decreasesCoagulation in myofibrillar protein (influence waterholding,tissue rigidity, semi liquid to a more solid state)

Denaturation begins - Steps1. Unfolding of peptide chain2. Formation of unstable cross linkage

Some sarcoplasmic protein denaturation (decrease of solubility)Loss of water solubility of proteinsRearrangement of myofibrillar protein(new stable cross links formed)Sarcoplasmic denaturation continuedMyosin coagulatesCollagen shrinkage startsMyofibrillar and sarcoplasmic denaturation continues at areduced rate

Residual enzyme activityRare, muscle is red, large quantity of reddish-brown juice,

shrinkage is minimalDenaturation of pigment globinCollagen shrinks to l/3 lengthMost of myofibrillar and globular protein are coagulatedMuscle shrinkage due to coagulation is completeMedium rare, muscle pinkish gray to brown, moderate amount

of deep red juiceDisulfide bonds formed by oxidation of sulfhydryl group ofactomyosin

Well done muscle brown, small quantities of brown juiceReduction in water holding capacityHydrogen sulfide is split off of sulfhydryl groups of actomyosinMaillard reaction begins (carbohydrates + amino groups of proteinCollagen to gelatinPvrolysis of carbohydrates

Collagen breaks down in smokehouse

Protein sets up in smokehouse

Saturated fat has a higher MP than unsaturated fat

2

220.3

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225.0

TEMPERATURE SIGNALING DEVICE

An instrument which assists meat handlers and chefs is a device that

signals if meat temperature has ever reached the thawed or a specific cooked

state. A temperature history of the product is often extremely useful. One

such disposable device (approximate cost - 10c each) is constructed of a

plastic shell with a movable plunger (signal device) in the center. A biasing

spring is attempting to force the plunger outward but the spring is maintained

in a compressed condition by means of a fusible pin. This temperature device

is inserted into the muscle tissue. When the internal temperature reaches the

melting temperature of the pin, it is sheared. The biasing spring is released

from its restrained position and moves the indicator rod outward. If a two

step indicator is desired such as thawing temperature and cooking temperature,

two restraining materials are used. The shear pins are selected for their

melting temperatures and a few examples are as follows:

(1) Frozen sodium chloride brine of different concentrations

(2) Wax

(3) Commercially thermoplastics

(A) 12 parts of an alloy of - - - - •

52% bismuth

40% lead 84°C

8% cadmium

To which 2 parts Wood's alloy is added

225.OB

The device in the restrained and released state is as follows:

fusible metalBiasing Spring 180 pounds of thrust

t-Nylon casing color coded for each type of meat

Nylon indicator stem (retracted)

Nylon indicator stem (released)

Points to hold device in tissue

WWWY)x r i x n

Jf(/ v 1/

Twenty of these devices were checked for popping temperature in a water

bath and a standard deviation of 0.5 was obtained.

References

Dun Rite. 1969. Automatic Roasting Gauge. Commodity Marketers Inc. , SaltLake City, Utah.

Keeley, R. A. 1971. Telephone Communication. 405 So. Main, Salt Lake City,Utah.

Kliewer, G. G. Pat. No. 3,140,611 and 3280629. Commodity Marketers Inc.,California.

226.0

INTERNAL MEAT TEMPERATURE TEST (Azocoll)

Azocoll is an insoluble, powdered cowhide to which a bright red dye is

attached. The cowhide contains an assortment of peptide linkages character­

istic of all proteins and when a proteolytic enzyme breaks any of these

linkages the dye is released. The rate of dye release can be used as a

measure of the amount of proteolytic enzymes and since temperature denatures

these enzymes can be used indirectly on a temperature indicator.

Procedure

I. Enzyme extraction

1. 50 g. of cooled tissue are blended at high speed for 15 seconds.

2. Remove a 3 g. aliquot and place in a 40 ml centrifuge tube.

3. Add distilled water until a volume of 30 ml is obtained.

4. Mix sample and water with a glass rod.

5. Store for 10 minutes at 37°C.

6. Remix.

7. Centrifuge for 20 min. at 2000 rpm.

8. Filter liquid through Whitman No. 1 filter paper.

II. Test for proteolytic activity

1. 1 ml of the above liquid is added to 5 ml of 0.1 M phosphate

buffer with a pH of 7.4 containing 5 mg azocoll.

2. Incubate tubes for 15 min. at 37°C.

3. Read absorbance on Spectronic - 20 at 520 mu. using a blank made

with distilled water instead of the meat extract.

4. A standard curve should be determined each time the test is run.

Reference: Azocoll, 1972, A substrate for Assay of Most Kinds of ProteolyticActivity. Calbiochem 10933 N. Torrey Pines Rd., LaJolla, Calif.92037.

226.OB

Azocoll Method for Determining Internal Meat Temperature

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Internal Meat Temperature in F°

226,OC

DETERMINATION CF COOKPTC. TEMPERATURE

1. Remove 1/2 i,. core from cooked pzod:ict c.i.d uce onlycentoi portion of Lhc core.

2. Blend 10 g of this material with 100 ml of 2% salt(sodium chloride) water.

3. Filter material from blender and save filtrate.

A. Heat filtrate in water bath until clouding occurs;note temperature.

180 : : :

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Temperature (F°) of Clouding

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227.0

% Protein Vs. Internal Temp.

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Cooking Internal Temp. °F

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Cooking Internal Temp. °F

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227.OB

, Salt Soluable Proteins InGround Beef During Cooking

~

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T^.iiperature F

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TeMperature F

125 50 175 200

40.0

% Fat of Drip LossGround Beef

from

2. 30.0

20.0

V7/ 150 160 170

reinporature

TEMPERATURE RECORDING230 .0

Calibrating recorder (YSI, Model 47 scanning tele-thermometer and Model 80Lab. recorder)

1. Plug in recorder and turn both switches under chart to "on" position.

2. Range - 10 "mv".

3. Span - full counter-clockwise.

4. Zero offset - set stylus to right side of chart.

5. Plug in thermometer which covers the entire temperature range thatyou will be using.

6. Scan channels - "Man."­

7. Connect thermometer to recorder with small switch box in back ofrecorder. (#'s indicate C. temp.)

8. Turn channel knob counter-clockwise to "I.D." position.

9. Span - set stylus to left side of chart.

10. Channel counter-clockwise to "1" and plug in resistance box to #1 channel,

11. Move stylus to each major vertical chart position and read temp, onthermometer and record on chart.

12. Check chart speed and amount of paper on machine.

13. Remove resistance box.

14. Protect machine from extreme hot, cold, and damp conditions duringrecording. (Use extension leads if necessary)

15. Place probes in samples for temp, measurement, and place other end inappropriate channels. (Probes are expensive - protect tip and wire)

Channel No. Sample # Channel No. Sample #

1 6

2 7

3 8

4 9

5 10

11

16. Set scan channel to "1-11".

17. Set scan speed - on appropriate speed.

18. Graph temp. vs. time for all channels.

19. Clean machine and return.

Reference:YSI, Instructions for YSI Model 47, 80. Yellow Springs Instrument Co., IncYellow Springs, Ohio.

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230.IB

CHILLING RATE OF INTERNAL ROUND SAMPLES FROM DIFFERENT SIZE CARCASSES

105

100

Choice Steer 400 Pound Carcass

250 Pound Carcass

Time Lapse(Hours)

230.1C

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— — Under backfat Belly

32 Under skin (loin) •"—•"- Cooler temperature ~~ ^~ Ham — • 10th & 11th rib (center of loin)

Shoulder 28

24

20

16 COMPARISON OF THE CHILLING RATE OF VARIOUS PARTS |Xj OF A 200-POUND (1.4 IN. BACKFAT) PORK CARCASS

'XXL

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TIME (Hours)

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Temperature of Tumbled Hamsvs. Non-tumbled Hams

Boneless hans were stitch pumped with brinesalt, 2.75% sugar, .297% sodium erythrobate,

.11% sodiun nitrite and 2.75% phosphate) to20% cf original weight.

v3

Tumbled HamsQ.

Non-tumbled Hams

12 15 18

Time (hours)Tumbled 10 iin. and rested 50 min.at cooler temperature (36-if0°F).

230.ft

O

33

40

230.6B

FREEZING RATE OF 1 AND 5-POUND PACKAGES OF GROUND BEEF IN A HOME-TYPE FREEZER.

5 - l b . pkg.

1 - l b . pkg .

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PACKAGES FRO

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a>c s

JSt S o

3 hO i-i rtz < a,

n N

at V u

N a)

V u

es

230.6E

230.6F

FREEZING POINT DETERMINATION OF VARYING FAT PERCENTAGES

IN GROUND I%AT USING A SCANNING THERMOMETER

- FREEZER TEMPERATURE -20PC-2CP•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••a

0 6 8 m 12TIME (HOURS)

230.faG

230.7

Thaw Rate of Various Size Packages of Beef in Half-full

Freezer 1.0 lb . 2.5 lb . 5.0 lb .

10.0 lb .

Unplugged Freezer

oo

CM

O\

so CO

c i

CM

CM

00

CM

O\

o oCM

Temp.Pkg.Pkg. E-Pkg.Pkg.

0

230.7B

Temperature Increase in Home Style (upright) Freezer When Power Is Off

35 !••••••••••••«

30

25

20

15

0)

u

10

!

-5

-10

-15

230.7C

Temperature Increase in Home Style (upright) Freezer when Power is Off

Freezer 3/4 full with 252 lbs.meat - door was opened 6 times

230.7

The rate of heat penetrationover time with different fat content

160

150

140

130

120

110

100

230.8

MICROWAVE COOKING OF 75 g OF MEAT

30 60 90 120

Microwave Cooking Time in Seconds

81 93 93

Internal Temperature in Degree Centigrade

• • •

240.0

APPROXIMATE K L M m HUMIDITY

FKOH urr AMD DRY r«ER:io»cTER RZADUICS

c° / . •IV - re . . . ' . i ; ' i ^4­3o 100 —

• • 1 • 00 . • : :

i— - - "rrE • ! •

90 I — ^ "'..• • ' • - •_5rf :btr- "T. jrr: :i: : -

80

32 90 70 — .

,'Jir T::- '?? ! f : r .0

. . . . .—r - 4 - •- - • . . i -—_- ! ^ w U- • 27 80

:r. £r: - j - u . - •

u • • i

. t . .

'i.''.: " • * • * '

! ' yS 0

1 - * - • - •

~ ^ ­. . . ; . . 10

^ ^ ^

16 60 ... ..r .. ... - • : ­

- _ _ — ~ —±r: : :n • • - '

• 1

•• : _ : y ::F .!"-' r::: 10 50 m

: : . • %&&— • • & • ' :

4 40 - - - • %k— : ­

i : : . — T ­-1 30 . t . ,

.. .

-7 20

12 10 ':r. \ Til . : :

DRY BULB — ::. 18 ^ D |

f ;o 20 SO SO 70 90

C J - 1 2 - 7 - I to 27 32

ill.

APPROXIMATE RELATIVE HUMIDITY 240.OB

FROM WET & DRY BULB THERMOMETER READINGS

(continued)

F° 80 100 120 140 160 180 200 220 240

C° 27 38 49 60 71 82 93 104 116

242.0

AIR FLOW MEASUREMENT

Air movement in food storage and processing equipment (refrigeration and

heating equipment) is important when the temperature of the product is to be

altered, when uniform temperature is to be maintained and when odors need to be

diluted. An air meter such as the one shown below can be used to measure the

accumulated linear passage of air. This reading divided by time gives the

integrated average velocity.

a/AIR METER-

Gear Disconnect Lever

Instrument Handle

Dial Gears Disengaged' Dial Gears Engaged

100 Meters

100,000 Meters 1,000 Meters

Fins

10,000 Meters

Reset Key

fVw-131 Weather Measure Corp., Sacramento, California

242.OB

Use of Meter

1. Handle with care - Mechanism is similar to that of a clock.

2. Use handle to carry instrument. Do not allow fingers to protrude

around edges as contact with fins can easily bend them out of

alignment and oil from fingers can change instrument accuracy.

3. Check gear disconnect lever to the left (facing front of instrument

to disconnect gears.

4. Gently blow from the back toward the front of instrument to rotate

vanes.

5. Move disconnect lever to the right to engage gears and the 100 meter

sweep hand should rotate clockwise.

6. Move disconnect lever to the left when it reaches 0.

7- Reset all dials (1,000; 10,000; 100,000) to zero using reset key and the

three key ways in back of instrument.

8. Place meter in area where air measurement is required. Place it in a

position so that the air will flow from the rear to the front of the

instrument.

9. Allow fins to reach maximum speed.

10. Move meter disconnect lever from left to right and note time.

11. At end of appropriate time period (1 to 5 min.) move meter disconnect

lever from right to left and note time.

12. Multiply meter reading by appropriate correction factor. A correction

factor should be available for each of the following speeds.

242

Current Correction Factors Are

0-5 m/sec5-10 m/sec10-15 m/sec

Calibration of instrument should be checked periodically in a suitable

wind tunnel.

.3. Integrated Corrected accumulated lineal

Average Passage of Air

Velocity Time

Conversion factors.

To convert from:

meters/second to feet/min multiply by 196.85meters/minute to feet/min multiply by 3.2808meters/second to feet/sec multiply by 3.2808meters/minute to feet/sec multiply by .054681meters/second to stature miles/hour multiply by 2.2369meters/minute to stature miles/hour multiply by .037282

242.OD

AIR FLOW DIRECTION AND VELOCITY OF A TYPICAL CHILLING COOLER

Horizontal cross section taken at

fan level, 12* from floor

NORTH

Vertical cross section taken at the South fan location

TOP

E A S T

BOTTOM

refrigeration units with fans

carcass rail

door

direction of air flow

integrated average velocity in meters/rain.46

242 Air Flow Patterns of a Cooler

Horizontal North

BFan

AFan

Door

Average Velocity ( Meters/Sec )

242.OFAir-Flow Patterns of a Cooler

Vertical

Top

A Fan

Bottom

Top

B Fan

Bottom

Average Velocity ( Meters/Sec )

242.OG

AIR FLOW IN COOLER 23-A

North

Bottom

Cooler fan

Shelves

Door

I© © © | — Hamburger patty maker

- Sink

• Air flow

'Numbers' "~ Air velocity (feet/sec)

242.OH

Vert Mr-1 cross-section of OSU SmokehouseShowing Air Flow

— - ^ Right fans on

Left fans on

Overall effect of both fans onsimultaneously

245.0

Dnr.;:.4-Ai'iOM R A T E (ENVIRONMENTAL)

Procedure:

1. Determine weight of a 15 x 140ran petri dish.

2. Pour 35 ml of the hot 20% gelatin solution into the petridish.

3. Allow to solidify at room temperature.

4. Weigh the filled dish.

5. Place dish in test area for 48 hours.

6. After 48 hours weigh the dish and determine moisture loss.

7. Determine Environmental Dehydration Rate:

Environmental dehydration rate/day/g(original wt.) =

(original wt. in g.-48 hour wt. in g.)original gelatin wt. in g. x 2

Reagents:

1. 20% gelatin solution - Add 40 gms gelatin to 160 ml distilledwater. Heat in autoclave or in 100° C water bath untildissolved.

245.OB

Evaluation of dehydration rate using environments with different relative

humidities and storing for different lengths of time.

ENVIRONMENTAL EVAPORATION RATE

Refrigerator(45 F)

Days in Storage

Two days (48 hrs.) storage gives a fairly linear response in most meat

storage environments.

246.0

. 0.5c

"Iini/>O

V3

6-8

Effect of Wind Velocity on% Moisture Loss Per Minute

in Ground Beef

% Moisture loss/min. = 0.003(Wind Velocity/mln) + 0.0'+5 "; r

ko 6o 8o 100 160

Wind Velocity (meter/min.)

250.0

VISUAL CONTAMINANTS IN HATS AND OILS

Solid visual particles in fats and oils can often be detected by simply

filtering the fats and oil while they are in a liquid state. Sometimes a

clue to the source of the contaminants can be obtained by a close observa­

tion of the particle.

VISUAL CONTAMINANTS IN FATS AND OILS

Procedure:

1. Fats should be melted.

2. The fat or oil is then filtered through a white filter cloth

or filter paper.

3. Filter is examined for impurities.

4. Impurities are placed on glass slide and examined under

magnification.

260.1

FREEZER PAPER EVALUATION FOR MOISTURE LOSS

Dehydration of a frozen sample will cause freezer burn. Weight loss

determined on an accurate balance will indicate the amount of protection

the wrapping material will give the meat product from this type of

deterioration.

FREEZER PAPER EVALUATION FOR MOISTURE LOSS

1. Wrap ground beef products in several different types of

freezer paper.

2. Weigh both freezer paper and meat product.

3. Periodically during storage remove frozen product from the

freezer and rapidly (to prevent condensation) re-weigh.

4. Plot change in weight vs. time for each paper.

5. Weight change will indicate the moisture transmission through

the paper.

6. At the completion of the trial, unwrap and visually score meat

samples for freezer burn, wrapping material for holes, tears

and layer separation.

PACKAGING MATERIAL

Packaging material is used to protect meat products. Evaluation of

this material is an important step in determining the amount and kind of

protection given to the product.

Proposed regulations (USDA)

Bacon - window packages to show the full width and at least 707o of the

length of a representative strip of bacon.

260.OB

fACKACUNG AND LABELING REGULATIONS

Meat Inspection Regulations:

312.1312.2316.9316.10316.11316.13316.14316.15316.16317.1317.3317.4317.6317.7317.8317.13317.14317.16317.17317.19

Poultry Inspection Regulations;

381.96381.115381.116381.117381.118381.119381.120381.121381.122381.123381.124381.125381.126381.127381.128381.129381.130381.131381.132381.133381.138381.139381.141381.143381.148381.149381.155381.156381.157381.158381.159381.160381.161381.162381.163381.164381.165381.166381.167381.168381.169381.170381.171

260.1

WATER VAPOR TRANSMISSION TEST FOR PACKAGING MATERIALS

1. Warm the bottom section of a 90 X 15 mm petri dish (surface temp. 46*C)and place a beaker with an outside diameter of approximately 6.5 cm. inthe center of the petri dish.

2. Heat sealing wax to approximately 100°C and pour the wax into the ringshaped area between the beaker and the side of the petri dish to anapproximate depth of 8 mm.

3. Allow the wax to harden and remove the beaker by applying heat to theinside of the beaker. When the beaker is removed, the wax should remainin a uniform ring around the inside edge of the dish.

4. Fill the empty center of the dish with a desiccant (6 mesh Drierite) unti:it is level with the wax.

5. Cut the packaging material to be tested to fit the dish and place it ontop of the wax ring and desiccant.

6. Center a, beaker with an outside diameter of approximately 6.5 cm. on topof the sample packaging material.

7. Using sealing wax heated to 5-10°C above the melting point, seal theedge of the packaging material to the glass with another ring of waxapproximately 7 mm deep.

Packaging material

Second wax ring

First wax ring

Desiccant

8. Allow the wax to harden and remove the beaker as before.

9. Examine the dish to be sure that the packaging material and desiccantare well sealed in the dish with a uniform layer of wax. An area ofpackaging material in the center of the dish should remain free of wax.

10. Weigh the dish on an analytical balance accurate to ± 0.0001 and recordthe weight. Avoid handling the dish by hand.

260.IB

11. Expose all comparable samples to a similar humidity for 24 hours.

12. Re-weigh the dish on the balance and record the weight.

13. Calculate the area of packaging material exposed to water vaportransmission in square centimeters.

Area • 3.1A (Radius squared)

14. Divide the gain in weight in 24 hours expressed in grams by thearea exposed to water vapor transmission expressed in square centi­meters. The result is the water vapor transmission rate (WVTR) in24 hours.

UVTR = Gain in Grams in 24 hoursArea in Sq. Cm.

Moisture Vapor Transmission Rates Of Typical Packaging Materials

MVTR Test

Aluminum Foil #1 .00012 Aluminum Foil #2 .00022 Wax Paper .00248 Polyvinylidene Chloride #1 .0087 Polyvinylidene Chloride 02 .0084

260.2

MODIFIED WATER VAPOR TRANSMISSION TEST FOR PACKAGING MATERIALS

1. Obtain an eight ounce jelly jar (Ball-#812) with a dome lid (C5-1) andcap.

2. On the inside of the dome lid, draw a grid like the one shown below.

1.5 cm

e-e 1.5 cm

5/16" Diameter hole

3. Place the lid upside down on a scrap wood block. Lightly punch the nine (9)points where the grid lines intersect.

4. Using a 5/16" drill bit, drill nine (9) holes where the grid lines intersect

5. The empty eight ounce jar, prepared dome lid, and cap should weigh about190 grams. Place about five (5) grams of finely ground desiccant (Drierite)in the jar.

6. Cut a 7.5 cm. (diameter) disc of the packaging material to be tested andplace it on top of the jar containing the desiccant.

7. Seat the previously prepared dome lid on top of the packaging material discand jar. Secure the dome lid in place with the cap.

8. Immediately weigh the tightly closed jar on a balance accurate to ± 0.0001and record the weight. Avoid handling the Jar by hand.

9. Expose all comparable samples to a similar humidity for 2A hours.

10. After 24 hours, re-weigh the test jar and calculate the gain in weight.

11. Measure the top inside diameter of the Ball jar and calculate the areaexposed to water vapor transmission using the formula A • 3.14 (Radius2).The area will be approximately 29.2 sq. cm.

12. Divide the gain in weight in 24 hours expressed in grams by the area exposedto moisture vapor transmission expressed in square centimeters. The resultis the water vapor transmission rate (WVTR) for 24 hours.

260.3

LL i m MT rf • X OiE.

1 ; cnr ; :cr ." Jt "in 1 .. M*l. . . .

--V i « TI V)

__e

t .cj ­- O 5 z _ . j CO (0 ! t « ; . - . .00 u I to it _ Fl

CJ l _ - c t - o. r4-1 4> - m

o - 7:J - - - ­CO is ._ o*

i--10D f

-oj " « i : . C?.1

_ « - . ; ; 1

pi 1

U CD

c x» _ _ l

J .

"11 If" "±IIL . 1 J

i t± . X a

i t 31 J1i | ra

±x It to1

IfiI

1 L•

_ Ir rJla-4 - H CO

t ffl- • f1 •

Ino rrt

• a: IIL Jt fi tcu

Iu j tit1.|_ *I

CO 1:1. 1

J|­

I . | . " Lf!| . f/i.1 ( sIrF* u )H_ « ­r

vO I A

3yfllSI0W 1V0IW3H3

260.5

WA'lliK RKfrELLKMli

Water repellency is an important property of packaging materials for

foods which are shipped or stored under refrigeration. It is also an im­

portant property of meat wraps, grocery bags, and other food containers

which may be damaged or weakened by water during use. The relative water

repellency of packaging materials can be determined quickly by the follow­

ing procedure:

WATER REPELLENCY OF WRAPPING MATERIALS

1. Place wrapping material samples at a 45° angle.

2. Apply a drop of water to each.

3. Non water repelling materials will absorb the water.

The water will run off or splash off of water repellent

materials.

261.0

MEASUREMENT OF VACUUM OF A MEAT PACKAGE

Place vacuum packaged meat in a transparent container equipped

with a vacuum gauge and capable of withstanding a vacuum. An

example, of this type of container is shown below:

Vacuum pump

Connect container to a vacuum pump and slowly draw a vacuum on the

container. When the film leaves the meat surface, check the vacuum

gauge which should be approximatley equivalent to the vacuum in the

package.

261.OB

Vacuum Measurement - taken when bag separated from meat

Polyethylene 4 mil bagsealed with metal clip

262.0

TENSILE STRENGTH OF PACKAGING MATERIALS TESTED ON WARNER BRATZLER SHEAR

1. Prepare two clamp plates like the one shown in the scale drawing below.Use 1/8" thick strap steel.

1-3/4"­

1/4" Diameter Hole

5/16"

3/16" Slot

7/16" Diameter Hole

2. Cover the clamping surface of each plate with two layers of masking tape.Also tape the traveling clamp on the Warner Bratzler Shear tenderness tester.

3. Cut a 2" wide sample of the packaging material to be tested on a papercutter so that the cut edges are smooth.

4. Place one end of the 2" sample packaging material strip between the pre­pared clamp plates and bring the clamp together using two 1/4" bolts andwing nuts. Hang the clamp and sample on the Warner Bratzler tester.

5. Adjust the traveling clamp on the Warner Bratzler Shear so that it is 2-1/2cm. below the bottom edge of the clamp holding the sample.

6. Clamp the loose end of the packaging material sample in the taped travelingclamp of the Warner Bratzler Shear. Tighten the wing nuts after the samplematerial has been smoothed and pulled taut.

7. Operate the Warner Bratzler Shear in the usual manner.

8. The number of pounds of pull indicated on the Warner Bratzler Shear is ameasure of the relative tensile strength of the packaging material tested.

Examples of typical packaging materials tested:

Polyvinylidene Chloride FilmCellulose Acetate FilmWax PaperAluminum Foil #1Aluminum Foil it2

Test 1 Test 2

7.0 7.015.8 17.312.5 12.510.0 10.58.6 8.9

262.

TAP)- RF-l,HASV

Tape release is a convenient property in wraps for packages which may

be opened and closed several times during use.

TAPE RELEASE TEST

1. A strip of cellulose tape is attached to each of the wrapping

materials to be tested.

2. The tape is pressed down firmly with a rubbing motion.

3. The tape is then pulled off at a sharp reverse angle.

4. The tape will tear or damage packing materials which do not

have good tape release properties.

263.0

GREASE RESISTANCE

Grease resistance is a useful property of wraps and package liners for

meat, baked goods, chocolates, nuts and other greasy foods.

GREASE RESISTANCE TEST FOR PACKAGING MATERIALS - TURPENTINE

1. Place a sample of the packaging material to be tested on Whatman No. 2filter paper (11 cm).

2. Stand a glass tube (1-1/2 cm inside diameter) on end on top of the sam­ple material. Place 2.5 g. of sea sand inside the tube, and carefullylift the glass tube vertically from the paper. This results in auniform reproducible sand pile.

3. Tint a small quantity (25 ml) of waterless turpentine with a sprayenamel or other oil soluble coloring matter. Using a medicine dropper,add 25 drops (.7 ml) of the tinted waterless turpentine to the sand.

4. The elapsed time, in seconds, between the addition of the turpentine andthe appearance of a stain on the filter paper is called the transudationtime. It is an accelerated comparison of the relative rate at whichordinary oils or greases may be expected to penetrate packaging materials.

5. Using the same procedure, packaging materials may also be tested with thefat or oil (at a specified temperature) of the intended contents in placeof the waterless turpentine.

Reference;

Modern Packaging Encyclopedia. 1968. The ABC/s of Packaging Tests. 41:50.

GREASE RESISTANCE - SIMPLIFIED PROCEDURE

1. Comparable samples of packaging materials are placed in a horizontal position.

2. A drop of olive oil is placed on each.

3. The oil drop will not expand or soak into the packaging materials that aregrease resistant.

I

264.0

PACKAGING MATERIAL SAMPLE HOLDER FOR LIGHTABSORPTION MEASUREMENTS ON THE BAUSCH & LOMB SPECTRONIC 20

Holder Design

1. Cut a 1/2" diameter wood dowel to a length of 10 cm. Round one endof the dowel so that it slides easily into the cuvette holder .of theSpectronic 20.

2. Using a 1/4" router bit mounted in a drill stand chuck, cut a hole1 cm. long in the dowel so that the lower edge of the hole is 1.6 cm.from the bottom of the rounded end. See drawing below.

\ 1/2" Diameter Dowel

3. Enlarge the hole in the holder with sandpaper so that it does notinterfere with the transmission of the light beam in the Spectronic20. After this has been accomplished, it should be possible torepeatedly place the holder in the Spectronic 20 and obtain uniformreadings.

4. Cut a 5 cm. slot lengthwise from the bottom of the holder so that theslot is perpendicular to the completed hole. The saw kerf should beno wider than 1/16".

II Procedure

1. Place the empty sample holder in the zeroed Spectronic 20 and setthe machine for 0% absorption at any desired wavelength.

2. Tape a 1 X 6 cm. strip of packaging material on a 1 cm. long match­stick which just slides into the slot in the holder.

3. Slide the prepared sample into the holder.

4. Place the holder and sample in the Spectronic 20 in the same positionas during calibration. Read the percent light absorption on the scaleand record the value with the wavelength.

5. Remove the packaging material and replace the holder in the Spectronic20 exactly as before. The instrument should read 0% absorption.

264.1

LIGHT ABSORPTION MEASUREMENTS ON TYPICAL PACKAGING MATERIALS

.300

o

Z ­200s u u 0) PH

­

.100

400 500 600 700 800 Wavelength

• * . T 1I Cellulose Acetate Film

900 1000

:..., rrr.... -::: ::i,t:'ri

.080 •

.060

.040 * * - • 1 • 1 1

t I

• ; - r ­-1

:-• ;

*

f- T ­

•It ~t

!

.020

.000 L

t -; ­J

' - J ' ,

400 500 600 700 800 900 1000

4, .100 u

I .0801_ 8 .060

S .040

0) .020 »

.000

•

•r

x L —t­

j -t-

Wavelength

r . r Polyvinj

IF

Lt:

i-;

-I i-L

1 j .

•• 1 -

:: p:

.idene

1= i . ; , • j

-

1 Chloride

1

T 1r ; . r . i : ! - : i F i l * : , ' . L f ' i - -

• - 1

J

i

i:1 *"_ .'.' " 1 1. > , ._ , _ , „ .

. ;. ' .1 . i~- ,.. J _ _

. . _ . _ ­ X—.

., i . . : ;

.

4 .

400 SO0 600 700 600 900 1000

Wavelength

765.0TEARDOWN EXAMINATION FOR DOUBLE SEAM CANS

1. Cans should be examined at least every 4 nours wicn results recordedand connective actions taken.

2. Can seam measurements:

Equipment Used Required Optional

Micrometer cover hook overlap (calcu­

(3 measurements, body hook lation)

120° apart, width countersink

excluding side tightness (observe thickness

seam) for wrinkle)

Projector body hook width(2 measurements, overlap cover hookdifferent loca- tightness (observe countersinktions, excluding can for wrinkle) thickness

seam)

3. Can terminology

BODY HOOK TWIDTH COVER LAP

i

CAN BODY- COVER

4. Theoretical cover body cover seamoverlap length hook hook thickness width

Reference: Federal Register, Jan. 24, 73. Vol. 38, No. 16 Part III.