Heat Treatments bLanching- Heat to deactivate enzymes Pasteurization Heat to kill pathogenic bacteria Sterilization heat to kill all bacteria and other organisms

Meat: Color Myoglobin meat heme-pigment color Purplish-red Hemoglobin blood pigment Oxymyoglobin air combines with meat Bright in its oxidized form Metmyoglobin major discoloration Ferrous to ferric state High temperatures, microorganisms and light speed the reaction

Heat Transfer is necessary for conversion Conversion from Water Vapor to Liquid Liquid to Solid Heat must be removed Exothermic

第八章肉制品加工厂的建立及常用设备、第九章腌腊烟熏制品

第五章肉的分级与分割利用、第六章肉的贮藏和保鲜、第七章肉品加工用辅料及添加剂

第十章香肠类制品

第十三章发酵肉制品、第十四章罐头制品

第十一章酱卤与烧烤油炸制品、第十二章干肉制品

绪论、畜禽屠宰加工、肉的形态结构及理化特性、屠宰后肉的变化

东莞理工学院：《生命科学与伦理》食品系课程教学大纲_陈思谦_2021-2022下学期全院公选（1）