You can bring in a 3x5\" card, handwritten, on both sides. See you on Thursday!
ID: 164820 • Letter: Y
Question
You can bring in a 3x5" card, handwritten, on both sides. See you on Thursday! How does the story of Foster Farms and salmonella Heidelberg demonstrate the consequences of industrial methods of raising and slaughtering animals? How does the story of Foster Farms and the transmission of food borne pathogens reveal consistent and constant issues about meat consumption and human food safety? What are the practices home cooks can use to try to prevent food borne illness transmission from meat? What is aging meat and why does it happen? What is collagen? What are actin and myosin? What is the difference in the structure of meat cuts and cooking techniques when the meat is from atoehigh on the animala€ or atoelow by the hoof?€Explanation / Answer
Answer question 1:
Due to non maintainence of the foster farms ,Strains of multiple antibiotic-resistant Salmonella Heidelberg are associated with chicken distributed to retail outlets in Californiia, more than 600 people were affted by this strain.
In mid-June 2014, Foster Farms executives announced that via stringent measures the company had cut Salmonella contamination in its raw cut-up chicken to about 2%. Industrial methods of raising and slaughtering animals needs to more accurate and more strilized environment should be maintained.
Answer question 3:
Precautions taken by cooks to avoid food borne illness transmission
Be clean :
Wash hands with warm water and soap for 20 seconds and dry with a disposable paper towel or clean hand cloth.
Wash cutting boards, dishes, and utensils after preparing each food item.
Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper
towel or clean dish cloth.
Prevent contamination:
Prevent cross contamination when grocery shopping.Physically separate raw meat,
fish and poultry to prevent their juices from dripping onto other foods.
Cook food throughly.
CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria.
Maintain the refrigerator temperature at 41°F or below. Place an appliance thermometer in the rear portion of the refrigerator, and monitor regularly. Maintain the freezer temperature at 0°F or below.
Answer question 4:
Aging is old meat, fresh meat are shrink-wraped and kept for few days so that the enzyme presnt in the tissue break down the tissue resulting in a better taste and texture meat.
Answer question 5:
Collagen:
1) Connective tissue protein
2) Mostly found in fibrous tissues
3) Contributes to variation in meat tenderness and texture
4) Made up of three separate molecules of amino acid chain
5) Soluble in water, forms gelatin when cooked in moist heat.
Answer question 6:
Actin and myosin
1) Muscle cells are made up with filamentous protein -- actin and myosin
2) Helps in muscle contraction and relaxation
3) These protein requires huge amount of energy to function so it generates large amount of ATP.
4) After an animal is slaughtered, blood circulation stops, and muscles exhaust their oxygen supply. Muscle can no longer use oxygen to generate ATP and turn to anaerobic glycolysis, a process that breaks down sugar without oxygen, to generate ATP from glycogen, a sugar stored in muscle.
5) The breakdown of glycogen produces enough energy to contract the muscles, and also produces lactic acid.
6) Lactic acid buildup releases calcium,causes muscle contraction.
7) As glycogen supplies are depleted, ATP regeneration stops, and the actin and myosin remain locked in a permanent contraction called rigor mortis.
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