1. Introduction:
I have chosen Food Irradiation as the non-thermal food technology that shows promise for food applications. Non-thermal methods of food processing have become very interesting to those involved in the food processing industry in the last few years. Thermal methods usually dominated the food processing industry; however, these methods can have an effect on the food flavour, texture and nutritional values. However non-thermal methods are becoming more popular as there is minimal impact on the nutritional value or the flavour, texture and odour of the foods. These methods can also extend shelf life as they kill more microorganisms, while being more energy efficient. I will discuss the types of Food Irradiation processes; the techniques used with this method; discuss how this method affects shelf life, nutritional value and sensory value, and compare the benefits and limitations of non-thermal food processes with the benefits and limitations of thermal food processes.
2. Discussion:
(a) Background of the Food Irradiation Process:
Food
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This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
The article states that these theories are not only a quick and easy answer to the public but also a mechanism that is used by the food industry to manipulate new products which
In this article Host discusses two drawbacks of processed food: the loss of nutrients and the adding of harmful chemicals. In order for processed food to have longer shelf life, it has to go through many cycles of heating and cooling. This causes the food to lose many important nutrients, as well as flavor. This means that in order to get all of our necessary nutrients from processed food, we will have to eat mass quantities of it. This is very unhealthy and not suggested. Instead, we can get all of our necessary nutrients from fresh foods that are not processed, and we only have to eat a small quantity of
The preservation of food is essential to maintain life and growth. Its daily intakes nourish our bodies, providing enzymes, in turn giving us energy. The ability of matter exerts radiation in its domain by means of energy in selected foods. Such rationale debates whether a development of technology creates an effective way to reduce the incidence of foodborne diseases, while treating a variety of potential problems in our food supply. An effective method of research in food irradiation illustrates substantial evidence in its safety, nutritional adequacy, and social-economic global effects.
Welch, R. W., and P. C. Mitchell. “Food processing: a century of change.” British Medical
Meat is a major food that it is commonly consumed by humans. Meat quality is important for the buyer who buys meat, and it is a particularly crucial level for the industrial meat in this century. In many countries, because of the costumer request for high quality of meat is rapidly rising, the industrial of meat must produce a convenience meat quality that supply a safety, tenderness, healthy and flavour to ensure more increase the consumption of meat ( Joo, 2013).
Bhat, Z.f., and Hina Bhat. "Animal-free Meat Biofabrication." American Journal of Food Technology 6.6 (2011): 441-59. Print.
The growth of microbiological organisms is highly affected by temperature. The microorganisms that may be present on meat products are mesophilic pathogens that grow at temperatures between 7 and 37°C (AFFCO, 2003). This growth range is referred to as the mesophile window, or the range where enteric pathogens are able to proliferate readily (AFFCO, 2003). Meat processing plants are therefore able to adequately control bacterial growth during the production process by regulating the product temperature. MPI imposes regulations for carcass and product cooling where all meat processors follow standard time/temperature regimes and/or meat Process Hygiene Index (NZFSA, 2004). The standard time/temperature regimes were derived from good manufacturing practice, which have been shown to produce microbiologically safe products. At AFFCO Horotiu, a preservation programme is in place where cooling of carcasses and product immediately after slaughter has been reduced to 7°C in order to meet compliance with industry standards.
Law, Abu Bakar, Mat Hashim, and Abdul Hamid (2011) concluded that fermentation is one of the oldest and widely used food preservation methods in households, small-scale food industries as well as in large enterprise. Fermented foods generally preserved pleasant flavor, aroma, texture, enhanced nutritive values and good keeping quality under ambient conditions. (p.1)
The purpose of obtaining this knowledge is to show a direct relationship between the processing conditions of meat products and their bacterial allotment. If the sources of the meat, or meats being processed, are exposed to unsanitary conditions, then there will be a higher level of bacterial infection amongst the products. As found by McGinnis and Gill in 2004, once...
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
and it was he who offered 12,000-franc pieces to the person who devised a safe
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Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and