Term Paper SATYA

8/8/2019 Term Paper SATYA

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Term paper

OF

FOOD-BIOTECHNOLOGY

Topic:-Food spoilage and preservation of

meat Products

SUBMITTED TO: SUBMITTED BY:

SUJATA MAM SATYENDRA PRASAD

B.Tech-5th

sem

REG NO:10811124

Roll No. F7801A04



ACKNOWLEDGEMENT

With my heartleft gratitude to our

Sujatamam³Lect.foodbiotechnologyWho did really

supported and guided me in making my term paper of

concerned topic . I want to express my thanks to all my

friends. Who did really helped me a lot and share their

views with me . I also want to thanks management. Who

did organize all these activities for our overall

development.

SATYENDRA PRASAD



History:Food processing dates back to the prehistoric ages when crude processing

incorporated slaughtering, fermenting, sun drying, preserving with salt, and various

types of cooking (such as roasting, smoking, steaming, and oven baking). Salt-

preservation was especially common for foods that constituted warrior and sailors' diets,

up until the introduction of canning methods. This holds true except for lettuce.

Evidence for the existence of these methods exists in the writings of the

ancient Greek , Chaldean, Egyptian and Roman civilizations as well as archaeological

evidence from Europe, North and South America and Asia. These tried and tested

processing techniques remained essentially the same until the advent of the industrial

revolution. Examples of ready-meals also exist from preindustrial revolution times such

as the Cornish pasty and the Haggis

Modern food processing technology in the 19th and 20th century was largely developed

to serve military needs. In 1809 Nicolas Appert invented a vacuum bottling technique

that would supply food for French troops, and this contributed to the development of

tinning and then canning by Peter Durand in 1810. Although initially expensive and

somewhat hazardous due to the lead used in cans, canned goods would later become a

staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was asignificant advance in ensuring the micro-biological safety of food.

In the 20th century, World War II, the space race and the rising consumer society in

developed countries (including the United States) contributed to the growth of food

processing with such advances as spray drying, juice concentrates, freeze drying and

the introduction of artificial sweeteners, colouring agents, and preservatives such

as sodium benzoate. In the late 20th century products such as dried instant soups,

reconstituted fruits and juices, and self cooking meals such as MRE food ration were

developed.

In western Europe and North America, the second half of the 20th century witnessed a

rise in the pursuit of convenience, food processors especially marketed their products to

middle-class working wives and mothers. Frozen foods (often credited to Clarence

Birdseye) found their success in sales of juice concentrates and "TV

dinners".[1] Processorsutilised the perceived value of time to appeal to the postwar



population, and this same appeal contributes to the success of convenience

foods today.

Benefits:Benefits of food processing include toxin removal, preservation, easing marketing and

distribution tasks, and increasing food consistency. In addition, it increases seasonal

availability of many foods, enables transportation of delicate perishable foods across

long distances, and makes many kinds of foods safe to eat by de-activating spoilage

and pathogenic micro-organisms. Modern supermarkets would not be feasible without

modern food processing techniques, long voyages would not be possible, and military

campaigns would be significantly more difficult and costly to execute.

Processed foods are usually less susceptible to early spoilage than fresh foods, and are

better suited for long distance transportation from the source to the consumer . When

they were first introduced some processed foods helped to alleviate food shortages and

improved the overall nutrition of populations as it made many new foods available to the

masses.[2]

Processing can also reduce the incidence of food borne disease. Fresh materials, such

as fresh produce and raw meats, are more likely to harbour pathogenic micro-

organisms (e.g. Salmonella) capable of causing serious illnesses.

The extremely varied modern diet is only truly possible on a wide scale because of food

processing. Transportation of more exotic foods, as well as the elimination of much hard

labour gives the modern eater easy access to a wide variety of food unimaginable to

their ancestors.[3]

The act of processing can often improve the taste of food significantly.[4]

Mass production of food is much cheaper overall than individual production of mealsfrom raw ingredients. Therefore, a large profit potential exists for the manufacturers and

suppliers of processed food products. Individuals may see a benefit in convenience, but

rarely see any direct financial cost benefit in using processed food as compared to

home preparation.



Processed food freed people from the large amount of time involved in preparing and

cooking "natural" unprocessed foods.[5] The increase in free time allows people much

more choice in life style than previously allowed. In many families the adults are working

away from home and therefore there is little time for the preparation of food based on

fresh ingredients. The food industry offers products that fulfill many different needs:

From peeled potatoes that only have to be boiled at home to fully prepared ready

meals that can be heated up in the microwave oven within a few minutes.

Modern food processing also improves the quality of life for people with

allergies, diabetics, and other people who cannot consume some common food

elements. Food processing can also add extra nutrients such as vitamins.

Drawbacks:

In general, fresh food that has not been processed other than by washing and simple

kitchen preparation, may be expected to contain a higher proportion of naturally-

occurring vitamins, fiber and minerals than an equivalent product processed by the food

industry. Vitamin C, for example, is destroyed by heat and therefore canned fruits have

a lower content of vitamin C than fresh ones. Often nutrients are deliberately removed

from food in an effort to improve its longevity, appearance, or taste. This process iswide-spread in examples such as bread, pasta, and pre-made meals. As a result,

processed foods often have a higher ratio of calories to other essential nutrients than

unprocessed foods, a phenomenon referred to as "empty calories".

Food processing can introduce hazards not encountered with naturally-occurring

products. Processed foods often include food additives, such as flavourings and texture-

enhancing agents, which may have little or no nutritive value, or be unhealthy.

Preservatives added or created during processing to extend the 'shelf-life' of

commercially-available products, such as nitrites or sulphites, may cause adversehealth effects. Use of low-cost ingredients that mimic the properties of natural

ingredients (e.g. cheap chemically-hardened vegetable oils in place of more-expensive

natural saturated fats or cold-pressed oils) have been shown to cause severe health

problems, but are still in widespread use because of cost concerns and lack of

consumer knowledge about the effects of substitute ingredients.[citation needed ]



Sugars and salts are often added to processed foods as preservatives and to improve

the flavour of the food. As a result eating a large amount of processed food can lead to

excessive intake of these substances, which can then lead to a variety of health

complications including high blood pressure, weight gain, diabetes, and many more.

Ingredients in processed foods are often of low quality, but disguised by use of the

processing.

Because processed food ingredients are often produced in high quantities and

distributed widely amongst value-added food manufacturers, failures in hygiene

standards in 'low-level' manufacturing facilities that produce a widely-distributed basic

ingredient can have serious consequences for many final products.

The addition of these many chemicals for preservation and flavor have been known to

cause human and animal cells to grow rapidly, without going into Apoptosis.

[citation needed ]

The environmental and social pracitices of food processors are often of a low quality.

Because of cost pressures and the ability to disguise ingredients in the product,

processors are often unconcerned by environmental or social standards. Animals killed

for food processing are often kept in industrial farms with low animal welfare standards.

Some commentators, Michael Pollan for example, believe that the excessive

consumption of food processing has had a number of negative cultural

consequences.[6] For example, people eat more quickly, and less socially than they

used to. Food has become too practical and less something to be enjoyed. People arenot as aware of the way food is grown and the natural cycle of the planet .



Cost reduction:

Profit Incentive drives most of the factors behind any industry; the food industry not

least of all. Health concerns are generally subservient to profit potential, leading the

food processing industry to often ignore major health concerns raised by the use of

industrially-produced ingredients (partially-hydrogenated vegetable oils, for example,

a well-known and well-researched cause of heart disease, that is still commonly

used in processed food to increase profit margin.)[citation needed ] Consumer pressure

has led to a reduction in the use of industrially-produced ingredients in processed

food, but the (often slight) potential for increased profits has barred widespread

acceptance by the industry of recognized health problems caused by over-consumption of processed foods.

Often farmers take most of the burden in cost reduction because they're usually

submitted to a monopsony by food processing industries.

Health:

Reduction of fat content in final product e.g. by using baking instead of deep-frying in

the production of potato chips, another processed food

Maintaining the natural taste of the product e.g. by using less artificial sweetener

than they used before.

Hygiene

The rigorous application of industry and government endorsed standards to minimise

possible risk and hazards. In the USA the standard adopted is HACCP.

Term Paper SATYA

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