TOPIC 1:
Sorting, Grading, and Selecting
SORTING is the classification of raw materials into categories based on individual physical properties such as color, density, shape, size, and weight.
GRADING is the assessment of the overall quality of food using several characteristics. Grading can also be defined as sorting according to quality.
Sorting and grading are not mandatory. However, food processing plants undertake these to ensure the quality, uniformity, and consistency of their products.
Checking for quality is the work of a Quality Control Staff. Here’s what to look out for to ensure the quality of raw materials for food processing:
MEAT QUALITY
- Color should be uniform throughout the entire out.
- Meat should have small streaks of fat within the muscle. Marbling and fat around edges makes the meat juicier and more flavorful by retaining water in the meat. Meat, Lamb and Pork usually have marbling theoughout the meat. Meanwhile chickens contain a small amount of fat and thus have no marbLing.
- Meat should not have a funky or rancid smell.
- Meat should be firm, not too tough nor not too soft.
- Meat should be tender and not stiff.
FISH QUALITY
Appearance
- Fresh fish shoud have shiny fish. Dull skin means it has been in storage for too long.
- There should be no have bloodspot on gill covers.
- Stiffness or rigor mortis indicates that the fish has just died. Therefore, the fish is still fresh. When the stiffness or rigor mortis has passed. The muscles begins soften and become limp again. It is an indication that the fish has been dead for more than days and is no longer fresh.
- The belly should be firm and not soft. You can test this by pressing on the belly it should spring back to its original shape.
Smell
- Good quality fish should have a mild fresh smell. A strong distinctive smell indicates that the fish has been stored for too long.
Eyes
- The eyes should appear clear and not cloudy.
- It should be potruding and not sunken.
Gills
- Uniformly red gills with clearly marked rays are indication of good quality. Dull gills indicate thay the
fish has been displayed for too long.
- The gills should not have a funky smells.
TOPIC 2:
Washing and Cleaning
Washing and cleaning are crucial steps in ensuring the sanitation of raw materials.
Washing and Cleaning Meat
If the meat is from an accredited supplier and that proper handling and sanitation are ensured, washing is no longer necessary.
Washing meat before cooking it is not recommended for two things.
First, cross-contamination may occur when bacteria in raw meat and poultry juices spread on to other food, utensils, equipment, or surfaces.
Second, bacteria in the meat can only be killed by cooking it to the right temperature so washing meat is no longer necessary.
