1.

Describe the differences between thaw and cold rigor in term of physicochemical
properties on properties of meat.

Cold shortening is when a meat is chilled immediately after slaughtered before glycogen
is converted to lactic acid. It occurs because of the muscle is chilled less than 15 ̊C
before rigor mortis completed. It results in tough meat.
Thaw rigor is when a meat is frozen before rigor mortis completed. After thawing,
glycogen in meat contract muscles and produce a very tough texture. It produces in an
extremely tough meat.

2. Differentiate the process and condition of pasteurization in whole and liquid eggs in
food industry and its advantages and disadvantages.

Under the EPIA, egg products must be pasteurized to eliminate Salmonella. The
pasteurization process involves a combination of time and temperature in order to
reduce the number of viable pathogens, especially Salmonella. The USDA now requires
that liquid whole egg be heated to at least 60 C (140 F) and held for no less than 3.5
min, or at least (134 F) and held for no less than 3.5 min, or at least 55.6 C (132 F) but
held for 6.5 min for egg white. Liquid egg products, especially egg whites, are very
susceptible to heat treatment, resulting in protein damage and impaired functionality. A
higher temperature (60 C or higher) is needed for pasteurization of egg yolk, as
salmonellae are more heat resistant in yolk than in whole egg or egg white. The
increased heat resistance in egg yolk is due to the lower pH and higher solid content of
egg yolk. Pasteurizing eggs in their shells can be achieved through a process that
involves treatment with ozone and reactive oxygen species under high and low
pressures, followed by replacement with an inert gas, such as nitrogen. After
pasteurization, the eggs are coated with food-grade wax to maintain freshness and
prevent environmental contamination and stamped with a red "P" in a circle to
distinguish them from unpasteurized eggs. Pasteurization equipment for liquid egg
product must include a holding tube, an automatic flow diversion valve, thermal
controls, and recording devices to determine compliance with pasteurization standards
as set forth by the USDA. The most widely adopted systems for pasteurization in liquid
egg products are plate-type or tubular-type high-temperature, short-time (HTST)
systems. After they are pasteurized, the advantages of liquid eggs over whole eggs or
even frozen egg blends are convenience; consistent quality; microbial safety; and costs
saving in terms of space, labor, and freezing. The disadvantages of pasteurized eggs are
they are high in cost, limited availability as they are only sold in certain shop.
Furthermore, there is no choice for the size of pasteurized egg as they only have one
size-large, whipping problem also occurs as the egg whites of pasteurized egg do not
whip up as well as the whites of unpasteurized eggs. Pasteurization is only guaranteed if
the cold chain is unbroken.