Pasteurization does not significantly reduce the nutritional content of foods, and consuming raw products to avoid losing nutrients can be unsafe, particularly among pregnant women, children or those with weakened immune systems. Nutrition Nutrition Basics Nutrition Facts.
Does Pasteurization Kill Nutrients? By Meg Brannagan. Meg Brannagan. Meg Brannagan has worked as a registered nurse for more than 10 years, specializing in women's and children's health. She holds a bachelor's degree in nursing from the University of Nebraska Medical Center. Pasteurization can diminish the vitamin C found in orange juice. Cooking, to be effective in eliminating pathogens , must be adjusted for factors such as: 1 the level of pathogenic bacteria in the food i.
Fat content in food reduces the ability of heat to kill pathogens, but high moisture content in the cooking container increases the kill rate. Another cooking factor to be considered include post-cooking heat rise. Heating a large roast too quickly with a high oven temperature may char or dry the outside surface, creating a layer of insulation that shields the inside form efficient heat penetration. The FDA Food Code contains a minimum safety chart to show the time and temperature relationship for cooking whole meat roasts beef, corned beef, lamb, pork, and cured pork such as hams.
Bottom Line : This information helps us understand how culinary cooking methods and food safety have a delicate balance to co-exist. Lacie Thrall passed away in early after a long illness. She dedicated her year career to improving the health and well-being of others by promoting food safety best practices.
Lacie worked in environmental health for 17 years before joining FoodHandler in as the Director of Safety Management. While at FoodHandler, she trained employees and customers on safe food handling practices, including proper hand hygiene and glove use. Later as a FoodHandler consultant, Lacie provided the foodservice industry with food safety information and advice through her blog on FoodHandler.
This is why chicken tartar or medium-rare chicken is never served. Through sous vide, you can actually pasteurize chicken at a medium-rare temperature, but I'm not a fan of the texture. Denser meats like beef, lamb, and duck breast are too dense for the bacteria to pentrate below the surface.
This means that to make them safe to eat, all you have to do is heat the surface, usually through searing it. That heat applied to the outside effectively pasteurizes it because the inside is considered sterile. You can also remove the surface, which is often done when there is no cooking involved, such as with tartar. This means as long as you sear the outside, the inside can stay whatever temperature you prefer. A well-done steak is no safer to eat than a just-briefly-seared rare steak, neither will have any bacteria inside.
This is why with our example cuts the beef heated through was safe to eat but the chicken wasn't. I particularly liked this video description:. It's important to remember that this only stays true when the outside of the meat is really the outside.
For example, if you grind the meat for hamburgers, the outside is now on the inside and a sear won't fix that. This is the reason hamburgers are rarely served medium-rare, cooking the outside doesn't make the inside safe. Special precautions have to be taken when serving under-cooked ground beef, such as using only high quality beef, and sterilizing or trimming off the outside before grinding. Another time when the outside can become the inside is with "blade tenderized" or "jaccard" steaks.
These steaks are tenderized by pushing blades though them, which also carries bacteria to the inside. Many Costco steaks utilized this method, and it leads to potential sickness if those steaks aren't pasteurized during cooking. The amount of time something needs to be cooked is dependant on both the type of meat and the heat it is cooked at. For our 1" 25mm beef and chicken examples, they will be pasteurized if they were cooked as follows.
For specific time and temperature combinations, you can refer to my Sous Vide Cooking Times By Thickness article and go to the type of food you are interested in.
If you are a sucker for partial differential equations then Douglas Baldwin provides a lot more information on pasteurization and the specific pathogens you are trying to kill and shares his mathematical models behind it. If we cooked our example cuts for the amount of time listed above they would all be perfectly safe to eat, even if they had been blade tenderized.
Both the beef filet and chicken breast would be ready to eat and would taste delicious. However, the chuck steak would still be really chewy and tough, which leads us to our third reason to heat food: tenderization.
It discusses the pasteurization times for chicken and general cooking times. The third reason to heat food is to tenderize it. As food gets hot, the muscle, collagen, and protein undergo transformations that cause the food to get more and more tender. As illustrated in FIGS. Initially, the parts are moved through the first flipping conveyor assembly 36 which tends to flip the parts onto their top from their bottom sides as the parts are moved off of the distal end 42 of the upper run 40 of the first flipping conveyor 38 onto the second flipping conveyor 47 in the direction of the arrows Thereafter, the inverted parts are moved downwardly along the upper run 49 of the second flipping conveyor 47 toward its distal end 52 whereat the parts are flipped over and downwardly onto the lower run 43 of the first flipping conveyor 38 in the direction of arrow The parts thereafter are transferred from the distal end 46 of the lower run 43 of the first flipping conveyor 38 of flipping conveyor assembly 36 onto the proximal end 41 of the upper run 39 of the first flipping conveyor or flipping conveyor assembly 37, and again are moved upwardly at an angle and are flipped over and downwardly onto the upper surface of the second flipping conveyor of flipping conveyor assembly 37 in the direction of arrow The parts then are moved off of the distal end of the second flipping conveyor of flipping conveyor assembly 37 flipping over and downwardly in the direction of arrow 57 onto the lower run 43 of the first flipping conveyor 38 of the flipping conveyor assembly Such flipping motion tends to massage the meat parts 10 so as to cause the pockets 33 of marinade solution to become dispersed throughout the meat parts as the meat parts are flipped from side to side as indicated in FIG.
It further will be understood that other means for massaging or tumbling the meat parts can be utilized as well for applying pressure and causing the distribution of the marinade solution through the meat parts.
After the marinade solution has been distributed throughout the meat parts, the pans are moved from flipping conveyor assembly 37 through a third processing station 16 FIG. The third station 16 comprises an inspection station for the parts and includes an elongated conveyor 58 along which the parts are conveyed for inspection. The meat parts also generally are reoriented in the third station 16 so that their skin sides are facing upwardly.
This ensures that the skin sides of the parts will be facing upwardly as the parts are moved into the fourth processing station which comprises a heating unit 60 so that as the parts are moved through the heating unit, the juices that sweat or weep out of the parts as the parts are cooked fall downwardly onto the uncooked products below and tend to baste the skin and meat of the meat parts for moistness and natural flavoring.
As FIG. In general, the heating unit 60 comprises a large industrial heating unit such as, for example, a heating unit model GC manufactured by the Stein Company of Sandusky, Ohio. The heating unit includes a spiral flighted conveyor 61 that is substantially helically shaped and extends upwardly in a helical fashion from a lower inlet end 62 at the lower end 63 of the heating unit 60 upwardly to an outlet 64 at the top or upper end 66 of the heating unit The spiral conveyor typically is formed from a metal mesh or similar material so as to be capable of withstanding high temperatures without buckling or being destroyed.
The conveyor further is perforated to enable juices, etc. As shown, the meat parts enter the heating unit 60 at the lower end 63 or bottom thereof, and are progressively moved upwardly in a spiral path toward the top 66 of the heating unit.
The parts generally are so treated for approximately 45 to 50 minutes until pasteurized. In order to pasteurize the parts thoroughly, the parts further are subjected to heated airflows or airstreams, indicated by arrows 68, that are directed against and around the parts. Such impingement of the parts with the heated airflows further contributes to the deep, even penetration of heat through the parts.
As a result of such increased pasteurizing times at lower heating temperatures, the meat parts are pasteurized throughout so as to cause the entire parts, including the meat and bones thereof, to be deeply and evenly heated. Accordingly, any bacterial contamination within the meat and bones of the meat parts is essentially eliminated. Further, the blood and marrow within the bones of the parts is denatured and the bones are caused to turn white so as to further reduce the chances of bacterial contamination and to provide the parts with a more pleasing, appetizing appearance.
At the same time, moving the parts from the lower elevations of the heating unit upwardly to the upper elevations of the heating unit for cooking further tends to reduce the chances of the parts being exposed to bacterial contamination within the heating unit itself due to leakage of juices, which might include some contaminating material, from the raw parts as they are initially treated or processed.
The leakage of juices from the pasteurized parts, however, tends to baste the raw or unpasteurized parts without the danger of contaminating parts so as to further flavor and maintain moistness and juiciness of the parts. This results in a safe, easy to handle product that retains a pleasing appearance and taste and in which the moistness and juiciness of the parts is maintained.
After being pasteurized, the meat parts 10 are moved from the heating unit 60 into a precooler 70 that forms the fifth processing station The freezing unit 75 is an open ended unit having a cooling chamber 76 with open inlet and outlet ends 77 and 78 and through which the parts pass in a substantially serpentine path. In the freezing unit, the parts are exposed to liquid nitrogen for approximately 20 to 30 minutes.
The parts thus are frozen solid as they move through the freezer to prepare the parts for packaging for shipment and later sale. However, such extreme low temperatures further tend to cause the juices within the parts to leak or migrate towards the skin, tending to dry out the products.
This affects the taste and consistency of the products when cooked and served by the end user. Progressively lowering the temperature of the parts prior to freezing avoids the potential for the marinade and juices within the parts to be leached out of the parts or drawn to the skin as occurs when hot, just cooled products are immediately frozen.
The precooling thus avoids the parts becoming dried out and affecting their taste and texture as they are thereafter moved through the final processing station 19 for freezing. The resultant product formed by the process of the present invention thus is substantially cleaned of bacterial contaminants so as to make the product much safer to handle and consume by the end consumer. In addition, the product formed by the present invention can be prepared and served by the end consumer in approximately 7 to 10 minutes, and provides a moist, flavorful product that has a very pleasing, appetizing appearance with the bones of the product being white and clean looking in appearance.
The product can be served on a large institutional basis in a much more rapid and efficient manner than conventional quick frozen products, without sacrificing any of the taste, moistness, or appearance of the products, and which further provides a much safer product, in which the dangers of bacterial contamination thereof have been substantially eliminated. The pouches generally are formed by first drawing pockets within a first or lower sheet of the thermoplastic film material.
The pockets are formed, for example, by the application of a vacuum not shown or by drawing the pockets into a tray or a mold not shown over which the lower sheet of film is being passed as it is moved along a processing path in the direction of arrow The pockets formed in the lower sheet of film generally are sized and shaped so as to fit the poultry breasts therewithin and to accommodate poultry breasts of varying sizes.
Typically, the breasts previously will have been deboned prior to being placed within the pockets as illustrated in FIG. However, it will be understood by those skilled in the art that bone-in breasts additionally can be used within the pockets for processing in the method of the present invention. After the breasts have been placed in the pockets formed in the lower sheet of film , an upper sheet of thermoplastic film is placed over the lower sheet of film, covering the breasts as shown in FIG.
The upper sheet of film is fed from a supply downwardly over the top of the lower sheet of film and is sealed against the lower sheet of film such as by a vacuum means to form the sterile, sealed, pouches or packages The sealed sheets of thermoplastic film and thereafter generally are cut such as along lines to separate the pouches from one another.
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