Had breakfast at 7:00 am at the cafeterial.
Arrive the Animal Science Building at 8:00 and met Brad.
Introduced to each other. Brad, Dave, Shelly and others.
Brad talked about the plan of our training. Basiclly we are going to make a lot of meat products throughout two week training and the last day is for meat cutting.
Brad firstly talked about meat ?
Then talked about ingredients added into meat products, starting from salt, water, phosphate, nitrite….
One thing I noticed is the phosphate. Because we were taught that adding phosphate can increase the pH of the system and then can increase the water holding capacity and so on. But Brad remineded me that the pull out of the muscle that the movement of myosin and actin needs ATP and the phosphate cause the pull out movement of the myosin and actin. So adding phosphate can somehow pull out the myosin and actin and make more water held.
The other thing is nitrite, the limit of nitrite in Canada is 200 ppm while the limit of nitrate in Canada is 200 ppm also. Can we use them together? The answer is yes. We can put them together. When? When we need a very long time of curing, such as Salami. The nitrate can be reduced to nitrite by microbes through the very long curing time.
In the morning, we looked at how to make potato sausage, basically Brad put pork meat (80/20 I guess) into the grinder, put ingredients in it, put potatoes in it. Mix (using the mixing function of the grinder) them for ~20 min. Then grind them out (using 1/8 inch – 3/8 inch plate, I am not sure the exact size). Stuff into 10 cm -15 cm diameter plastic case. Freeze them (Not sure he wanted to be blast frozen or just froze them at -30 oC).
Then we did the washing and cleaning. Rinse everything using hot water, put detergent on everything, rinse again, put disinfactants on everything, rinse the last time.
To sum up, I need to ask more questions when I don’t understand what Brad is talking.