EGG AND

FLESH FOODS
B Y S U R YA
BND 3RD SEMESTER
220525015
 INTRODUCTION
TO EGGS AND FLESH FOOD

India is one of the largest egg producer in the world. Although eggs of all birds may be eaten, the
egg of chicken is used more often than any other. The natural function of an egg is to provide for
the development of the chick. Its whole structure and composition are designed to fulfill this
natural purpose.

Different flesh foods are produced in India . Flesh food includes various types of meat, including
fish, poultry and organ meats.
 EGGS
STRUCTURE
The different parts of an egg are :-
 COMPOSITION
Eggs are composed of mostly water, with proteins, fats and minerals. Eggs are a versatile food
that are prepared as a stand-alone food, or combined with other ingredients to create sauces,
custards, batters, and foams.
• An egg weighs 45-50 g. The distribution of weight of egg is given :-

• EGG SHELL
This portion of the egg is inedible.
• The composition of egg white and yolk differ considerably.
Percentage composition of egg white and yolk :-

• EGG WHITE
Egg white is composed of thin and thick portions. Twenty to twenty-five per cent of the total
white of fresh eggs (1-5 days old) is thin whiteEgg whites consist of water largely with no fat or
carbohydrate but contain 8-12 per cent protein. Different types of proteins are present in egg
white which are as follows :-
1. Ovalbumin
2. Conalbumin
3. Ovamucoid
4. Ovomucin
5. Lysozyme
6. Avidin
7. Ovoglobulin
8. Ovoinhibitor

• EGG YOLK
Egg yolk comprises mostly 25-33% of fat and 15-17% protein and the remaining water.
Solid content of yolk is about 50%.
The major proteins in egg yolk are lipoprotein which include lipovitellins and lipovitellinin.
 NUTRITIVE VALUE

Eggs are rich source of all nutrients except ascorbic acid.

1. FREEZING
Egg breaking, separation and pasteurisation and freezing are the steps involved. Eggs are pasteurised to
kill all Salmonella organisms. The usual pasteurisation practice for liquid whole egg involves heat
treatment at 60°C and 62°C for not less than 32 minutes. Increasing the acidity of the egg whites before
pasteurisation seems to protect the proteins from damage to heat

Firm. for cooking eggs and Os to protect the eggating raw orThe functional properties of raw egg
whites are not altered by freezing and thawing. Frozen egg yolks become viscous and gummy on
thawing unless they are mixed with sugar, salt or syrup beforeregnant mother. At prop freezing.
Freezing process destabilises the surface of the tiny lipid protein particles (lipoprotein) in egg
yolkThe fragments that are liberated then aggregate together on thawing to form a meshy type
struc- ture or gelCooked egg white is not stable to freezing and thawing. The gel structure of the
coagulated protein is damaged by ice crystal formation. Syneresis occurs on thawing1. The
addition
 2. COLD STORAGE

Eggs are usually stored at −1.5°C to 0°C which is just above their freezing pointOnly eggs of high
quality should be stored. They remain in desirable condition only if the storage room is well controlled
to humidity, 85-90 per cent circulation of air and free from objectionable odours. A controlled
atmosphere of carbon dioxide or ozone is advantageous in maintaining quality.

Before being placed in cold storage, eggs may be dipped in light mineral oil. The thin film of oil left on the
eggs partially closes the pores in the shell, reducing the loss of moisture and carbon dioxide. If the oiling
process is done, usually upto 12 hours, the pH of the egg will not rise appreciably on storage. This in turn
minimises changes in egg white proteins particularly ovomucin and ovalbumin

Eggs can be stored satisfactorily in the home refrigerator for a few weeks. To retard
moisture lossthe eggs should be stored in closed containers. Eggs broken out of the
shell can be frozen for longer storage
3. DRYING
It is a satisfactory method for preserving eggs, either whole or as separated yolks or whites.
Spray dried egg white and egg yolk have long shelf lives. To retain their functional
properties, as well as good colour and flavour, dried whites require treatment to remove the
last traces of glucoseThis helps to control the Maillard reaction during storage. Dried eggs
keep best if the initial moisture content
 RECIPES

• SOFT AND HARD COOKED EGGS

• MEAT
The term meat refers to muscle of warm-blooded four-legged animals. Meat is defined as skeletal muscle
with naturally attached tissueThe chief ones being cattle, sheep and pigs. Meat also includes the glands and
organs of these animals

Red meat consists of mutton, goat meat, pork, beef and rabbit meat. The redness of meat is due to
myoglobin.The flesh of birds, fish, reptiles, amphibians, crustaceans and other sea food is not red meat.
Salmon flesh and some lobsters look red but they do not come under the red meat' category

White meat is better compared to red meat for health reasons

• Just before an animal is slaughtered, the muscles are soft and pliable. But immediately upon
death, as metabolism in the cells is interrupted processes begin that lead to a stiffening of the
carcass known as rigor mortis. It is 24-48 hours in beef

When the animal dies the circulatory system ceases to work resulting in lack of oxygen. Due to
glycolysis in post-mortem muscle, there is an accumulation of certain waste products especially lactic
acid

Severe exercise of hogs immediately ante-mortem depletes the muscle glycogen and produces high
pH meat dark in colour and dry in appearance
 AGEING

• If meat is held cold for sometime for 1 or 2 days after it has completed rigor mortis, the muscles again become
soft and pliable with improved flavour and juiciness which is called resolution of rigor. Some changes that take
place during this period are known as ageing or ripeningDuring ageing there is progressive tenderisation of meat
owing to the denaturation of the muscle proteins by the intracellular proteolytic enzymes, the cathepsins. The
enzymes slowly breakdown the connective tis- sues between muscle as well as the muscle fibres themselves.
Ageing or ripening is done by holding meat at temperature at 0.5° to -20°C in a cold roomAgeing may take 1-4
weeks. The best flavour and the greatest tenderness develop in meat aged from 2 to 4 weeks. During ageing,
humidity of the cold room is to be controlled and meat may be covered with wrapping to minimise drying and
weight loss. The ageing of meat may also be effected by holding it at a higher temperature for a shorter time
usually 20°C for 48 hoursAgeing with even higher temperature for lesser time is practised commer- cially. In such
cases, ultraviolet light is used to keep down surface bacterial growth.Beef is usually the only kind of meat that is
commercially aged. Lamb and mutton are occasion- ally aged. Pork is never aged because of its high fat content
 TENDERING
Tenderness is the most desired characteristic in meatThe amount and distribution of connective
tissues and the size of the both muscle fibres and bundles of fibre determine the tenderness of
meat. The number and strength of cross linkages between the peptide chains of collagen increase
with the age of the animal and this decreases the amount of collagen that may be solubilised
during cooking thus contributing to decreased tenderness. There are different methods of
tenderising meatExercise increases tenderness of meat

Other enzymes used for meat tenderisation are bromelain from pineapple, ficin from figs trypsin
from pancreas and fungal enzymes

Tenderising enzymes remain active until the meat is heated. Papain is inactive at 55°C
 PRESERVATION AND STORAGE
• Poultry can be preserved by canning, chilling, freezing and curing
1. CANNING
In canning, the poultry meat is cooked and filled in the can alongwith the gravy. The can is placed
in a vacuum chamber where the final operation of double steaming is completed. It is transferred to
heat sterilised cans at 100°C for 30 minutes, double steamed and sterilized by cooking in steam
under 14 lbs pressure at 121°C for 60 minutes

2. DEHYDRATION
The poultry meat is cut into pieces and cooked in steam for 30 minutes at 10 lbs pressureThe
cooked meat is passed through meat chopper and the chopped meat dried in a continuous drier. The
temperature of incoming air is 65-71.1°C and drying taking about 3 hours. The moisture content of
dried meat is about 4 per cent to 5 per cent. The dried meat is compressed and packed in the cans.
3. CHILLING
Chilling poultry for storage purpose serves to protect it from spoilage for only a short period. can be
chilled with cold air or by direct contact with ice or ice water and held at 3°C; keeps well for about 9
days. The closer the temperature to freezing the longer the poultry can be stored

4. FREEZING
Chickenduck and turkey are prepared for commercial freezing after eviscerating and washing. Each
chicken is wrapped in a moisture-proof film and is quick frozenSmall poultry, such as chicken may be
placed in a waxed carton before freezing. If the skin of the poultry dries out unevenly, it discolours and
mottles, thereby disfiguring the frozen birdThis condition is commonly known as "freezing burn

The dressed poultry is packed and frozen at 4.4°C and held at 12.2°C to 0°FStorage tempera- tures
below -17.7°C are recommended for poultry to retard oxidation and the resultant rancidity of the
fatThe frozen poultry can be kept for about 6 months in good condition
5. STORAGE

All poultry is perishable and it is a source of salmonella bacteria, which occurs in the intestinal
tractFresh chilled poultry should be stored loosely wrapped in the refrigerator at 3°C (38°F) or lower
and should be used within 1 to 2 days

The wrapped bird and the giblets should be placed in a container with a rim or raised edge to prevent juices
from dripping and possibly contaminating other foods. Special care and cleanliness is important in handling
uncooked poultry to prevent possible cross-contamination to other foodsHand utensils and work surfaces in
contact with fresh poultry should be thoroughly washed and sanitized after the contact

Poultry left-overs (meat, stuffing, broth and gravy) should be refrigerated immediately and stored not
longer than 1 to 2 daysThe use of moist dressing and the difficulty in quickly reducing the temperature
of left-over parts increase the chances for multiplication of salmonella. Left-over stuffing should
always be removed and refrigerated or frozen separately
 FISH

• India has a coast line of 5,100 kmOver 200 edible fish varieties are known commercially
importantMarine types are sardines, mackerel, tuna, catfish, scombroides, brown duck, ribbon
fish, prawns and cuttleCarps, catla, rohu, mrigal, murrels and hilsa are the main catch from
inland waterIn India bulk of the fish is sold in fresh (65-70 per cent) and dried (10-15 per cent)
condition with very little processing and value addition. Although fish contains complete
proteins and can be an alternative for meat in the diet, fish consumption per capita is far lower
than that of meat
 SELECTION

• Fish that are fresh can be easily identified by noting the following qualities:The skin looks bright,
moist and shiny. The scales should be firmly attached to the skin. The skin on stale fish may show
signs of wrinkling and shrinking away from the flesh.The eyes of a freshly caught fish will be
convex, the pupil black and the cornea translucentThe eyes should be bright, clear and bulging and
not sunken.The gills of freshly caught fish are bright red, but as the blood in them oxidises they
rapidly turn brownish and any mucus on them turns opaque.If fish is split along the backbone and
lifted, the bone should stick firmly to the flesh. If the bone separates easily, the fish is stale.• The
surface should be free of dirt and slime.The flesh should be firm to touch with no traces of browning
or drying around the edgesA fish having odour indicates deterioration due to oxidation of
polyunsaturated fat and bacterial growthRancidity is revealed by yellowish spots on the
surfaceRancidity can be recognised by sour taste, uncharacteristic of fresh fish