TEXT A
Pre-text exercises
I. Read and translate the following international words paying attention to the part of speech:
Process, membrane, limit, perforating, diaphragm, tract, center, portion, perimeter, liver, circular.
II. Read and translate the following words according to the meaning of the words given in brackets:
Evisceration (to eviscerate (), scoring (to score ), rupturing (to rupture - ), removal (to remove - ), inspection (to inspect - ).
III. Look up the following words and word combinations Remember their meaning and practice their pronunciation:
Pelvic cavity, abdominal cavity, intestine, contaminate, rupturing, gall bladder, lungs, trachea, esophagus, pluck, viscera, tray, kidneys, tail, splitting, bone.
IV. Translate the following nouns. Give the verbs from which they are derived:
Evisceration, contaminating, removal, inspection, splitting, cutting, pressure, attachment, conveyor.
V. Read the text and pay attention to the main stages of evisceration.
EVISCERATION
To begin the process of evisceration the pelvic cavity is opened by cutting between the inside round muscles through a thick membrane. Care is taken to limit scoring of these muscles. The abdominal cavity is then opened by inserting the hand into the body cavity and cutting the abdominal muscles with the knife blade facing down and outwards. The hand keeps the knife from perforating the intestines and contaminating the carcass.
The weight of the gastrointestinal tract will allow it to drop through the middle cut into a gut cart or onto a moving table. The pelvic fat, kidney fat and kidneys are left in the carcass. The tract is removed down to the diaphragm. The liver located in the abdominal cavity just posterior (to the rear) of the diaphragm, may be removed with the gastrointestinal tract, or it may be removed separately. Care should be exercised to avoid rupturing the gall bladder (a small sac attached to the liver). The thoracic cavity contains the heart, lungs, trachea and oesophagus, all of which comprise the pluck. The diaphragm is exposed by the removal of the contents of the abdominal cavity.
The centre portion of the diaphragm consists of a thin, but very tough, white, translucent membrane. Near outer body walls is a ring of supporting muscle. The centre portion is removed by cutting just inside the muscle ring around its entire perimeter. The pluck can then be removed. The pluck and liver are kept separate from the other viscera when placing them in viscera carts or inspection trays.
The kidneys are exposed for inspection by performing the encapsulating membrane and pushing it around each kidney.
The tail is then removed by cutting between 5th and 6th sacral vertebral and is saved to make oxtails.
Splitting is accomplished by use of a reciprocating - blade power saw or in some cases a large circular saw. The carcass is split along the midline starting at the thick membrane between the rounds and following the center of the spinal column, leaving equal amounts of bone on each side of the split.
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Notes to the text:
Abdominal cavity
Gastrointestinal tract -
Thoracic ,
Post Text Exercises
I. Give antonyms from the text to:
Thin, up, interior, together, soft, black, outside, peripheral, remain, shut, square.
II. Answer the following questions:
1. What is the pelvic cavity opened for? 2. Why is care taken? 3. How is the abdominal cavity opened? 4. Where is the liver located? 5. What does the thoracic cavity contain? 6. What does the center portion of the diaphragm consist of? 7. When are the pluck and liver kept separate from the other viscera?
III. Find the sentences with complex subject and translate them.
1. The pelvic fat, kidney fat and kidneys are left in the carcass. 2. The pelvic fat, kidney fat and kidneys are known to be left in the carcass. 3. The thoracic cavity is known to contain the heart, lungs, trachea and oesophagus. 4. The thoracic cavity contains the heart, lungs, trachea and oesophagus. 5. The tract is removed down to the diaphragm. 6. The tract is known to be removed down to the diaphragm.
IV. Read the text below and decide which answer A, B, C, or D best fits each space:
The carcass is then washed with high-pressure water (1)... blood and other possible contaminants. Special care should be exercised in washing any part that obviously (2)... with surface spoilage. It is important to remove (3)... tissue and bone dust which have resulted from the splitting operation. In the USA the sides are usually shrouded immediately (4)... being placed in the chill cooler. Shrouds, made of (5)... heavy-weight unbleached cloth, are immersed in a warm, mild brine solution and are then pinned and stretched (6)... around the outside of the beef carcass. The shrouds absorb blood and produce a smooth, white, dense (7)... fat that is preferred by the industry. Shrouds also reduce cooler shrinkage on very (8)... animals (9)... acting as an insulator. Shrouds are removed (10)... the initial 24 h chill.
| 1. | A. to remove | B. removing | C. removed | D. is removed |
| 2. | A. contaminated | B. was contaminated | C. have been contaminated | D. has been contaminated |
| 3. | A. cut | B. chopped | C. boiled | D. burnt |
| 4. | A. after | B. instead of | C. for | D. prior to |
| 5 | A heavy | B heavily | C heavyly | D light |
| 6. | A. hard | B. strongly | C. tightly | D. toughly |
| 7. | A. appearing | B. appearance | C. appeared | D. disappearing |
| 8. | A. fat | B. lean | C. thick | D. thin |
| 9. | A. for | B. after | C. on | D. by |
| 10. | A. after | B. in | C. before | D. during |
V. Finish the following sentences summarizing the information from the text:
The text under the title is devoted to the problem of.... It can be divided into parts. The first part deals with . The next part describes . It is noted that . It is mentioned that . We come to conclusion that .
TEXT B
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Ingredient, product, parameter, functionality, extractable, protein, structure, collagen, myoglobin, hemoglobin, criterion, component, final, formulating, parameter.
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II. Read and translate the following words accordin to the meaning of the words given in brackets:
Extractable (to extract - ), extremely (extreme - ), tremendously (tremendous - ), darker (dark - ), dependent (depend - ), melting (melt ), unsaturated (saturated - ), relativaly (relative - ), palatability (palatable - ), saturation (saturate - ).
III. Look up the following words and word combinations Remember their meaning and practice their pronunciation:
Myofibrillar, sarcoplasmic, stromal, finished meat product, binding, cohesion, amount, species, value, shank, hind shank, comminute, cattle, poultry, veal, nutrition, property, palatability, saturation.
IV. Translate the following noun. Give the verbs from which they are derived:
Palatability, functionality, composition, comminution, responsible, appearance, saturation
V. Read and translate the text paying attention to meat ingredients.
INGREDIENTS: MEAT
The primary ingredient in processed meats is, of course, meat itself. The contents of myofibrillar, sarcoplasmic and stromal proteins within the meat products determine the parameters of the finished meat product. The ability of various meat ingredients to provide extractable protein for functionality in binding water and fat as well as in the cohesion of meat particles varies tremendously. Generally, as meats have an extremely high content of extractable myofibrillar protein, the amount of stromal protein or collagen is inversely related. As discussed in previous chapters, the composition and structure of muscle will vary greatly with the anatomy of the individual animal as well as with the species. Certain portions of the anatomy that are high in collagen provide ingredients that are of little value from the standpoint of protein functionality. These portions are usually located at the extremities of the anatomy such as the fore shank or the hind shanks. If this meat is to be used in processing of comminuted meat products, it is often necessary to combine it with meats that have a lower content of stromal protein.
The sarcoplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sarcoplasmic proteins within skeletal muscle with cattle, sheep, pigs and poultry listed in order of declining sarcoplasmic protein content. The level of pigment in sarcoplasmic protein is higher in animals of older chronological age. If a processed meat is desired that has a darker red color, this criterion must be taken into account. If a very light meat product is desired, generally the meat from young animals, such as veal calves, and poultry can be used.
Fat is an important component of meat products. The amount of fat in a portion of meat will vary depending on the species, anatomy and state of nutrition of the animal. The properties of the final processed meat product are greatly dependent on the properties of the fat included. Certain Species, such as sheep, have a very saturated fat which has a high melting point whereas other species, such as poultry, have a relatively unsaturated fat which has a relatively low melting point. If animals are subjected to feeds that have unsaturated fats, in nonruminants this fat will be deposited relatively unchanged. This will result in an oily composition of the finished processed meat product. The appearance and palatability of the final meat product is highly dependent upon the kind and saturation of fat that is included in that material. The species of the animal greatly affects the flavor of the fat. For certain meat products a certain species flavor may be desired. Therefore, the characteristic flavors associated with the meat of cattle, pigs, sheep and poultry are transmitted to the processed meat product by the fat included. The processor must keep this in mind when formulating products from various species.
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Post Text Exercises
I. Give synonyms from the text to:
Main, significantly, quantity, situate, grinded meat products, neat, lonside ration, ratio, final, lead to, pleasant taste, very high ingredient, substance.
II. Give Russian equivalents to:
1. Primary, determine, extractable, fat, functionality, fore shank, hind shank, comminuted meat products, lower content, level, nutrition, property, melting point, saturated, palatability, species.
2. Make up your own sentences with the words and word combinations given above.
III. Translate the word combinations paying attention of the expression of left attribute:
Meat ingredients, protein hydration, blood stream, combustion experiments, chemistry students, the Moscow Red October confectionery Factory, fish liver oil, linking molecules, a fast growing plant, quickly dissolving substance, the preserving action, boiling water, the processed meat, unsaturated fat, uncured products, the known acids, the studied protein, the digested food, cooked sausage.
IV. Translate into English:
; ; ; ; ; ; ; ; ; ; ; .
V. Put the verbs in brackets into active or passive and the correct form of the verb (Gerund, participle I or II)
There (to be) several types of 2 - stunning equipment. In the so-called oval equipment, pigs automatically (to lead) through a tunnel on a moving belt. They (not to restrain) in the tunnel but (to keep) separately in compartments. In the dip-lift system, pigs (to lead) into a cage, which then (to lower) into a pit containing 2 - gas for a pre-set time. The pigs (not to restrain) during exposure to the 2 - gas. In the compact system the pigs (to walk) into a V-shaped compartment, which then (to lower) stepwise into a pit containing 2 - gas. As the compartment (to move) from the initial position to the first position, the floor of the compartment (to drop) away and the pig is restrained. The concentration of 2 gradually (to increase) as the pig (to move) through the equipment, starting with 30 % in the first position and increasing to 70 % in the second and following positions. In the sixth position the pigs automatically (to tip) out of the equipment ready for shackling. There (to be) no doubt that of the three systems the compact equipment is to be preferred, damage during the excitation phase (to reduce) because the pigs (to restrain), and the equipment (to utilize) the anaesthetic effect of 2 in the best possible way, giving a phase of analgesia with relatively low 2 - concentrations.
VI. Finish the following sentences summarizing the information from the text:
The text deals with; It is pointed out that Mention should be made; It should be noted; In conclusion Id like to say that.
TEXT C
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Product, class, fermented, normal, myoglobin, ingredient, material, period, procedure, to extract, myofibrillar, protein, controlled, disintegrate, to control, mechanichal, temperature, extraction, microbial, proportion, mixer, industry, vacuum, final, texture.
II. Read and translate the following words accordin to the meaning of the words given in brackets:
Grinding (to grind - ), composition (to compose - ), dependent upon (to depend upon - ), distribution (to distribute - ),definition (to define - ), connective (to connect - ), relatively (relative - ).
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III. Look up the following words and word combinations Remember their meaning and practice their pronunciation:
Lean-to-fat ratio, blend, smearing, fermented, sausage, mincer, bowl chopper, reduction, myofibrillar, protein, quality, preblend, shelf-life, density.
IV. Translate the words with negative prefixes:
Discontinue, discoloration, disproportion, undesirable, unexpectedly. unfavourable, inactive, incomplete, impossible, immortal, illegal, illogical, irrational, irregular.
V. Translate the following nouns Give the verbs from which they are derived:
Blending, smearing, definition, chopper, reduction, blender, removal, container, composition, constituent, manufacture, treatment, additive, addition, shrinkage.
VI. Put the following words and expressions under 5 headings given in the column:
| constituents | products | properties | processes | equipment |
Grinding, mincing, sausage, fresh, muscle meats, lean, blending, fermented sausages, dried sausages, cooking, mincer, bowl chopper, reduction, gristle, uniform, grinder, knives, binding, water, salt, mixer, removal, blender, container, ground, chopped, cooked, bright red color, meat producing species, connective tissue, high quality
VII. All the passages of the following text about the process of mincing meat products are mixed except the last one. Read carefully and put them in the correct order.
MINCED PRODUCTS
A.The meat ingredients can be either ground in a mincer or chopped in a bowl chopper. If particle definition is to be maintained and particle size controlled, the materials should be cold when either ground or chopped. Since the material does not completely disintegrate during particle reduction, the amount of connective tissue must be carefully controlled if a high quality product is to result. Large particles of gristle will give an undesirable texture to the finished product. In order to obtain uniform particle reduction it is necessary to keep the grinder blade and plates in excellent working condition and maintain very sharp knives in the bowl chopper.
B. In fresh sausage the normal ingredients are muscle meats of the major meat producing species. The color of the sausage produced will be dependent upon the lean-to-fat ratio as well as the myoglobin content of the lean. If the fresh sausage to be produced is to maintain a bright red color during distribution, it is necessary to have very fresh meat ingredients and to keep these cold during blending of the materials.
C. Many products are produced by grinding or mincing meat to various particle sizes. The products that are included in this class are sausages of the fresh, fermented, dried and cooked varieties. The exact procedures and composition of these sausage products will vary tremendously in different parts of the world. Products of this type comprise meat from animals of various species and composition.
D. The material is blended for only a short period of time to prevent smearing of the fat and the lean. This procedure of keeping the meat ingredients cold and preventing the smearing of the fat is also applied to fermented and dried sausages. If the product is to be cooked, then more extensive blending can be applied to extract myofibrillar protein to bind the fat and the water during the cooking process.
E. If the product is to be cooked and the particle-to-particle binding be maintained during cooking, and the maximum amount of fat and water retained, it is necessary to mix or blend the meat ingredients along with salt so as to extract myofibrillar proteins during this mixing action. The extracted myofibrillar proteins will act to bind the particles together and to trap water and fat during the cooking operation. The mechanical action should be applied at a relatively low temperature to get maximum protein extraction and maintain product microbial quality.
F. For some operations it is advantageous to blend some added water, cure and salt with the meat to form a preblend. Preblends are then combined in appropriate proportions to provide a final blend of appropriate moisture, fat and protein content. Blenders and mixers that have a very large capacity up to 3,000 kg are widely used in the industry. The removal of air by applying a vacuum to a blender at this point may enhance the shelf-life of the final product, and it will increase the density of the final product so that fewer containers are utilized to package it.
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Post Text Exercises
I. Translate the sentences paying attention to the words in bold type:
II. Give antonyms from the text to:
Slightly, independent, fat, unnecessary, warm, long, unfermented, unchopped, low, small, desirable, minimum, disadvantage, initial product, decrease, heterogenous.
III. Read the text again and chose the statements corresponding to the contend of the text:
1. Many products are produced by...
a) churning; b) grinding; c) ripening.
2. Products of this type comprise...
a)mutton; b) pork; c) meat.
3. The material is...
a)chopped; b) blended; c) mixed.
4. Of the product is to be...
a) blended; b) cooked; ) chopped
5. Large particles of...
a) meat; b) connected; ) combined
6. Preblends are then...
) controlled; b) connected; ) combined
7. The removal of air by...
) curdling; b) mixing; c) applying
IV. Look through the text again and answer the following questions:
1. What ingredients are wed in fresh sausage? 2. What is the color of the sausage produced dependent upon? 3. Where can the meat ingredient be either ground or chopped? 4. Why must the amount of connective tissue be controlled? 5. Why is it necessary to mix or blend the meat ingredients along with salt? 6. What action should be applied at a low temperature? 7. What is widely in the industry?
V. Put the words in brackets in the correct form:
1. Preblenders then (to combine) in appropriate proportions. 2. The materials should (to be) cold when either ground or chopped. 3. If the product (to be cooked), it is necessary (to mix) or to blend the meat ingredients along with salt. 4. In fresh sausage the normal ingredients (to be) muscle meats of the major meat producing species.5. The removal of air by applying a vacuum to a blender at this point may (to enhance) the shelf-life of the final product.
VI. Translate the following sentences, pay attention to underlined words:
) keep ; ; (); ; keep+ (-.); keeping quality , ;
1. Meat keeps well when it is frozen. 2. Before canning was discovered it was impossible to keep perishable foods for longer time. 3. Many food products keep best just above the freezing point. 4. Fruits and vegetables keep better at low temperatures. 5. Ancient Sumerians kept milk cattle. 6. They kept experimenting on applying irradiation. 7. The dried products are wrapped in foil to keep the moisture out. 8. Keeping quality of canned foods can be prolonged.
) no , ; neithernor ; eitheror , ; both ; bothand , ; either ( ).
1. Both animal and plant proteins consist of amino acids. 2. All living beings are either a single cell or a collection of cells. 3. The penetration of the salt may neither be too slow nor too rapid while concentration of the salt in the meat must be sufficient to warrant a reasonable shelf-life, but not so high as to impart the product a too salty taste. 4. There are no records of the food of primitive man and so we can only guess what he ate. 5. Bread and milk are both low in iron. 6. They didnt take part in this research either.
VII. Translate the following sentences, pay attention to the expression of the left attribute:
1. The meat ingredients can be either ground in a mincer or chopped in a bowl chopper. 2. Jellied products are made with either pure gelatin or cooked rinds as the gelatin base. 3. Freezing time for the process depends on many factors. 4. Meat quality affects pigment changes on curing. 5. In electrical stunning the characteristics of the current must be carefully controlled.
TEXT D
Pre-Text Exercises
I. Read and translate the following international words paying attention to the part of speech:
Variation, material, structure, characteristics, manufacture, problem, psychochemical, operation, factor, technology, coefficient, formation, membrane, thermal, finish, consistency, convection, radiation, electrocontact, component.
II. Read and translate the following words accordin to the meaning of the words given in brackets:
Different (to differ ), diversity (diverse ), optimization (optimize ), improvement (to improve ), following (to follow ), moulding (to mould ), preparation (to prepare ), cutter (to cut ), desirable (to desire ), relatively (relative ), recognition (to recognize _ ), importance (important ), thermally (thermal ).
III. Look up the following words and word combinations Remember their meaning and practice their pronunciation:
Cohesion, comminution, homogeneity, franfes, moulding, cutter, mixer, sausage, solution, particle, adsorb, taste, heating.
IV. Translate the following nouns Give the verbs from which they are derived:
Addition, improvement, comminution, moulding, radiation, heating, treatment, optimization, preparation, strengthening, solution, saturation.
V. Read and translate the text. Pay attention the main operations of sausage production
Sausage technology
Variations in the raw materials and formulations, different requirements to the structure and quality characteristics of the finished sausage products determine the diversity and complicated technological processes of their manufacture, parametres optimization of which being one of the basic and common problems of further improvements and development of the meat industry.
In most cases sausage production involves the following basic operations:
- sausage mix formulation; this causes changes in the structure and quality of the initial components;
- product moulding;
- thermal treatment; this causes physicochemical changes in the raw materials. One should not, however forget that each operation presents its own problem which depends on many factors.
A common technology of sausage mix preparation in cutters and mixers allows to use them efficiently enough to yield desirable structures of a relatively high (up to 90 %) coefficient of homogeneity. At present it is common recognition that immediately during meat comminution and water-salt addition the process of structure formation is initiated. Such a structure may be called "primary".
If the sausage mix for franks or bologna-type products is held at +4C, pH 5 - 8 % for 20-24 hr, one can observe certain changes in the structure, the primary one being retained within 5-10 min. Then the basic structure is formed, this process being completed within 2-4 hr. During the initial period, called structure formation, the sausage mix is strengthening slow due to the new formation of a supersaturated solution of the medium in the form of a gel. In this period, cohesion is stimulated by interweaving of the particles hydrated membranes formed from the adsorbed water. By the end of this period the number of new formation increases, tissue particles are brought closer together, thus conditions appear to increase strengthening.
The process of thermal treatment which determines finished sausage taste, aroma, consistency and juiciness is also of great interest. A sausage mix can be thermally treated by convection, radiation, heating, and electrocontact heating. It is of primary importance to choose the cheapest and most reliable method which allows to yield products of the highest quality.
Post-Text Exercises
I. Translate the sentences paying attention to means of a subject expression:
1. One can observe certain changes in the structure. 2. A sausage mix can be thermally treated. 3. If the sausage mix is held at +40C for 20-24 hr, one can observe certain changes in the structure. 4. It is of primary importance to choose the cheapest and most reliable method. 5. This has the effect of shrinking and distorting of the muscle fibers. 6. Spraying bacon with electrostatically charged refined wood smoke imports better flavor. 7. Meat is known to contain many minerals.
II. Put the following headings in the correct order according to the text. One heading is extra which you do not need to use:
1. A wide range of sausages
2. Three stages of basic operations.
3. The purpose of thermal treatment.
4. The basic and common problem of further improvement of the meat industry.
5. Changes in the structure.
III. Prepare a short presentation about the technology of sausage technology using the headings above:
The text deals with
It is pointed out that
Great mention should be made
It should be noted
In conclusion Id like to say that.
