Chapter 41, Problem 1CHI

Compare the “sell-by” date of a package of hot dogs with that of a fresh cut of meat. What are the intrinsic and extrinsic factors that contribute to the difference?

Summary Introduction

To compare: The ‘sell by’ date of a package of hot dogs with that of a fresh cut of meat.

Introduction: Many factors are responsible for the growth of the microbes in the food. One which is related with the food itself is called intrinsic factors and those which include the environment in which the food is stored is called extrinsic factors.

Explanation of Solution

A typical hot dog is very much rich in energy, considering the size of the sausage, with about 150-160 calories and 13-15 grams of fat. Microbial spoilage of hot dog will most likely occur at some point in time. A meat that is freshly cut contains high content of protein.  When foods contain large amounts of proteins such as meats microbial growth can produce a variety of foul odors. Many intrinsic and extrinsic factors are involved both, in the packaged food and the freshly cut meat.

Summary Introduction

To describe: The intrinsic and extrinsic factors that contributes to the difference between the ‘sell-by’ date of package of hot dogs with that of fresh cut of meat.

Explanation of Solution

In both, hot dog and meat, intrinsic factors such as composition of food, moisture content, physical structure of food, pH and redox potential of a food are critical intrinsic factors. Temperature, treatment of foods packages with CO₂ or O_2, humidity are the extrinsic factors which affect the packaged food.