Англійська мова за професійним спрямуванням

Bacon – бекон;

beef – яловичина;

canning – консервування;

chicken – курча;

cold storage – холодне зберігання;

drying – сушка;

fermentation – бродіння, ферментація;

foie gras – гусяча печінка, фуагра;

freezing – заморожування;

gourmet foods – делікатеси;

intensive animal farming – інтенсивне тваринництво;

lamb – м’ясо молодого баранчика, ягнятина;

lard – сало;

meat industry – м’ясна промисловість;

mince – фарш;

packaging – упаковка;

pork – свинина;

preservation – зберігання;

processing – обробка;

tissues – захисні тканини;

sausage – ковбасні вироби;

slaughtering – забій худоби;

smoking – копчення;

spoilage – псування;

storage – зберігання;

to handle – займатися, контролювати, регулювати;

to maintain meat quality – підтримувати якість м’яса;

vacuum packaging – вакуумна упаковка.

Read and translate the texts:

MEAT INDUSTRY

The term "meat industry" describes modern industrialized livestock agriculture for production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, it is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. The greater part of the entire meat industry is termed meat packing industry - the segment that handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock.

A great portion of the ever-growing meat branch in the food industry involves intensive animal farming in which livestock are kept almost entirely indoors or in restricted outdoor settings like pens.

Many aspects of the raising of animals for meat have become industrialized, even many practices more associated with smaller family farms, e.g. gourmet foods such as foie gras.

The production of livestock is a heavily vertically integrated industry where the majority of supply chain stages are integrated and owned by one company.

The meat industry can be divided into three different production systems, industrial, mixed, and grazing systems. In the first system, animals are separated from the land and their natural feed supply, i.e. grassland and therefore, the animals in this production system is dependent on other supplies of feed, i.e. grain and cereals which have to be imported. It also has a larger environmental impact as the demand for external feed requires vast resources, and a larger impact on food security as the animals require crops that are edible to humans. The second system integrates crop production and livestock agriculture on the same farm and therefore needs no external input in terms of animal feed. It has a smaller impact on the environment and food security as it does not diminish biodiversity at the same scale as the former system, and it requires no importation of animal feed. The third system integrates the animal with its natural environment, allowing the animals to graze, with over 90% of the feed coming from non-agricultural sources. It has a smaller environmental impact as it requires a low quantity of agricultural crops for feed and a lower impact on food security as it does not require food edible for humans.

The global meat industry faces many challenges, from safety and authenticity scandals to animal and human health issues, animal handling and slaughter, and environmental impacts. Yet consumption continues to rise, especially in emerging and developing countries. More issues are emerging, such as higher production costs and competition from other proteins, while consumer concerns about food safety and animal welfare, as well as environmental impact, are becoming more prominent. The use of advanced technologies can lower costs and reduce waste, meat products can be prepared to meet consumer needs and attitudes, and nowadays meat can be produced in the laboratory. Alternative sources of protein such as plants, mushrooms, algae, or insects can be incorporated into meat products to make them healthier. Many animal husbandry techniques are available to reduce environmental impact, although ethical issues remain. The overall challenge for the meat industry is to meet consumer expectations and projected increases in meat consumption while supporting sustainable goals.

GRAMMAR EXERCISES

I. Answer the following questions:

1) What is meat industry?

2) What does meat packing industry handle?

3) What does intensive animal farming mean?

4) What dominates in meat industry: large industrialized enterprises or smaller family farms?

5) What production systems can the meat industry be divided into?

6) What does industrial system integrate?

7) What does mixed system integrate?

8) What does grazing system integrate?

9) What challenges do the global meat industry face?

10) What alternative sources of protein do you know to make meat products healthier?

11) What is the overall challenge for meat industry?

II. Find in the text, the sentence which explains the term "fusion" and translate it:

III. Find in the list of words:

a) methods of meat processing;

b) types of meat.

IV. Make up phrases:

V. Complete the sentences using the words:

Ham, sausage, veal, stored, preservatives, shelf-stable, bacon, canned.

1)                  The flesh of young cattle is called_______.

2)                  Due to the heat processing a ________product is produced.

3)                  _______, ______ and ______ belong to the group of cured meats.

4)                  To prolong the shelf life of the products manufacturers add_______.

5)                  ______meat can be______for several years.

VI. Choose the correct explanation for the terms:

1 - smoking;

2 - cold storage;

3 - fermentation;

4 - freezing;

5 - canning;

6 - drying;

7 - vacuum packaging.

VII. Comment the diagram Leading Beef Exports. Use the phrases:

1) Regardless of the animal, lean muscle usually consists of the same components.

2) According to the diagram we can say that lean meat consists of ...

3)... holds the leading position. It accounts for ... ( covers ...)

4) The next is .... holds the leading position. It accounts for ... ( covers ...)

5) Its share is ...

6) And the last position is occupied by ...

7) Comparing all these data we can come to the conclusion that ...

8) In conclusion it should be said that these figures vary. Generally, as fat increases, the percentage of protein and water decreases.

Leading Beef Exports

VIII. Find key sentences for retelling the text:

Sausage making

The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC there is mention of sausages from China, Rome and Greece. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art.

Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between a pork roast and a ham.

All smoked sausages are cured. The reason is the threat of botulism. The bacterium responsible, Clostridium botulinum, is ubiquitous in the environment, grows in the anaerobic conditions created in the interior of the sausage, and thrives in the 4 °C (39 °F) to 60 °C (140 °F) temperature range common in the smoke house and subsequent ambient storage. Thus, for safety reasons, sausages are cured before smoking.

IX. In pairs, complete the dialogue on the basis of the text:

- What do you know about meat preservation?

- Well...

- I wonder, where and when the first mention about ...appear?

- Let me think, ...

- I'm sure ... culinary art.

- It goes without saying. Do you know two main types of sausages?

- .. What is the reason for ...?

- Well, the reason is threat of ...

- I see.

X. Read and translate the text:

What Machines Are Needed to Make Sausages

Making sausages requires a few essential pieces of equipment to ensure the process is efficient and safe. While the specific equipment used can vary based on the scale of production and personal preferences, the following are commonly used tools and machinery in sausage making.

Meat Grinder: A meat grinder is a vital piece of equipment used to grind the meat into a fine or coarse texture, depending on the desired consistency of the sausages. It typically consists of a hopper, a feed screw, and a blade or plate system to grind the meat.

Sausage Stuffer: A sausage stuffer is used to fill the ground meat mixture into casings. It typically consists of a cylinder, a piston, and various-sized nozzles to accommodate different casing diameters. Sausage stuffers can be manual, electric, or hydraulic, depending on the production scale.

Casings: Casings are the outer shells that encase the sausage mixture. Traditionally, natural casings made from animal intestines, such as hog or sheep casings, are used. However, synthetic casings made from collagen or cellulose are also popular options. Casings provide structure to the sausages and help retain moisture during cooking.

Mixing Bowls: Mixing bowls are used to combine ground meat with various seasonings and additives. It is essential to use bowls made of food-grade materials that are easy to clean and sanitize.

Seasoning and Spices: Sausages require various seasonings and spices to enhance their flavor. These can include salt, pepper, garlic, paprika, herbs, and other ingredients depending on the desired taste profile.

Knives and Cutting Boards: Sharp knives are necessary for trimming and cutting the meat into manageable pieces before grinding. Cutting boards provide a clean and sturdy surface to work on and prevent cross-contamination.

Thermometer: A reliable food thermometer is essential for monitoring the internal temperature of the sausage mixture during cooking. It ensures that the sausages reach the appropriate temperature to ensure food safety.

Scales and Measuring Tools: Precise measurements are crucial for consistent flavor and texture. Scales and measuring spoons ensure accurate amounts of ingredients are added to the sausage mixture.

Smoker or Oven: Depending on the type of sausages being made, a smoker or oven may be required for cooking or smoking the sausages. Smokers are commonly used for traditional smoked sausages, while ovens can be used for baking or roasting sausages.

Cling Film or Parchment Paper: These materials are used for wrapping and storing sausages before and after cooking. They help maintain freshness and prevent drying out.

Hand Tools: Various hand tools such as mixing spoons, funnels, brushes for applying oil or marinades, and tongs are helpful for handling the sausage mixture and casings.

Refrigeration and Freezing Equipment: Adequate refrigeration and freezing equipment are necessary to store raw and cooked sausages. This ensures food safety and extends their shelf life.

It's important to note that the equipment mentioned above may vary based on personal preferences, regional traditions, and the scale of sausage production. Commercial sausage production may require additional machinery, such as vacuum stuffers, automatic linkers, and packaging equipment.

When engaging in sausage making, it is crucial to prioritize hygiene and cleanliness. Regular cleaning and proper maintenance of the equipment are essential to prevent cross-contamination and ensure food safety. Following relevant food safety guidelines and regulations is crucial to produce high-quality sausages fit for consumption.

XI. Comment the picture:

XII. Using extra material make a report. The topic: “Useful advices for tasty sausage making”