PPT-Meat as a Functional Food

Zena Hicks NFSC 605 April 4 2019 Global Meat Consumption Kilogramscapita Organisation for Economic Cooperation and Development OECD Agriculture Statistics OECDFAO Agricultural Outlook Edition 2018. What is driving or hindering. t. he red meat market?. May . 8. , 2014. Agenda. Market Drivers. Beef Sales and Forecast. Price. Health . Consumer Preference. Beef Consumption. Millennial Generation . 2. Food Safety. Where we’re going today…….. Shopping Leftovers. Storage Refreezing. Thawing Cold Storage Chart. Preparation Serving. Cooking . USDA.org. Food Safety Basics. Tisa Keller. Grilling . Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. There are various ways to grill a piece of beef. . Some examples are . Focus on Foods. What is a Food borne illness. A Food Borne Illness . is a sickness caused by eating food that contains a harmful substance.. Bacteria . are single celled microorganisms.. A . contaminant. Meat. refers to the edible flesh of animals. is animal flesh that is eaten as food. Composition:. Meat consist of :. Water – 75%. Protein – 19%. Intramuscular fat – 2.5 %. Carbohydrates – 2.3%. Made By: Mr. Michael Baca. Edited By: Charolette Atkinson. Objective. Discuss and Identify techniques of judging meat goats.. 2. Steps to Judging Meat Goats. 1. Evaluate goats from the ground up and from the . Kind . of meat. Primal wholesale cut. Retail . cut. Sell By date. The weight . Unit price (cost per pound). Price. Handling of meat. Steaks are thinner cuts while roasts are a thicker cut. Fresh meats will usually last in the refrigerator for 2 to 4 days. . Meat alternatives (sometimes called meat substitutes or meat analogues) are plant-based products designed . to replace meat.. Examples of meat alternatives include:. mycoprotein – protein sourced from fungi;. Functionalisation. . Dr Dipak K Sarker. Biomaterials Research Group. School of Pharmacy and . Biomolecular. Sciences. University of Brighton. d.k.sarker@brighton.ac.uk. Brighton and Sussex Universities Food Network. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. Dr . Rudolf Mögele, . Deputy Director-General. Directorate General for Agriculture and Rural Development, . European Commission. #. FutureofCAP. 61st General Assembly of CLITRAVI, . 11 . April 2019. Kevin Thomas, RD. Introduction. National Nutrition Month so we are providing free education to those who want to learn!. Cover the basics of functional foods but really dive into the conventional version (. Hettie C Schönfeldt, Leshi Oluwatosin, Mieghan Bruce, Beulah Pretorius. AAUN Australia Forum. Online via Zoom . 2 November 2020. Background. Meat and meat products are nutrient-dense foods - protein and a wide range of vitamins and minerals. Meat color is very important because it affects consumer purchase decisions. Research continues to find ways to improve the length of time a product stays “bright red” in the meat case. The protein responsible for meat color is myoglobin.