PPT-The science of red meat What happens when meat is cooked?

Author : harper | Published Date : 2024-02-03

Protein The proteins in meat coagulate on heating At around 60C the protein begins to denature and the muscle fibres become firmer After 60C the fibres shrink and

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The science of red meat What happens when meat is cooked?: Transcript


Protein The proteins in meat coagulate on heating At around 60C the protein begins to denature and the muscle fibres become firmer After 60C the fibres shrink and the meat juices are squeezed out . We continue to innovate and we continue to promise economic growth dividends from our huge investment in the knowledge economy However as reported in MBM Commercials excelle nt Growth Series Debate A recent Targeting Innovation report showed that ou 1 milk. 1 fruit/vegetable. 1 grains/breads. 1 meat/meat alternate (optional). For breakfast to . be a reimbursable meal, it must contain . three. different food . items. . Offer Versus Serve. A . minimum of . Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad. Pasta salad: cooked pasta, veggies, dressing, sometimes meat. Sausage. What is a Sausage?. Word sausage is from word . Salsus. Salsus. . means salt or preserved. Is a chopped or comminuted and seasoned meats that is formed into a symmetrical shape. Can contain non-meat ingredients. THE FLOW OF FOOD:. Preparation. WAYS TO THAW FOOD. Thaw food in a cooler at a temperature of 41 degrees F. or lower. Submerge food under running water at 70 degrees F….make sure water is potable . 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. . The 4Cs – how to prevent food poisoning. Learning Objectives. To identify the four main ways to prevent food poisoning.. To explain the importance of effective cleaning and identify areas that need particular attention.. La gamme de thé MORPHEE vise toute générations recherchant le sommeil paisible tant désiré et non procuré par tout types de médicaments. Essentiellement composé de feuille de morphine, ce thé vous assurera d’un rétablissement digne d’un voyage sur . The Story: 12 Sick, One Thing in Common. What Happened?. May 2014. Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized.. Symptoms:. Bloody diarrhea and severe stomach cramps for greater than 72 hours. The process of cutting or breaking down the meat/poultry into its usable parts.. Poultry Preparation. Types of poultry include turkey, chicken, duck, goose, pheasant, quail and other birds.. Poultry works good with dry or moist heat methods although more mature birds are best cooked with moist methods to help with tenderness.. Welcome. Complete the missing words.. The . colour. of meat. The colour of meat is largely due to the red protein called myoglobin and some haemoglobin (blood) left in the muscle. Some muscles contain more of these red pigments than others. . Appetizers. Daraba. A stew comprised of an abundance of vegetables. Salade. Du Tchad. A salad that pairs bananas and cucumbers. Berbere . Dovi. A spicy, hearty, and nutty stew. Sweet Potato fritters with Tahini Sauce. 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. By:. Dr.. R. K. . Jaiswal. Asstt. . Prof.-cum-Jr. Scientist. Dept. of LPT. Bihar Veterinary College. Bihar Animal Sciences University. Patna-800014 (Bihar). LPT . 602: . MEAT. . PROCESSING. . , PACKAGING, QUALITY.

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