PPT-Preserving Safe, High Quality Meat

Lunch amp Learn 12 noon to 1 pm October 6 2014 Audio Setup Click on the Audio Setup Wizard button in the Audio amp Video Panel Click to talk A icon by your name means your mic is on . 179. lCfl Von days, but apart from those writers who pointed out the risk to public health, some of his other strong arguments have been tived by several recent workere:-(a) Clarenburg, who ANSC 3404. Meat Color. 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. Safe, High Quality Meat. Lunch & Learn. 12 noon to 1 pm. October . 6, 2014. . Audio Setup. Click on the . Audio Setup Wizard . button in the Audio & Video Panel.. Click to talk.. A icon by your name means your mic is on. . Meat provides us with minerals and. vitamins our bodies need.. However, fat content can vary depending on the type of meat and how it is treated.... Meat in our diet. Fat content of processed meat. The Use of Injectable Animal Health Products. Why is it important to know about how to give my beef animal injections?. Injectable health products are important in keeping your animals healthy. They can be used to treat infections and disease or to prevent problems in the future.. Cooking . Meat is cooked for four basic reasons. :. to . make it safe to eat, . easier . to chew. ,. easier . to digest, and . more . favourable. . . One thing to remember is that cooking denatures protein and the longer meat is cooked, the more liquid is squeezed out. The B vitamins, one of meat's nutritional specialties, are carried off in the juices along with soluble fats and minerals. If the juices are used for braising or sauces, die nutritional decline will be slight.. Summertime Safety. Sheryl Austin, R.D.. Extension Agent-Family & . Consumer Sciences. slaustin@ag.tamu.edu. pvcep.pvamu.edu. http://agrilife.org/bellcountyfcs/. Summertime Safety. One in six Americans will get sick from food poisoning this year. . 2015. Meats:. Beef, Veal, Pork and Lamb. 5 classes of beef. Steers:. . castrated male calf; high quality beef and high yield.. Heifer:. . young female that has not birthed a calf; high quality beef but lower yield than steers. Company was founded in 199. 9. Business Activity: Production and Sales of a wide range of ingredients for various Food and Feed Industries. ABOUT US. O. UR PRODUCTS. It recreates the texture of the nutrition products such as meat, fish, mushroom; it can be used as a partial replacement of raw meat (from 15% till 40%), as well as a separate dish. “Opttema” replaces the high quality raw materials (meat of the highest grade and first grade) as well as the low quality raw materials (trimmings meat, fat, purtenance).. Chapter 1: Providing Safe Food. Scenario: Foodborne Illness @ local cafe. Dozens of people became sick at a small café. Customers who at the café’s famous Baked Potato Salad called to complain of nausea and vomiting. These calls began within two days after eating the dish. They eventually also experienced double vision and difficulty in speaking and swallowing.. Ag Processing Technology. Unit 3. Objectives. Describe the production of meat from cattle, pigs and poultry. Identify meat products from cattle, pigs and poultry. List five factors affecting meat tenderness. Neville Jopson and Cameron Craigie. Can we make change through selective breeding?. Coopworth genetic selection lines . (15 years of ‘progress’). Sheep productivity changes over 25 years . 1990-91. 1 2 FOPO ActivitiesFOPO ActivitiesFacilitate communication amongFacilitate communication amongmember organizationsmember organizationsDevelop consensus on policy mattersDevelop consensus on policy mat Dr. . measem. . hassan. . ali. Slaughter methods. Electrical . stunning . This . is the most common stunning and slaughter application . . It . works by producing brain dysfunction and unconsciousness with or without subsequent killing by cardiac arrest so that bleed out (exsanguination) is carried .