PPT-Meat

Packaging ANSC 3404 Purpose of food packaging P rotect products C ontain the product Communicate to the consumer as a marketing tool Provide consumers with ease of use and convenience. MEAT MINCERS MEAT DESCRIPTION MEAT MINCER PRODUCTION PER HOUR : 50 kg / h S U PPLIED WITH S.STEEL TRAY AND PUSHER S.STEEL STRUCTURE * OPTION - ACCESSORIES – FUNNELS , BLADES , PLATES TR 8 Grilling. You should have a thick cut of meat around 1 ¼‘” – 1 ½” to avoid burning the meat if it is too thin. Let steak become room temperature before grilling. Have your grill have coal on one side and none on the other, you would start cooking the meat with the non coal side to make it juicier. You should flip often to cook the meat more evenly. You can use a thermometer to determine the kind of steak you want.. 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. 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%. IFR . Group. . offers . a comprehensive solution for the meat processing . industry. . IFR . Meat is the solution to your accounting software issues. . You . can use this solution to manage all of your processing, distribution, and accounting needs. 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. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. 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. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. Meat. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. 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;. Mixing of meat of one species with another . Mislabeling. Adulteration. of meat is “the fraudulent practice which involves substitution or mixing of flesh of cheaper variety which is objectionable for the reason of health, religion and economics”.. 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. Protein. The proteins in meat coagulate on heating. At around 60°C the protein begins to denature and the muscle fibres become firmer. . After 60°C the fibres shrink and the meat juices are squeezed out. .