PPT-Meat hygine - practical

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 . brPage 1br Bacon is meat candy Bacon is meat candy Bacon is meat candy Bacon is meat PROTEIN-BASED FOODS. Foods I: Fundamentals. Meats. Meats.  . beef, pork, lamb & veal. COOKING:. Before cooking, red meats should have a . bright red color. .. Grey or brownish color means the meat is bad.. Prepared by:. Dr. C. Boyd Ramsey. Professor Emeritus. OBJECTIVES. To show the importance of cooking procedures on meat palatability. To match each meat cut with the best cooking method. To present the key procedures needed for successful indoor and outdoor meat cookery. James M. Laws, P.Ag.. Executive Director. Canadian Meat Council. September 2014. Canadian Meat Council. National industry trade association representing federally-inspected meat processors of beef, pork, poultry, horse and lamb since 1919.. 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.. 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. 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. What is . the primary reason why this experiment is not valid?. Bellwork. 8-26-15. Objectives. Students will be able to describe the tools, skills, knowledge, and dispositions needed to conduct scientific inquiry. . Training Session. https://www.meatmessaging.info/. Contents. Introduction to . MeatMessaging. . MeatMessaging. workflow . GS1 barcoded carton labels. Implementation steps. Web service model . Creating a massage – manual method . 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;. 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. .