PPT-MEAT COOKERY PART II ANSC 3404

MEAT TENDERIZERS Enzymes that degrade proteins and tenderize meat Papain is most widely used In home situations any tenderizer is difficult to incorporate into the meat beyond about a 14inch depth. The teams approach is to help you learn through a combination of both demonstration and hands on practice to ensure you get the most out of your session On the day well provide you with aprons and workbooks and we usually serve a light lunch during 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. ANSC 3404. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. There are many different ways to prepare eggs and breakfast meats.. Section 17.1 Meat and Egg Preparation. Breakfast meats . are often served with eggs and a side of bread or potato.. Breakfast Proteins. Center Slice. P – Pork. E – Ham or Leg. 44 – Center Slice. D/M – Dry/Moist Cookery. Rump Portion. P – Pork. E – Ham or Leg. 25 – Rump Portion. D/M – Dry/Moist Cookery. Shank Portion. P – Pork. 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%. (with useful, helpful strategies). Class 302, . Sanmin. Junior High School, . Hsinchu. City. May 4, 2015. Teacher Emily Fu. Part I---Reading Comprehension. Do you eat meat? Well, if you do, then you might find next news interesting. A study says that the world has a __(1)__ need for meat. In 1960, the world ate 64 million . FOOD SAFETY. 13 Million . cases of food borne illness each year.. Food contaminated with bacteria. Stomach cramps, nausea, vomiting, diarrhea, and fever.. Most cases of food borne illness can be prevented by using safe food handling practices and using a food thermometer to check that your food is cooked to a safe internal temperature!. to build your repertoire. mythectomy. Sweet or savory. Al dente. Blanching. The parts (utilization). our goal. Consider produce first possibilities. Better at cooking plants. Understanding of equipment uses. UNITED S TA TES COAST GUARD AUXILIA R Y 2016 PROGRAM VISI T OR WORKSHOP P r epa r e d b y the N A TIONAL DIREC T O R A TE OF VESSEL EXAMIN A T ION AND RECRE A T IONAL B O A TING SAFETY Fall 2014https//agpurdueedu/oap/Pages/majoraspxCreditsCourse numberCourse TitlePrerequisitesCreditsCourse numberCourse TitlePrerequisitesFall 1st YearSpring 1st Year05AGR 10100Introduction to the Coll By Dr. Gargi . Mahapatra. Assistant Professor cum Junior Scientist. Bihar Veterinary College. B.A.S.U., Patna.. Red meat (Dark) Red . Cattle,Buffalo,Sheep,Goat. Composition of Muscle. Water (moisture) in muscle. Varies inversely with fat content; . muscles with more fat contain less water. Practical range = 65 to 80%.. If fat content of a muscle ranges from 0.5 to 30% at the extremes, what would be the water range?. 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.