Meat PowerPoint Presentations - PPT

Meat!! Meat label Interpretation
Meat!! Meat label Interpretation - presentation

lois-ondre

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 & MEAT COOKERY
MEAT & MEAT COOKERY - presentation

danika-pri

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%.

Meat, Chicken & Fish
Meat, Chicken & Fish - presentation

natalia-si

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 Preservation
Meat Preservation - presentation

danika-pri

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.

Notes on Meat
Notes on Meat - presentation

yoshiko-ma

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.

The requirements to be met by meat processing companies are
The requirements to be met by meat processing companies are - presentation

celsa-spra

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.

BASIC MEAT COOKERY
BASIC MEAT COOKERY - presentation

cheryl-pis

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!.

Meat, Fish, Poultry background Info.
Meat, Fish, Poultry background Info. - presentation

test

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..

CANNING OF MEAT
CANNING OF MEAT - presentation

giovanna-b

Precooked-cooked meat products. Precooked-cooked . meat products contain mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products. .

Licensing with the Meat Bureau
Licensing with the Meat Bureau - presentation

olivia-mor

Cindy Klug. Director . State of WI Meat Safety and Inspection Bureau. When you are producing meat/poultry and meat/poultry food products that are sold to an entity that will in turn sell that product to the end consumer..

Meat is traditionally considered the center of a plate, the focus of the meal.
Meat is traditionally considered the center of a plate, the - presentation

trish-goza

Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.. Cuts of meat are a combination of:. Muscle. Connective tissue.

Meat
Meat - presentation

marina-yar

SCience. By C. Kohn. Agricultural Sciences. Waterford, WI . 1. Source: rivesqualitymeats.com. Intro to Meat. Meat is an important component of the diet of many people. . Meat. . is primarily the muscle tissue of animal that is used for food. .

Meat is traditionally considered the center of a plate, the focus of the meal.
Meat is traditionally considered the center of a plate, the - presentation

phoebe-cli

Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.. Cuts of meat are a combination of:. Muscle. Connective tissue.

An Analysis of Market Potential of Game Meat
An Analysis of Market Potential of Game Meat - presentation

mitsue-sta

WILDLIFE FARMING CONFERENCE. 29 August 2015. TSHWANE EVENTS CENTRE. DR. G.C. DRY. WRSA Past-President. © Bergh. AN ANALYSIS OF THE MARKET POTENTIAL FOR GAME MEAT. WRSA Past-President: Dr GC Dry. Scope of the Wildlife Ranching Industry.

Meat, Fish & Poultry:
Meat, Fish & Poultry: - presentation

conchita-m

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..

Using Meat and Bone Meal in Poultry Diets
Using Meat and Bone Meal in Poultry Diets - pdf

faustina-d

3 : Nutrient values for meat and bone meal according to survey of feed companies. Moisture 3.0 - 11.2% Crude protein 49.0 - 52.8% Crude fat 8.5 - 14.8% Calcium 6.0 - 12.0% Total phosphorus 3.5 - 5.0%

Meat/Meat Alternate
Meat/Meat Alternate - pdf

mitsue-sta

D-34 Scrambled EggsMain Dishes Special Tip: cup) dried whole eggs and 2 qt cup water in place of eggs.For 100 servings, use 3 lb 2 oz (1 gal Calories7.02 gCarbohydrate 1.65 g5.07 g1.57 gCholesterol2

9. A student conducted an experiment to see the effects of air on meat. She placed meat in jars and
9. A student conducted an experiment to see the effects of a - presentation

ellena-man

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. .

Judging Meat Goats Principals of Agriculture, Food, and Natural Resources
Judging Meat Goats Principals of Agriculture, Food, and Natu - presentation

debby-jeon

Made By: Mr. Michael Baca. Edited By: Charolette Atkinson. Objective. Discuss and Identify techniques of judging meat goats.. 2. Steps to Judging Meat Goats. 1. Evaluate goats from the ground up and from the .

Meat Goat Production for Ethnic Populations
Meat Goat Production for Ethnic Populations - presentation

celsa-spra

PFI Annual Conference. January 20-21, 2017. Ames, IA. Our History. Deb. Evan. Ethan. Eric. Goat 101. Three most common meat breeds. Boer, . Kiko. , Spanish. Kidding season. Photo-sensitive this far North.

Meat Eating Animal vs.
Meat Eating Animal vs. - presentation

pamella-mo

Non-meat Eating Animals vs.. Human Beings.  . Meat Eating Animals . Lion. Tiger. Wolf. Cat. Dog . Cow. Horse. Goat. Elephant. Non-meat Eating Animals. Is a Human Being a Meat Eating or Non-meat Eating Animal?.

Addressing Chemical Contaminants without Established Regulatory Limits in Meat, Poultry, and Egg Pr
Addressing Chemical Contaminants without Established Regulat - presentation

faustina-d

De . Minimis. Level Approach. Advancing Analysis Workshop. Washington, DC – June 18, 2013. Alexander Domesle. Risk Assessment and Analytics Staff. Office of Public Health. Science. Food Safety and Inspection Service.

Meat, Poultry and Eggs Processing
Meat, Poultry and Eggs Processing - presentation

stefany-ba

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.

Meat & Poultry Recalls
Meat & Poultry Recalls - presentation

tatiana-do

. Lessons Learned . Harry Wilson DVM. NCDA & CS ,. Meat & Poultry Inspection. Meat & Poultry Recalls. Reasons for Recalls. Positive test for pathogen by inspection personnel or plant with product shipped in commerce.

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