PPT-CONVERSION OF MUSCLE TO MEAT

ANSC 3404 Objectives To learn the process of converting live muscle to meat Overview Muscles do not suddenly eliminate all living functions A number of physical and chemical changes occur over a period of hours or days. 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 ANSC 3404. 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?. . spiralis. Presented by: Lauren Hannan and Chloe Jensen. Taxonomy. Kingdom: . Animalia. Phylum: . Nematoda. Class: . Adenophorea. . Order: . Trichurida. . Family: . Trichinellidae. . Genus: . Trichinella. 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. . 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. 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. . 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. If you are considering a loft conversion to add value and function while keeping a potential future sale in mind you are really going to need to seek out and hire a good loft conversion company. 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;. When you are beginning to practice progressive muscle relaxation exercises keep in mind the folloing points Physical injuries If you have any injuries or a history of physical problems that may caus TO SPECIALIZED PRODUCTS. Lec. . Dr. . Shaimaa. . Munther. CONVERSION OF AMINO ACIDS TO SPECIALIZED PRODUCTS. In addition to serving as building blocks for proteins, amino acids are precursors of many nitrogen-containing compounds that have important physiologic functions.. UNIT . I: Structure . and chemistry of animal tissues. Dr.. R. K. . Jaiswal. Asstt. . Prof.-cum-Jr. Scientist. Dept. of Livestock Products Technology. Bihar Veterinary College. Bihar Animal Sciences University. papillary muscle by scanning electron microscopy,MATERIAL AND METHODSus scrofain 4% buffered formaldehyde and dissected to expose theleft ventricle cavity. It was excised 24 papillary muscles withfor 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. .