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. ANSC 3404. Meat Color. 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. 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?. 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%. . 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. Cysts in the muscle of a Mule Deer. History and Signalment. A rancher in Montana raising mule deer for meat just noticed some white nodules in the meat of a slaughtered male, adult, deer (Fig 1). The deer are kept in a 26-acre enclosure and he uses a Border Collie to move them around and llama to guard them against wolves and coyotes. . 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. 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. . Prof.-cum-Jr. Scientist. Dept. of Livestock Products Technology. Bihar Veterinary College. Bihar Animal Sciences University. Patna-800014 (Bihar). LPT . 601: FRESH . MEAT TECHNOLOGY . UNIT I: Structure . 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. Welcome. Complete the missing words.. The . colour. of meat. The colour of meat is largely due to the red protein called myoglobin and some haemoglobin (blood) left in the muscle. Some muscles contain more of these red pigments than others. . 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. .