PPT-Muscles used for meat Objectives

Identify tender intermediate and tough muscles List specific muscles in various steaks What steaks are the most tender Tender Muscles Examples Psoas major Loin on the back Longissimus. 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. 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. Benjamin Franklin was unhappy when, in 1782, Congress adopted America’s “Great Seal” with the bald eagle as its centerpiece. In a letter to his daughter, Franklin claimed, “He is a Bird of bad moral character,” a result of the bald eagle’s history of stealing fish from other birds. . Identify the muscles of masticaIdentify the branches of the trigeminal nerve and their fmastication and sensation from the face. Identify the chorda tympani of the temporomandibular joint. Describe 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%. Objectives. Identify tender, intermediate, and tough muscles. List specific muscles in various steaks. What steaks are the most tender?. Tender Muscles. Examples:. Psoas major-. . Loin, on the back. Objectives. Identify tender, intermediate, and tough muscles. List specific muscles in various steaks. What steaks are the most tender?. Tender Muscles. Examples:. Psoas major-. . Loin, on the back. 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. 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. Demonstrate food preparation techniques and nutrition of meats, poultry and seafood. .. Objective . 1: . Identify and apply proper internal temperatures of meat, poultry and seafood according to the food industry standards.. To understand the structure of the respiratory system. To be able to explain the mechanics of breathing. . Functions. Pulmonary ventilation – the inspiration and expiration of air.. Gaseous exchange . Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs.. Knowing where meat comes helps you know how to prepare, cook and serve it.. 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. .