PPT-Meat Color 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 The protein responsible for meat color is myoglobin. 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. 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. Packaging. ANSC 3404. Purpose of food packaging. P. rotect . products . C. ontain . the product . Communicate . to the consumer as a marketing tool . Provide . consumers with ease of use and convenience. ANSC 3404. Background & History . Many methods of preserving meat have been used throughout history.. Sumerians first to salt meat over 5,000 years ago.. Ancient Hebrews used salt from Dead Sea to preserve meat 4000 years ago. Protein Source . (Thinking Beyond Meat). Samuel Hartman. Louisville Vegetarian Club. Plant-based eating class 3 of 4. sam@louisvilleveg.com louisvilleveg.com . A Brief History of Protein. “Protein” comes from the Greek word “. 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.. 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%. 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!. 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. MEATS. Beef and Poultry. Have you ever been shopping for meat before?. http://. www.youtube.com/watch?v=X9yXrfwzpLQ. Meat Terms. Carcass- body of the animal with the skin or hide , entrails and other extremities removed. Pre- test. Name as many Livestock animals as you can?. What is the Latin name for Cattle?. What is the Latin name for Horses?. What part of the animal do people eat?. Name one cattle disease?. Define Livestock. 2021. Basics of Poultry Production and Management. Dr. Maziar Mohiti-Asli, Ph.D.. mmohiti@guilan.ac.ir. A brief history of chickens. Chickens were first domesticated from the red jungle fowl (. Gallus gallus. 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 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..