PPT-Notes on Meat

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. 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 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. . . The Inuit and the Arctic Notes. . . . T. he Arctic. The . Arctic. Region (Tundra). Very . flat. (predominantly). Mountains. in far north. Glaciers. Severe climate (. COLD). 10 months winter, cool summer. Day Monday Notes: Tuesday Notes: Wednesday Notes: Thursday Notes: Friday Notes: Saturday Notes: Sunday Notes: Workout Intervals Steady row Repeat four times for one set then take a break of 3 minu 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%. 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. 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. 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. 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. Why is Food Safety Important?. An estimated . 48 million . Americans suffer from . food-borne illness . (food poisoning defined. as . an illness caused by consuming contaminated food or beverages. .. 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;. Mixing of meat of one species with another . Mislabeling. Adulteration. of meat is “the fraudulent practice which involves substitution or mixing of flesh of cheaper variety which is objectionable for the reason of health, religion and economics”.. 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. 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. .