Food commodities. Meat презентация

Содержание

1. Food commodities. Meat
2. Meat Introduction It is necessary to understand
3. Meat Introduction The quality of the connective
4. Meat Introduction Yellow runs along the neck
5. Meat Introduction The quality of connective tissue
6. Meat Introduction Marbling makes the meat more
7. Meat Introduction Storage of fresh meat Fresh

Слайд 1Meat Introduction
Meat is probably the most important food that we use

Types of meat:
Cattle,
Sheep
Pigs

Animals are humanely killed and prepared in hygienic conditions
The skins and hides are removed

The innards are removed ( Offal)

Слайд 2Meat Introduction
It is necessary to understand the structure of meat
Lean flesh

is composed of muscles which are held together by fibers and connective tissue

These fibers are extremely small, especially in tender cuts, and young animals, and affect the grain and texture of the meat

Слайд 3Meat Introduction
The quality of the connective tissue binding the fibers together

will have much to do with the tenderness and eating quality
There are 2 kinds of connective tissue
Yellow (elastin)

White (Collagen)

Слайд 4Meat Introduction
Yellow runs along the neck and back of animals and

is also found in the muscles, especially in older animals, this will not cook, and must be broken down by pounding or mincing

White can be cooked as it turns into gelatin when cooked.

Слайд 5Meat Introduction
The quality of connective tissue binding the fibers together will

have much to do with the tenderness and eating quality.
Fat is found on the exterior and interior of the carcass and in the flesh.

Fat deposited between muscles or between the bundles of fibers is called marbling

Слайд 6Meat Introduction
Marbling makes the meat more tender and moist
Much of the

flavor is given by the fats in the meat
Animals absorb flavors from the food they eat therefore the type of feed will determine the eating quality
Extracts (Meat Juices) are also responsible for flavor

Слайд 7Meat Introduction
Storage of fresh meat
Fresh meat must be hung from hooks

to allow it to become tender

The time for this depends on the temperature of the cold store
Lower the temp… longer it can be hung
1 C up to 14 days

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Food commodities. Meat презентация

Содержание

Слайд 1Meat Introduction
Meat is probably the most important food that we use

Слайд 2Meat Introduction
It is necessary to understand the structure of meat
Lean flesh

Слайд 3Meat Introduction
The quality of the connective tissue binding the fibers together

Слайд 4Meat Introduction
Yellow runs along the neck and back of animals and

Слайд 5Meat Introduction
The quality of connective tissue binding the fibers together will

Слайд 6Meat Introduction
Marbling makes the meat more tender and moist
Much of the

Слайд 7Meat Introduction
Storage of fresh meat
Fresh meat must be hung from hooks

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Food commodities. Meat презентация

Содержание

Слайд 1Meat IntroductionMeat is probably the most important food that we use

Слайд 2Meat IntroductionIt is necessary to understand the structure of meatLean flesh

Слайд 3Meat IntroductionThe quality of the connective tissue binding the fibers together

Слайд 4Meat IntroductionYellow runs along the neck and back of animals and

Слайд 5Meat IntroductionThe quality of connective tissue binding the fibers together will

Слайд 6Meat IntroductionMarbling makes the meat more tender and moistMuch of the

Слайд 7Meat IntroductionStorage of fresh meatFresh meat must be hung from hooks

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Обратная связь

Что такое ThePresentation.ru?

Слайд 1Meat Introduction
Meat is probably the most important food that we use

Слайд 2Meat Introduction
It is necessary to understand the structure of meat
Lean flesh

Слайд 3Meat Introduction
The quality of the connective tissue binding the fibers together

Слайд 4Meat Introduction
Yellow runs along the neck and back of animals and

Слайд 5Meat Introduction
The quality of connective tissue binding the fibers together will

Слайд 6Meat Introduction
Marbling makes the meat more tender and moist
Much of the

Слайд 7Meat Introduction
Storage of fresh meat
Fresh meat must be hung from hooks