Meat as a Raw Material

August 9, 2018 | Author: Janelle Faye Tanudtanud | Category: N/A
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Short Description

Presentation and Learning Materials during the the ATI Free Seminar on Swine Production and Processing last June 9, 2017...

Description

Rhea E. Carandang Training Specialist II

0907 243 5510 ATI  –  International Training Center on Pig Husbandry

Refers to the animal tissues which are suitable for use as food

Gross structure of meat Lean

50-65% of the carcass

Fat

5-30% of the carcass

Bone

15-17% of the carcass

Nutritive Value of Meat 

good quality protein



large quantities of fatty acids



Vit. B complex



source of all minerals except calcium

Water holding capacity 

Ability of meat to retain water/juice during cutting, heating, grinding or pressing



tenderness, juiciness, color, texture and firmness are partially dependent on this

Water holding capacity  affects shrinkage of meat during storage, retail retail display, display, cooking and processing



Pale, Soft, Exudative (PSE) is not good for processing

Meat color 

total impression seen by the eye



high high myogl myoglob obin in - darker darker



used to identify age of animal



prolo prolonge nged d exp expos osure ure to air - darker darker



PORK: PORK: grayish pink to grayish red

Structure, firmness and texture consider :  extent to which meat conforms to

surface where it rests  degree of separation between

muscles 

prominence of muscle bundle divisions

 consider the lean meat! - color - darker color - older - fiber - course - old 

scrutinize the fat! - white - firm, non greasy - yellow – soft, oily

Meat Quality Standards

Meat Quality Standards



Fat - marbling



Examine the bone marrow - pink & soft - young animal



Consider the odor

Carcass

Wholesale and retail cuts of pork

Thank you!

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