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Meat Industries (Quality characteristics of fresh meat (The color of the…
Meat Industries
Meat And Meat Industries
The meat
Structure of skeletal muscle.
Beams and fibers
Myofibrils
Organs
White and red muscles.
Chemical composition of meat
Water
Muscle Proteins
Lipids.
Carbohydrates
Muscle conversion into meat
Physiology of muscle contraction and energetic metabolism.
Postmortem evolution
Development of rigor mortis and conditioning factors
Basic mechanisms of maturation
Meat PSE and DFD.
Quality characteristics of fresh meat
The color of the meat
Muscle pigments
Variations of the color of the meat
Fat infiltration. The juiciness
Water retention capacity
Mechanisms of the CRA and its modifications
Meat texture
Hardness
Components of hardness. :
Factors that condition it.
The smell and taste of the meat
Components that determine the strength of meat
Aroma development and enhancement
Obtaining meat
Structure and function of slaughterhouses
The operations of the sacrifice
Cutting and handling of fresh meat
Hot Stripping
Electrical stimulation of channels
Artificial softening
Refrigeration and freezing of meat
Refrigeration techniques and equipment.
Shortening by the cold
Refrigerated meat storage.
Weight loss
Alteration of chilled meat
Ways to Extend Refrigeration Life
Meat freezing methods
Modifications of the meat during the process
The rigor of thawing.
Changes during freezing storage
Defrosting the meat
Cured and salted meat
Mechanisms of reaction of the nitrite in the meat.
Cure adjuvants
Effect on sensory characteristics
Action of the curing agents on the microbial flora
Meat salting technology.
Main salted meat products
Technology for the production of dry salted ham and similar products
Emulsions and meat gels
Meats renovated and restructured.
Sausages
General features.
Main types of sausages
Natural and Artificial Casings