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Meat Industries - Coggle Diagram

- - - - One of the most widely used methods to calculate the CRA of meat and fish is the filter paper pressure method. This experimental determination is based on the measurement of the water expelled by the sample when applying a high pressure through two glass or methacrylate plates.
  - - - The smell and taste of meat. Fresh raw meat has a faint odor of lactic acid. The meat of older animals has a stronger smell and flavor than that of the young. Refrigerated meat for long periods of time develops characteristic aromas of old or game
- - - - Cellular organelles or organelles are the structures that are inside every cell. They vary in morphology and are differentiated by the function that each fulfills within the cell. For example: mitochondria, Golgi apparatus, ribosome
- - - - Cutting and handling of fresh meat. Handle under strict personal cleanliness controls. Thoroughly wash cutting boards, dishes, utensils, and work surfaces with soap and hot water after they have come in contact with meat. Keep meats as short as possible at room temperature
        
        Artificial softening. Ripening is the name given to the progressive softening process of the meat that occurs through the continued action of the enzymatic systems that break down the proteins within the muscle, after the resolution of rigor mortis.
- - - - Cold shortening. Cold shortening is a phenomenon that occurs during the cooling of animal muscles immediately after death. Rigor mortis occurs at different rates in each species. However, cold shortening can occur in all species.
        
        Cold storage between 3°C and 7°C is common, although meat is kept longer at 0°C and frozen at much lower temperatures, usually around -12°C to -18°C (in cold rooms). modern refrigerators, from -18 °C to -30 °C)
        
        Changes during frozen storage. Freezing delays food spoilage and prolongs its safety by preventing microorganisms from growing and slowing down enzyme activity that causes food to spoil.
        
        Thawing meat. Meat can be thawed in cold, but not hot, water. Thaw meat in a leakproof container or bag. Submerge the bag in cold water and change the water every 30 minutes to keep it cold. Meat should never be hotter than 70°F to 100°F.