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Fundamentals of the Meat Industry - Coggle Diagram
Fundamentals of the Meat Industry
Unit 1: Meat and Meat Industries
Processing: Slaughter, butchering.
Preservation:
Refrigeration/Freezing: Extended storage.
Curing/Salting: Traditional preservation.
Production:
Extensive Farming: Higher quality, more land.
Intensive Farming: Higher production, confined spaces.
Quality: Texture, flavor, color.
Importance: Global economy and nutrition.
Environmental Impact: Resources, emissions.
Unit 2: Muscle to Meat Conversion
Phases:
Slaughter and Bleeding: Reduced stress.
Rigor Mortis: Texture impact.
Enzymatic Decomposition: Tenderization.
Quality Factors: Temperature, pH, muscle composition.
Enhancement: Aging, marination, packaging.
Unit 3: Fresh Meat Quality
Sensory Factors: Taste, aroma.
Physical Factors: Color, texture, juiciness.
Chemical Factors: pH, nutrition.
Unit 5: Refrigeration and Freezing
Freezing: -18°C, freezing tunnels.
Quality: Refrigeration (freshness), freezing (long-term storage).
Refrigeration: 0-4°C, cold chain.
Regulations: Codex Alimentarius, good practices.
Importance: Prolonged shelf life, quality preservation, contamination prevention.
Unit 4: Meat Procurement
Regulations: Health, hygiene, labeling.
Environmental Impact: Emissions, alternatives.
Distribution: Wholesalers, retailers, direct to consumer.
Management: Extensive, intensive, semi-intensive.
Breeding and Feeding: Bovine, porcine, ovine, poultry.
Management: Extensive, intensive, semi-intensive.
Unit 6: Curing and Salting
Regulations: Codex Alimentarius, good practices.
Products: Serrano ham, pastrami, salted cod.
Quality and Safety: Flavor, microorganism prevention.
Methods: Dry, wet.
Factors: Temperature, humidity, time.
Definition: Curing (salts, spices), salting (salt).