Product Processing: Meat, Milk, and Eggs PDF
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Uploaded by AdequateJacksonville8420
Caraga State University
Ritchel Jhon A Cabarles
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Summary
This document is a chapter on product processing for meat, milk, and eggs. It covers topics such as different meat types, composition, classification, and various processing technologies. The document also includes a table of species, meat names, ages, and weights, along with nutritional data such as moisture, protein, and fat content.
Full Transcript
CHAPTER 7: PRODUCT PROCESSING: MEAT, MILK, AND EGGS Prepared by: Ritchel Jhon A Cabarles Instructor College of Agriculture and Agri-Industries Caraga State University Ampayon, Butuan City, Agusan del Norte 8600 The meat is the piece of muscle tissue that has undergone extensive post-mortem...
CHAPTER 7: PRODUCT PROCESSING: MEAT, MILK, AND EGGS Prepared by: Ritchel Jhon A Cabarles Instructor College of Agriculture and Agri-Industries Caraga State University Ampayon, Butuan City, Agusan del Norte 8600 The meat is the piece of muscle tissue that has undergone extensive post-mortem changes. The meat is composed of lean, fat, bones, connective tissues and other similar elements. Lean is the most important in relation to human nutrition. COMPOSITION OF MEAT CLASSIFICATION: RED MEAT - mammals [i.e., beef, pork, mutton, veal, horse meat, carabeef, chevon, rabbit] ❑ Slow twitch muscle fibers (type I muscle) suited for extended periods of activity (standing, walking); need a consistent energy source ❑ myoglobin stores oxygen in muscle cells which is used to extract the energy needed for constant activity; the more myoglobin there is in the cells, the redder or darker the meat. CLASSIFICATION: WHITE MEAT - fowl/birds [i.e., chicken, turkeys, geese, guinea fowl] except Ostrich ❑ fast twitch (type II muscles) muscle fibers used for quick burst of activity like sustaining flight in avians ❑ this type of muscles (breast muscles) get energy from glycogen not all muscle type of poultry animals are fast twitch (leg muscles) CLASSIFICATION: SEA FOOD OR AQUATIC FOOD - fresh or sea water [i.e., fish, clams, lobsters, crab] GAME MEAT - non-domesticated animals [i.e. wild pigs & birds] NON-CONVENTIONAL MEAT - i.e. locust, edible beetles, earthworms CLASSIFICATION WHETHER TOUGH OR TENDER Amount of connective tissue or age of animal Part of animals Fat distribution Slaughtering methods Treatment after slaughtering Species Name of Meat Age or Color Weight Normal Lean Normal Fat Poultry Poultry White Cattle Beef > 1 yr old Bright cherry red to dark red Cream white to yellow Veal < 1 yr old Pinkish Cream Carabao Carabeef > 1 yr old Dark red Flinty white CaraVeal < 1 yr old Pig Pork Grayish pink to grayish red White Shote 1 yr old Light red to bright red Chalk white < 1 yr old Cabrito Sheep Mutton >2 yr old Light pink to red White Hogget/lamb
