NFS 2140 Lab 8.docx - Naznin Miah NFS 2140 Lab 8 Meat and Meat Products Introduction/Background The purpose of this lab is to study various meat

NFS 2140 Lab 8.docx - Naznin Miah NFS 2140 Lab 8 Meat and...

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Naznin Miah NFS 2140 11/27/18 Lab 8: Meat and Meat Products Introduction/Background: The purpose of this lab is to study various meat products and meat tenderness. Meat products can be classified into two categories: red meat and white meat. Red meat is beef, veal, pork, mutton; basically any meat that comes from a four-legged animal. White meal is poultry and fish such as chicken, turkey, duck, fish, and shellfish. The nutrients in meat are: 15-20% protein, fat varies depending on age, species, cut, and trimming, low carbohydrates, no fiber, and minerals and vitamin P, Mg, Fe; B vitamin, and folic acid. Inspection of meat is mandatory by the USDA but grading of meat is voluntary. Low grade meat is mostly used for ground meat. The factors that affect meat tenderness are amount and distribution of connective tissue, size of muscle fiber, age of animal, marbling, and location in the carcass. You can cook meat two ways: dry cooking for tender cuts and moist cooking for tougher cuts. Dry cooking is grilling, broiling, or roasting and moist cooking is boiling or bruising. Enzymatic tenderizing is done by using
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  • Winter '17
  • Pork, Cooking techniques, meat products

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