Animal products

Animal products - Animal products

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LR/CC/FNB Unit 4: Topic 11: Animal Products
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LR/CC/FNB 1: Meat L Comes from animals eg. Cattle L Short stocky body preferred L Use castrated males L Increased fat deposition L L No strong male odour
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LR/CC/FNB 2: Slaughter : Allowed to rest before slaughter L Avoid using up muscle glycogen L After death, glycogen is converted to lactic acid L Lactic acid acts as a preservative for the meat L Low pH prevents microbial growth
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LR/CC/FNB 3: Aging : Carcasses stored at 2°C for 12 days L Takes 48 h for the carcass to cool L Meat becomes more tender L Aging faster at higher temperature but microbial growth will occur and carcass trimming necessary L Can use ultraviolet light to inhibit microbes L Can be tenderized by added proteases
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LR/CC/FNB 4: Preparation : Heated + water L Collagen converted to gelatin, becomes tender L Loss of soluble extractives L Heated – water L Collagen becomes tougher L Browning reactions can occur L Shrinkage, increases with heat L Roasting, 160 – 200°C
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LR/CC/FNB 5: Meat colour : Fresh meat ~ purplish red L Exposed meat, bright red oxymyoglobin L Later turns to metmyoglobin, gray or brown L Nitrite reacts to form nitrosomyoglobin L After cooking – nitrosohaemochrome L pinkish red in colour
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LR/CC/FNB 6:
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Animal products - Animal products

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