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2708812704-J18.meat

2708812704-J18.meat - 2 Top Ten concepts to understand 1 2...

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1 Beef facts: - U.S. beef production in 2003 was 27.09 billion pounds, valued at about $27 billion. - U.S. beef exports in 2002 totaled more than $3.2 billion. - American consumer demand for beef each year is more than 60 pounds per person. Consumption peaked at 89 pounds in 1976 when beef surpluses were at record levels.
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Top Ten concepts to understand 1. meat composition 2. muscle fibers and connective tissue 3. meat color characteristics 4. dark vs white meat 5. differences in fish meat 6. fat in meat 7. methods for meat preservation 8. factors affecting texture/tenderness 9. methods for tenderizing meat 10. mad cow disease 3
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5 Nutrition of Meat Excellent source of: protein Iron vitamin A B vitamins- especially vitamin B 12
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6 1.) Meat Composition Water Protein Contractile filaments (50%) Pigments (Myoglobin) and Enzymes (30%) Connective tissue (20%) Fat
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7 Meat Composition %Water %Protein %Fat Beef 60 18 22 Pork 42 12 45 Chicken 65 30 5 Fish 70 20 10 Turkey 58 20 20 Lamb 56 16 28
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8 2. Muscle Fibers   (50% meat protein =  contractile filaments) Long, thin cells (fibers) that contract. Contraction caused by actin and myosin (both are contractile proteins) These fibers form bundles that make up muscles Muscle bundles are connected to bones to provide structure and
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9 Quick Anatomy Lesson:
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10 2. Connective Tissue  (20%  of meat protein) Proteins that surround muscle bundles and anchors muscle to bones Types: Collagen Elastin Reticulin
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11 3. Pigments  (30% of meat protein) Two primary pigments: 1. Hemoglobin- oxygen transport pigment in blood 2. Myoglobin- oxygen storage pigment in muscle
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12  Myoglobin Meat color depends on the state myoglobin is in. Purple- freshly cut meat; deprived of oxygen “deoxymyoglobin” Red- meat in contact with oxygen “oxymyoglobin” Brown- change caused by bacteria, extreme temperatures, salt and low oxygen “metmyoglobin”
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15 Why do chickens have dark (thigh) and white (breast) meat?
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