CHAPTER 5: STRUCTURE AND COMPOSITION OF MUSCLE
After slaughtering an animal, all blood, head, feet, hides, digestive tract etc are removed.
This is referred to as dressing. Every animal has got an average dressing out percentage, if
carcasses is below dow
1.1 CHAPTER 4: PRODUCTION AND CONSUMPTION IN KENYA
Traditionally, the keeping of livestock in Kenya was valid more for social significance than
for any other purpose (including production). Advent of colonialism changed our outlook.
Until then, only indig
CHAPTER 8: MEAT PRODUCTS TECHNOLOGY
In general the classes of meat products include:
i. Fresh meat
ii. Comminuted products
iii. Cured products (products with nitrate)
Aim of processing
To preserve meat that cannot be utilized immediately
CHAPTER 7: POST MORTEM CHANGES AND CONVERSION OF MUSCLE INTO
Death of the animal and consequences of circulatory failure. Immediately the neck is cut,
blood circulation stops,
1. Oxygen supply is stopped
2. Food, wastes, hormones and metabolites supp
First bred for exhibition purposes and also for cock fighting.
The parameters used were:
i.e. they were not bred for economic purposes. Later breeding was for economic re
School of Business Administration and Economics
Department of Business Administration
Introduction to Business Law
Lecturer: TONY KIRIMA Cell Phone 0724420159
The core purpose of this course is to fulfill the need of st
(Insert Last Name) 1
Fast Food Nation
The American Society, over the past three decades, has experienced the evolution of its
food industry. This can be mainly attributed to the rapid rise of the fast food in
CHAPTER 9: MEAT SPOILAGE
Spoilage may lead to changes in appearance, taste and flavor. Invasion by microorganisms is
referred to as infection and the undesirable changes as a result of invasion by microorganisms
are referred to as spoilage.
Types of spoil
1.1 CHAPTER 2: CHARACTERISTICS OF MEAT ANIMALS
Factors that affect muscle to bone ration are both extrinsic and intrinsic. It is important to
understand how each tissue grows and develops and effect of these factors on this and on
overall meat quality.
CHAPTER 6: SELECTION AND SLAUGHTER OF ANIMALS FOR MEAT
6.1 Selection of animals for purchase
Intrinsic factors come into play
1) Live Animals
General body conformation
Muscle to bone ratio
Animal should n
MEAT: RAW MATERIAL
Arid and Semi Arid Lands (ASAL) of Kenya make up 84% of
Kenyas total land surface;
Home to over 70% of the national livestock population and
produce bulk of the red meat
under nomadic pastoralism
Running head: Economic Sanctions
War has never come without dire consequences to a country and its people. Death,
physical injuries and other physical effects of war ar
Identifying the Patient at Risk by Institution, the 50-year-old male has some risk factors
for cardiovascular disease (CVD) starting with his age. It is reported that the risk for heart
disease in men starts going up when they reach 45 years. One of every
Running head: HEALTH CARE SYSTEMS
Title: Comparison of health care systems: united states and Singapore
Health care systems
Healthcare systems are complex and often contain many constituents and po
CHAPTER 1: INTRODUCTION
Meat refers to the resultant product of slaughtering a warm-blooded animal to yield the flesh
used as food. Also includes organs e.g. liver, kidney, sweet meats (brain edible glands), oxtail etc. In general, it is the flesh of anim
Cigarette smoking contributes to the development and severity of coronary artery disease.
Educating patients and families regarding risk reduction related to the cardiovascular
system is an essential component of patient centered care.
Read the f
Running head: EYEWITNESS TESTIMONIES
Hawaii Pacific University
PSY-3100-OA, Learning & Cognitive Processes
The criminal court system from the time of its conception has greatly
CHAPTER 3: NUTRITIONAL VALUE OF MEAT
Meat is a highly nutritious food and economically important as a menu builder.
It's composition, nutritive value, quality, storage life and physical properties are important
to both the food processor and food service
Thank you for sharing your thoughts. I agree with you that there are enough evidencebased findings for the RN to have an informed conversation with a patient. There is need for
rampant education for the risks related to the cardiovascular syst
Running Head: CUSTOMER LOYALTY IN A HEALTH CARE ORGANIZATION
CUSTOMER LOYALTY IN A HEALTH CARE ORGANIZATION
CUSTOMER LOYALTY IN A HEALTH CARE ORGANIZATION
The restorative supply industry is a p
FISH AND SEAFOODS
Fish are a major source of food for many people in developing countries including Kenya.
Fish is a highly nutritious food. Nutrients occur in varying amounts depending on the type of
fish. The most important ar
Preparation of fish for sale
For fresh and frozen fish, they can be prepared in a variety of forms for sale.
a) Whole or round
Fish as removed from water. Evisceration done at home. This is the most common
selling method in Kenya.
Fish marketed w
Lecture 1: Introduction to Seafood
Seafood refers to any edible sea animal or
Include sea animals (Such as fish, shellfish and
crustaceans) and edible seaweeds (Sea
Overview of fish production
Sources of seafood
According to the ISSCAAP classification (International Standard Statistical Classification of Aquatic
Animals and Plants) used by the FAO, seafood sources can be classified as follows:
1. Fish - Fish are aquatic vertebrates which lack l
Seafood is any form of sea life regarded as food by humans.
The term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may
be referred to as seafood.
includes fish and shell
Handling live fish
An alternative, and obvious way of keeping fish fresh is to keep them alive until they are delivered to
the buyer or ready to be eaten. This is a common practice worldwide. Typically, the fish are placed in
a container with clean water,
Finfish, or parts of finfish, are typically presented physically for marketing in one of the
whole fish: the fish as it originally came from the water, with no physical processing
drawn fish: a whole fish which has
ASSESSMENT OF SEA FOODS QUALITY
Most often "quality" refers to the aesthetic appearance and freshness or degree of spoilage
which the fish has undergone.
It may also involve safety aspects such as being free from harmful bacteria, parasites or
Fish is transported widely in ships, and by land and air, and much fish is traded internationally. It is
traded live, fresh, frozen, cured and canned.
Live, fresh and frozen fish need special care.
Live fish: When live fish are transport