Production of Meat Products

 

WHAT IS MEAT

Muscle tissue

Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers.

Each cell is crammed with filaments made of two proteins: actin and myosin

RIGOR MORTIS

Chemical change in the muscle after death.

Begins after 6-12 hours

Effect at about 12 hours

Relaxation at about 36 hours.

After post slaughter,chilled to 0-5 C causes to cold shortening

Cold shortening causes to shrink of muscle.

TENDERNESS

Most important component of meat quality.

Muscle fibres increase with increasing age increasing toughness

Good animal handling prior to slaughter, appropriate carcass chilling practices, and ageing post slaughter Toughness minimisation

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