Meat

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Cleaner Production Assessment in Meat Processing ( UNEP )

Cleaner Production Assessment in Meat Processing CONTENTS PREFACE ACKNOWLEDGMENTS EXECUTIVE SUMMARY 1 CLEANER PRODUCTION 1.1 What is Cleaner Production? 1.2 Why invest…
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Curing

CURING Before the advent of refrigeration, curing was the addition of salt to meat for the purpose of preservation. Used to produce…
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Canned Meat

1. Introduction Canning is basicaly a heat processing operation where heat flows from a hot body to a cold body.Among the various…
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Conversion of Muscle to Meat

Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these…
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Meat Curing Technology

Why is meat cured? For a couple of reasons. One is safety. When meat is cold smoked its temperature often stays in the…
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Meat Proteins

Meat composition • Water – ~75% • Protein – ~18% • Lipid – ~3% • Non-protein nitrogen – ~1.6% Muscle cells •…
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Meat, Poultry and Eggs Processing

Describe the production of meat from cattle, pigs and poultry Identify meat products from cattle, pigs and poultry List five factors affecting…
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Meats

•Meat is the muscle of animals It is composed of muscle fibers, connective tissue and fatty tissue •Beef – 15-30 months of…