PSYC 2390 Lecture Notes - Lecture 3: Rigor Mortis, Meat Tenderness, Spray Drying
15 Jul 2018
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Document Summary
In spray drying a fine stream of the liquid product is dried very quickly in midair by heat. The process of plate drying produces crystal layer of egg white that is ground into granules. During plate drying, concentrated egg white is sprayed onto metal plates after fermentation: the final egg product to be discussed is egg substitute. This product is based on egg white (albumen) and maintains a high nutritional value without a whole egg"s cholesterol and fat content (because the cholesterol is in the yolk). Meat processing: meat can be defined as edible animal flesh, including processed or manufactured products derived from such tissue, the tenderness of meat is its most important quality attribute, along with flavour and juiciness. It is influenced by a number of factors including the amount of adipose and connective tissue present. Meat quality: connective tissue is composed of a watery dispersion of stromal protein matrix.
