AGRC 112 Lecture Notes - Lecture 4: Ground Meat, Autopsy, Nitrite
Document Summary
Meats are those animal tissues that are suitable for use as food. They can be broadly classi ed as red / dark meat" and white meat". Provided many nutrients for relatively few calories. Animo acid make up proteins and for human healthy you require 9 amino acids which meat contain, so if you eat meat you will get all the essential amino acid that you need in your health. Well- planned vegetarian diet can provide the nutrients that humans need. Yield and gross composition: quantity of saleable products and muscle size and shape. Appearances and technological characteristics: fat texture and colour intramuscular fat, colour and water holding capacity of lean. Overall meat quality is in uenced by practices at each point along the meat quality chain will contribute to the nal product quality. Colour is the major determinant of meat appearance. It sores oxygen for aerobic metabolism in the muscle. Myoglobin is the water soluble protein responsible for meat colour.
