HNSC 1200 Chapter Notes - Chapter 6: Acrylamide, Skimmed Milk, Red Meat
13 May 2017
School
Department
Course
Professor
Document Summary
Lomoar cpsd| 987298 browning a piece of meat, roasting coffee beans) In can be undesirable (e. g. , browning and off-flavour development of skim milk powder stored over a long period of time. May result in the formation of acrylamide, which may be a carcinogen. Foods that tend to have higher levels of acrylamide include potato chips, french fries, crackers, bread and cereals. Learning objectives: discuss the types and processing of protein foods. Broadly defined, meat includes muscle tissue and organs of beef, veal, lamb, pork, poultry and fish. Red meat has negligible carbohydrate content as the glycogen is used up in the continuing metabolic process after slaughter. Major components of meat are water, fat and protein, as well as some vitamins and minerals. Poultry tends to have a lower fat content and slightly higher protein content per weight than red meat.
