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Meat is the one of the most larger in food processing industry.
Meat part 2
Meat part 2
Siti Nadzirah Md Supar
Beef Lecture
Beef Lecture
Fauquier Horticulture
Meat GCSE
Meat
Meat
LaurenWreathall
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20 intro to meats
Michael Scott
poultry powerpoint
poultry
poultry
Liz S. Thompson
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Meat & meat cookery
Bean Malicse
Powerpoint presentation of "Butchery" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Butchery
Butchery
Jovi Barreras
• Butchery – Lamb • Made by: • Mudit Grover(18) • Quality of Lamb • Should be pale pink. • Should be compact and evenly fleshed. • Bones should be pink & porous so that the blood is shown when cut. • Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat. • Composition of Meat(Lamb) • Enriched in Proteins, Fats. • Some carbs like Glycogen & Glucose. • Pigments contribute to the color of the meat. • Enzymes increase tenderness during aging. • Minerals : Phosphorus and Iron are the chief minerals in meat (lamb). • Spoilage Indicators • Spoiled lamb may look brown instead of pink or light red. • The surface of the lean meat may appear white. • The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch. • The odor of the meat may seem off. • Damaged packaging is often a sign of spoilage. • Rigor Mortis • Stiffness and hardness of muscles. • Caused by chemical changes in the muscles after death. • Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours. • Cuts of Lamb • Cooking Techniques • Cooking Techniques • Popular Dishes Roasted Leg of Lamb Irish Stew Seekh Kabab Navrain de Agneau Shephard’s Pie Crown Roast • Outcome • Learnt about the butchery of Lamb. • Got to know about the quality selection of lamb. • Cuts of Lamb. • Cooking Techniques of different cuts of Lamb. • Bibliography www.wikipedia.com www.about.com www.youtube.com www.google.com
Butchery – Lamb
Butchery – Lamb
Mudit Grover
Recommandé
Meat is the one of the most larger in food processing industry.
Meat part 2
Meat part 2
Siti Nadzirah Md Supar
Beef Lecture
Beef Lecture
Fauquier Horticulture
Meat GCSE
Meat
Meat
LaurenWreathall
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20 intro to meats
Michael Scott
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poultry
poultry
Liz S. Thompson
Meat & meat cookery
Meat & meat cookery
Bean Malicse
Powerpoint presentation of "Butchery" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi
Butchery
Butchery
Jovi Barreras
• Butchery – Lamb • Made by: • Mudit Grover(18) • Quality of Lamb • Should be pale pink. • Should be compact and evenly fleshed. • Bones should be pink & porous so that the blood is shown when cut. • Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat. • Composition of Meat(Lamb) • Enriched in Proteins, Fats. • Some carbs like Glycogen & Glucose. • Pigments contribute to the color of the meat. • Enzymes increase tenderness during aging. • Minerals : Phosphorus and Iron are the chief minerals in meat (lamb). • Spoilage Indicators • Spoiled lamb may look brown instead of pink or light red. • The surface of the lean meat may appear white. • The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch. • The odor of the meat may seem off. • Damaged packaging is often a sign of spoilage. • Rigor Mortis • Stiffness and hardness of muscles. • Caused by chemical changes in the muscles after death. • Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours. • Cuts of Lamb • Cooking Techniques • Cooking Techniques • Popular Dishes Roasted Leg of Lamb Irish Stew Seekh Kabab Navrain de Agneau Shephard’s Pie Crown Roast • Outcome • Learnt about the butchery of Lamb. • Got to know about the quality selection of lamb. • Cuts of Lamb. • Cooking Techniques of different cuts of Lamb. • Bibliography www.wikipedia.com www.about.com www.youtube.com www.google.com
Butchery – Lamb
Butchery – Lamb
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Meat has been the part of human diet since ages. this presentation has all the required information for a person regarding meat from its chemistry to its production.
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A POWERPOINT presentation for discussion on TLE for grade 7 students. an exploratory approach to food or meat preservation. Discussed here are kinds of meat and poultry, its cuts, parts and types.
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Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
Meat : Structure, Composition and Characteristics.
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You can learn a lot of things about this types of food in this power point.
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A POWERPOINT presentation for discussion on TLE for grade 7 students. an exploratory approach to food or meat preservation. Discussed here are kinds of meat and poultry, its cuts, parts and types.
Kinds of Meat and Poultry for Processing
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Carcass evaluation,grading and cuts
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Dr Muhammad Umar Aziz
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Meat : Structure, Composition and Characteristics.
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You can learn a lot of things about this types of food in this power point.
Post 15. Meat, fish and eggs
Post 15. Meat, fish and eggs
AlvaroFuentes6
TLE
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Meat cookery revised 2013.
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Meat
Meat
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Week 9 Meat, Game And Poultry
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Meat composition
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En vedette
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Louis- Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as diverse as plant pathology, geology and medicine
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The USDA grades beef to help consumers differentiate between high quality and poor quality beef. Rastelli Direct, where you can order gourmet food online, offers only the world's top 2 beef grades. Click here to learn about the different quality and yield beef grades.
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Meat
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Meat
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Safety Label
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Nutrition Labels
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Quality
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Télécharger maintenant
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