วันจันทร์ที่ 10 มกราคม พ.ศ. 2554
Quality meat.
Current production of meat quality is crucial to the food industry. Due to the nature of consumption and. Is now, has changed from the past. Buying food to keep them popular purchase after cooking. Which require meat. High quality in order to keep a long time. I want to bring meat to processed meats that are high quality, simple, and easy to manufacture. And quality control. And to make products have good quality and standard.
Quality of the meat is meaningful difference between the needs of the consumer or the use of meat, which is intended to bring meat to use a different example, women who cook food to the importance of the area and delicious, such as color smell the taste of soft dietitian will focus on nutritional quality of meat. Fat have Meat and amalgamation Contaminated residues in meat, etc.
Determinants of meat quality.
Meat quality that includes features. Several important respects a manner that will be utilized in various factors that determine the quality of meat are. Nutritional quality. Quality of consumption. The cleaning. Property is free from pathogens associated with meat processing. And other external factors as follows.
1. The quality of nutrition.
The nutritional quality of meat depends on the amount of carbohydrates, fat, protein, minerals and vitamins also the nutritional quality of meat must be considered.Be useful to the body, such as amino acids in the protein of meat or Volume ratio of protein to fat in the meat.
2. The quality of consumption.
Quality of consumption (eating quality) of meat is directly related to the properties that determine the choice for consumers. The meat is as follows.
2.1 Color of the flesh.
Color of meat depends on the type of animal with the age of the muscle volume pigment in the blood and pigment in muscles and the changes of color within the muscles and so the color of meat is a look first to indicate the quality of the meat.that
2.2 fat inserted between muscle fibers.
Fat can be used to insert the meat quality was a factor. Because of the fat is inserted between the fibers. Will help strengthen the muscles and soft. Flavor that is unique to each type of meat such as beef, mutton, because the meat. Animals including two types of clay increased by muscle function and age, animal area fat insert has a better price, while the thin type, such as pork and chicken meat obtained from animals younger than meat, it is. less tough than it probably will not focus. Insert key on much fat.
2.3 The tender meat.
Tenderness (tenderness) of meat, depending on the type of animals, animal age, type of muscle that insert the amount of fat in meat. Chemical changes in the muscle after slaughter animals and meat curing time of the tender meat had a direct effect on the texture of the meat, which affect the probability of eating meat with
2.4, smell and taste.
Each type of meat aroma and flavor that is unique. Depending on the proportion of compounds that make the odor can also smell the odor, abnormal sex of male pigs that are not now, or smell of food fed to animals, etc.
2.5 The succulent juicy meat.
Area with moist juicy in the mouth when chewed will not feel sticky. And dry meat. Mostly from meat. Age or area are well able to absorb water.
2.6 the size of muscle fibers.
Area is soft and not sticky to the area of muscle fibers that are quite detailed. Not a rough line of each Minuscule muscle fibers depends on the type of animal, age and usage of the muscle.
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