LEARNING KIT MEAT PROCESSING CAVA PROJECT (Erasmus+ 2014 Call for Proposal - Code 2014-1-IT01-KA202-002680) DIDACTIC UNIT (1-4) UNIT 1: Meat Definition
With the support of the Erasmus+ program of the European Union LEARNING KIT MEAT PROCESSING CAVA PROJECT (Erasmus+ 2014 Call for proposal - Code 2014-1-IT01-KA202-002680) DIDACTIC UNIT (1-4) UNIT 1: meat definition UNIT 2: meat origin UNIT 3: structure of animal tissues and organs; connective tissue; offal UNIT 4: chemical composition of meat • Meat is food of animal origin, i.e. obtained by slaughter of livestock or by shooting or slaughtering wild game. • From culinary point of view: all muscle edible parts of animals. • The definition of meat may be wider or narrower, depending on what the term “meat” encompasses. In the wider sense, meat comprises all body tissues of slaughtered warm-blooded animals suitable for human consumption, including offal, adipose tissue, and blood. MEAT DEFINITION In a narrower sense, meat are muscles (muscle tissue) and bone base linked together by adipose and connective tissue. • Meat is easily perishable and therefore it can be kept in a state suitable for human consumption for only a short period of time. • In order to extend the meat keepability, different preserving and processing procedures are applied aiming at impeding, limiting or directing the microorganisms and tissue enzymes' activity and protecting the nutritional value of meat. • Moreover, the objective is to improve the organoleptic properties of meat and meat products. • The market offers fresh meat, refrigerated meat, frozen meat, MEAT DEFINITION semi-processed and processed meat, i.e. dried, smoked, sausages or salami, canned and cured meat cuts. • Slaughtering and primary carcass processing result in obtaining edible parts and secondary slaughter products.
[Show full text]