FSTC

The transformation of raw ingredients, by physical or chemical means into foods

• Food Processing

• Food Preservation

combines raw food ingredients to produce marketable food products that can be easily prepared

• Food Processing

• Food Preservation

is to keep safe, retain and prevent decomposition or fermentation

• Food Processing

• Food Preservation

a process by which certain food like fruits and meat products from getting spoil for a long period of time

• Food Processing

• Food Preservation

a process that breaks down sugar without oxygen, to generate ATP from glycogen, a sugar stored in muscle.

prepared for the market by cutting into manageable sizes.

are usually those muscles which get more exercised while the animal is alive

usually come from muscles of the back starting where the ribs end, called the short loin, because these muscles are less exercised

The most tender muscles in both beef and pork carcass is the

are used in meat products for several reasons