COMPOSITION OF MEAT AND STRUCTURE

IT HAS 70 PERCENT OF MUSCLE TISSUE

• WATER

• PROTIEN

• FAT

• CARBOHYDRATES

LEAN MEAT IS COMPOSED OF LONG,THIN MUSCLE FIBER BOUND TOGETHER IN BUNDLES

• CONNECTIVE TISSUE

• MUSCLE FIBER

• COLLAGEN

• ELASTIN

IT HAS 5 PERCENT OF THE MUSCLE TISSUE

• PROTIEN

• CARBOHYDRATES

• WATER

• FAT

IT HAS 20 PERCENT OF MUSCLE TISSUE

• PROTIEN

• CARBOHYDRATES

• WATER

• FAT

GRAINED MEAT IS COMPOSED OF SMALL FIBER BOUND SMALL FIBER

• COURSE

• FINE

• CONNECTIVE TISSUE

• COLLAGEN

TEXTURE MEAT HAS LARGE FIBER

• FINE

• COURSE

• CONNECTIVE TISSUE

• COLLAGEN

COLLAGEN

• DARK CONNECTIVE TISSUE

• WHITE CONNECTIVE TISSUE

• BROWN CONNECTIVE TISSUE

• YELLOW CONNECTIVE TISSUE

ELASTIN

• WHITE CONNCTIVE TISSUE

• BROWN CONNECTIVE TISSUE

• BLACK CONNECTIVE TISSUE

• YELLOW CONNECTIVE TISSUE

MOST OF THE MEAT YOU DEALT WITH HAS BEEN ALREADY SKINNED BY THE SUPPLIER

• SKINNING

• DEBONING

• DICING

• TRIMMING

IT IS ADDITION OF SALT AND WHITE OR BLACK PEPPER TO IMPROVE THE FLAVOR OF FOOD

• SKINNING

• DEBONING

• SEASONING

• SLICING