NUTR 214 Lecture Notes - Lecture 10: Hemoglobin, Wax Paper, Germination
15 Oct 2016
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Types of meats: beef, lamb and mutton, pork. Water: quite a bit, muscle bound water, squeeze won"t eliminate water, but denature protein, release water. Connective tissue: depend on age, part, kind of meat (fish, less connective tissue) Adipose (fatty) tissue: adipose outer can be easily removed, not inner. The proportions of these elements vary according to the animal and the part of its anatomy represented by the cut of meat. Silicorn; muscle belong to legs more connective tissues. Meat is derived primarily from muscle tissue. 19% protein (types): nutritive values are same, basic proportions are essential fa. 1% miscellaneous soluble nonprotein substances (production of protein degradation) Connective tissue: a protein structure surronds living cells (surrounds muscles) structure and adhesiveness within themselves and adjacent tissues. Collagen (connective tissues" primary protein): a pearly white, though, fibrous protein support to muscle prevents overstretching. Cooking soften connective tissue break down collagen. Trace amounts carbohydrate: in the form of glycogen,
