HNSC 1200 Lecture Notes - Lecture 29: Navy Bean, Kefir, Ovomucin

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Discuss the types and processing of protein foods . Broadly defined, meat includes muscle tissue and organs of beef, veal, lamb, pork, poultry and fish. High water content and neutral ph makes meat susceptible to spoilage this can be reduced by curing (salt addition) or drying. Other processing of meat includes grinding, canning and freezing. There are 3 different types of proteins in muscle tissue: The toughness of meat is directly related to the amount of collagen it contains. That is why older animals, which have accumulated high levels of collagen, yield tougher meat than young animals. Meat usually has some visible fat within the muscle called marbling (see as white streaks or drops in the muscle). Presence of fat increases juiciness and gives better eating quality. Due to heath concerns, some animals are not bred to have leaner meat (less marbling, lower far content). lomoar cp sd.