PHYS 107 Lecture Notes - Lecture 1: Hydrogenation, Red Meat, Whey Protein
Document Summary
Recovery of lactose: using filtrate from ultrafiltration and using a porous membrane that is specific for lactose. Lecture 14: proteins 4: red meat: includes all types of meat except for poultry. Red meat is usually consumed coming from younger animals because the amount toughness increases with age as the muscles begin to strengthen and tougher meats are less desirable. The varying amounts of other tissues are based on: species, sex, breed, age, nutrition and muscle condition of animal (amount of activity). In a single cut of meat, the factors that include is anatomical location of the cut, the extent of trimming and the methods of processing and cooking: water: levels in red meat can be up to 70%. This water can either be bound to proteins or free water. In living animals, free water is the main medium for which solutes and nutrients are transported: protein: content can be determined by nitrogen content by kjelhdahl analysis.
