肉类处理--屠宰和加工(中英文).pptVIP

Meat Processing肉类加工 Slaughter and Fabrication 屠宰和加工 Plant Development工厂设计 Composition of Meat 肉的成分 Water (72%) 水 (72%) Protein (20%) 蛋白质(20%) Fat (7%） 脂肪 (7%） Ash and Minerals (1%) 灰分和矿物质(1%) Muscle Structure肌肉结构 Composition of Meat 肉的成分 A carcass is comprised of variable amounts of muscle, fat, bone and connective tissue. Lean mass consists of about 300 muscles and accounts for approximately 60% of the carcass weight. % will vary depending on the finish, age, and genetics. Support muscles are more tender but less flavourful. Contraction Muscles contain high amounts of connective tissue and are less tender but more flavourful. 胴体是由可变量的肌肉、脂肪、骨头和结缔组织组成的。 瘦肉块由约300肌肉组成约为胴体重量的60%。 % 根据育肥、年龄和遗传而变化 支撑肌肉较嫩但香味较少。 收缩肌肉包括大量的结缔组织嫩度较差但较香。 Muscle Fibers 肌纤维 Basic Structure of Muscles. Many fibers make up a muscle bundle. Many bundles constitute a whole muscle. An animal is born with a constant number of muscle fibers. Only the size changes with age, nutrition, and exercise. 肌肉的基本结构。 许多纤维构成肌肉束/包，许多束构成整个肌肉。 动物出生时就具有了常量肌纤维，只是随着年龄、营养和锻炼发生大小变化。 Connective Tissue 结缔组织 Connective tissue surrounds each muscle fiber and binds muscle fibers into muscle bundles. As the muscle is exercised, thicker connective tissue is required. Various types of connective tissue include the epimysium, the perimysium, and the endomysium. 结缔组织在每个肌纤维周围约束肌纤维进入肌肉束。 锻炼的肌肉，需要要较厚的结缔组织。 结缔组织有各种类型包括肌外膜、肌束膜和肌内膜。 Fat 脂肪 Affects flavour,texture, shelf life, and profitability. Composed primarily of triglycerides which are molecular weight compounds made up primarily of fatty acids. Unsaturated fats have a lower melting point than saturated fats making them more susceptible to heat. Saturated is a single bond between carbon atoms in the fatty acid . Unsaturated is the double bond. Different carbon length fatty acids and different amounts of double bonds gives fat its unique characteristics. Not water soluble. 影响香味结构、保存期限和受益率。 构成主要的甘油三酸酯，它的分子量化合物构成主要的脂肪酸。 不饱和脂肪比饱和脂肪的熔点低使其对热更易收影响。 饱和是脂肪酸中碳原子