肉蛋禽2课件(3339KB).pptVIP

Meat, Poultry and Eggs 1 2 3 chilling aging tenderizing curing color freezing cooking smoking storage structure meat meat the flesh of an animal or a bird eaten as food composition of meat meat constitute water 70% ash 1% protein 21% fat 8% slaughter and processing beef processing pork processing by-products of the meat selling meat Poultry meat chicken production is dominated by large integrated companies. properties appearance (color) texure (tenderness) flavor weights for different types of meat chickens type live weight eviscerated weight cornish game he