Meatprocessing肉类加工PPT课件.pptxVIP

Meat Processing肉类加工 Sla ughte r and Fa brica tion 屠宰和加工 Plant Development工厂设计 Composition of Meat 肉的成分  Water (72%) 水 (72%)  Prote in (20%) 蛋白质(20%)  Fa t (7%） 脂肪 (7 %）  Ash and Mine ra ls (1%) 灰分和矿物质(1%) Muscle Structure肌肉结构 Composition of Meat 肉的成分  A carcass is compris e d of variable a mounts of muscle, fa t, bone a nd conne ctive tissue.  Lean mass cons is ts of about 300 mus cle s and accounts fo r approximately 60% of the carcas s we ight.  % will vary depending on the finis h, age, and ge ne tics .  Support mus cle s a re more te nde r but less fla vourful.  Contraction Mus cles conta in high a mounts of connective tis s ue and are less te nde r but more fla vourful.  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  Bas ic Structure of Muscles.  Many fibers ma ke up a mus cle bundle . Many bundles cons titute a whole mus cle .  An animal is born wit h a cons ta nt numbe r of muscle fibe rs . On ly the s ize cha nge s wit h age, nutrition, a nd exercis e.  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  Conne ctive tis s ue s urrounds each mus cle fibe r a nd binds mus cle fibe rs into mus cle bundle s .  As the mus cle is exercis ed, thicke r conne ctive tis s ue is re quire d.  Va rious type s of connective tis s ue include the e pimys ium, the pe rimys ium, a nd the e ndomys ium.  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  Affe cts fla vour,te xture , shelf life, and profita bility.  Compos e d primarily of triglycerides whic h a re mole cula r we ight compounds ma de up primarily of fatty acids.  Uns aturated fa ts ha ve a lowe r me lting point than s aturated fa ts ma king them more s us ce ptible to heat.  Saturated is a s ingle bond between carbon a toms in the fatty acid . Uns aturated is the double bond.  Diffe re nt carbon le ngth fatty acids and diffe re nt amounts of