814498
Description
Mind Map by holly mclaughlin, updated more than 1 year ago
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Created by holly mclaughlin
almost 11 years ago
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Meat
- Buying
- reliable clean premsies
- HACCP
- HACCP
- fresh smell
- Good colour
- Economical cuts
- no visible fat
- no visible fat
- reliable clean premsies
- Reasons for choice
- Cost
- Convience
- origin
- traceability
- organic
- traceability
- advertising
- Flavour
- Cost
- Dietetic Value
- Protein
- HBV
- 20-30%
- collagen, myosin,actin
- 20-30%
- Minerals
- Haem Iron
- sulphur,zinc,potassium
- Haem Iron
- HBV
- Saturated Fat 10-30%
- Carbohydrates 0%
- Lacks the 3C's
- Lacks the 3C's
- Vitamins 1.5%
- Vit A, B
- Vit A, B
- Protein
- Processing
- Freezing (-30C)
- little nutrient loss
- burgers
- little nutrient loss
- Vaccum Packing
- Oxygen removed in plastic
- Bacon
- Canning
- Vit B lost , lasts long
- Vit B lost , lasts long
- Oxygen removed in plastic
- Freezing (-30C)
- Tenderisng
- Marinade in acid
- Meat Mallet
- moist slow cooking
- Marinade in acid
- Causes of toughness
- old animals
- activity- neck/leg
- incorrect cooking
- old animals
- effects of heat
- protein coagulates
- extractives released
- fat melts - flavour
- extractives released
- protein coagulates
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