《Food Safety and Home Food Preservation》课程教学课件（PPT讲稿）Meat

Meat:Texture ◼ Tenderness and Ease of Chewing ◼ Dependent on water and water binding capacity ◼ Muscle Fibers ◼ Connective Tissue • Collagen • Elastin • Reticulin Fibers ◼ Fat ◼ Carbohydrates

Meat:Texture ◼ Tenderness and Ease of Chewing ◼ Dependent on water and water binding capacity ◼ Muscle Fibers ◼ Connective Tissue • Collagen • Elastin • Reticulin Fibers ◼ Fat ◼ Carbohydrates

Post-Mortem Aging ◼ Rigor Mortis ◼ Decreased pH – drops from 7 to 5.5 ◼ Changes in Quality

Post-Mortem Aging ◼ Rigor Mortis ◼ Decreased pH – drops from 7 to 5.5 ◼ Changes in Quality