Answer:
1. Most nutritious meat
- Chicken meat is one of the most recommended by experts to incorporate high quality proteins and nutrients into our diet. In addition, it has a low-fat content which makes it ideal for any type of diet.
2. The Basics of Beef Cuts
- Each side is then halved between the 12th and 13th ribs. These sections are called the forequarter (front of the cow) and the hindquarter (back of the cow).
3. Mutton refers to the flesh of the mature ram or ewe at least one year old; the meat of sheep between 12 and 20 months old may be called yearling mutton. The meat of sheep 6 to 10 weeks old is usually sold as baby lamb, and spring lamb is from sheep of age five to six months. rack of lamb.
4. Muscle Biochemical Composition
- Skeletal muscles contain approximately 75% water, 20% protein, 1–10% fat, and 1% glycogen. The biochemical properties of the major muscle components (i.e., myofibers, connective tissue, and adipose tissue) are described in the following.
5. Fats
- Fats and fatty-acid composition. Fat is the major contributor to the flavor development in meat. There is variation among species in flavor development. Different flavors of breeds result from the fatty components.
6. A myofibril is composed of many sarcomeres running along its length, and as the sarcomeres individually contract, the myofibrils and muscle cells shorten (Figure 3). Myofibrils are composed of smaller structures called myofilaments.
7. the Maillard reaction
- From the standpoint of nutrition, its quantity is so small that it is insignificant. It is important, however, because it plays a necessary part in the complex reaction, called the Maillard reaction, that takes place when meats are browned by roasting, broiling, or sautéing.
Explanation:
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