: Production Of Meat Products
: Ppt
: HAMİT GÜVEN, FİGEN ÖZOVACI, ZEYNEP AYDIN, ZEYNEP KARABACAK, EMEL AKDOĞAN

CONTENT


Introduction
Process of meat product
Cost analysis
Quality control systems

  • Muscle tissue
  • Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins.
  • Muscles are made of bundles of cells called fibers.
  • Each cell is crammed with filaments made of two proteins: actin and myosin


: