Sectioned and formed meats, Biology

Assignment Help:

Sectioned and Formed Meats

These are technically speaking restructured products, since they are partially disassembled and then reassembled to form products resembling intact meat cuts. However, restructured products are manufactured employing mincing, flaking and dicing and then reforming. Sectioned and formed meat products are prepared from pieces or chunks of meat that are bonded together to form a single fused piece. The products are processed in a manner that causes them to adhere to each other so that they resemble an intact cut in regard to consistency and appearance. The cohesive substance that binds the pieces or muscles together may be from non meat additives, meat emulsions or extractions of myofibrillar proteins derived from the chunks or pieces of meat. Designing massaging and tumbling equipment resulted in advances in the production of sectioned and formed meats. Boneless sectioned and formed ham products are common items in commerce. They may be shaped like the original ham or may be forced into casings or molds of various shapes. Generally, they are oblong, round or square after shaping. They may be prepared in casings or as canned products. Some muscles from the pork shoulder or the picnic may be removed and used in producing sectioned and formed products similar to hams. The loin eye muscle may also be removed from heavy sow carcasses and used for producing sectioned and formed meats.


Related Discussions:- Sectioned and formed meats

What are cerebrovascular accidents, Q. What are cerebrovascular accidents? ...

Q. What are cerebrovascular accidents? The Cerebrovascular accident (CVA), as well known as stroke, is the generic name given to infarction (tissue and cellular death by hypoxi

Take advantage of retro transposes in human gene therapy, In what way may w...

In what way may we be able to take advantage of retro transposes in human gene therapy? How would this differ from our current use of retroviruses?

Role of nacl in metabolism, ROLE OF NaCl - It forms .9% of blood of ...

ROLE OF NaCl - It forms .9% of blood of mammal. It forms .7% of blood of frog. Bicarbonates of Na+ act as buffer for pH constancy. Involved in active transport of gluc

Mechanism of fertilization, MECHANIS M OF FERTILIZATION - The process ...

MECHANIS M OF FERTILIZATION - The process of fertilization complete into 5 steps - 1 .      APPROACH OF SPERM TO OVUM For fertilization sperm & ova interaction is

Energy, what are the types of pyramids studied

what are the types of pyramids studied

Feed adulterants, Feed adulterants Adulteration of raw material is cre...

Feed adulterants Adulteration of raw material is creating a serious problem for manufacturing the good quality feed as the trading of raw ingredients is totally in unorganized

Types of community, Types of Community On the basis of size and degree ...

Types of Community On the basis of size and degree of relative independence communities may be divided into two types: i) Major Community: These are large-sized, well org

Describe fourth heart sound in details, Describe Fourth Heart Sound in deta...

Describe Fourth Heart Sound in details? S 4 is generated during the atrial-filling phase. It is a low frequency event. LVS, is best heard over apex. Mechanism of S 4 generat

What do digestive enzymes do to food, What do digestive enzymes do to food?...

What do digestive enzymes do to food? Digestive enzymes suspend food; make food soluble, break large insoluble food molecules into smaller, soluble molecules

Cultured plant cells, Cultured plant cells: Cultured plant cells are re...

Cultured plant cells: Cultured plant cells are recognized to give biochemicals of interest since  1950's , but starting the yields were very low. Refined culture structures hav

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd