Food of animal origin

Meat and meat products have a high digestibility (95%) and a small piedemont. Meat proteins (about 16%) include all amino acids that the human body requires for the synthesis of its tissues. In the meat is some amount of fat, minerals, vitamins (A, D and b group). Extractive substances contained in meat, are energetic agents of secretion of gastric glands. Organoleptic evaluation and evaluation of the chemical composition of meat is carried out in accordance with the features indicated in the table. 15, 16.

Table 15. Methods for determination of organoleptic fresh beef, pork, mutton meat (extract from GOST 7269-54)
Indicator Characteristic indicators of meat
chilled ice cream thawed re-frozen
Appearance and color Meat from the surface of the carcass has a dry crust from drying. The color of the crust drying pale red or pale pink. The surface of fresh cut slightly damp, but not sticky, with specific for each type of animal color. Meat juice transparent The surface of the carcass normal color with lighter shade than chilled meat. The surface of the cut pinkish-grey. Place the touch of a finger or a warm knife spot appears bright red color The surface of the carcass of red. The color of fat reddish. The surface of the cut is smooth, very wet, wet fingers, with meat dripping meat juice red The surface of the carcass of red. The color of fat reddish. The surface of the cut dark red. At the touch of a finger or a warm knife color does not change
Consistency On the cut meat dense and elastic. Generated by pressing a finger pit quickly aligned Meat hard as ice; when tapped by a hard object makes clear sound Meat is inelastic; formed by pressing a finger hole is not aligned. Doughy consistency Same as for frozen meat
Smell Pleasant and characteristic of each kind of animal Frozen meat odorless. Thawing a characteristic for this type smell of the ripe meat Specific for each type smell of the ripe meat The same as that of the frozen meat
Fat Fat cattle are white, yellow and yellow. The consistency is firm, at crushing crumble. There is no smell rancid or Olivaria. Pig fat - white, sometimes rose-pink, soft and elastic. There is no smell rancid or Olivaria.
Fat small cattle - white, dense. There is no smell rancid or Olivaria
The color of fat cattle - from white to light yellow in pigs and small cattle - white Part painted in bright red, soft, watery Brick-red. In other respects the same as that of the frozen meat
Bone marrow Fills the cavity of the tubular bones, elastic, yellow. At the turn brilliant, but not behind the edges of the bone Not considered
Tendons and joints Tendon supple, firm, joint surfaces are smooth, shining. The synovial fluid in the joints transparent Tendon dense, white color with grayish-yellowish sheen Tendon soft, loose, painted in bright red color Tendons are painted in bright red color
The broth when cooking Translucent, slight opalescence, fragrant fat with a pleasant smell, on the surface of large accumulations of fat. The taste of fat normal. Broth cloudy, with an abundance of gray-red foam, has no aroma, characteristic of the broth from the fresh ripe meat

Meat can be a transmitter of a number of diseases (anthrax, Sapa, FMD, brucellosis and other). Meat animals can be transmitted and helminthic invasion, of which the most dangerous trichinosis, the measles. Meat, struck trichinae, the appearance is no different from the healthy. Trichinosis can be detected only with special study (Fig. 22).

Trichinella
Fig. 22. Trichinella concluded in capsules, with a strong increase.
finneskoe meat
Fig. 23 Finneskoe meat.

If you study for 24 slices found more than 5 of Trichinella, such meat is rejected, and is permitted to use only for technical purposes. If in the study of 24 slices found no more than 5 of Trichinella, meat deemed to have been accepted and allowed in food after preliminary heat treatment. For this purpose it is cut into pieces of a thickness of not more than 10 cm and cook during 24 hours from the initial boiling point.
Meat, heavily affected by the Finns, is also considered to be unfit for consumption (Fig. 23). If more than 3 Finn on the surface of most of the sections area of 40 cm2 meat is subject to destruction or recycling technology. When detected on a cut of no more than 3 Finn meat deemed to have been accepted and can be used as food after provarivaniya pieces weighing up to 2 kg and 8 cm thickness over 2 hours or after conditioning in strong brine (12%) not less than 20 days.
Trial cooking carried out as follows. Take 0.5 kg of meat (small pieces and boil in a small amount of water (20-30 min) in the pan with the lid closed.