week six- milk and meat

Question 1

Describe the composition and nutritional value of milk

Answer 1

Composition of milk: fats (cow 3.67)O, lactose, protein, casein, Vitamin A, B1, C and D.
The standard packaged cows milk contains 3.2% fat and 3% protein.
Skim milk contains 0.15% fat and 3% protein.

Meat:

High- quality protein, delivering he essential amino acids.
variable fat content and fatty acid profile, highly dependent on the species and feeding system.
Vitamins B & A
Source of zinc, iron, copper, phosphorus.

Question 2

Describe the characteristics of the Australian market for milk and meat

Answer 2

Milk: water, solids, fat, proteins, lactose and minerals.

Meat: Carbohydrates, protein, fat, ash and water

Question 3

Identify the types and cuts of meat grown in Australia

Answer 3

porterhouse, eye fillet, rib cut, rump, strip loin short cut,

Question 4

List the types of processing common in the milk and meat industries

Answer 4

milk: pasteurisation, homogenization, sterilised, UHT.

Meat:
Oxidation/ ageing: myoglobin is oxidised.

Oxygenation: myoglobin is oxygenated at high concentration of oxygen to deep red oxymyoglobin.

Cooking: Myogloin is denaturared to brown metmyoglobin.

Redox reaction in presence of nitrates: Myoglobin converting to bright red nitroso-myoglobin then on heating to pink nitroso-hemochrome

Modified atmosphere packaging (MAP): high concentration of oxygen (60 to 80%) used for oxygenation to retain the red meat colour, the growth of aerobic bacteria is inhibited by carbon dioxide (about 20%), reducing the rate of spoilage.