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Meat

This class was created by Brainscape user Maiken Johnsrud. Visit their profile to learn more about the creator.

By: Maiken Johnsrud
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Decks in this class (5)

Basic composition of meat: characteristics of protein and fat in muscles in common slaughter animals
Protein,
1 myofibrillar proteins,
2 sarcoplasmic proteins
18  cards
Importance of meat and meat products for human nutrition; positive and negative aspects of meat consumption
1 world meat production and consu...,
1 world meat production and consu...,
Reasons for meat consumption
6  cards
Chilling meat; requirements for chilling rooms
Regulation eu 853 2004,
Temperatures for chilling meat offal,
Temperatures for chilling meat do...
10  cards
6. PSE, DFD — principle of formation, explanation of biochemical process
Characteristics of pse and dfd meat,
1 pale soft exudate pse,
Detection of pse meat
10  cards
8. Types of processed meat products — definition — according to regulation 69/2016
Definitions,
Czech national law decree no 69 2...,
Czech national law decree no 69 2...
13  cards

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Meat

  • Class purpose General learning

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