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Drip Loss
Meat science is the study of meat, including its production, preparation and preservation. Some meat scientists are studying methods of producing Cultured meat, artificial meat such as cultures of muscle cells. Drip loss Drip loss is the leakage of myofibers and loss of iron, protein, and water during the transition of muscle to meat. Drip loss impacts the quality and palatability of meat, and has been an issue for pork and chicken. Drip loss is in part governed by the water holding capacity of meat. See also * Flavorist References {{meat-stub Meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compound Microscope Used To Examine Meat, France, 1851-1900 Wellcome L0057251
Compound may refer to: Architecture and built environments * Compound (enclosure), a cluster of buildings having a shared purpose, usually inside a fence or wall ** Compound (fortification), a version of the above fortified with defensive structures * Compound (migrant labour), a hostel for migrant workers such as those historically connected with mines in South Africa * The Compound, an area of Palm Bay, Florida, US * Komboni or compound, a type of slum in Zambia Government and law * Composition (fine), a legal procedure in use after the English Civil War ** Committee for Compounding with Delinquents, an English Civil War institution that allowed Parliament to compound the estates of Royalists * Compounding treason, an offence under the common law of England * Compounding a felony, a previous offense under the common law of England Linguistics * Compound (linguistics), a word that consists of more than one radical element * Compound sentence (linguistics), a type of sentence ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cultured Meat
Cultured meat, also known as cultivated meat among other names, is a form of cellular agriculture wherein meat is produced by culturing animal cells ''in vitro''; thus growing animal flesh, molecularly identical to that of conventional meat, outside of a living animal. Cultured meat is produced using tissue engineering techniques pioneered in regenerative medicine. It has been noted for potential in lessening the impact of meat production on the environment and addressing issues around animal welfare, food security and human health. Jason Matheny popularized the concept in the early 2000s after he co-authored a paper on cultured meat production and created New Harvest, the world's first non-profit organization dedicated to ''in vitro'' meat research. In 2013, Mark Post created a hamburger patty made from tissue grown outside of an animal; other cultured meat prototypes have gained media attention since. In 2020, SuperMeat opened a farm-to-fork restaurant in Tel Aviv called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Holding Capacity Of Meat
Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. The WHC characteristic corresponds to meat juiciness and meat tenderness. A standardized analytical method for assessing WHC has not been developed. The water holding capacity influences the size of the meat diaper A meat absorbent pad or meat pad, colloquially known in North America as a meat diaper, refers to the absorbent pad found in pre-packaged (or case-ready) meats. Its purpose is to absorb the juices released from the meat during storage and transpo ... required for pre-packaged meat. References Meat Culinary terminology {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavorist
A flavorist (or flavourist), also known as flavor chemist (or flavour chemist), is someone who uses chemistry to engineer artificial and natural flavors. The tools and materials used by flavorists are almost the same as that used by perfumers with the exception that flavorists seek to mimic or modify both the olfactory and gustatory properties of various food products rather than creating just abstract smells. Additionally, the materials and chemicals that a flavorist utilizes for flavor creation must be safe for human consumption. The profession of flavorists came about when affordable refrigeration for the home spurred food processing technology, which could affect the quality of the flavor of the food. In some cases, these technologies can remove naturally occurring flavors. To remedy the flavor loss, the food processing industry created the flavor industry. The chemists that resolved the demand of the food processing industry became known as ''flavorists''. Education Ed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
