Food Technology

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what are the component protein to form a musle
actin and myosin
1 of 5
Outline what happens when meat contracts
when muscles contract, the filaments are drawn towards the 'Z' line with the actin filaments slid
2 of 5
explain how muscle converts to meat
the muscles contracts in rigor mortis,glycogen is converted to lactic acid and the pH falls.Enzymes break down large molecules leading to softening
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Give the ideal commercial storage conditions for storing fresh meat
Meat must be chilled at 5C/refridgeration temp., lower temp approaching freezing will extend shelf-life
4 of 5
name 5 nutrients meat contributes to the diet
protein, fat, iron,zinc,vitamin A
5 of 5

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Card 2

Front

Outline what happens when meat contracts

Back

when muscles contract, the filaments are drawn towards the 'Z' line with the actin filaments slid

Card 3

Front

explain how muscle converts to meat

Back

Preview of the front of card 3

Card 4

Front

Give the ideal commercial storage conditions for storing fresh meat

Back

Preview of the front of card 4

Card 5

Front

name 5 nutrients meat contributes to the diet

Back

Preview of the front of card 5

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