Food Technology 0.0 / 5 ? Design & Technology: Food TechnologyMeat and fishA2/A-levelEdexcel Created by: stecauCreated on: 19-09-15 09:29 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 3 of 5 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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