Visit this website (http://openstaxcollege.org/l/ lymphsystem) for an overview of the lymphatic system. What are the three main components of the lymphatic system?
Meat Processing “Fresh” definition o the product has never been frozen o from processing standpoint, the product is uncooked and have not been cured with nitrate/nitrite o Poultry temp. in freeze 26 degree Cannot sell at “fresh” Doesn’t destroy quality “Meat Processing” definition o Any mechanical, chemical, or enzymatic treatment of meat that alters its original form Processed, further processed, and value added o Change from original fresh form to another Historical perspective o Dehydration and preservation done by salt and sun o Preservation done by ice and snow o Early 1800s brought canning and heat Functions of processing o Classic – preservation and shelf-life extension o Tenderization o Increase food safety o Manipulation and control of composition (i.e. fat removal) o Portion control o Increase product variety o Increase convenience to consumers Processed Meat Compositions o Past More fat, less protein, less water, more salt, less non- meat ingredients o Present Less fat, more protein, more water, less salt, more non- meat ingredients Fresh meat still takes more case space but non fresh still plays role o On average, non-fresh is more expensive per pound Why DO we process meat o (1) Food safety concerns o (2) desire for greater convenience and variety o (3) desire to improve quality traits and make marketing claims