Search Results for: Fats of bovine animals
retains the characteristics of fresh meat. the degree of redness of meat is determined by its myoglobin (muscle pigment) content, which depends upon the species, breed, age and other factors. meat is chemically composed of water (approx. - %), protein (approx. - %), fat (approx. - %), mineral salts
of fat and lean, and amount of drip exuding from the meat. there are three types of microorganism that cause damage to food; bacteria, yeasts and moulds. there are occasions in food manufacture where the activity of microorganisms is exploited as part of the production process. however, during storage...
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