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Gourmet Food flashcards

Animal food science - MEAT

This class was created by Brainscape user sara-samuelsson@live.se Unknown. Visit their profile to learn more about the creator.

By: sara-samuelsson@live.se Unknown
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Decks in this class (13)

Meat color
Vad ar det som gor att kottet har...,
Vilka olika myoglobinformer exist...,
Vilka tva storsta reaktioner sker...
7  cards
Meat quality
Vad paverkas av ph sankningen fra...,
Vilka processer sker vid post mortem,
Nar gar muskeln in till rigor
5  cards
Lecture 2, muscle
Vilka tre olika myofilament finns,
Beskriv en muskelkontraktion
2  cards
Lection 3, muscle to meat
Hur lagras energin i muskeln,
Vad hander i muskelns metabolism ...,
Vad ar normalt ph varde for muske...
11  cards
Lecture 4, tenderization of meat
Vilka tva morningfaser sker post ...,
Vad orsakar background toughness,
Vilka proteolytiska enzymer finns
7  cards
Lipid quality in animal tissues
Vilka ar de tva vanligaste langa ...,
Vilken ar den vanligaste langa om...,
Hur paverkar fettsyrorna kottet p...
7  cards
Meat composition, instrumental measuements
Vad orsakar fargen pa kottet,
Beskriv light scattering,
Beskriv reflection absorption
3  cards
Fjäderfä + kvalitet
Vad ar problemen med snabbvaxande...,
Vad hander vid traigt brostkott,
Vad hander vid white striping
8  cards
Fisk (översikt)
Vilka tva typer av muskler inneha...,
Beskriv roda muskler,
Beskriv vita muskler
13  cards
Tentamensfrågor
Nitrite is a commonly used additi...,
During the conversion of muscle t...,
During the post mortem storage pe...
9  cards
WHC Meat
Hur ar vatten bundet i kott,
Vad ar vardet for det isoelektris...,
Forklara hur avstandet mellan myo...
5  cards
Tillsatser kött
Varfor anvander man salt som till...,
Varfor anvander man phosphates so...,
Varfor anvander man sodium ascorb...
6  cards
Boar taint
Vad beror boar taint pa,
Vad ar androstenone,
Vad ar skatole
5  cards

More about
Animal food science - MEAT

  • Class purpose General learning

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