Chapter 4 Theory of Food(understanding meat)

Hi, assalammualaikum and selamat sejahtera to all who read my blog. This is my eight blog and this is about the chapter 4 which is understanding meat that Chef Naim had taught to us. In our fifth class we had learned about what is meat? And actually meat is a muscle tissue and it is the flesh of domestic animal and of wild game animal. Meat also was the largest expense item of a food service operation. Then, meats cuts are based on its Muscle and bones structure of the meat. after that, we also learned about the 4 structure of meat which is muscle fiber, connective tissue, collagen and elastin. whereas, muscle composition gives meat its characteristic appearance. Muscle tissue is approximately : - 72% of water
                          - 20% protein
                          - 7% fat
                          - 1% minerals
Last but not least, we also learned about yield an grading which was yield was the amount of edible meat to bone and fat ratio, while grading was voluntary and some purveyors and retailers develop their own labeling system to ensure quality.Lastly, specifications were important to a food service operation - they usually describe the item in exact detail : 1) Item name
                                                                                             2) Grade
                                                                                             3) weight
                                                                                             4) State of refrigerator
                                                                                             5) Fat limitations

Composition of meat :-
* Water - 75% upwards
* Protein - an important nutrient with 20%
* Fat - 5% of muscle tissue and as much as 30% of carcass
* Carbohydate