肉类处理--屠宰和加工(中英文)

Meat Processing肉类加工,Slaughter and Fabrication屠宰和加工,Plant Development工厂设计,Composition of Meat 肉的成分,Water (72%) 水 (72%)Protein (20%) 蛋白质(20%)Fat (7%） 脂肪 (7%）Ash and Minerals (1%) 灰分和矿物质(1%),Muscle Structure肌肉结构,Composition of Meat 肉的成分,A carcass is comprised of variable amounts of muscle, fat, bone and connective tissue.Lean mass consists of about 300 muscles and accounts for approximately 60% of the carcass weight.% will vary depending on the finish, age, and genetics.Support muscles are more tender but less flavourful.Contraction Muscles contain high amounts of connective tissue and are less tender but more flavourful.胴体是由可变量的肌肉、脂肪、骨头和结缔组织组成的。瘦肉块由约300肌肉组成约为胴体重量的60%。% 根据育肥、年龄和遗传而变化支撑肌肉较嫩但香味较少。收缩肌肉包括大量的结缔组织嫩度较差但较香。,Muscle Fibers 肌纤维,Basic Structure of Muscles.Many fibers make up a muscle bundle. Many bundles constitute a whole muscle.An animal is born with a constant number of muscle fibers. Only the size changes with age, nutrition, and exercise.肌肉的基本结构。许多纤维构成肌肉束/包，许多束构成整个肌肉。动物出生时就具有了常量肌纤维，只是随着年龄、营养和锻炼发生大小变化。,Connective Tissue 结缔组织,Connective tissue surrounds each muscle fiber and binds muscle fibers into muscle bundles. As the muscle is exercised, thicker connective tissue is required.Various types of connective tissue include the epimysium, the perimysium, and the endomysium.结缔组织在每个肌纤维周围约束肌纤维进入肌肉束。锻炼的肌肉，需要要较厚的结缔组织。结缔组织有各种类型包括肌外膜、肌束膜和肌内膜。,Fat 脂肪,Affects flavour,texture, shelf life, and profitability.Composed primarily of triglycerides which are molecular weight compounds made up primarily of fatty acids.Unsaturated fats have a lower melting point than saturated fats making them more susceptible to heat.Saturated is a single bond between carbon atoms in the fatty acid . Unsaturated is the double bond.Different carbon length fatty acids and different amounts of double bonds gives fat its unique characteristics.Not water soluble.影响香味结构、保存期限和受益率。构成主要的甘油三酸酯，它的分子量化合物构成主要的脂肪酸。不饱和脂肪比饱和脂肪的熔点低使其对热更易收影响。饱和是脂肪酸中碳原子之间的单一结合，不饱和是双结合。不同的碳长度脂肪酸和不同数量的双结合给脂肪以独特的特性。非水溶。,Oxidative Rancidity 氧化腐臭,Occurs when unsaturated fatty acids combine with oxygen to produce objectionable flavours and odours.The more unsaturated fatty acids (double bonds) the more susceptible the fat is to rancidity.The double bond is attacked by the oxygen, forming aldehydes and carbonyls.Affected by temperature, ultraviolet light, minerals in meat, aging of meat.当不饱和脂肪酸与氧结合时产生令人讨厌的味道和臭味。不饱和脂肪酸（双结合）越多脂肪越容易腐臭。双结合受氧的攻击形成乙醛和碳酸基。受温度、紫外线光、肉中的矿物质、肉的时间影响。,Rigor Mortis 尸僵,Rigor Mortis尸僵,The process in converting muscle to meat.The circulatory system will no longer deliver oxygen and nutrients to the muscle cells. The cells will continue to produce energy (ATP) by breaking down glycogen reserves, which produces lactic acid, dropping the ph to 5.2- 5.6.When cells can not produce more ATP the muscle contracts 1 last time. Prevents Actin and myosin filaments to slide over eachother.由肌肉到肉的过程循环系统不再将氧和营养递送给肌肉细胞。细胞会通过破坏糖原质贮存继续产生能量（三磷酸腺甙），产生乳酸，ph 值下降到 5.2- 5.6。当细胞不能产生更多的三磷酸腺甙，肌肉收缩最后一次。防止肌动蛋白和肌浆球蛋白丝状相互滑动。,DFD- Dark Cutters DFD-深色次等牛肉,The post mortem conversion of glycogen to lactic acid lowers the pH of the meat.Glycogen reserves will be depleted if an animal experiences stress or exercise prior to slaughter.Results in darker meat with a higher pH.Meat from dark cutters is unappealing for retail fresh meat but ideal for sausage processing. Increased water holding but microbial instability.死后糖原质转变成乳酸降低肉的pH值。如果动物经历应急或屠宰前运动会耗尽糖原质贮存。结果产生高pH值的深色肉。深色次等级肉不能吸引新鲜肉零售商但做香肠是理想的 增加水含量但微生物不稳定。,Capillary Breakage毛细管破损,Caused by stress and excitement before slaughter.Muscle and fat capillaries fill with blood creating a splash appearance.Also caused by excessive stunning to sticking time.由屠宰前应急和兴奋引起。肌肉和脂肪毛细管充满血产生斑点。刺杀时过晕也是起因。,Cold Shortening冷缩,Caused by the rapid chilling of a carcass. Creates a dramatic decrease in tenderness.Causes the carcass to “shrink” or shorten causing a contraction effect.Can be prevented with proper cooling temperatures of approximately 0C由胴体快速冷却造成，造成嫩度大减。造成胴体“收缩”或“缩短”产生收缩作应。使用适合的温度，约为0C冷却是可防止这些问题的。,Heat Ring 热圈,The outer portion of the rib eye muscle appears to be darker and more coarse than the inside.The muscle usually sinks or drops away from the cut surface.The rapid chilling of the outside carcass reduces the onset of rigor mortis and slows the drop in pH. The inside goes through rigor mortis.肋眼肌外部看来比内部色深和粗。通常肌肉从切割表面下垂。快速冷却胴体外部降低尸僵减缓pH值下降。内部始终进行尸僵。,Electrical Stimulation 电刺激,A current is run through the carcass causing the muscles to contract violently.This speeds up the onset of rigor mortis by depleting muscle energy (ATP) and rapidly increasing the anaerobic glycolysis that produces lactic acid.Improves lean colour definition and may enhance tenderness.电流穿过胴体造成肌肉猛烈收缩。通过耗尽肌肉能量（三磷酸腺甙）和快速增加产生乳酸的无氧糖酵解加速尸僵发生。改进瘦肉颜色并可能提高嫩度。,pH- Lactic Acid DevelopmentpH值-乳酸发展,肌红蛋白,氧和血红蛋白,变化 肌红蛋白,Animal Handling for Slaughter屠宰时控制动物,Veal Restrainer小牛控制器,Ritual Slaughter屠宰,Head Restraint 头控制,Plant Development Questions工厂发展问题,Does the consumer want your product? And are they willing to pay for it?Can you access that market? Competition?Is your product of quality and consistency?Is your product good value for the money spent?Is your product available year-round?消费者需要你的产品吗？他们愿意为此支付吗？你能进入市场吗？竞争？你的产品质量好并稳定吗？你的产品值得花钱购买玛？你的产品全年都有吗？,Livestock Supply供畜,How many animals can you access? From where?Will you limit age and size of the livestock?Do you promote marbling or any other tenderness factors? Ageing?Are there grading provisions? Will producers be paid for quality products?Will your customers pay for this quality?Fresh or frozen?你能得到多少畜？从哪儿来？你限制家畜的年龄和大小吗？有等级规定吗？多支付给养好质量畜的生产者吗？消费者为质量支付吗？新鲜或冷冻？,Grading等级,Carcasses are evaluated for:carcass maturitymuscling m