BT102 MIDTERM SOLVED PAPERS

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Microbiology:

Meat is one of the animal proteins used in the diet. Meat protein has a high biological value. Meat is a good source of protein and fat. The proportion of nutrients in meat depends on the species of animal, type, and type of cut. The protein content in meat decreases with increased fat content. The average protein content in meat varies from 16 to 23 os cent and the average fat content ranges from 10 to 40 percent.

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BT102 MIDTERM SOLVED PAPERS
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Connective tissue These are tissues that bind meat fibers together. Meat muscle is connected to bone by connective tissue. Collagen and elastin are two types of connective tissue. During cooking, collagen softens and turns into gelatin.

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Elastin does not soften during cooking. Some parts of the animal have a larger amount of connective tissue, whereas like others have a lower amount of tissue. Part of an animal that is exercised more contains a greater amount of connective tissue, e.g. legs.

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The muscle fiber swells with liquid and harden. Once the animal is killed, the circulatory system stops working, but the enzymes remain active. Oxidation of glycogen brings on lactic acid production. The amount of glycogen stored in a particular animal determines the amount of lactic acid produced after slaughter.

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