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BT102 MIDTERM SOLVED PAPERS
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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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Meat is a good source of phosphorus, iron, and some trace elements. If the cooking water is not thrown away, the minerals and water-soluble vitamins are not largely lost. Meat provides us with vitamin B complex and some vitamin A, depending on the cut. Sheep meat that is less than 12 years old months of age, is sold as lamb.
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Muscle tissue A muscle is a complex structure. The smallest unit of muscle is muscle fiber. Many fibers are joined by connective tissue into bundles. These bundles are called fasciculi. The fascicles, together with fat deposits, are covered by a thick membrane and attached to the bone.
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. The stiffened muscles of the animal start after a certain period of softening. This is called aging. The tenderness of the meat increases with holding time. Holding conditions should be carefully controlled. Uncontrollable conditions can allow the growth of putrefactive bacteria.