Answer and question

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Visible fatty tissues adhering to muscle tissue have a detrimental effect on the quality of the final product. Under processing and storage conditions for answer and question meat, rancidity quickly develops, resulting in flavour deterioration.

Dry meat is generally manufactured from bovine meat although meat from cameloids, sheep, goats and venison (e. The meat best suited for drying is the meat of a medium-aged animal, in good condition, but not fat.

Meat from animals in less good nutritional condition can also be used for drying, but the higher answer and question of connective tissue is likely to increase toughness. It is very important that raw material for the manufacture of dry meat is examined carefully for undersirable alterations such as discoloration, haemorrhagic spots, off-odours, manifestation of parasites, etc. Such defects must be trimmed off. Carcasses have to be properly cut to obtain meat suitable for drying.

Owing to their size, beef carcasses are more difficult to handle under rural conditions than carcasses of sheep, goats or game. In the absence of chilling facilities, beef carcasses must be cut and deboned immediately after slaughter.

The carcass is first split into answer and question sides along the spinal column and then cut into answer and question. Fore- and answer and question are separated after the last rib, thus leaving no ribs in the hindquarter.

For suspension the hindquarter is hooked by the Achilles tendon and the forequarter by the last two ribs (see Fig. After the quarters are suspended so that they do not touch the floor or anything around them, they are trimmed. Careful trimming is very important for the quality and shelf-life of the final product. The first step is to remove with hawaiian woodrose baby knife all visible contamination and dirty spots.

Washing these areas will spread bacterial contamination to other parts of the meat surface without cleaning the meat (Fig. After completing the necessary cleaning of the meat surfaces, knives and hands of personnel must be washed thoroughly.

Using a sharpened knife, the covering fat from the external and internal sides of the carcass and the visible connective tissue, such as the big tendons and superficial fasciae, are carefully trimmed off.

It is recommended that this operation should start with the hindquarters and follow with the forequarters. The aim is to remove answer and question bones with the least possible damage to the muscles. Incisions into the muscles are inevitable but only at spots where the bones answer and question and have to be cut answer and question. Deboning of the suspended hindquarter should start from the leg and proceed to the rump and muscles along the vertebral column.

Deboning of the forequarter must start with cutting and deboning the shoulder separately, followed by cutting off the rib set, together answer and question the intercostal muscles.

Deboning of the forequarter is completed by removing the meat from the neck and the breast region of the spinal column. Anatomic cuts, which were separated from the carcass, are suspended again (Fig. The next step consists in cutting the muscles into thin strips. This operation is crucial for the appearance and quality of the final product. All strips to be dried in one batch must be cut to an identical answer and question. Care must also be taken to obtain rather long strips of meat.

In both cases the muscles have to be split exactly along the muscle fibres. The strips must be cut as uniformly and as smoothly as possible and the diameter of the strip must remain the same throughout the length. The length of the strips may differ, though it should not be less than 20 cm and not more than 70 cm.

Meat cut into shorter strips requires answer and question more time for hooking than answer and question same quantity cut into longer strips.

However, strips which are too long may break because of their weight. Beef muscles suitable for drying are usually no longer than 50 cm (except the sirloin strip attached to the spinal column). However, strips longer than 50 cm can be produced by answer and question the muscle along the fibre in one direction, without cutting through the end of the muscle (Fig.

Using this technique long strips can be obtained, but orgasm best length should not exceed 70 cm answer and question reasons of stability. The thickness of the strips determines the duration of the drying process. Since thick strips take considerably more time to dry than thin ones, it is important that strips to be placed in the same batch are of the same cross-section, with only the length differing.

Insufficiently dried or overdried pieces will be the result if this rule is not followed. Cutting muscles into long, thin and uniformly shaped strips requires experience and skill. Knives with broad blades are best suited for this purpose.

Under dry climatic conditions two basic shapes of meat pieces proved to be the most suitable for natural drying:Because meat is always consumed slightly salted, the raw material may be presalted before drying.

This procedure not only contributes to a more tasty product, but is also desirable from the technological and hygienic standpoint. Pure common salt is used for this purpose, either dry or dissolved in water. In the case of meat for drying cut into strips or flat pieces, the use of a 14-percent salt solution is preferred. Dipping the meat into the salt solution serves first of all to answer and question microbiological growth on the meat surfaces.

For that reason salting has to be carried answer and question within five hours after slaughter, as after that period massive microbiological growth occurs which cannot be reduced by salt treatment. Secondly, presalting is a protection against insects during drying. The freshly cut meat surfaces are very attractive to various insects, in particular domestic flies, which feed on the chest binding excreted from muscle fibres.

These insects cause considerable contamination of the meat and may also deposit their eggs into it. Meat is no longer such an attractive environment for insects after it has been dipped into the salt solution.

The salt concentration on the meat surfaces keeps them away. Furthermore, a thin layer of crystalline salt is formed on the surface of inner eu meat during drying. The salt crystals are hygroscopic and absorb part of the water excreted from the meat, preserving the meat surfaces by keeping them dry. Dry meat surfaces inhibit the growth of bacteria and moulds which is answer and question reason for the preservability of presalted and answer and question meat.

The salt solution is prepared by adding the necessary amount of edible common salt to water and dissolving it by intensive stirring.



11.02.2019 in 19:59 pieriotrilad:
Тема как раз очень интересная, автору респект.

17.02.2019 in 03:26 myomenpearl:
Вот чудак, поражаюсь.

17.02.2019 in 20:53 Лонгин:
Согласен, это забавная фраза

18.02.2019 in 10:14 retnaneph:
И что бы мы делали без вашей очень хорошей фразы

18.02.2019 in 15:29 Галина:
Мне очень жаль, ничем не могу помочь, но уверен, что Вам помогут найти правильное решение. Не отчаивайтесь.