Upload
PPT-Notes on Meat

PPT-Notes on Meat

Author : yoshiko-marsland | Published Date : 2017-07-23

Internal Food Temperatures Ground meats pork beef veal lamb 160 degrees Whole cut beef seafood veal lamb 145 degrees All Poultry whole or ground 165 degrees

cuts meat fat tender meat cuts tender fat inspection cooking lean heat beef amount white dryfor bone lamb processing

Presentation Embed Code

Download Presentation

Download Presentation The PPT/PDF document "Notes on Meat" is the property of its rightful owner. Permission is granted to download and print the materials on this website for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.

Notes on Meat: Transcript

Download Document

Here is the link to download the presentation.
"Notes on Meat"The content belongs to its owner. You may download and print it for personal use, without modification, and keep all copyright notices. By downloading, you agree to these terms.

Related Documents

Poultry Notes

Poultry Notes
Arctic and Inuit Notes

Arctic and Inuit Notes
by 30 seconds of easier rowing.

by 30 seconds of easier rowing.
MEAT & MEAT COOKERY

MEAT & MEAT COOKERY
Meat Preservation

Meat Preservation
Meat!! Meat label Interpretation

Meat!! Meat label Interpretation
Meat, Chicken & Fish

Meat, Chicken & Fish
Meat, Chicken & Fish

Meat, Chicken & Fish
Food Safety Notes Nutrition and Food Preparation 1

Food Safety Notes Nutrition and Food Preparation 1
Meat alternatives Meat alternatives

Meat alternatives Meat alternatives
Meat Speciation Introduction

Meat Speciation Introduction
Meat Color ANSC 3404 Meat Color

Meat Color ANSC 3404 Meat Color
The science of red meat What happens when meat is cooked?

The science of red meat What happens when meat is cooked?