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Palatability and Nutrient Content

Palatability and Nutrient Content. AG-ASB- 16 g, h, i , j, k Why is meat important for human nutrition?. Get into groups of 3. Find the following cuts of beef- chuck , loin, rib, round pork- shoulder , loin, sides, ham lamb- shoulder , rib, loin, leg Create a PPT or chart in Word

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Palatability and Nutrient Content

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  1. Palatability and Nutrient Content AG-ASB- 16 g, h, i, j, k Why is meat important for human nutrition?

  2. Get into groups of 3 • Find the following cuts of • beef- chuck, loin, rib, round • pork- shoulder, loin, sides, ham • lamb- shoulder, rib, loin, leg • Create a PPT or chart in Word • Describing the cuts of meat from each part • Common sizes of retail cuts • How each should look • Pictures and prices of high quality cuts

  3. What were the most expensive cuts?

  4. What factors affect palatability? • appearance • aroma • flavor • tenderness • juiciness

  5. What makes the meat tender or tough? • Adipose - body fat, or just fat, is loose connective tissue composed mostly of adipocytes • Elastin - protein in connective tissue • Collagen - a group of naturally occurring proteins found in animals, especially in the flesh and connective tissues of vertebrates

  6. Nutritive dense food • A food that contains a relatively high percentage of nutrients. Meat is a nutritive dense food.

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