5 - hip and shoulder (shank): Ron include the muscles of the leg and hip. Cufflinks are also includ

Color of meat: the amount of pigment myoglobin (myoglobin) is the most meat is redder flesh color. The task of myoglobin to store and transport oxygen to the muscles responsible. They are divided into two types, fast and slow muscle fibers. They twitch fibers which are continuous and contain much myoglobin and is colored red. Fast-twitch fibers, which is quick and powerful, they contain less myoglobin and is white in color. Than beef, pork, lamb and mutton conagra canada has more myoglobin and therefore redder and darker in color. Both types of muscle in humans and animals can be found, and fast, but they are different.
For example, little red meat, chicken legs and thighs (due to constant use), but the wings and breast meat color since there are no (chickens conagra canada can not fly, is white., But since continuous cow standing and or move, muscles often are operating, so the color is dark red beef muscles. fish floating in water, and required muscle power is not constant., but muscular tail and fins are slightly red. certain red Fish such as salmon is due to the pigment astaxanthin (astaxanthine), which is harder Pvstany that feeds them.
The oxidation of the iron in myoglobin and its connection to the chemical composition (oxygen, water or nitric oxide) post mortem can modify the color of meat. Fresh meat color is reddish purple. If the meat is exposed to air, myoglobin oxidation and oxy-myoglobin (oxymyoglobin) becomes. Bright red is the color of oxy-myoglobin. Further oxidation of myoglobin into Matt myoglobin (metmyglobin), which will change color to brown the meat. Heat causes denaturation of met-myoglobin meat and meat turns greyish brown.
Raw meat as their non-helical protein molecules are complex. When the meat is heated unfolded protein molecules together and eat together again with a new structure. The denaturation process (denaturing) say. Well as volume fell meats loss of muscle fibers is water.
Tip: add flavor depends on the amount of marble. The greater the amount of marble meat taste more pleasant. Also the meat may contain more connective tissue, tighten Trama is more palatable. Marinating meat marinades (marinade) can also alter the taste of the meat.
1 - slaughtered animals in situations without stress: Stress is associated with the slaughtered animal flesh is more firm. Injections of vitamin d and calcium, conagra canada as well as inflicting electric shock and fell unconscious before slaughter livestock conagra canada before slaughter to reduce stress.
6 - Cool Slow :6-10 hours after slaughter the animal rigor mortis conagra canada (rigor mortis) is provided. Continuous contraction of muscles during rigor mortis and meat appeared conagra canada to be very stiff. At this time the meat should be stored at a temperature of 16 degrees Celsius. If the meat is cooled rapidly at low temperature conagra canada will remain firmness.
8 - Function of Muscles: Muscles that move (locomotion) used (moving or lifting the head) of the connective tissue are more and more rigid. As the muscles that support (support) conagra canada Animal skeletons function (weight) contain less connective tissue and are more brittle. Locomotor muscles include shoulder, shoulders, thighs, buttocks conagra canada and back muscles included are the ribs and back. In other words, the more muscle is used by animals is more rigid (such as leg and neck muscles)
1 - Marinating (marinating): conagra canada marinades (marinade) conagra canada formed from an acid + salt + enzymes + flavors (herbs and spices +) + olive oil (or any other good quality oil). Acid could citrus juice marinades, tomato, pineapple, vinegar, yogurt, alcohol (in foreign countries) is. Papaya (Mango Hindi) (papaya), kiwi fruit (kiwi), ginger root (ginger) Wanjiru (fig) contains enzymes, which makes the meat tender. Can flavor soy sauce, onions, shallots, garlic, pepper and other spices are. Herbs such as basil, parsley and cilantro are also able to customize the flavor of the meat.
1/3 cup olive oil
1/4 cup olive oil
1/2 teaspoon of saffron
Note: A 540-pound bull, capable of producing 340 kg and 230 kg of carcass meat.
Steak (steak): refers to a large piece of beef steak. Most steak perpendicular (unlike Windows) muscle fibers are cut. Steak is usually the most tender parts of the carcass is produced. Dry heat will cook the steak.
5 - hip and shoulder (shank): Ron include the muscles of the leg and hip. Cufflinks are also included in the muscles of the arms and shoulders. To prepare the stew and soups are good.
6 - breast and sometimes the kidneys (flank + plate + brisket): the most rigid part of the corpus are good for making stew. (Moist heat) 7 - Ser (roud): the carcass, including the upper part of the legs and buttocks. Kmrast firmer and more lean. (Moist heat)
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