Dear Asmaa
Please, read in the following link:
http://www.fao.org/docrep/010/ai407e/AI407E03.htm
Good Luck
Hi
Meat, fat and other carcass parts used as raw materials for the manufacture of processed meat products are mainly derived from the domesticated animal species cattle, pigs and poultry and to a lesser extend from buffaloes, sheep and goats. In some regions other animal species such as camels, yaks, horses and game animals are used as meat animals but play only a minor role in meat processing.
In this context, meat can be defined as “the muscle tissue of slaughter animals”. The other important tissue used for further processing is fat. Other edible parts of the slaughtered animal and often used in further processing are the internal organs1 (tongue, heart, liver, kidneys, lungs, diaphragm, oesophagus, intestines) and other slaughter by-products (blood, soft tissues from feet, head).
A special group of internal organs are the intestines. Apart from being used as food in many regions in particular in the developing world, they can be processed in a specific way to make them suitable as sausage casings (see chapter on Casings, page 249). Some of them are eaten with the sausage; others are only used as container for the sausage mix and peeled off before consumption.
click this link read more:http://www.fao.org/docrep/010/ai407e/AI407E03.htm
Cheers
Find your definition of "meat" first. The older the definition, the better. It used to be (and did not evolve since Windows 95) the flesh of animals as consumed by Homo sapiens. Humans tend to include skin in some species and exclude skin from others. If you want to report on the composition of skeletal muscles, then do so (although I do not know how that will be possible, considering other tissue types as an integral part of muscle, (mammalians, birds, reptiles, crustaceans, fish or shellfish), otherwise do some thinking about flesh and what it contains. All new (current) international definitions have serious flaws. Find something pre-1995.
Go for literature review , you will get so many articles on different types of meat and their classifications.
you could find the answer in any text book of meat science or through the literature review
HI
I THINK THIS LINK WILL HELP YOU
link.springer.com/content/pdf/10.1007%2F978-3-642-41609-5_6-1.pdf
- Badges
- Science topic
- Similar topics
- Biological Science
- Microbiology
- Virology
- Virus