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Tek DGG Lanjut S-2#2
Tek DGG Lanjut S-2#2
Tek DGG Lanjut S-2#2
Chilled Meat
Assignment / Tugas;
Semua kelompok
Texture
Flavour
Colour
Nutritive value
Preservation vs Processing
Processing base
Pengukusan (braising)
Penggorengan (frying)
Pemanggangan/ pembakaran (broiling/
barbequeing)
Perebusan (simmering/ boiling)
Hot plate (pan broiling)
Pengovenan (roasting) Rotisserie
cooking ?
Types of Preservation
Techniques
Freezing / chilling
Cooking
Dehydration
Chemical
Fermentation
Irradiation
Implication
Consumers lose confidence in the
safety of their meat products
Greater responsibility in the hands of
consumers
Specific labeling for mechanically
processed items
Consumers question product and
processes
Thermal proccessing
Pengukusan (braising)
Penggorengan (frying)
Pemanggangan/ pembakaran (broiling/
barbequeing)
Perebusan (simmering/ boiling)
Hot plate (pan broiling)
Pengovenan (roasting) Rotisserie cooking ?
?
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