The document discusses the structure, composition, and nutritional value of meat and fish. It describes how the proteins actin and myosin are responsible for muscle contraction in meat. It also examines the spoilage processes in meat and fish if not properly stored or preserved and provides details on various preservation methods like canning, freezing, and smoking to prevent spoilage.

1. 1 Meat and fish a) Characteristics, structural composition and factors affecting: the component proteins (actin, myosin and actomyosin) to form muscle muscle contraction conversion of muscle to form meat fish quality b) The characteristic spoilage in: putrefaction of meat breakdown of fish tissues after catching development of odours c) The processes involved in: storage and handling of meat meat preservation canning freezing fish preservation chilling freezing d) Nutritional contribution to the diet.

12. Storage 0-5oC

14. How canning food prevents food poisoning http://www.bbc.co.uk/scotland/learning/learningzone/clips/9213.flv