Morphology and structure of bacteria
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Adulteration of animal feeds is common, where cheaper substances are mixed in to increase profits. Common adulterants include urea to increase protein levels in expensive feeds like fishmeal and oilseed cakes, as well as adding materials like bran and molasses. Proper testing of feed ingredients is important to detect adulteration and ensure animal safety and nutrition.
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This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
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Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Hemoglobin in the right quantity is important for the proper functioning of your body. Include these food to maintain the perfect level of hemoglobin that is required by the body.
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Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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1. It lists the advantages and disadvantages of eating meat analogue products and asks students to state one of each.
2. It asks whether vegetarians can eat fish and what types of protein foods vegetarians can eat to obtain enough amino acids.
3. It discusses classifications of meat like game, poultry, and offal and provides examples.
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The document discusses the history and production of beef. It details how beef consumption evolved over time from being a luxury food for the wealthy to becoming more widely available in Europe. It then describes the classification and slaughter process for meat, including the inspection and handling of animal carcasses. Finally, it outlines the key components of skeletal muscle tissue that make up meat.
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introduction of egg cookery and uses of egg in cookery
This document provides information on egg cookery. It discusses the nutritional value of eggs and their use in a variety of recipes. Eggs are a complete food rich in protein, vitamins, minerals and more. They are widely used in cooking for their binding, coating, leavening and emulsifying properties. The document also outlines best practices for storing eggs and describes common cooking methods like boiling, poaching, scrambling, frying and baking.
Corn grains
Corn is a popular grain used in animal feed worldwide. It provides good energy from its starch content but is low in protein. Corn can be included in ruminant diets at high levels when paired with protein supplements. For poultry and fish, corn is commonly included at around 75% of the diet due to its digestible energy. While corn provides good nutrition, it also contains some antinutritional factors like mycotoxins that can cause health issues if contaminated corn is consumed. The price of corn is approximately Rs 50 per kg.
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Morphology and structure of bacteria
- 2. QUALITY AND SAFETY OF ANIMAL FEEDS
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- 5. • Adulteration is defined as the admixture of a pure substance with some cheaper and low quality substance. • It is done intentionally usually to make money. • In costly feed ingredients like oil seed cakes and feeds of animal origin like fishmeal, adulteration is done by spraying urea in order to raise their protein content. • However, sometimes brans, molasses are also added. Besides urea, oilseed cakes are adulterated with husk, non edible oilseed cakes.
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