Products of meat processing

Under the meat industry in the sense understood carcass or part thereof, resulting in the slaughter of farm animals and birds and is the collection of different tissues in their natural proportions. In addition to muscle tissue, which is a necessary feature of the meat, it is composed of different quantities can include connective, adipose, cartilage, bone, blood. The quantitative ratio of tissue in the meat depends on the type, age, breed, sex, nutritional status and feeding conditions of animals, the anatomical origin of the carcass. In industrial practice, the ratio of the natural tissue in meat directional change by freeing it from the low value of tissues: cartilage, connective tissue, bone. The quantitative ratio of tissue in meat determines its quality: chemical composition, nutritional value and properties of meat.