Unit 4
Chapter 5: Unit 4 · Nutrition And Dietetics · EN medium
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Flesh foods, Milk and Milk products animals of both sexes whose age is months or under. . Yearling Mutton: Carcasses of young sheep usually from to about months old are termed yearling mutton. . Mature mutton: Flesh of both the male and female of ovine species that are months in age at the time of slaughter. . Pork: It is the meat of swine. Good quality pork is obtained from animals between the age of - months before the amount of fat becomes excessive. . Organ meats: Liver, kidney, heart, thymus, pancreas and brain. . Sausages: Made of ground or minced meat and are enclosed in casings. learn the importance of pasteurization understand the role of milk and eggs in cookery
📖 Namma Kalvi 11th Nutrition and Dietetics Textbook English Medium · Page 61
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Flesh foods, Milk and Milk products animals of both sexes whose age is months or under. . Yearling Mutton: Carcasses of young sheep usually from to about months old are termed yearling mutton. .
Mature mutton: Flesh of both the male and female of ovine species that are months in age at the time of slaughter. . Pork: It is the meat of swine. Good quality pork is obtained from animals between the age of - months before the amount of fat becomes excessive.
. Organ meats: Liver, kidney, heart, thymus, pancreas and brain. . Sausages: Made of ground or minced meat and are enclosed in casings.
learn the importance of pasteurization understand the role of milk and eggs in cookery
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