UI FCS 175 - FCS175LabReport9 (3 pages)

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FCS175LabReport9



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FCS175LabReport9

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Pages:
3
School:
University of Idaho
Course:
Fcs 175 - Introductory Food Laboratory
Introductory Food Laboratory Documents

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Meat Poultry and Fish FCS 175 Lab 10 Jacki Raivo 11 7 11 Introduction Myoglobin A single chain iron containing protein found in muscle fibers structurally similar to a single subunit of hemoglobin and having a higher affinity for oxygen than hemoglobin of the blood TheFreeDictionary Marbling Intramuscular small streaks of fat that lend to juiciness tenderness and flavor Capon A castrated male chicken Merriam Webster Eicosapentaenoic Acid One of the principal omega 3 fatty acids Abbreviated EPA The body has a limited ability to manufacture EPA by converting the essential fatty acid alpha linolenic acid ALA which is found in flaxseed oil canola oil or walnuts MedicineNet com Docosahexanoic Acid DHA An essential fatty acid thought to be important to the development of infants particularly as regards their eyes and brain DHA is present in breast milk and has been added to some infant formulas Postnatal DHA may improve vision and some cognitive functions in infants and toddlers DHA is an omega 3 polyunsaturated 22carbon fatty acid It is present in abundance in certain fish such as tuna and bluefish and marine animal oils MedicineNet com Methods and Results In lab we prepared a strawberry Bavarian cream dessert and some hamburgers to demonstrate the ability to use gelatin and the effect of fat content in meats and their cooking times We prepared the Jell o according to the package and added some thawed frozen strawberry juice then let that set up in the fridge for what seemed like forever Once that was set up which it hardly was we beat it until foamy with an electric mixer and folded in Cool Whip and the strawberries That was chilled again It didn t ever set up all the way If we would have left it overnight it would have but time was a factor The whipped cream didn t blend very well and was chunky For the burgers we used a 20 fat ground beef and I made a completely different recipe with spices because I couldn t eat some of the original ingredients for the burgers I



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