Eggs
Eggs have a high biological value which is measured by protein value as it is the major constituent of DNA metabolism, eggs have everything required for life so is the next best thing to cannibalism. The most common breed for broiler production is cornish x plymouth white rock as ut takes about 6-7 weeks from chick to market. While the most common breed for egg laying is the white single comb leghorn.
Egg colour doesn't matter when it comes to which is healthier as ti has nothing to do with what is inside hte egg as diet controls the health of the egg. CHickens only have one functioning ovary which produces the yolk (ovum). The air cell in the egg is the first breath the chick will take. The chell is about 12% of the egg weight and consists of 2 layers; a spongy layer and a cuticle. THe spongy layer is 94% carbonate and the cuticle is the protective covering added as the egg passes through the vagina cloaca, washing eggs makes it easier for bacteria to get in.
The yolk spends about 15 minutes in the infindibulum, the albumin takes about 3 hours in the magnum, the shell membrane takes about 1 hr and 15 min in the isthmus whil the outer covering and shell takes about 21 hrs in the uterus.
albumin is about 90% water, ~10% protein and contains about a trace of fat, a gopd source of riboflavin, contains most of the protein, niacin, riboflavine, choline, magnesium, potassium, sodium and sulfur found in an egg and contains carbohydrates; only needing 1% choline for acetylcholine- improves cognitive ability.
the yolk is approximately half water, 17% protein and 33% lipids. It contains minerals such as iron, phosphorous, calcium, manganese, iodine, copper and zinc as well as vitamins A, D, B12, biotin, choline, folic acid, inositol, pantothenic acid, pyridocinea and thiamin.
Milk
Mammary gland secretions with high percent protein in order to support high percent growth rate and high percent fat with high need for adipose tissue growth. Casein is what gives the milk the white colour. there are 2 categories of milk protein; casein for nutrition function for young from spheres called micells and carrier of high concentrations of calcium and phosphorous and is fortified with vitamin D. Whey proteins are acid soluble and include lactoglobulin, lactoferrin, immunoglobulins, enzymes, hormones and growth factors. Milk also provides calcium as thickness and strength of bone must be continually maintained by the body and thus bone is continuously turning over which continues until about 40 years old.
Meat
the research and advancements in the meat industry are targeting mroe rapid lean growth, greater feed efficiency, improved animal health and improving producing quality while keeping in mind carbon footprint and methane production.
Food safety is important as baceria are desinged to do on thing; survive and they continue to mutate/adapt while consumers want meat to stay fresh longer all the while mroe and mroe consumers don't know how to cook properly. So in order to market a perishable product, environmental parameters including temperature, moisture, pH and oxygen must be controlled.
There are many benefits of having a carnivorous diet including an excellent source of protein, b-vitamins and contributing to low glycemic index while providing micronutrients with high bioavailability. However, perception of animal welfare can directly impact a consumers puchasing decisions and meat is the product of a terminal process.
The meat market aims to efficiently produce the types of products wanted by consumers by matching environment, genetics, nutrition and advances in technology.
Questions
Eggs have a high biological value which is measured by protein value as it is the major constituent of DNA metabolism, eggs have everything required for life so is the next best thing to cannibalism. The most common breed for broiler production is cornish x plymouth white rock as ut takes about 6-7 weeks from chick to market. While the most common breed for egg laying is the white single comb leghorn.
Egg colour doesn't matter when it comes to which is healthier as ti has nothing to do with what is inside hte egg as diet controls the health of the egg. CHickens only have one functioning ovary which produces the yolk (ovum). The air cell in the egg is the first breath the chick will take. The chell is about 12% of the egg weight and consists of 2 layers; a spongy layer and a cuticle. THe spongy layer is 94% carbonate and the cuticle is the protective covering added as the egg passes through the vagina cloaca, washing eggs makes it easier for bacteria to get in.
The yolk spends about 15 minutes in the infindibulum, the albumin takes about 3 hours in the magnum, the shell membrane takes about 1 hr and 15 min in the isthmus whil the outer covering and shell takes about 21 hrs in the uterus.
albumin is about 90% water, ~10% protein and contains about a trace of fat, a gopd source of riboflavin, contains most of the protein, niacin, riboflavine, choline, magnesium, potassium, sodium and sulfur found in an egg and contains carbohydrates; only needing 1% choline for acetylcholine- improves cognitive ability.
the yolk is approximately half water, 17% protein and 33% lipids. It contains minerals such as iron, phosphorous, calcium, manganese, iodine, copper and zinc as well as vitamins A, D, B12, biotin, choline, folic acid, inositol, pantothenic acid, pyridocinea and thiamin.
Milk
Mammary gland secretions with high percent protein in order to support high percent growth rate and high percent fat with high need for adipose tissue growth. Casein is what gives the milk the white colour. there are 2 categories of milk protein; casein for nutrition function for young from spheres called micells and carrier of high concentrations of calcium and phosphorous and is fortified with vitamin D. Whey proteins are acid soluble and include lactoglobulin, lactoferrin, immunoglobulins, enzymes, hormones and growth factors. Milk also provides calcium as thickness and strength of bone must be continually maintained by the body and thus bone is continuously turning over which continues until about 40 years old.
Meat
the research and advancements in the meat industry are targeting mroe rapid lean growth, greater feed efficiency, improved animal health and improving producing quality while keeping in mind carbon footprint and methane production.
Food safety is important as baceria are desinged to do on thing; survive and they continue to mutate/adapt while consumers want meat to stay fresh longer all the while mroe and mroe consumers don't know how to cook properly. So in order to market a perishable product, environmental parameters including temperature, moisture, pH and oxygen must be controlled.
There are many benefits of having a carnivorous diet including an excellent source of protein, b-vitamins and contributing to low glycemic index while providing micronutrients with high bioavailability. However, perception of animal welfare can directly impact a consumers puchasing decisions and meat is the product of a terminal process.
The meat market aims to efficiently produce the types of products wanted by consumers by matching environment, genetics, nutrition and advances in technology.
Questions
- what are the main components of the egg, what percentage of the egg do they constitute, what are their main 'ingredients' and how long does it take for this part to be produced and where in the reproduction cycle?
- outline the main issues that retailers/beef farmers face when trying to sell their product.
- what are the two main proteins in milk?