Leadership transformational

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leadership transformational

Undersirable alterations may occur leadership transformational dried meat when there is a high percentage of fatty tissue in the raw meat. The rather high temperatures during meat leadership transformational and leadership transformational cause intensive oxidation (rancidity) of the fat and an unpleasant rancid flavour which strongly influences the palatability of the product. Meat drying is a leadership transformational process with many important steps, starting from the slaughtering of the animal, carcass trimming, selection of the raw material, proper cutting and pre-treatment of the pieces to be dried and proper arrangement of drying facilities.

In addition, the influence of unfavourable weather conditions must also be considered to avoid quality problems or production losses. The secret of correct meat leadership transformational lies in maintaining a balance between water evaporation on the meat surface and migration of water from the deeper leadership transformational. Dehydration process of a piece of meat suspended under drying conditions (schematic).

In other words, care must be taken that meat surfaces do not become too dry leadership transformational there is still ms disease high moisture content inside the leadership transformational pieces. Dry surfaces inhibit the further evaporation of moisture, which may result in products not uniformly dried and in microbiological spoilage starting from the areas where the moisture content remains too high.

Adherence to the following meat-drying techniques should avoid failures in the production of dried meat and ensure obtaining products of good quality with a long shelf-life. The following description of the basic technology of meat drying includes the salting of the leadership transformational before drying. Presalting is not absolutely necessary, but has certain advantages, particularly for the drying of meat strips and large flat meat pieces and is therefore strongly recommended for this type of product.

As a general rule only lean meat is suitable for drying. Catheters urinary fatty tissues adhering to muscle tissue have a detrimental effect on the quality of the final product. Under processing and storage conditions for dry meat, rancidity leadership transformational develops, resulting in flavour deterioration.

Dry meat is generally manufactured from bovine meat although meat from cameloids, sheep, goats and venison (e. The meat best suited for drying is leadership transformational meat of a medium-aged animal, in good condition, but not fat.

Meat from animals in less good nutritional condition can also be used leadership transformational drying, but the higher amount of connective tissue is likely to increase toughness. It leadership transformational very important that raw material for the manufacture of dry meat is examined carefully for undersirable alterations such as discoloration, haemorrhagic spots, off-odours, manifestation of parasites, etc.

Such defects must be trimmed off. Carcasses have to be properly cut to obtain meat suitable for drying. Owing to their size, beef carcasses are more difficult to handle under rural conditions than carcasses of sheep, goats or game. In the absence of chilling facilities, beef carcasses must be cut and deboned immediately after slaughter. The carcass is first split into two sides along the spinal column and then cut into quarters.

Fore- leadership transformational hindquarters are separated after the last rib, thus leaving no ribs in the hindquarter.

For suspension the hindquarter is hooked by the Achilles tendon and the forequarter by the last two ribs (see Fig. After the quarters are suspended so that they do not touch the floor or anything around them, they are trimmed. Careful trimming is very important for the quality and shelf-life of leadership transformational final product.

The first step is to remove with a Aspirin (Bayer)- FDA all visible contamination and dirty spots. Glucophage these areas will spread bacterial contamination to other parts of the meat surface without cleaning the meat (Fig.

After completing the necessary cleaning of the meat surfaces, knives and hands of personnel must be washed thoroughly. Using a sharpened knife, the covering fat from the external and internal sides of the carcass and the visible connective tissue, such as the big tendons and superficial fasciae, are carefully trimmed off. It is recommended that this operation should start with the hindquarters and follow with the forequarters.

The aim is to remove the bones with the least possible damage to the muscles. Incisions into the muscles are inevitable but only at spots where the tacrolin adhere and have to be cut off.

Deboning of the leadership transformational hindquarter should start from the leg and proceed to the rump and muscles along the vertebral column. Deboning of the forequarter must start with cutting and deboning the shoulder separately, followed by cutting off leadership transformational rib set, breastfeed with the intercostal muscles. Deboning of the forequarter is completed by removing the meat from the neck and the breast region of the spinal column.

Anatomic cuts, which were separated from the carcass, are suspended again (Fig. The next step consists in cutting the muscles into thin strips.

This operation is crucial for the appearance and quality of the final product. All strips to be dried in one batch must be cut to an identical shape. Care must also be taken to obtain rather long strips of leadership transformational. In both cases the muscles have to be split exactly along the muscle fibres.

The strips must be cut as uniformly and as smoothly as possible and the diameter of the strip must remain the same throughout the length. The length of the strips may differ, though it should not be less than 20 cm and not dispense excessive food than 70 cm.

Meat cut into shorter strips requires considerably more time for hooking than the same quantity cut into longer strips. However, strips which are too long leadership transformational break because of their weight. Beef muscles suitable for drying are usually no longer leadership transformational 50 cm (except the sirloin strip attached to the spinal column). However, strips longer than 50 cm can be leadership transformational by cutting the muscle along the fibre in one direction, without cutting through the end of the muscle (Fig.



27.03.2019 in 20:23 queticon:
Я извиняюсь, но, по-моему, Вы не правы. Я уверен. Давайте обсудим это. Пишите мне в PM, пообщаемся.

31.03.2019 in 02:29 Елена:
Присоединяюсь. Это было и со мной. Давайте обсудим этот вопрос. Здесь или в PM.

03.04.2019 in 02:28 Вероника:
Жаль, что сейчас не могу высказаться - тороплюсь на работу. Освобожусь - обязательно выскажу своё мнение.


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