A partial list of his training and implementation background includes: Lean Manufacturing, Project Management, Work Cell Technology, JIT Manufacturing, Sematech TQM/TQC Program, 6-Sigma Process Control, Kaizan/Kanban Techniques, and others.
muscle fibers, or cells. Meat is mostly the muscle tissue of an animal. Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers.Each cell is crammed with filaments made of two proteins: actin and myosin.he breakdown of glycogen produces enough energy to contract the muscles, and also produces lactic acid. With no blood flow to carry the lactic acid away, the acid builds up in the muscle tissue. If the acid content is too high, the meat loses its water-binding ability and becomes pale and watery.
If you look up the word âmeat,â youâll usually find it defined as muscle tissue from a meat animal. Meat animals are many, of course, but to most North Americans, are typically cattle, or pigs, or sheep, or chickens, or turkeys, or ducks, or geese, or (less commonly) rabbits and goats.ack to muscle tissue meat. Most animal muscle consists of about 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and about 2.3 percent other substances like amino acids and minerals.