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.
Muscle is a soft tissue found in most animals. Muscle cells contain protein filaments of actin and myosin that slide past one another, producing a contraction that changes both the length and the shape of the cell.Muscles function to produce force and motion. Type I, slow twitch, or red muscle, is dense with capillaries and is rich in mitochondria and myoglobin, giving the muscle tissue its characteristic red color. 2  It can carry more oxygen and sustain aerobic activity using fats or carbohydrates as fuel.