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.
These muscles are used for extended periods of activity, such as standing or walking, and need a consistent energy source. The protein myoglobin stores oxygen in muscle cells, which use oxygen to extract the energy needed for constant activity. Myoglobin is a richly pigmented protein.The more myoglobin there is in the cells, the redder, or darker, the meat. When dark meat is cooked, myoglobin's color changes depending on what the meat's interior temperature is. Rare beef is cooked to 140Â° F, and myoglobin's red color remains unchanged.ast-twitch muscles are used for quick bursts of activity, such as fleeing from danger. These muscles get energy from glycogen, which is also stored in the muscles. White meat has a translucent glassy quality when it is raw.