BROMATOLOGIA - LEITE,CARNES E MEL
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Composição Química e nutricional dos alimentos:
Mel, Leite e Carnes
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MEL
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O mel é considerado um fluido viscoso, aromático e doce elaborado a partir do néctar das flores e de secreções de partes vivas de determinadas plantas ou ainda de excreções de insetos sugadores de
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O mel é um alimento de alta qualidade, rico em energia e inúmeras outras substâncias benéficas ao equilíbrio dos processos biológicos de nosso corpo. O mel é classificado de acordo com as plantas utilizadas na sua
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A qualidade do mel é dependente das características que ele possui, tais como: cor, sabor,
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A coloração do mel depende quase que, exclusivamente, da origem da flor, podendo ser claro, vermelho, dourado ou escuro. Dependendo da coloração, o sabor e aroma sofrem
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O mel pode ter sabor doce, acido e até mesmo amargo. Os sabores irão variar de acordo com a
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O teor de umidade é
uma
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A viscosidade de um fluido é basicamente uma medida de quanto
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O mel é um alimento completo e nutritivo. Possui fácil digestão e é importante para o corpo humano pois em quantidades equilibradas encontra-se fermentos,
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O alto teor de umidade, temperatura de armazenamento alta (maior que 26ºC) e a presença de leveduras indesejáveis causam a fermentação do mel. A fermentação
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Conjunto de tecidos de cor e consistência que recobre o esqueleto de animais. As carnes são fontes de proteínas de alta valor biológico, gorduras, vitaminas do complexo B, vitamina A e
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• A carne bovina tem na sua composição:
água de ocorrência natural em seus músculos, tecido conectivo, gorduras e ossos. músculos da carne possuem • Os aproximadamente 75% de água (os cortes são diferentes contendo mais ou menos
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• A carne atual contém mais água e não
tem o mesmo sabor que no passado. Uma das razões para tal é que os animais de hoje em dia são criados para serem magros; a carne destes animais é naturalmente mais magra e contém mais água. Como a água é um componente da
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• A qualidade da carne bovina é
avaliada de acordo com as características físicas, químicas e microbiológicas e o conjunto de
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• Atualmente, os supermercados
tentam facilitar a vida do consumidor oferecendo produtos de fácil preparo como, por exemplo, a venda de carne bovina moída, em pedaços picados, em bifes, porém essa prática pode comprometer o prazo de validade do
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• Uma outra recomendação importante
para o consumidor é que ao adquirir carne moída, selecionar o pedaço de
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• Características
que
facilitam
a
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• Uma característica importante a
se observar no momento da aquisição é a temperatura de armazenamento da carne pois
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• Ao consumir carnes é importante
estar sempre atento a alguns fatores
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• Analisar o manuseamento da carne,
condições sanitárias do local onde a carne foi adquirida, além de certificar se esta foi mantida em temperatura e
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