AGING OF MEAT CARCASS Flashcards
________ depend on quality & performance of the refrigeration, condition & handling of carcass at the time of harvesting & hygiene standards
Aging of Meat
when meat is stored at 1 degree celsius . the species would reach approx at how many percent of maximum tenderness
80%
this method of aging beef can be aged much longer up to
30 mins
what are the 2 types of Thoughness:
- Background toughness
- Actomyocin toughness
this type of toughness has more cross links found,making the meat tougher
Background toughness
this refers to to elastin & collagen rings that hold muscle fibers in place
Cross links
this type of toughness is caused by overlap of thick & thin filaments
Actomyocin toughness
Post mortem aging at the resolution stage of rigor mortis helps eliminate actomyosin toughness, but not?
background tougness
Ideal age for processing beef:
1.5 - 2.5 years
Ideal age for processing veal
less than 1 year
Ideal age for processing baby veal & poultry
3-6 months
Ideal age for processing pork
6 months
Ideal age for processing lamb
3-11 months
is a method of accelerating the normal decline of pH onset post mortem, it is used mainly on lamb carcasses to enhance the tenderization process and protect from cold shortening
Electrical stimulation
can occur with smaller carcasses and refers to cooling too rapidly, preventing the rigor resolution stage to be reached. ES is used to kick-start the rigor maximum stage to reach the rigor resolution stage, which improves meat tenderness and maintains the bright red colour and muscle firmness.
cold shortening
The standard voltage for ES is ________. If used immediately after stunning, ES can be applied at lower voltage
504 volts at 3 amps
If ES is delayed for one hour after
stunning, a massive ________ is required to kick-start the process.
1,600 volts
2 TYPES OF TOUGHNESS
- Background toughness
- Actomyosin toughness
