Meat processing

Question 1

How does protein structure prevent unfavourable interactions?

Answer 1

Folded proteins have hydrophobic molecules in the centre

Question 2

What is intramuscular connective tissue (IMCT)?

Answer 2

Surrounds muscles and fibres for stability

Question 3

What is IMCT made of?

Answer 3

Fibrous proteins (collagen and elastin) and an amorphous ground substance containing glycoproteins

Question 4

What are the contractile proteins?

Answer 4

Myosin and actin

Question 5

Are myosin and actin water or salt soluble?

Answer 5

Salt soluble

Question 6

What are the structural proteins?

Answer 6

Collagen

Question 7

Is collagen water or salt soluble?

Answer 7

Insoluble to both but soluble in acid

Question 8

What are the sarcoplasmic proteins?

Answer 8

Myoglobin

Question 9

Is myoglobin water or salt soluble?

Answer 9

Water soluble

Question 10

What does meat texture depend on?

Answer 10

Production traits (breed, age)
Fat content
Collagen
Rigor and conditioning
WHC
Thermal processing

Question 11

What is the definition of WHC?

Answer 11

Ability of meat to bind to water

Question 12

Where is water stored in meat?

Answer 12

Associated with myofibrils and found between myosin and actin through osmotic and electrostatic forces

Question 13

What does the pH of meat become post-slaughter?

Answer 13

5.5

Question 14

When is WHC lowest?

Answer 14

5.4

Question 15

What does low WHC cause?

Answer 15

No electrostatic repulsion
Few sites of water binding
Protein denaturation

Question 16

What happens if pH does not equal IEP?

Answer 16

WHC increases therefore there is an electrostatic repulsion

Question 17

How does salt effect WHC?

Answer 17

Solubilises actin causing electrostatic repulsion and increasing WHC

Question 18

How does phosphate effect WHC?

Answer 18

Breaks actomyosin bridges and shifts pH to alkaline and increases WHC