Meat Technology Flashcards
what does meat consists of?
- high quallity protein
- iron
- vitamin B and
- vitamin A
what type of muscle in meat
- Skeletal muscle
- Cardiac muscle
- Smooth muscle
When is meat aging done?
after rigor mortis, 1/2 or 1/4 carcass at below room temp (2c)
What is the objective of meat aging?
(answer min. 3)
- Inhibit microbial growth
- bleeding becomes perfect
- outer layer becomes dry
- obtain optimal tenderness and taste
Types of pH decline and its effect?
- To rapid: heat shortening, meat becomes Pale Soft Exudative (PSE)
- To slow: cold shortening, pH at 5.5, meat becomes Dark Firm Dry (DFD)
Muscle composition and example?
- Muscle tissue: 72% water, 20% protein, 5% fat
- Marbling: inter and intramuscular fat
- Connective tissue: collagen
types of protein groups
- Sarcoplasmic
- Myofibrillar (actin, myosin, troponin)
- collagen
function of each protein groups
(theres 3)
- sarcoplasmic: low emulsion ability, water soluble, low WHC
- Myofibrillar: high emulsiojn ability, only soluble in salt solution 5%, high WHC
- Collagen: soluble in high temp, high gelling ability, used for gelatin
Location of Adipose or fat tissue
(min. 3)
under the skin, heart, kidneys, bone marrow, joints, and ass
function of adipose tissue
(min. 3)
- Supplies energy
- Provide insulation
- Minor protection
- Cholestrol storage
- Estrogen production
Collagen process?
Tropocollagen -(proteolysis)> collagen -(extrusion)> collagen fibers
What does myoglobin consist of?
globin and heme ring
where does oxidation occur in meat?
in Fe2 myoglobin to Fe3 metmyoglobin
What is WHC and the characteristics?
- Water holding capacity is the ability for meat to bind with free water
- If pH decrease, then WHC also decrease
- WHC factor is important for gel formation
Example of autolysis deterioriation
- protein -(protease)> peptide & amino acid
- Fat -(Lipase)> glycerol & fatty acid
- Glycogen -> glucose
microbiological deterioriation characteristics?
- slimy exterior
- greeny-blue-black color
- abnormal aroma and taste (NH3, H2S, N2)
How does microbiological deteriotiation occur
contamination during slaughtering, debnoning, handling, etc.
