Meat Tenderization Flashcards
how to make meat more tender
-cause sarcomeres to be longer
-disrupt myofibril integrity
-disrupt connective tissue integrity
cold shortening
process where sarcomeres shorten due to cold-induced nervous response
T/F cold shortening can also be heat induced
TRUE
ways to prevent cold shortening
-speed up drop in pH
-slowdown drop in muscle temp
ways to slow down drop in muscle temp
-increased SQ fat thickness
-high temp pre-chilling(16 C for 16 hr immediately after slaughter)
-electrical stimulation(burns up glycogen)
what level of SQ fat is enough to slow down muscle chilling
.1 in in lamb
.25 in beef
ways to stretch the sarcomere
-A&M tenderstretch(suspension by obturator foramen)
-stouffers stretching device (Tenderstretch + clamps and stretching rods)
-tendercut(cut bones and connective tissues around muscles)
ways to disrupt myofibrils
calpains
calpastatin
cooler ageing
high temp, post rigor chilling
high temp, pre rigor chilling
electrical stimulation
salcium chloride injection
calpains
stored in cytosol near z-lines, require calcium to activate
calpastatin
regulate calpains, higher level equals less breakdown of myofibrils
cooler aging
0-3 C for 1-6 weeks
high temp, post-rigor chilling
20 C for 24 hours(same effect as 2 C for 14 days)
high temp pre rigor chilling
16 C for 16 hours
electrical stimulation
rapid pH drop ruptures lysosome and releases cathepsins
calcium chloride injection
pre/post rigor injection increase activity of calpains
