MODULE 2 Flashcards
is the most valuable livestock product and for many people serves as their first-choice source of animal protein
meat
It is the _______ that gives this color as well as in cured meats.
myoglobin
Good manufacturing practice (GMP) and HACCP applications starts from the
- selection of raw materials as an ingredients,
- temperature control,
- formulation and processing techniques,
- personal hygiene and general sanitation,
- distribution and handling of the finished products.
The characteristics of meat that effect quality maybe grouped into
appearance
palatability
composition
processing
and safety traits
Each muscle fibre (muscle cell) is surrounded by a cell membrane (sarcolemma). Inside the cell are __________
sarcoplasma
and a large number of filaments, also called _________
myofibrils
is a soft protein structure and contains amongst others the red muscle pigment myoglobin.
sarcoplasma
absorbs oxygen carried by the small blood vessels and serves as an oxygen reserve for contraction of the living muscle.
myoglobin
provides the red meat colour and plays a decisive role in the curing reaction.
myoglobin
are required in binding the pieces of meat together in processed products. The higher the amount of soluble proteins, the better the binding of the meat particle would be. This trait is very important in sausages, reformed hams, and other meat products that have to undergo comminuting in the processing procedures.
soluble proteins
refers to the ability of the meat to form a stable emulsion with a lipid
emulsifying capacity
Protein is made up of about
20 aminoacids
To a consumer, a good meat must have
firm fat, bright and fine-textured lean
meat can be defined as
“the muscle tissue of slaughter animals”
The other important tissue used for further processing is
fat
Other edible parts of the slaughtered animal and often used in further processing are the
internal organs
A special group of internal organs are the
intestines
The _____ of some animal species is also used for processed meat products.
skin
Immediately post-mortem the muscle contains a small amount of muscle specific carbohydrate, called
glycogen
The pH of normal muscle at slaughter is about
7.0
In a normal animal, the ultimate pH (expressed as pH24 = 24 hours after slaughter) falls to around
pH 5.8-5.4
is the oxygen reserve for the muscle cells or muscle fibres.
myoglobin
is needed for the biochemical process that causes muscle contraction in the live animal.
oxygen
is one of the most important factors of meat quality both from the consumer and processor point of view.
The water holding capacity (WHC)
is composed of cells, which like other tissue cells, have cell membranes, nucleus and cell matrix, the latter significantly reduced to provide space for storing fat.
fatty tissue
________ of pigs are not recommended for processed meat products due to their hardness and taint, but are used for lard production.
kidney fat and leafe fat
is considered less suitable for further processing than pork fat, due to its firmer texture, yellowish colour and more intensive flavour.
beef fat
has a whiter colour than beef fat and is therefore well suited for processing.
buffalo fat
can be used as a fat source when producing Halal meat products.
lamb fat
_________ of adult animals is for most consumers absolutely unsuitable for consumption due to its typical unpleasant flavour and taste.
mutton fat
Meat processing involves a wide range of physical and chemical treatment methods, normally combining a variety of methods. Meat processing technologies include:
- Cutting/chopping/comminuting
- Mixing/tumbling
- Salting/curing
- Utilization of spices/non-meat additives
- Stuffing/filling into casings or other containers
- Fermentation and drying
- Heat treatment
- Smoking
