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Meat

Meat. Chapter 9. Meat: Color . Myoglobin – meat heme-pigment color Purplish-red Hemoglobin – blood pigment Oxymyoglobin – air combines with meat Bright in its oxidized form Metmyoglobin – major discoloration Ferrous to ferric state

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Meat

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  1. Meat Chapter 9

  2. Meat: Color • Myoglobin – meat heme-pigment color • Purplish-red • Hemoglobin – blood pigment • Oxymyoglobin – air combines with meat • Bright in its oxidized form • Metmyoglobin – major discoloration • Ferrous to ferric state • High temperatures,microorganisms and light speed the reaction

  3. Changes During Cooking • Color changes • Surface browning • Maillard Browning – carbonyl-amine browning • Dehydration – crystallization

  4. Changes During Curing • Traditional curing Add salt, sugar and sodium nitrate • Changes to a form that remains red during cooking

  5. Meat:Flavor • Browning flavors • Proteins • Animal diet

  6. Meat:Texture • Tenderness and Ease of Chewing • Dependent on water and water binding capacity • Muscle Fibers • Connective Tissue • Collagen • Elastin • Reticulin Fibers • Fat • Carbohydrates

  7. Post-Mortem Aging • Rigor Mortis • Decreased pH – drops from 7 to 5.5 • Changes in Quality

  8. Processed Meats • Comminuted Products • Restructured Products • Precooked Products

  9. Processes to Tenderize Meat • Mechanical Methods • Enzymes • Other Methods • Salts • Change the pH • Marinade – Acid

  10. Textured Vegetable Proteins • Soy Proteins • Hydrophilic Nature

  11. Poultry Chapter 10

  12. Poultry: Quality Attributes • Color • Dark Meat – • More Myoglobin and heme proteins • Light Meat • Less Myoglobin and heme proteins

  13. Textured Vegetable Proteins • Soy Proteins • Hydrophilic Nature

  14. Textured Vegetable Proteins • Soy Proteins • Hydrophilic Nature

  15. Poultry: Flavor • Browning Compunds • Lipids • Warmed over flavor – rancidity

  16. Poultry: Texture • Dark Meat more juicy • Aged Birds are less tender

  17. Fish • Structure • Myofibrils • Fibers lie parallel to each other • Myotomes or flakes • Divided by sheets of connective – myocommata • Connective tissue softens and the cells separate

  18. Fish: Processing • Surimi • Seafood Analogs

  19. Textured Vegetable Proteins • Soy Proteins • Hydrophilic Nature

  20. Textured Vegetable Proteins • Soy Proteins • Hydrophilic Nature

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