Meat Chapter 9
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 ◼ High temperatures,microorganisms and light speed the reaction
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
Changes During Cooking ◼ Color changes ◼ Surface browning ◼ Maillard Browning – carbonyl-amine browning ◼ Dehydration – crystallization
Changes During Cooking ◼ Color changes ◼ Surface browning ◼ Maillard Browning – carbonyl-amine browning ◼ Dehydration – crystallization
Changes During Curing • Traditional curing Add salt, sugar and sodium nitrate • Changes to a form that remains red during cooking
Changes During Curing • Traditional curing Add salt, sugar and sodium nitrate • Changes to a form that remains red during cooking
Meat:Flavor ◼ Browning flavors ◼ Proteins ◼ Animal diet
Meat:Flavor ◼ Browning flavors ◼ Proteins ◼ Animal diet
Meat:Texture ◼ Tenderness and Ease of Chewing ◼ Dependent on water and water binding capacity ◼ Muscle Fibers ◼ Connective Tissue • Collagen • Elastin • Reticulin Fibers ◼ Fat ◼ Carbohydrates
Meat:Texture ◼ Tenderness and Ease of Chewing ◼ Dependent on water and water binding capacity ◼ Muscle Fibers ◼ Connective Tissue • Collagen • Elastin • Reticulin Fibers ◼ Fat ◼ Carbohydrates
Post-Mortem Aging ◼ Rigor Mortis ◼ Decreased pH – drops from 7 to 5.5 ◼ Changes in Quality
Post-Mortem Aging ◼ Rigor Mortis ◼ Decreased pH – drops from 7 to 5.5 ◼ Changes in Quality
Processed Meats ◼ Comminuted Products ◼ Restructured Products ◼ Precooked Products
Processed Meats ◼ Comminuted Products ◼ Restructured Products ◼ Precooked Products
Processes to Tenderize Meat ◼ Mechanical Methods ◼ Enzymes ◼ Other Methods ◼ Salts ◼ Change the pH • Marinade – Acid
Processes to Tenderize Meat ◼ Mechanical Methods ◼ Enzymes ◼ Other Methods ◼ Salts ◼ Change the pH • Marinade – Acid
Textured Vegetable Proteins ◼ Soy Proteins ◼ Hydrophilic Nature
Textured Vegetable Proteins ◼ Soy Proteins ◼ Hydrophilic Nature