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
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
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
Post-Mortem Aging
? Rigor Mortis
? Decreased pH – drops from 7 to 5.5
? Changes in Quality
Processed Meats
? Comminuted Products
? Restructured Products
? Precooked Products
Processes to Tenderize Meat
? Mechanical Methods
? Enzymes
? Other Methods
? Salts
? Change the pH
? Marinade – Acid
Textured Vegetable Proteins
? Soy Proteins
? Hydrophilic Nature
Poultry
Chapter 10
Poultry,Quality Attributes
? Color
? Dark Meat –
? More Myoglobin and heme proteins
? Light Meat
? Less Myoglobin and heme proteins
Textured Vegetable Proteins
? Soy Proteins
? Hydrophilic Nature
Textured Vegetable Proteins
? Soy Proteins
? Hydrophilic Nature
Poultry,Flavor
? Browning Compunds
? Lipids
? Warmed over flavor – rancidity
Poultry,Texture
? Dark Meat more juicy
? Aged Birds are less tender
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
Fish,Processing
? Surimi
? Seafood Analogs
Textured Vegetable Proteins
? Soy Proteins
? Hydrophilic Nature
Textured Vegetable Proteins
? Soy Proteins
? Hydrophilic Nature