Meat - Food Tech
- Created by: Lucy White
- Created on: 02-06-13 14:14
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- Meat
- Structure
- Microscopic fibres of varying length
- Held together by connective to form bundles
- Whole muscle surrounded by connective tissue
- Fatty deposits + blood vessels found between fibres
- Length of fibres indicate tenderness
- Long = tough
- Muscle Contraction
- Myosin filaments drawn towards z-line
- Actin filaments sliding over them
- Repeated throughout length of myofibril
- Role of ATP to supply energy
- Muscle to Meat
- Carcass stiffens due to rigor mortis
- Proteins combine (Actin + Myosin)
- Glycogen broken down to produce ATP
- Anaerobic glycosis occurs
- Lactic Acid formed
- pH falls
- Putrefaction
- Enzyme systems break down large molecules
- Meat susceptible to microbial attack
- Protein broken down to amino acids
- Lipids broken down to fatty acids
- Release of Nitrogen containing susbstances
- Canning
- Sealed into a container and heat processed to sterilise
- Long period of sterilization affects quality
- Reduction in time would improve quality but risk of poisoning
- Ham difficult to process
- Stored under refrigeration prevent spoilage
- Nutritional Contribution
- HBV protein
- No carbohydrate
- Good source of B vitamin
- Iron in red meat
- Low water content
- Proteins
- Actin
- Myosin
- Structure
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