Meat - Food Tech

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Structural Composition

  • Microscpoic fibres of varying length
  • Held together by connective tissue to form bundles
  • Whole muscle surronded by connective tissue 
  • Fatty deposits + blood vessels found between fibres
  • Length indicative of tenderness
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Muscle Contraction

  • Myosin filaments drawn towards z-line
  • Actin filiments slide over them
  • Repeated through length of myofibril + Whole muscle
  • Role of ATP to supply energy
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Muscle to Meat

  • Carcass pass into rigor mortis
  • Proteins combine (Actin + myosin)
  • Glycogen broken down to produce ATP
  • Anaerobic glycolisis occurs
  • Lactic Acid formed - pH falls
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Putrefaction

  • Enzyme systems break down large molecules
  • Meat susceptible to microbial attack
  • Proteins broken down to amino acids
  • Lipids broken down to fatty acids
  • Release of nitrogen containing substances
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Proteins

  • Actin
  • Myosin
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Nutritional Contribution

  • HBV protein
  • No Carbohydrate
  • Low water content
  • Iron in red meat
  • Good source of B vitamins
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Canning

  • Sealed into can and heat processed to sterilize
  • Long period of heat sterilization affects quality
  • Reduction in time would produce better quality but risk of poisoning and spoilage
  • Ham difficult to process
  • Stored under refridgeration to prevent storage
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