Meat - Food Tech 0.0 / 5 ? Design & TechnologyA2/A-levelEdexcel Created by: Lucy WhiteCreated on: 02-06-13 15:04 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 1 of 7 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 2 of 7 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 3 of 7 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 4 of 7 Proteins Actin Myosin 5 of 7 Nutritional Contribution HBV protein No Carbohydrate Low water content Iron in red meat Good source of B vitamins 6 of 7 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 7 of 7
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