Product Quality of meat

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  • Created by: Alex
  • Created on: 04-05-13 12:26
Factors that determine meat palatability
Flavour, juiciness and tenderness
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How meat metabolises after death
Anaerobically
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Substrates used in muscles after death
CHO (Glycogen)
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Does pH in muslces increase or decrease after death
Decreases - rapi drop/too high is bad for quality
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Metabolic product of metabolism in meat after death
Lactic acid
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Main component of flavour and juiciness in meat
Levels of marbling-intramuscular fat
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Factors that improve healthiness of meat
Decrease fat & sat fat content whilst increasing intramuscular fat
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Development of tenderness in beef
Proteolysis must occur - breakdown of proteins after rigor when cross bridges form
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Ideal period for development of tenderness - Lamb
14 days
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Ideal period for development of tenderness - Beef
21 days
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Ideal period for development of tenderness - Pork
8 days
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Negative effects of selection for leanness and rapid growth - Pork
Halothene genotype- relates to lean and bigger carcasses. Pigs more susceptible to stress. Pale Soft Exudative meat syndromw - rapid decreases in pH causing muscle protein to be denatured leading to poor meat. now actively being removed.
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Increase efficiency of growth - artificial
Growth promoters- such as Beta agonists - imcreasemuscle mass, decrease fat, inhibit protein break down, leading to protein deposition and therefore muscle growth. Inhibition of postmortem proteolysis leads to tough meat
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Role of Glycogen in meat quality - particularly pigs
Low glycogen = less lactic acid so reduced reduction of pH. pH abnormally high so meat is Dark Dry and Firm. Can be caused by stress and adequate carb nutrition before slaughter reduced incidence of DFD
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Rendement Napole Genotype- Pigs
Hampshire Pigs - variant of gene encoding for AMP kinase. 70% increase in muscle glycogen. Extended pH decline post-mortem. low pH. poor water holding, pale meat.
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Role of Vitamin E in meat quality
Anti-oxidant effect. prevents free radical damage - plasma membranse susceptible especialls UFAcids. Meat susceptible to oxidative damage. High dose of vit E before slaughter maintains meat quality
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Card 2

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How meat metabolises after death

Back

Anaerobically

Card 3

Front

Substrates used in muscles after death

Back

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Card 4

Front

Does pH in muslces increase or decrease after death

Back

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Card 5

Front

Metabolic product of metabolism in meat after death

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