Meat Chapter 9 Meat Color n Myoglobin meat

Meat Chapter 9

Meat: Color n Myoglobin – meat heme-pigment color n n n Hemoglobin – blood pigment Oxymyoglobin – air combines with meat n n Purplish-red Bright in its oxidized form Metmyoglobin – major discoloration n n Ferrous to ferric state High temperatures, microorganisms and light speed the reaction

Changes During Cooking Color changes n Surface browning n Maillard Browning – carbonyl-amine browning n Dehydration – crystallization n

Changes During Curing • Traditional curing Add salt, sugar and sodium nitrate • Changes to a form that remains red during cooking

Meat: Flavor Browning flavors n Proteins n Animal diet n

Meat: Texture n Tenderness and Ease of Chewing Dependent on water and water binding capacity n Muscle Fibers n Connective Tissue n • Collagen • Elastin • Reticulin Fibers Fat n Carbohydrates n

Post-Mortem Aging Rigor Mortis n Decreased p. H – drops from 7 to 5. 5 n Changes in Quality n

Processed Meats Comminuted Products n Restructured Products n Precooked Products n

Processes to Tenderize Meat Mechanical Methods n Enzymes n Other Methods n Salts n Change the p. H n • Marinade – Acid

Textured Vegetable Proteins n Soy Proteins n Hydrophilic Nature

Poultry Chapter 10

Poultry: Quality Attributes n Color • Dark Meat – • More Myoglobin and heme proteins • Light Meat • Less Myoglobin and heme proteins

Textured Vegetable Proteins n Soy Proteins n Hydrophilic Nature

Poultry: Flavor Browning Compunds n Lipids n Warmed over flavor – rancidity n

Poultry: Texture Dark Meat more juicy n Aged Birds are less tender n

Fish n Structure n Myofibrils • Fibers lie parallel to each other n Myotomes or flakes • Divided by sheets of connective – myocommata n Connective tissue softens and the cells separate

Fish: Processing n Surimi n Seafood Analogs

Textured Vegetable Proteins n Soy Proteins n Hydrophilic Nature