俄亥俄州大学：《食品科学》课程教学资源（PPT课件，英文版）Meat

Meat Chapter 9

Meat Chapter 9

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

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

Changes during cooking ■Co| or changes a Surface browning a Maillard Browning carbonyl-amine browning a Dehydration crystallization

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

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

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

Meat: flavor Browning flavors Proteins ■ Animal diet

Meat:Flavor ◼ Browning flavors ◼ Proteins ◼ Animal diet

Meat: Texture a Tenderness and Ease of Chewing a Dependent on water and water binding capacity Muscle fibers Connective Tissue ● Collagen ●E| astin ● Reticulin Fibers Fat Carbohydrates

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

Post-Mortem Aging ■ Rigor mortis a Decreased pH-drops from 7 to 5.5 a Changes in Quality

Post-Mortem Aging ◼ Rigor Mortis ◼ Decreased pH – drops from 7 to 5.5 ◼ Changes in Quality

Processed meats Comminuted products Restructured products Precooked products

Processed Meats ◼ Comminuted Products ◼ Restructured Products ◼ Precooked Products

Processes to Tenderize meat Mechanical methods ■ Enzymes a Other methods Salts a Change the ph ● Marinade-Acd

Processes to Tenderize Meat ◼ Mechanical Methods ◼ Enzymes ◼ Other Methods ◼ Salts ◼ Change the pH • Marinade – Acid

Textured Vegetable Proteins a Soy proteins a Hydrophilic Nature

Textured Vegetable Proteins ◼ Soy Proteins ◼ Hydrophilic Nature