FND 100 Lecture Notes - Lecture 8: Stir Frying, Adipose Tissue, Myoglobin
30 Apr 2018
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Muscle fibres:
• Cross bundles of muscle fibres
• Bundles of muscle fibres, there are areas where you can see divisions for connective
tissue
• Connective tissue → responsible for connecting muscle to the bone (tendons)
o Important from a mobility perspective and also important from the meat
preparation perspective
o Connective tissue → requires much more moist heat in the cooking (stewing
and cooking for a longer period of time) VS pan fry or stir fry
o Because the connective tissue needs to be tenderized
o Amount of connective tissue in the muscle → increases as the animal ages →
why there is a cut off for the kinds of animals needed for meat because a mature
bull/cow has a lot of connective tissue (not as tender)
o
• Red muscle contains more lipid than white muscle
o Myoglobin → red muscle has more of a myoglobin pigment in it and is a oxygen
transport system
▪ The red muscle is used for muscle movement
▪ Myoglobin content increases as the animal ages
▪ Has a higher fat content
• (which makes a difference in sensory perception and choices)
o Legs contain more lipid
o Breast meat → regards as a white muscle
• Cholesterol content of meat and fish is approximately 75 mg/ 100g serving
Main areas where you find fat in the body:
• 3 different levels of fat deposition
o Visceral fat around the interior organ (1st level of fat deposition) eg. fat pads
around the kidneys
o Subcutaneous fat (2nd level of fat deposition) Function: protective function -
provides insulation
o Muscle fat (3rd level of fat deposition) (e.g: marbling on meat)
• Best quality of beef → referred to as prime grade Marbling → (ribbons of fat distributed
throughout the muscle)
• Grade AAA → smaller amount of marbling throughout the meat
• Grade AA → Slight amount of marbling throughout meat
• A Grade → Very little marbling throughout meat (is easy to acquire)
Chewing of fat → helps with salivation and moistness ; relatively tender, moist and juicy
When the product is hot …?
• Shoulder → lot of connective tissue, lower quality and takes more effort, moist heat. Not
as tender
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Document Summary
Muscle fibres: cross bundles of muscle fibres, bundles of muscle fibres, there are areas where you can see divisions for connective tissue, connective tissue responsible for connecting muscle to the bone (tendons) Chewing of fat helps with salivation and moistness ; relatively tender, moist and juicy. When the product is hot : shoulder lot of connective tissue, lower quality and takes more effort, moist heat. They are massaged, well fed, given sake (alcohol) , taken cared of (all meats) vitamins and minerals: excellent source of b-complex vitamin, thiamine, riboflavin, niacin, b6, and b12. Fat soluble vitamins: a, d, e, k: source of heme iron and phosphorus, sodium (60 -90mg/100g lean muscle, potassium (300mg/ 100g, co2+, zn2, calcium is important for muscle contraction. Postmortem changes in meat: rigor will occur within 6 to 24 hours, changes in ph, representing the results of the anaerobic metabolism.
