HTM 2700 Lecture Notes - Lecture 25: Quiche, Amylose, Myocyte

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Week 9 lecture 25 monday, march 14, 2016. Usually dry mixing it and then adding cold water to do so(cid:373)ethi(cid:374)g . Fat - 5-40: varies with cut of meat, species of animal, age of animal and type of feed. Iron: heme type small % but good source, readily absorbed. B-vitamins: niacin - excellent source, riboflavin - excellent source, thiamin - good source. Sarcoplasm: water (75%, minerals (iron, phosphorus, enzymes (found in mitochondria, b-vitamins, myofibrils about 2000 in each muscle fibre. Mixture of thick and thin filaments (myosin and actin protein, respectively) Endomysium connective tissue (on top), sarcolemma membrane (in middle), muscle fibre (on bottom) Two proteins found in sarcoplasm of muscle fibres: myosin (thick filaments, actin (thin filaments, heat causes denaturation and coagulation. Over-heating causes over-coagulation: results in tough meat. Over-coagulated muscle fibre proteins (actin and myosin) shrink and squeeze out water: results in dry meat.