HTM 2700 Lecture 28: 11111111111111111111

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

Document Summary

Htm2700 lecture 28: w16 htm2700 meat 2 lecture notes. 15-20% varies with cut of meat, species of animal, age of animal and type of feed. Iron virtually none small %, but good source heme iron readily absorbed. Varies with cut of meat, species of animal, age of animal and types of feed. 2 1 animal and types of feed carbohydrates iron. Transport o2 and responsible for colour of meat proteins. Found in blood (heme. ) mitoch ondrial connec tive. Found in connective tissue of meat tissue of meat. Good demo of outer endomyomma and inter sarcolemma https://www. youtube. com/watch?v=gkchff_v0rk. Mixture of thick (myosin) and thin (actin) filaments. 2 proteins found in sarcoplasm of muscle fibres. Over-coagulated muscle fibre proteins (actin and myosin) shrink and squeezes out h2o( the 75% water) result in dry meat. 2 proteins found in several location within muscles structure. Can be hydrolyzed: collagen-important role in determining tenderness. Immediately after slaughter muscles are in contracted state.