HTM 2700 Lecture Notes - Lecture 12: Galactose, Papain, Carotenoid

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

Document Summary

Varies with cut of meat, species of animal, age of animal and type of feed. B-vitamins: niacin (excellent, riboflavin (excellent, thiamin (good) 2 proteins found in sarcoplasm of muscle fibres: myosin (thick filament, actin (thin filaments) Myosin and actin; found in the muscle/flesh of meat. Myoglobin; in flesh, and hemoglobin, in blood; both responsible for color of meat. Collagen and elastin (found in connective tissue of meat) 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 h2o. Results in dry meat connective tissue proteins. 2 proteins found in several locations within muscle structure: collagen- important role in determining tenderness increases amount of collagen= decrease in tenderness can be hydrolyzed into gelatin, by various cooking methods. =increase in meat tenderness: elastin- rubber like protein not affected by normal cooking. Rigor mortis (stiffness of death) immediately after slaughter muscles are in contracted state.