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Lecture 4

AGRC 112 Lecture 4: Ag 112- Meat processing

3 Pages

Course Code
AGRC 112
Takaya Kunio

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AG 112: Meat colour and meat processing - What is meat? - Meats are those animal tissues that are suitable for use as food - They can be broadly classified as “red / dark meat’ and ‘white meat’ - Why do we eat meat? - Provided many nutrients for relatively few calories - Animo acid make up proteins and for human healthy you require 9 amino acids which meat contain, so if you eat meat you will get all the essential amino acid that you need in your health - Eating meat is a personal choice - Well- planned vegetarian diet can provide the nutrients that humans need Meat quality - Producers / farmers - Yield and gross composition: Quantity of saleable products and muscle size and shape - Processors - Appearances and technological characteristics: Fat texture and colour intramuscular fat, colour and water holding capacity of lean - Consumers - Palatability: Tenderness, juiciness and flavour - Wholesomeness:nutritional quality, chemical and microbiological safety - Ethnical quality:Animal welfare Overall meat quality is influenced by practices at each point along the meat quality chain will contribute to the final product quality Appearance of meat: colour - Colour is the major determinant of meat appearance - It sores oxygen for aerobic metabolism in the muscle - Myoglobin is the water soluble protein responsible for meat colour Myoglobin and meat colour - It consists of a protein portion and a non protein porphyrin ring with a central iron atom ( a prosthetic heme group ) - The protein part forms a pocket structure that holds the hemoglobin - The iron ion interacts with six ligands, four of which are provided by the nitrogen atoms of the four pyrrole of the porphyrin ring - The fifth ligand is occupied by global - The sixth ligand position serves as the binding site for various ligands - Reduced myoglobin ( deoxymyglobin ) - Colour is purplish red - Interior of meat - Iron in reduced ferrous form - This is the predominate pigment in vacuum packaged meat cuts - Vacuum packaging - when there is no oxygen left in the package. Allows shipment of fresh, never frozen pork and beef to distant markets - Oxymyglobin - Colour is bright cherry red - Oxygenation of deoxymyglobin = bloom - In reduced ferrous form - In retail packaging - use oxygen permeable film to develop bloom or high oxygen environment - Metmyoglobin - Colour is brownish to brownish red - Oxidation of iron to ferric form - When low amount of oxygen present - To reduce the conversion of DMB to MMB apply - Low temperature - High pH - Antioxidant - Maintenance of means reducing activity Interconversion among pigment forms - All three pigment forms can be present at the same time, the dominant one provided the colour - MMb is present in vivo to about 2-3% but meat deterioration is no
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