FD SC 4070 Lecture Notes - Lecture 5: Hydrogen Sulfide, Glycogen, Maillard Reaction
9 Nov 2017
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Document Summary
In the packaging of meat, there are two factors of major importance: color: microbiology. Due to the fact that water activity of chilled meat is very high, unprotected meat will lose weight by evaporation and its appearance will deteriorate. Meats are composed of a combination of water, muscle, connective tissue, adipose (fatty) tissue, and often bone. Most of the protein of the animal found in the muscles. Muscle characteristics are important considerations in deciding how the meat should be prepared. Muscle composed of individual muscle fibers that are surrounded by an outer membrane sarcolemma. Each muscle fiber is filled with cell fluid sarcoplasm. Sarcoplasm filled with ~ 2000 smaller muscle fibrils: serve as contractile components of the muscle fiber, smaller muscle fibrils = finer muscle bundles = smoother, velvety consistency of the flesh. Also composed of elastin and reticulin: needs to be removed prior to preparation. Fat serves the purpose of insulation in an animal.
