FDST 100 Lecture Notes - Lecture 21: Skeletal Muscle, Veal, Muscle Tissue
20 Apr 2017
School
Department
Course
Professor
Document Summary
What is meat: referred to as muscle tissue, can include fat, marbling=fat, animal flesh consumed as food, most often skeletal muscle and associated fat, composed of mainly water, protein and fat. Animal species for meat: cattle, pigs, sheep, chicken turkey fish. Meat categories: red meat- beef, veal, pork, lamb, white meat- poultry, seafood- fish, crustaceans, shellfish. Meat pigments: myglobin- not oxygenated (purple-red, oxmyoglobin- oxygenated (red, metymyoglobin- oxidized (brown) Physicochemical compositions: muscle tissue, cardiac, skeletal, smooth, connective tissue, collagen, tendons ligaments, fatty tissue, subcutaneous. Basic processing (conversion) steps: slaughter (harvesting) and bleeding, scalding (poultry only, defeathering (poultry only) or hide removal (cattle and pork, eviscerating (removal of visceral organs, chilling, packaging. Jbs holdings: cargill meat solutions, smithfield foods, hormel foods. Beef: most important source of mean in the us, beef muscle tissue= meat, organs- tongue, heart, brain, liver, kidneys, other products, tripe (stomach, veal, gelatin. Postmortem handling and processing: ageing, artificial tenderization, curing, cooking.
