HTM 2700 Lecture Notes - Elastin, Sirloin Steak, Myosin

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

Meat proteins: myofibrillar (function contractile, protein myosin and actin, found in the muscle of the meat, sarcoplasmic (function transport of o2, protein myoglobin [found in flesh] and hemoglobin [found in blood], responsible for colour of meat, mitochondrial (function chemical reaction, proteins enzymes, connective (function structural, proteins collagen and elastin, found in connective tissue of meat. 2 proteins found in sarcoplasm of muscle fibers: myosin (thick filaments, actin (thin filaments, heat causes denaturation and coagulation, over heating will cause over coagulation, results in tough meat, over coagulated muscle fibres proteins (actin and myosin) shrink and squeeze out h2o, results in dry meat. 2 proteins found in several locations within muscle structure: collagen: important role in determining tenderness, high amount of collagen= low tenderness, can be hydrolyzed into gelatin, by various cooking methods= increase in meat tenderness, elastin: rubber like protein, not affected by normal cooking procedures, must be removed.