Textbook Notes (367,765)
Canada (161,379)
HNSC 1200 (46)
Snehil Dua (46)
Chapter 6

HNSC 1200 Chapter 6: Topic 6.4
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Department
Human Nutritional Sciences
Course
HNSC 1200
Professor
Snehil Dua
Semester
Winter

Description
o982 browning a piece of meat, roasting coffee beans)
 In can be undesirable (e.g., browning and off-flavour development of skim milk powder stored over a long period of time
 May result in the formation of acrylamide, which may be a carcinogen. Foods that tend to have higher levels of acrylamide include potato chips, French fries, crackers, bread and cereals.
 Protein Processing Learning Objectives: • Discuss the types and processing of protein foods
 Course Notes: Animal Proteins: 1. Meat Broadly defined, meat includes muscle tissue and organs of beef, veal, lamb, pork, poultry and fish
 Red meat has negligible carbohydrate content as the glycogen is used up in the continuing metabolic process after slaughter
 Major components of meat are water, fat and protein, as well as some vitamins and minerals
 Poultry tends to have a lower fat content and slightly higher protein content per weight than red meat 
 High water content and neutral pH makes meat susceptible to spoilage – this can be reduced by curing (salt addition) or drying.
 Other processing of meat includes grinding, canning and freezing.
 There are 3 different types of proteins in muscle tissue: Actinomyosin
 Collagen
 Elastin
 The toughness of meat is directly related to the amount of collagen it contains. That is why older animals, which have accumulated high levels of collagen, yield tougher meat than young animals ◦ Meat usually has some visible fat within the muscle called marbling (see as white streaks or drops in Oc78 the muscle). Presence of fat increases juiciness and gives better eating quality. Due to heath concerns, some animals are not bred to have leaner meat (less marbling, lower far content). The colour of meat is often used to judge freshness and it is usually wrapped in material that is permeable to
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