hand book of meat product technology

[...]... full capacity to satisfy an existing 8 HANDBOOK OF MEAT PRODUCT TECHNOLOGY market, even at the cost of using more noble meat as raw material Such distortions are likely to be temporary COMPONENTS OF MEAT AND THEIR PROPERTIES Lean meat Lean meat or muscle consists of % a contractile mechanism consisting of myofibrillar protein (actin, myosin, etc.), in the form of many fibrils, fibres and fibre bundles... 100 parts of original lean meat, since lean meat is the most important factor in the retention of these components: on this basis the losses from mixtures of different composition may be directly compared (Fat losses may be expressed as parts lost per 100 parts of original fat, for a similar reason.) 26 HANDBOOK OF MEAT PRODUCT TECHNOLOGY Meat binding The adhesion of pieces of meat to one another, especially... into meat products Dried rind is commercially available Collagen extracts are made by hydrolysis of collagenous materials such as gristle, commonly but not necessarily from pork Bone extracts are also available, made by hydrolysis of bones 20 HANDBOOK OF MEAT PRODUCT TECHNOLOGY Ten per cent of the pig carcass is reckoned to be rind and only this proportion may be counted towards the 'meat content' of. .. therefore harder than that of monogastrics, relatively unaffected by the composition of the lipids in the feed and relatively more uniform in composition and properties 18 HANDBOOK OF MEAT PRODUCT TECHNOLOGY Hardness and softness of fatty tissue The properties of the fatty tissue cells and the lipids within them can be summarised as follows (see also Table 1.6) 0 0 0 0 The cell walls of softer fatty tissue... must be carefully distinguished 14 0 HANDBOOK OF MEAT PRODUCT TECHNOLOGY In meat products technology ‘fat’ usually means fatty tissue, as opposed to lean meat or connective tissue This is a cellular structured material whose main content is ‘fat’ in the other sense of the word Examples are given in Table 1.2 Table 1.2 Tissue fats in beef and pork Source or location of fat Remarks Special names Beef Deposits... of large, thick pieces small amounts of bone, which can be easily removed Meat with these properties is: 0 0 0 0 simple to cook, e.g by grilling or roasting tender when lightly cooked simple to serve and provides large portions consisting almost entirely of desirable lean meat highly regarded and therefore highly priced 6 HANDBOOK OF MEAT PRODUCT TECHNOLOGY ‘Noble’ cuts come from the hindquarter of. .. elsewhere) 16 HANDBOOK OF MEAT PRODUCT TECHNOLOGY Fatty tissue consists of fat or lipid, say 85%, contained in cells of connective tissue, consisting of collagen and other substances (14%) and water (11%) Fatty tissue structure En masse, fatty tissue cells take the usual polygonal form of biological cells Isolated cells tend to be spherical Size is approximately uniform, 0.0950.15 mm Cells containing softer... locations of the major offals in cattle The quantities of offals available from different animals are given in Table 1.8 and some alternative common names are given in Table 1.9 All of the offals of the main meat animals appear to have been used in domestically prepared food products at one time or another In the UK, the Table 1.8 Available offals (data from Richards, 1982) Quantities available (% of live... ability of the meat to retain the tissue water present within its structure Water-binding capacity (WBC) The ability of the meat to bind added water Cooking loss Water, fat or jelly which is lost from a piece of meat or meat mixture on cooking In experimental work, product development or trouble shooting, it is often convenient to express the losses of water and jelly as parts lost per 100 parts of original... rapidly without risk of toughening due to cold shortening The process is used for frozen lamb and sometimes for beef, to improve the tenderness of frozen carcass meat 12 HANDBOOK OF MEAT PRODUCT TECHNOLOGY There is no evidence of any adverse effect on manufacturing quality Electrical stimulation is not used for pork, whose carcasses are not generally frozen and where there is a danger of causing the PSE . a short handbook of meat product technology, expressed in the language and style of modern science and technology. The majority of the older texts are written by and in the style of the private. existing 8 HANDBOOK OF MEAT PRODUCT TECHNOLOGY market, even at the cost of using more noble meat as raw material. Such distortions are likely to be temporary. COMPONENTS OF MEAT AND THEIR. Iridescence Meat pigments Chemistry Colours of meat Colour of fresh meat Chemistry Factors affecting the colour of fresh meat Chemistry Red or pink colours in cooked uncured meat products