FSTC - General Purpose of Meat

Tyoes of meat

Red and White

Primarily muscle cells

Lean meat

Muscle Fibers

Connective tissues that link kuscles to bones

Collagen and Elastin

Main component of connective tissue

Collagen

Muscle Fibers

Microscopic, Vary in length

Found in young animals

Fine muscle fibers

Found in older animals, high activity muscles

Thick muscle fiber

Visible fat is

cream white in color

Invisible fat

Found within connective tissue, marbled appearance

Fat management

Often trimmed by butchers

Meat color

Determined primarily by myoglobin and hemoglobin

Darker meat is

Found in muscles with high activity

Impact of color changes

No significant effect on taste or texture

Collagen

Pearly white

Marbling

Deposited fat in muscles

Water Holding Capacity (WHC)

Muscle's capability to retain its own or added water

Rigor mortis

Stiffening of muscle after death

Protease

breaks down proteins after rigor mortis (muscles soften)

Metmyoglobin color

Brown

Actin and Myosin work together to

make muscle contract and relax

Comminuted means

reduce in size by chopping or cutting

Purpose of Comminuted

Value, utilization

Mincer

grinds meat into ground form

Mixers

blends ingredients thoroughly

Cutters

cuts, fragmentation

Colloid Mills

Homogenize intermediate products, industrial