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Aixa Rivera, MS
Extension Beef Cattle Specialist
Department of Animal Industry
UPR - RUM - CCA
Production cycle
sept 2006 2
Meat is define as:
animal tissues that are
suitable for use as
food.
Includes processed or
manufactured products
that might be prepared
from these tissues.
It also includes:
Liver
Heart
Intestines
Stomach
Kidneys
Other
sept 2006 3
Fresh Meat:
sept 2006 4
Processed meat
sept 2006 5
Quality
Group of properties or
attributes that gives meat
products the necessary
characteristics to be
accepted.
Principally :
Nutritional quality
objective
Acceptance or
comsumtion quality
subjective
Sensory characteristics
Safety
sept 2006 6
Risk factors:
sept 2006 7
Characteristics of
fresh meat: Quality
sept 2006 8
Characteristics of fresh meat:
sept 2006 9
Most important attributes of fresh meat:
sept 2006 10
Water Holding Capacity (WHC):
sept 2006 11
Water
sept 2006 12
Color
sept 2006 13
Color is produced by pigments:
sept 2006 14
Most important pigments:
Myoglobin
Principal pigment of the muscle
80 90% of total muscular pigments (heme-pigment)
Hemoglobin
pigment in red blood cells
20-30 % present
sept 2006 15
Color depends on:
sept 2006 16
The color intensity is affected by the amount of
myoglobine.
Age
Specie
Sexual category
Muscle position and function
sept 2006 17
Age
Age Myoglobine
2mg/g
Veal
(1 3)
4mg/g
Calf
(4 6)
8mg/g
Heifer/bullock (6 10)
18mg/g
Adult
(16 20)
sept 2006 18
Difference among species:
2mg/g
Pork Pink/ gray
1-3
6mg/g
Lamb Brick Red
48
8mg/g
Beef Bright Red
4 10
sept 2006 19
Localization and function of the muscle:
Heart 6mg/g
sept 2006 20
Color is affected by pre and post-management:
Stress
Fight or flight
Conditions that can be produced:
Pale Soft Exudative
Dark Firm Dry
sept 2006 21
Pale Soft Exudative:
sept 2006 22
Dark Firm Dry
sept 2006 23
Bacterial activity causes changes in
color:
Pigment Catalysis New pigment Color
Oxidation +
Oxymyoglobine Metmyoglobine (-OH) Brown
bacteria
Bacteria
Metmyoglobine Coleglobine (-H2O2) Green
produces H2O2
Bacteria
Metmyoglobine Sulfmyoglobine (-SH) Green
produces H2S
sept 2006 24
Color changes during cooking:
Changes in color due to:
increase of internal To.
denaturalization of the
pigments
When meat is cooked all the
oxymyoglobine and
myoglobine are changed to
metmyoglobine.
Once all reaction have been
completed the protein is
denaturalized.
Surfaces changes:
Maillard Browning carbonyl-
amine browning (sugar amine
browning)
Surface Dehydration
crystallization
sept 2006 25
Structure, firmness and texture:
sept 2006 26
Firmness grade :
sept 2006 27
Fat, meat and connective tissue:
Subcutaneous, Intermuscular,
Intramuscular (marbling), Offal
Solidification of fats
Helps maintain the cuts
uniform and with their
characteristic form.
Locomotion muscles:
Great quantity of connective
tissue.
Texture tend to be open
coarse, less tender.
sept 2006 28
Questions??
sept 2006 29