Meat Technology

Question 1

what does meat consists of?

Answer 1

• • high quallity protein
• iron
• vitamin B and
• vitamin A

Question 2

what type of muscle in meat

Answer 2

• Skeletal muscle
• Cardiac muscle
• Smooth muscle

Question 3

When is meat aging done?

Answer 3

after rigor mortis, 1/2 or 1/4 carcass at below room temp (2c)

Question 4

What is the objective of meat aging?
(answer min. 3)

Answer 4

• Inhibit microbial growth
• bleeding becomes perfect
• outer layer becomes dry
• obtain optimal tenderness and taste

Question 5

Types of pH decline and its effect?

Answer 5

• To rapid: heat shortening, meat becomes Pale Soft Exudative (PSE)
• To slow: cold shortening, pH at 5.5, meat becomes Dark Firm Dry (DFD)

Question 6

Muscle composition and example?

Answer 6

• Muscle tissue: 72% water, 20% protein, 5% fat
• Marbling: inter and intramuscular fat
• Connective tissue: collagen

Question 7

types of protein groups

Answer 7

• Sarcoplasmic
• Myofibrillar (actin, myosin, troponin)
• collagen

Question 8

function of each protein groups
(theres 3)

Answer 8

• sarcoplasmic: low emulsion ability, water soluble, low WHC
• Myofibrillar: high emulsiojn ability, only soluble in salt solution 5%, high WHC
• Collagen: soluble in high temp, high gelling ability, used for gelatin

Question 9

Location of Adipose or fat tissue
(min. 3)

Answer 9

under the skin, heart, kidneys, bone marrow, joints, and ass

Question 10

function of adipose tissue
(min. 3)

Answer 10

• Supplies energy
• Provide insulation
• Minor protection
• Cholestrol storage
• Estrogen production

Question 11

Collagen process?

Answer 11

Tropocollagen -(proteolysis)> collagen -(extrusion)> collagen fibers

Question 12

What does myoglobin consist of?

Answer 12

globin and heme ring

Question 13

where does oxidation occur in meat?

Answer 13

in Fe2 myoglobin to Fe3 metmyoglobin

Question 14

What is WHC and the characteristics?

Answer 14

• Water holding capacity is the ability for meat to bind with free water
• If pH decrease, then WHC also decrease
• WHC factor is important for gel formation

Question 15

Example of autolysis deterioriation

Answer 15

• protein -(protease)> peptide & amino acid
• Fat -(Lipase)> glycerol & fatty acid
• Glycogen -> glucose

Question 16

microbiological deterioriation characteristics?

Answer 16

• slimy exterior
• greeny-blue-black color
• abnormal aroma and taste (NH3, H2S, N2)

Question 18

How does microbiological deteriotiation occur

Answer 18

contamination during slaughtering, debnoning, handling, etc.