文档介绍：CHEMISTRY IN THE MEAT INDUSTRY
1. The meat industry is concerned with turning an animal carcass into many different end-products.
2. These end-products are derived from
all parts of the animal (muscle, bone, fat,
cartilage, skin, fluids and glands),
and are produced through a range of physical, chemical and biological processes.
position of Meat
1. Meat posed of, in descending order,
water, protein, fat,
other water-anic material
and water-soluble minerals. 2. The fat portion includes some
fat-soluble substances, including some vitamins. 3. Meat is an important source of amino acids (the building blocks of proteins), minerals and vitamins, as well as being a good source of energy.
Biochemical Changes: From Muscle to Meat
1. The most significant change occurring on death is that circulation stops, with the result that oxygen is no longer sent to the animal cells.
2. This means that reactions begin to take place there under anaerobic conditions.
3. One of the major consequences of this is that the pH decreases, because in the absence of O2 glucose is converted to lactic acid rather than CO2 and H2O.
4. This tenderizes the meat, so research is being done into ways to maximize this effect.
The Importance of Myoglobin
1. Myoglobin is the major pigment in meat.
2. In different environments it has different forms, each with a slightly different color, .. in cured meat it is pink, in very fresh meat it is purplish-red, and
in meat that has been exposed to the air it is bright red.
3. By changing the environment in which meat is stored and packaged,
the color of the meat can be controlled.
ponents of an animal carcass with specialty value are the fat, collagen and glands.
Fat
1. The fat (lipids) is an important source of energy.
2. The lipids can be used as is for animal feed, or
processed to make tallow for margarine manufacture or free fatty acids and glycerol for soap manufacture.
3. Anti-oxidants (