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ROJA Y BLANCA CUTS OF RED AND WHITE MEATS, BASIC PROCEDURES AND…

- - - - • Coagulation: the protein responsible for muscle contraction, myosin, which coagulates at 50ºC, which makes the meat firm.
      - • Gelification: when denatured molecules aggregate to form an ordered protein network.
      - • Emulsification: the amount of fat that can be emulsified of meat, characteristic is important to evaluate the technological aptitude of the meat destined to the elaboration of fine pasta products.
      - • Water ligament: the ability of the meat to retain its own and added water when subjected to mechanical stress. This property is related to the juiciness, color, and tenderness characteristics of fresh meat, as well as the performance in cooked products.
      - Leather or skin: Tissue spread over the body of the animal, which in vertebrates is made up of an external layer or epidermis and an internal layer or dermis, which has been fit for human.
        
        • Meat: Skeletal muscular part of the slaughter animals, including connective and adipose tissue, that has been declared fit for human.
        
        Red: Heart, tongue, liver excluding the gallbladder, lung excluding that of poultry, kidneys, spleen, clean gizzard and without cuticle.
    - - Meat: Skeletal muscular part of the slaughter animals, including connective and adipose tissue, that has been declared fit for human.
        
        Fat: Edible adipose tissue of the slaughter animals.
        
        Leather or skin: Tissue spread over the body of the animal, which in vertebrates is made up of an external layer or epidermis and an internal layer or dermis, which has been fit for human.
        
        Cooking process: heat treatment by increasing the temperature that guarantees that the coldest point of the product has reached a minimum temperature of 72ºC.
        
        Viscera: Edible by-products of animal origin made up of thoracic and abdominal organs.
        
        They are classified into
        
        2 more items...
- - - - ASPECTS AFFECTING NUTRITIONAL AND SENSORY QUALITY
        
        • MEAT PSE:
        
        pale, soft, and exudative. It is due to punctual stress before slaughter.
        
        Glycolysis occurs very quickly and therefore very fast lactic acid production takes place before the carcass cools down.
        
        The drop in pH denatures the proteins with the consequent drop in the water retention capacity of the meat.
        
        OFS MEAT:
        
        dark, firm and dry it can be the result of prolonged stress in animals before slaughter, because they have been deprived of food or because they are extremely fatigued due to transportation, mishandling, or both factors.
        
        Most of the glycogen in the muscle of these animals has been depleted when they are being slaughtered, not enough lactic acid is produced during the muscle-to-meat conversion, and therefore the meat will have a pH of 6.0 or higher.
        
        pH moves proteins away from their isoelectric point, allowing them to be more soluble and to retain many more water molecules contained in meat,
        
        OFS meat can be used and transformed into good quality products,
        
        MEAT SEP:
        
        Porcine Stress Syndrome this is reflected in certain common characteristics associated with the quality of the meat, such as increased acidity, little water retention by proteins, so that moisture flows to the part superficial meat.
- - - - • cooling
      - • storage
      - • the final pH of the muscle
      - The amount of connective tissue, fat and cooking methods
        
        The meats have to be sealed to form a "crust" that prevents the juices from leaving the meat, the components of the meat react chemically causing aromatic and colored molecules.
    - - • Steak or steak:
      - • Strip roast:
      - • Escalope:
      - • T-bone:
      - • Entrecote
      - • The butterfly cut
      - • Skewers
      - • Filet mignon.
      - • Steak tartare.
    - - Color: the red color of the meat (myoglobin) with the heat denatures and forms a hemicrome, giving a brown color to the food
      - Texture: when denaturing and Protein coagulate by heat, the meat loses moisture and gains firmness. "The higher the temperature, the greater the shrinkage and firmness"
- - - - The fat of the chicken gets rancid quickly during cooking, providing a pleasant smell due to the volatile carbonyl groups.
    - - by cooking by dry heat, result in dry and hard meat due to overcoagulation and denaturation of proteins.
- - - - Fish Basil, bay leaf, dill, lemon balm, marjoram, rosemary, sage, tarragon, thyme. Poultry Basil, laurel, lemon balm, marjoram, parsley, rosemary, sage, tarragon. Beef Basil, bay leaf, marjoram, pepper, rosemary, thyme, coriander, nutmeg Pork Garlic, onion, oregano, pepper, sage.