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traditional food of animal origin 2 - Coggle Diagram
traditional food of animal origin 2
physical analis--> presence of myoglobin, red colour, white meat
deoxy- myoglobin. We have the present inside the myoglobin of the ferrus iron (2+). The oxymyoglobin is able to link and bind oxygenated myoglobin
The metmyoglobin ->oxidation of iron -> iron not able to bind oxygen (no linkage between myoglobin and oxygen). Oxymyoglobin <50% and metmyoglobin >60% = meat is not acceptable!
colour influenced by--> species, breed, sex, age, muscle tipe, physical activity
CIELAB system--> L* = lightness index (0 [black] -100 [white]) -> Y asses.
WATER HOLDING CAPACITY--> the ability of protein to retain water with their 3D structure--> Drip loss (DL), Thawing loss (TL), Cooking loss (CL)
water loss mesaurement-->drip loss
isoelectric point (Ph=5) no charges, compact structure--> lowest WHC
PH=3--> predominantly positive charges, fewer bounds, more space, water retenction
Ph=9--> negative charges, loose structure, no water inside
shear forces--> index of tenderness--> the force needed to cut
warner bratzler fixture--> instrument to measure shear force
geometric analysis--> useful to calculate sarcomere lenght
surface texture analysis--> evaluate meat finesse, grain and texture. Rough surface--> irregularities, loose fibres
histochemical analysis--> cut meat and staining on glass--> type I dark (36 molecules of ATP), type II lighter (not 36 ATP).
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sarcomere--> unit of muscle fiber, composed by--> Z disc (actin), A band (myosin), I band (Z+I), analysis via light reflection
b* = yellowness index (0 +60 [yellow], 0 -60 [blue]) -> Z asses. Yellowness higher
a* = redness index (0 +60 [red], 0 -60 [green]) -> X asses.
**meat supply chains: beef cattle--> 6 stages
animal passport--> physical paper+ digital registration.
copies--> origin farm, veterinarian of origin farm
Model 4, 3 types --> pink, green (come froma lairage facility), yellow (come from fair or market)
4 copies: for animal, for veterinarian of the farm, for the arrival farm, for the veterinarian of the slaughteres
identification of animal, information about salughtering, about the arrival and the destination, about carrier, sanitary informations
animal identification--> 20 days after birth--> ear tags, ISTAT, country acronym, ID
animal outside EU info must be updated, within 3 days
FARMING
Young bulls = 12 ≤ age < 24 B. Bulls = age ≥ 24m C. Oxes (buoi) /Steers (manzo castrato) = age ≥ 12m D. Cows (vacche) = females that have calved E. Heifers (giovenche)= age ≥ 12m Z. Young cattle = 8m ≤ age < 12m
farming types--> closed cycle--> Tie-stall or free-stall barns
open cicle--> Milk-fed calves has welfare issues (farming of calves, selection of dairy breeds) in the past animals were in small individual boxes---> reduction of movement and the quantity of myoglobin in the muscle was lower and the meat was lighter.
intensive farming-
extensive--> low productivity, low weight.
animal factors--> age--> icrease of marbling fat. Limousine--> more MUFA (monoinsaturi) and PUFA (polinsaturi), less SFA. marbling fat it’s the last type of fat--> important for meat texture
Precocious breeds (dairy breeds) = they have sexual and somatic precocity, development of tissue are similar, , graphs very closed to each other, growth of adipose tissue, proper amount of fat
Late breeds--> The development of tissue is different. Only maximum grow
of muscular tissue, development of tissue prolonged and longer, more time to obtain marbling fat
genetics--> Genetics: Piemontese breed--> muscular hypertrophy, low fat, high UFA
diet--> vitamin A in the last phases in the production circle, also marbling fat and an increase of omega 3
final check--> Final live weight. Daily weight gain Feed conversion ratio, fat cover
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Prohibition of individual pens (obligatory rearing in groups). At least we have to respect 1.5-1.8m2/calf. Use some fibers together with the milk (++hay, straw and corn silage) to stimulate rumen development
3--> carcass sectioning--> carcass classification, weighing
and labelling. Marketing--> acronym of country, identification code slaughterers, UE or not
muscular conformation--> regulation (EU) 1308/2013--> 6 levels, S E U R P
5 class of fat cover--> optimal between 2-3,
carcass labelling--> marker on the surface (EE2)--> first letter the classification
barcode--> trackability
storage--> pre-cooling 10-15°C, the rest in a climate chamber (4°C after 12 hours)
carcass yield--> Slaughtering yield (%, hot or cold) = (carcass weight / live
weigth) × 100--> 54-58% normal value
maturation period
1 cut--> posterior quarter
2 cut--> anterior quarter
3 cut It is the worst cut that we can obtain.