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traditional food of animal origin - Coggle Diagram

- - - - ertically integrated supply chain: means that only one company takes control of integral supply chain
      - horizontally supply chain: not centralization of all supply chain, single company takes control over a single phase of production
      - 6 different levels of supply chain: Farm equipment’s provision: fundamental for animals surviving, everything that is before animal farming. 2. Animal farming 3. Slaughtering of animals 4. Processing of the product 5. Distribution of the product 6. Consumer: has a key role in a commercialization of animals
- - - - Short burst of energy o Quick muscle contractions over short periods o White and pale: low amount of myoblobin, low amount of oxygen ● We can have Fast twitch: o Fast twitch (Type IIa) = both aerobic and anaerobic metabolism = intermediate type between type I and II o Fast twitch (Type IIb) = «classic» Type II
      - two kind metabolism: aerobic--> The oxidation of the glucose determines a formation of 2 molecules of pyruvate, this kind of molecules enter inside the Krebs circle. Inside we have cellular respiration. It is a metabolism that produce 36 molecules of ATP
        
        anaerobic--> Production of lactic acids that increase and pH going from 7-7,2 to 5,8-5,3 in 24 hours. However, when we have progression in the anaerobic glycolysis, we have also the progressive of glycogen exhaustion
        
        in order to have rigor mortis--> After first 12 hours we need 10-15 degrees. At the end of 24 hours, we can move where the T is
        much lower, 4 degrees
        
        chilling (raffreddamento rapido) of carcasses immediately after
        slaughter causes the irreversible contraction of the muscle (++leftover glycogen)
        
        When we have a higher pH than normal we have two important enzymes involved in the maturation of the meat (calpains and cathepsins), on one hand involved in the separation of myosin and actin and on the other involved in the denaturation of muscle proteins. The only problem is that this type of enzymes works optimally when pH is lower, around 5.5-5.7.
        
        In a very specific zone -> the area is called Achille tendon. If I make comparison the second requires more space from the first one. ● Tendercut technique = cut of the loin muscle between 12th and 13th thoracic vertebrae = meat tenderness
        
        calpains and cathepsine. The activity of both enzymes determines the realise of peptides and amino acids
        
        On-the-bone (we don’t remove bones on carcass), dry-ageing maturation = 3-4 to 10-14 days = climate chamber (2±2°C, 85-90% of humidity) = ↑meat flavour, but ↑oxidation, weight loss and bacteria proliferation--> absence of oxygen= 7-10 days = constant humidity, lack of oxygen and T<3°C (climate chamber) = ↓oxidation, weight loss, bacteria proliferation (↑shelf-life) and space requirements (potential negative aspect is the colour not appreciate)
        
        3 tissues (muscular, adipose, secondary)
        
        3 meats: fresh, sterilized and (Salted, dried, smoked and/or cooked)
        
        carcass, viscera, offals, giblets, sweetbread
- - - - meat is pale because lower pH cause denaturation of protein inside the meat. The myoglobin is the
        protein responsible of meat colou
      - The exudative aspect -> proteins are able to bind water. If the proteins of our meat are okay and not denaturated are able to bind water and we have no water outside -> extra-cellular space. In this case we have denaturation of proteins, they are not able to bind water anymore, so water is not able to remain and go in extra-cellular space. There is a lot of water that goes out of muscles.
      - We do not have any types of pH, pH still is very high, near 7 (6,4-6,8). The primary cause is a very prolonged stress before slaughtering. There is too much stress of this kind of animal. Deep meat is dark
      - Water (moisture) = 75-80%
        ● Protein (crude protein, CP) = 20-22%