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traditional food of animal origin - Coggle Diagram
traditional food of animal origin
trackability is the process that directly follows the product since the beginning to the end of the supply chain
internal trackability when is related to a single company, but there is also the trackability of the entire supply chain, dynamic
short and long supply chain, implosive and explosive products
vertically integrated supply chain: one company
horizontally supply chain: single company takes control over a single phase
6 different levels of supply chain: Farm equipment’s provision 2. Animal farming 3. Slaughtering of animals 4. Processing of the product 5. Distribution of the product 6. Consumer
traceability--> processing and distribution of a product along the supply chain by means of documented recorded information.
The identification of products and corresponding supply chains to trace; Identification of supply chain nodes, information to trace
Feed provision to animals, identification number of animals, every farmer has a register where is reported
each animals that he have -> farm management.
Animals slaughtering--> there is ante-mortem visit--> check hygiene rules. Meat processing: For consumer is critical the environment. Distribution of final product to consumer: correct T
quality of food--> ORGANOLEPTIC AND SENSORY QUALITY
Protected designation of origin = food products characteristic for an area (DOP),(IGP) (STG)
Individual mark trades = identification of food products deriving from a specific company
Collective mark trades = identification of food products deriving from a specific geographic area
NUTRACEUTICAL QUALITY
Slow twitch (Type I): o Aerobic metabolism = glucose or lipid oxidation with production of ATP. ● Fast twitch (Type II): Anaerobic metabolism = anaerobic glycolysis with production of lactic acid and ATP, ph 7-7,2 to 5,8-5,3 in 24 hours
Fast twitch (Type IIa) = both aerobic and anaerobic metabolism, Fast twitch (Type IIb) = «classic» Type I**
in order to have rigor mortis--> After first 12 hours we need 10-15°C. At the end of 24 hours 4°C. CHILLING
When we have a higher pH (more than 6) separation of myosin and actin and on the other involved in the denaturation of muscle proteins, high calcium and mitocondriae
Tendercut technique = cut of the loin muscle between 12th and 13th thoracic vertebrae = meat tenderness. Tenderstretch hanging = Obturator foramen of coxal bone = relaxing of back and thigh muscles = ↑meat tenderness
calpains and cathepsine--> important to realise peptides and amino acids. Tow kind of maturation
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.
3 tissues (muscular, adipose, secondary)
3 meats: fresh, sterilized and (Salted, dried, smoked and/or cooked)
carcass, viscera, offals, giblets, sweetbread, tripe
Boneless, vacuum-packing maturation--> (absence of oxygen)= 7-10 days = constant humidity, T<3°C--> ↓oxidation, weight loss, bacteria proliferation (↑shelf-life) and space requirements
POST MORTEM ANAEROBIC GLYCOLYSIS--> muscle take glycogen from the blood
MEAT PRODUCT QUALITY--> chemical and physical analysis, evaluation of surface texture and histological analysis, reological analysis
**ph is very important, pigs before slaughtering have ph 5--> too low--> PSS syndrome--> > pale colour, soft consistency
and exudative meat
meat is pale because lower pH cause denaturation of protein inside the meat. The myoglobin is the
protein responsible of meat colour
proteins are able to bind water. If the proteins of our meat are okay--> no water in extra-cellular space. water outside--> 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.
DFD syndrome--> pH still is very high, near 7 (6,4-6,8). The primary cause is a very prolonged stress before slaughtering
. Deep meat is dark
Water (moisture) = 75-80%
● Protein (crude protein, CP) = 20-22%.
Lipids 1-5%, vitamins 1%, nitrogen 2%
3 types of water: 80-90% free water (retains in muscles), immobilyzed water 5-15% (in the blood), bound water 4-5% (intersted by proteins)
meat is processing by liophilization--> in order to remove water at the T -20°C the age influences quantity of water
proteins--> 3 types--> myofibrillar proteins (51-52%), important for the quality, connected to the bound water, sarcoplastic proteins (32-33%), connective proteins (16%)
the analysis of crude proteins: digestion--> hydrogenic, reacts of solfurical acids--> ammonium sulfate. Distillation (hydroxide sodium coverts NH4--> NH3). Tritation--> sulfuric acid for calculating % crude proteins, Boric acid is an acid solution that is able to take ammonia in our sample
in the process and then tritation
ash--> minerals--> there are a lot of ionis, % minerals--> (W2/W1)*100
monoinsature--> only one doublebound. Polyunsatured--> most double bond. Important number of carbons, of double bound, important the nearest double bond of the methyl
2 more items...
Nitrogen-free extract (NFE, %) = 100 – (moisture [%] + CP [%] + EE [%] + ash [%]) The sum of nutrients must be about 100. ● Dry matter (DM, %) = 100 – moisture (%) sostanza secca ● Organic matter (OM, %) = DM (%) – ash (%) sostanza organica. Ash are inorganic.
lipids--> high lipids--> not much water, low lipids--> too much water. 1-5% fat content, important cholesterol content (60-85 mg/100), important the Soxhlet method--> we isulate a fat in the meat
Moisture (%) = (W1 – W2 / W1) × 100--> 135°C for 3h or 105°C for 24h Water protein ratio= connected to content of protein in meat. If I have a very high value--> less proteins
ongisimus dorsi and the second is pectoralis profundus (muscle typical of horses). Supraspinatus and infraspinatus (not usually use).
iron--> heme iron (organic, 2/3), non heme (inorganic, the rest)
analysis--> inductively coupled plasma atomic emission
spectroscopy. It is the common use to quantify cations
excite atoms in plasma, atoms release electrons
radiation from elements is detected based on wavelenght
procession--> contact plasma-meat--> meat lose electrons by the iron, because cations are attracted by electrons. More iron in red meat
salinity--> expressed in PSU (g/kg). 5g/day because with lot --> high pressure, measured using a salt meter, insert probe into a meat
residual in meat--> heavy metals, growth promoters, nitrites and nitrates, antibiotics
antibiotic detection--> simple test using bacillus stearothermophilus, works by inhibition of bacterial growth, colorimetric method--> low quantity in the meat is ok. Present of antibiotics --> no germination--> remain purple. no antibiotics--> spore germinates--> yellow
heavy metals--> arsenic, lead, cadmium and mercury
nitrites and nitrates--> colour stability, antioxidant activity, microbiological safety, aroma
HPLC--> Mobile phase: pressurized misture of liquid solvents (acetonitrile and methanol). Interaction between the mobile and stationary phase. Large column (analysis of mL of samples)
ION CROMATOGRAPHY--> Stationary phase: ion exchanger (they attract the opposite charger), mobile phase, separation of polar molecules
toxicity: production of nitrosamine -> cancerogenic element, limits: : 150mg/kg (nitrites) and 250mg/kg (nitrate)
of growth promoters--> anabolic substances
thyreostatic substances ( methylthiouracil = ↑water) and B-agonist ( ↑lipolysis (breakdown of lipids, more meat and less fat, ↓protein catabolism and ↓lipid synthesi)
histopathological examination--> animals were not threatened with growth promoters -> normal organ. If animal are threatened with growth promoters -> alteration of structure es: animal treated with steroids
gas chromatography mass
spectrometry -> technique able to separate the growth promoters inside of the sample