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Meat Industries - Coggle Diagram
Meat Industries
Unit 3. Quality Characteristics of Fresh Meat
3.4. Fat Infiltration. Juiciness
Presence of intramuscular fat.
Contributes to juiciness and flavor.
3.13. Development and Enhancement of Aroma
Influence of diet and processing.
Importance in the consumer's sensory experience.
3.1. Meat Color
Visual indicator of freshness and quality.
Influenced by muscle pigments and storage conditions.
3.12. Components Determining Meat Flavor
Amino acids, fatty acids, degradation products.
Impact on taste and aroma.
3.11. Meat Odor and Flavor
Important for consumer acceptability.
Influenced by volatile and reactive components.
3.10. Conditioning Factors
Animal age, type of feed.
Cooking and aging methods.
3.9. Components of Toughness
Collagen, elastin, myosin.
Impact on tenderness and texture.
3.8. Toughness
Resistance to cutting.
Influenced by factors like age and muscle type.
3.7. Meat Texture
Tactile sensation when chewing.
Determined by muscle structure and collagen content.
3.6. WHC Mechanisms and Modifications
Post-mortem muscle contraction.
Impact on tenderness and texture.
3.5. Water Holding Capacity
Important for tenderness and juiciness.
Influenced by muscle structure and cooking process.
3.2. Muscle Pigments
Myoglobin and hemoglobin.
Determine meat color.
3.3. Meat Color Variations
Genetic factors, age, and diet.
Changes during aging and storage.
Unit 6. Curing and Salting of Meat
6.3. Effect on Sensory Characteristics
Flavor, color, and texture.
Influence on product acceptability.
6.4. Action of Curing Agents on Microbial Flora
Control of pathogenic and spoilage bacteria.
Improvement of food safety.
6.2. Curing Adjuvants
Additional ingredients: Ascorbates, phosphates.
Enhance nitrite effects.
6.1. Nitrite Reaction Mechanisms in Meat
Formation of nitrosamines.
Preservation and coloration.
6.6. Main Salted Meat Products
Cod, jerky, dried meat.
Regional and traditional varieties.
6.7. Technology for Producing Dry Cured Hams and Similar Products
Dry curing and brining.
Maturation and smoking.
6.5. Meat Salting Technology
Process of adding salt and spices.
Preservation and flavoring.
6.8. Meat Emulsions and Gels
Formation of emulsions with fat and water.
Stabilizers and gelling agents.
6.9. Restructured and Reformed Meats
Processes for forming meat products.
Use of proteins and additives.
6.11. General Aspects
Importance in the meat industry.
Diversity of products and techniques.
6.12. Main Types of Sausages
Classification by ingredients and production process.
Markets and regional preferences.
6.10. Sausages
Meat products encased in natural or artificial casings.
Varieties: Sausages, chorizos, blood sausages.
6.13. Natural and Artificial Casings
Use in sausage making.
Quality and food safety considerations.
Unit 1. Meat and Meat Industries
1.6. White and Red Muscles
Types of muscle fibers based on metabolism.
Impact on meat flavor and texture.
1.7. Chemical Composition of Meat
Main components: water, proteins, lipids, carbohydrates.
Variability based on species and diet.
1.5. Organelles
Cellular components of muscles.
Includes mitochondria, sarcoplasmic reticulum.
1.8. Water
Main component of meat.
Determines juiciness and tenderness.
1.4. Myofibrils
Contractile components of the muscle.
Responsible for muscle contraction.
1.9. Muscle Proteins
Collagen, elastin, actin, myosin.
Contribute to the structure and texture of meat.
1.3. Bundles and Fibers
Groupings of muscle fibers.
Importance in texture and tenderness.
1.10. Lipids
Energy storage.
Contribute to flavor and juiciness.
1.2. Structure of Skeletal Muscle
Organization of muscle fibers.
Connective tissue and vascularization.
1.11. Carbohydrates
Present in small amounts.
Energy source for muscle metabolism.
1.1. Meat
Product obtained from the slaughter and butchering of animals.
Varieties based on animal species and cuts.
Unit 5. Refrigeration and Freezing of Meat
5.1. Refrigeration Techniques and Equipment
Methods: Forced air, direct contact.
Equipment: Cold storage rooms, cooling tunnels.
5.10. Changes During Frozen Storage
Freezer burn.
Lipid oxidation.
5.11. Meat Thawing
Methods: Refrigeration, cold water, microwave.
Food safety considerations.
5.6. Ways to Extend Shelf Life in Refrigeration
Temperature and humidity control.
Use of modified atmospheres.
5.8. Modifications of Meat During the Process
Ice crystal formation.
Effects on cellular structure and texture.
5.9. The Rigors of Thawing
Methods: Slow thawing vs. rapid thawing.
Impact on meat quality.
5.2. Cold Shortening
Contraction of muscle fibers at low temperatures.
Impact on meat texture and quality.
5.3. Refrigerated Meat Storage
Optimal temperature and humidity conditions.
Organization and handling methods.
5.4. Weight Losses
Water evaporation.
Surface dehydration
5.5. Spoilage of Refrigerated Meat
Microorganism growth.
Changes in color and odor.
5.7. Meat Freezing Methods
Rapid freezing vs. slow freezing.
Equipment: Freezing tunnels, plate freezers.
Unit 2. Conversion of Muscle to Meat
2.1. Physiology of Muscle Contraction and Energy Metabolism
Process of muscle contraction.
Energy utilization during muscle activity.
2.2. Post-mortem Evolution
Biochemical and physical changes after the animal's death.
Impact on meat quality and texture.
2.3. Development of Rigor Mortis and Conditioning Factors
Post-mortem muscle contraction.
Influence of factors like temperature and pH.
2.5. PSE and DFD Meats
Characteristics of pale, soft, and exudative meats.
Characteristics of dark, firm, and dry meats.
2.4. Basic Mechanisms of Maturation
Natural process of meat tenderization.
Action of proteolytic enzymes.
Unit 4. Meat Processing
4.1. Structure and Function of Slaughterhouses
Facilities for slaughter and initial processing.
Reception, inspection, slaughter, cutting, and cooling.
4.3. Cutting and Handling of Fresh Meat
Cutting and separation of the carcass.
Classification, refrigeration.
4.2. Slaughter Operations
Stages: Stunning, bleeding, evisceration, inspection.
Stunning methods: Mechanical, electrical, gas.