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raw material and utilization of meat - Coggle Diagram
raw material and utilization of meat
Types of muscles and chemical compositions in animal body
Types of Muscle
White Muscle (lifiting)
Mixed Muscle
Red Muscle (runner)
Chemical compositions of the animal body
Protein: 18.5%
Lipids: 3%
Water : 75.0%
Carbohydrates: 1.0%
factors affecting postmorten changes and meat quality
Genetics and Major Genes
Hal
RN
Stress
Stress susceptibility
Conditions causes stress
Consequences of stress
Stress-resistant animals
Waygu
Principle of Meat Processing
Basic processing procedures
Nitrate
Other substances (Reductant)
Salt
Seasonings
Processed meat
Comminuted product
Purpose
Classification
Methods for the incorporation
Dry cure
smoked
conversion muscle to meat
Stages of slaughter
Transport
Lairage
Stunning
Electrical stunning
Carbon dioxide immobilization
Captive blot stunning
Exsanguination
50% of blood volume can be removed
What factors affect rate of heat dissipation
The amount of fat insulation
Predominate muscle fiber type
Size and location of muscle
Properties of Fresh Meat
Meat Quality
Palate matters
Expectations
Purchasing
Water Holding Capacity
Bound : 4-5% in muscle
Immobilized
Free
Mechanisms that influence WHC
Steric effects
Exchange of ions
Net charge effects
Color
Pigments
Iridescent colors
growth and development of carcass tissue
Growth of carcass tissue
Hyperplasia
Accretionary
Hypertrophy
Growth of striated muscle
Myoblast
Growth of adipose tissue
Mesenchymal stem cell
Early adipocytes
Preadipocyte
Mature adipocytes
Adipoblast
Growth of bone
fibroblast
Osteoblast
chondroblast