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Carne y derivados cárnicos - Coggle Diagram
Carne y derivados cárnicos
skeletal muscle
consists of bundles of muscle fibers
each made up of myofibrils containing sarcomeres (functional unit of muscle contraction)
muscle structure
supported by connective tissues > provide blood supply, elasticity & nerve innervation
fibers
type I (slow-twitch): endurance-oriented with high oxygen capacity & resistance to fatigue + use aerobic metabolism
type II (fast-twitch): suited for strength & quick movements + fatigue more quickly + use anaerobic metabolism > IIa (more resistant) & IIb
proteins
stromal proteins: connective tissue (eg. collagen)
provide essential amino acids (eg. leucine, lysine & methionine)
sarcoplasmic: soluble proteins (eg. myoglobin)
valuable for growth & maintenance
myofibrillar: muscle-contraction proteins (eg. actin & myosin)
fat content
depends on factors: age, animal species, diet & physical activity
animals fed on high-energy diet > higher fat depsits
old animals & animals that engage in regular activity > leaner muscle
nutritional value: essential fatty acids (eg. omega-3 & -6) & fat-soluble vitamins (eg. A, D, E & K)
provides energy + enhances flavor
ratio of saturated to unsaturated fats > varies with the type of meat
non-protein nitrogenous substances
creatine & urea: creatine > aids in energy storage & muscle function + urea > indicates protein metabolism
nucleotides & nucleosides: important for flavor + involved in cellular energy (eg. ATP)
(free) amino acids: contribute to taste + precursors to other metabolic compounds
color
myoglobin with oxygen > creates bright red color (oxymyoglobin)
myoglobin without oxygen > creates a purplish color (deoxymyoglobin)
depends on myoglobin content & oxygen exposure
oxidation of myoglobin > creates a brown color (metmyoglobin)
juiciness
affected by cooking methods, intramuscular fat (marbling) & water content
high temp. > reduce moisture retention
perception of moisture in meat during chewing
hardness & texture
tender cuts > less connective tissue
toughness > increases with muscle activity & older age
depends on connective tissue amount, fat content & muscle fiber structure
toxic compounds
can form when meat is cooked at high temp. (eg. frying or grilling)
nitrates in processed meats > may also convert to harmful nitrosamines
eg. heterocyclic amines (HCAs) & polycyclic aromatic hydrocarbonds (PAHs)
classification processed meat products
cured meats (eg. ham) (4) > high in preservatives: nitrates/nitrites & sodium
dried meats (eg. beef jerky) (1) > high in protein + low in fat
cooked meats (eg. sausages) (3) > added fat + high in preservatives & sodium
fermented meats (eg. salami) (2) > moderate fat content + enhance probiotics
nutritional value
high-quality protein with all essential amino acids, vit. B (B12), (heme) phosphorus & iron, zinc
bioavailable nutrients critical for immune support, muscle function & oxygen transport