NUTR 214 Lecture Notes - Lecture 11: Processed Meat, Handmark, Meat Tenderness
20 Feb 2018
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Refers to muscles of mammals; can include organs and glands. Excludes poultry and fish because non-mammals : beef, mutton, pork, lamb. Classified by age and sex: steers m. To gain weight quickly: bulls m. Less desirable than heifers & steers: calves m f. Their meat: milky flavor, pale colour, tender (slightly less if free-range) Mutton >14months: darker, tougher meat, stronger flavor. Only 1/3 are sold fresh; others sold as processed meat (canning, bacon, ham, etc. ) Swine m f: slaughtered at 7-12 months. H2o, muscle, connective tissue, adipose tissue (fat), bone. Characteristics: connective tissue, muscle fibers (cells, fibrils. Muscle fibril is composed of 2 sarcomere units. Each sarcomere contains 2 protein filaments: actin (thin) + myosin (thick) actomyosin. Filaments slide across each other forming actomyosin (cross-links), which shortens the sarcomere. Function: surrounds all living cells, provides structure and adhesiveness, glue that holds muscle fibers together.
