HTM 2700 Lecture Notes - Lecture 22: Thiamine, Riboflavin, Actin

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Lack of stirring during coagulation of the egg proteins. Most common cause of coagulation is heat. No stirring allows many new hydrogen bonds to form at new locations between protein molecules = gel. Will know a gel has formed by the time the product is cooked. Occurs during cooling (when kinetic energy decreases) Hydrogen bonds form between amylose molecules, which diffused out of starch granules during gelatinization and: Varies with cut of meat, species of animal, age of animal and type of feed. Heme type small % but good source. Myofibrils - about 2000 in each muscle fibre. 2 proteins found in sarcoplasm of muscle fibres: Over-coagulates muscle fibre proteins (actin and myosin) shrink and squeeze out h2o. 2 proteins found in several locations within muscle structure: Increase amount of collagen = decrease tenderness. Can be hydrolyzed into gelatin, by various cooking methods. Immediately after slaughter muscles are in contracted state.