ANSC 10200 Lecture Notes - Lecture 12: Meat, Meat Packing Industry, Skeletal Muscle
27 Nov 2018
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Document Summary
What do you do in meat science: muscle biology, harvest, meat fabrication, meat processing, meat in the diet. Safety = risk of hazards: make you sick, give you an injury, quality = sensory acceptance, do you like it, does it taste good, smell good, wholesomeness = impact on health. Definition of meat: animal tissues that are suitable for use as food, most commonly skeletal muscle, categories. Meat composition: 75% water, 18. 5% protein, 3% fat, 1% carbohydrates, 1% inorganic material (ash, zinc, iron, etc. Increase in muscle cells number: only done prior to birth, hypertrophy. Increase in diameter of the cells: only done after birth. Immobilization: rendered unconscious, electrical stunning, co2 gas, within seconds, exsanguination, cutting the throat, end the life, drain the blood. Shift metabolism: ph lowers, rigor mortis, muscle can no longer flex, what happens if something goes wrong, quality problems, different colors than normal. Quality problems, bruises and broken bones: discarded.
