HTM 2700 Study Guide - Midterm Guide: Sirloin Steak, Meat Tenderness, Maillard Reaction

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

Document Summary

Composition: 75% water, 15-20% meat, 5-40% fat. Varies with cuts of meat, species, age and feed type: carbs: virtually none. Iron: heme type small % but good source. Meat proteins: myofibrillar contractile, movement, (myosin, actin, sacroplasmic transports oxygen, in flesh, colour, 75% water (myoglobin, mitochondrial chemical reactions, (enzymes, connective structural, (collagen, elastin) Muscles muscle fibres myofibrils (2000 in each fibre) myosin, actin. Muscle fibre proteins: found in sarcoplasm, Includes myosin and actin: heat causes denaturation and coagulation, overheating = over coagulation. Results in tough meat: over coagulation muscle fibre proteins shrink and squeeze out water. Can be hydrolyzed into gelatin, by various cooking methods. Immediately after slaughter, muscles are in contracted state. Held for a specific amount of time in controlled temperature (1-2 degrees. Beef: 10-14 days lamb: 3-5 days chicken: 1 hour. Proteolytic enzymes (cathepsins) in meat slowly break down bonds holding muscles in contracted state increased tenderness. Meat is hung during aging stretch muscle.