basic meat chemistry - ohio state university
TRANSCRIPT
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Basic Meat Chemistry
Prof Ockerman 2x2 slides originally constructed in the 60’s
Some of script was added in 2015 The Ohio State University
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Basic Chemistry of Processed Meat
Meat Composition Rigor Mortis After Holding Rigor & Water Holding Heating Meat Meat Pigments and Color Meat Emulsions
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Sarcoplasmic – Water Soluble
Plasma of Cell Enzymes Myoglobin
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Lipids
Fatty acids determine characteristic Saturation and chain length Determine melting point Oxidation – Rancidity
Spontaneous, Time, Temperatures & Antioxidants
Off odors and flavors
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Factors Affecting Emulsion Stability
1.Water Holding Capacity
More Capacity – More Water Holding – More
Stability
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Bo
un
d w
ate
r as
% o
f m
eat
Aging
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Water holding Characteristics pH – Net charge – isoelectric point
Space in Protein Solubility of Protein
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WHC – Salt Effects Changes Isoelectric Point Increases negative Charge Increases Protein Space Increases Protein Space
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Bo
un
d W
ater
as
% o
f M
eat
Aging
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Pigments A. Myoglobin(Purple)
B. Oxymyoglobin (Red)
C. Nitrosylmyoglobin (Red)
D. Denatured Metyoglobin (Brown)
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WHC – Capacity – Salt Effects Changes Isoelectric point Increases Negative Charge Increases Protein Space Increases Protein Space Increases protein Solubility
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Meat Emulsions Multiphase –System Consisting of a Desperation of Solids in a Liquid, But the dispensation is not Homogeneous
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C. MEAT EMULSIONS
Liquid Phase -- Water, Protein, Salt Solid Phase -- Fat
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Emulsion Formation Myofibrillar Proteins are Partially Solubilized by Chopping with salt and water. Fat is Chopped Into Small Particles and is Coated by Soluble Protein Emulsion. Is stable if Fat Does Not Separate During Cooking.
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Liquid Phase – Solution of Salt and Proteins in Which Insoluble Proteins, Muscle Proteins and Connective Tissue are Dispersed = Protein Matrix Solid Phase - Fat Particles Dispersed in Matrix.
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D. Product Formulation Protein to Ice Water Ratio. Matrix Protein Volume to Fat Ratio. Salt Content. Other Additives – Binders.
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Solid Phase- FAT
Liquid Phase – salt, soluble
protein
Insoluble Protein
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Weak Emulsion
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Strong emulsion
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Strong emulsion
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Fat on surface
Weak Emulsions
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Weak Emulsion – Fat Migrated to Surface
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Myoglobin Derivatives Oxymyoglobin – O2 – Fresh Meat Color Metmyogloben – OH – Oxidized Brown Meat Color Nitrosohemochrome – NO – Cured Meat Color
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___+ _-
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Heat Treatment Smokehouse Temperature and Relative humidity
Drying and Smoking Causes Moisture Movement and
Protein Coagulation
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Oxymyooglobin Fresh Meat + Air 30 Min. To Air
Vacuum Package , Freezing, Bact, Growth
Myoglobin Fresh Cut Meat
Metmyogloben Stale meat
Oxidation, Time, Salt, Light. Freeze
Reduction
Cooked Meat Pigment
Cooked
Spoiled. Off Colored Meat
Oxidation Bacteria
Ascorbic Acid
Nitrosomyoglobin Cured Neat
Nitrosomychrome
Cooked
CURED UN-CURED
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Cross Section Good Color &
Marbling
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Dehydrated, Dark Color, Mold Growth
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Ham, PSE, Poor Texture
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Ham, Good Color & Texture
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Two toning Poor Brine
Distribution
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Ham, No Cure, No Color
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Color Guide Degree 130ᴼF 140ᴼF
150ᴼF 160ᴼF
170ᴼF 180ᴼF
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II.Rigor Mortis Conversion of Muscle to Meat: Muscle Stiffing Attempted Shorting Acid Production: pH Drop from 7.0 to 5.6
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Normal Rigor – Normal pH Decline
A. Pale Soft Exudative (PSE) Pork Rapid pH Drop to 5.6 B. Dark Cutting Beef Rapid pH Drop to 6.6
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Whole Muscle
3 Muscle Fibers
Center – one muscle fiber
Light and Dark Bands
Actin and Myosin Connections between
fibers
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Actin
Myosin
Contracted State
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Fiber Types
Red White
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Heat – Cooking Denatures Protein - Myofibrillar Protein Hardens Collagen (Moist heat) – Softens – Gelatin Fat –Renders - Fluid