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FSHN300 Lecture: 9/21-9/23

by: Brie

FSHN300 Lecture: 9/21-9/23 FSHN 300


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About this Document

These notes cover lecture days 9/21 and 9/23. We went over chapter 7.
Food Principles and Applications
Eric Stanley Milholland
Class Notes
FSHN, FSHN300, food nutrition and service, food, Meat Evaluation, Meat Animal Science Food, Colorado State University
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This 4 page Class Notes was uploaded by Brie on Saturday September 24, 2016. The Class Notes belongs to FSHN 300 at Colorado State University taught by Eric Stanley Milholland in Fall 2016. Since its upload, it has received 14 views. For similar materials see Food Principles and Applications in Nutrition and Food Sciences at Colorado State University.

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Date Created: 09/24/16
FSHN300 Chapter 7: Meat Protein Chemistry  Amino acids  Composition  Functions 1. Hydration 2. Denaturation 3. Coagulation 4. Enzymatic Reactions 5. Buffering 6. Browning  Sugar + Protein -- (with heat) Brown complexes Types of Meats  Beef o Steers o Bulls (rarely used) o Heifers and cows o Calves  Veal o Calves o 3 weeks to 3 months  Lamb and mutton (sheep)  Pork (pigs) Composition of Meats  Structure of Meats o Water o Muscle  Main source of meat  Most protein in the animals is in the muscle o Connective Tissue  Collagen and Elastin  Collagen: Has the ability to break down  Elastin: Does not break down with cooking o Adipose Fatty Tissue  Cover Fat vs. Intramuscular Fat (Marbling) o Bone o Antibiotics  Given to the animals to ensure health and promote growth  May lead to antibiotic resistant bacteria development o Pigments  Hemoglobin  More exercise = More hemoglobin o Older the animal + more exercise = tougher meat  Tougher meat has more flavor than tender meat  Tougher meat is also cheaper Purchasing Meats  Inspection o USDA Food Safety and Inspection Service o Only guarantees wholesomeness  Not quality or tenderness o Inspection of meats brought in from across state lines or into the U.S. from another country  Grading o USDA contracted to grade meat o Voluntary program o Quality grade  Color, grain, surface texture, fat distribution o Yield grade  Tenderness of Meats o Cut o Animal’s age o Heredity o Diet o Marbling o Rigor mortis  Rigor Mortis: Consumption of glycogen after death (makes it more tender)  Increases lactic acid which then breaks down connective tissue  Slaughterhouse Meats o Dark-cutting meat o PSE Condition o Thaw rigor o Cold shortening o Green meat  Aging to Increase Tenderness o Dry aging o Wet or fast aging  Artificial Tenderizing o Enzymes, salts, and acids o Mechanical tenderization o Electrical stimulation  2 Major Types of Meat Cuts o Wholesale: Identifiable big chunks o Retail: Grocery store  Processing Methods o Curing o Smoking o Canning o Drying  Additives iClicker: Antibiotics are used in meat/ growth production because they help animals develop more muscle. A. False (Helps maintain muscle not develop/ grow more muscle) iClicker: Cuts of meat high in connective tissue… A. Are usually more flavorful than tender cuts


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