Module 12

Learning Objectives

Compare the composition of red meat, poultry and fish

Explain why meats and fish provide complete proteins
and hence considered as good protein source
Explain the occurrence of rigor mortis and how it
affects the texture of processed meats and fish, thus
quality
Discuss the effect of chilling and freezing meats pre and
post rigor mortis
List the factors that affect rigor mortis and the effect
of cold storage and freezing

COMPOSITION (edible portion)

Component

Beef (medium)

Chicken

Lean Fish

Water

60%

66%

81.8%

Protein

17.5%

20.2%

16.4%

Fat

22%

12.6%

0.5%

Minerals

0.9%

1%

1%

PROTEINS

High quality and our main source

High digestibility
All essential amino acids

LIPIDS

Abundant
Essential fatty acids
Good fatty acids
Fat soluble vitamins (A & D)
High in cholesterol

 Skeletal
Moves

skeleton

Cardiac
Pumps

blood

Smooth
Propels

blood and food

Most muscle foods

Heterogeneous

Size of animal

Age

Feed

Portion or cut of meat

Main Factors
Maturity
Degree

of fat marbling

Muscle

firmness

Affects:
Tenderness
Flavor
cook losses
yield

A muscle consists of thousands of

muscle fibers, the cellular units of muscle
Each muscle fiber is made up
of thousands of myofibrils.

After Slaughter (or Harvest)

Muscles
Their

becomes anaerobic

need for oxygen causes them to contract

Muscles

uses glycogen reserves to make some

energy and lactic acid accumulates
Beginning stages of Rigor Mortis
pH

of the muscle drops

Muscle contracts
Muscles become very tough
Rigor

only lasts for a period of time

Condition of the animal before death

Stressed little glycogen = small pH drop = Fast rigor

Rested plenty glycogen = large pH drop = Slow rigor
Excessive pH drop is not good nor is a small pH drop

Fish Fillets
Fillet before rigor
Muscle then contracts and looses water
Fillet during rigor (duration depends on animal)
Difficult, but still not optimal quality
Fillet after rigor
The way to do it (optimal quality)

Freezing Meat
Freeze before rigor
Thaw meat, then rigor occurs
Extreme water loss and poor quality
Freeze during rigor
Similar problems as pre-rigor
Freeze after rigor
The way to do it (optimal quality)

Cooking
Before rigor
Extra tender meat
Excellent quality, but rare in todays society
During rigor
Very, very tough meat
After rigor
A normal piece of meat purchased by consumers

Water =
This

may tempt unscrupulous processes to add

water
Proper processing (and legal methods)
Add salt, so proteins can hold more water
Add phosphates, same result
Adjust pH to 7-8 to increase water holding
capacity
Process meat post-rigor mortis

Tenderness and Juiciness is related to:

Low

levels of connective tissue (collagen)

Low

= tender (young animal)

High = tough (old animal)
Marbling

(red meat)

Marbling

is fat in the tissue

More marbling equals more tenderness
Preventing

stress in animals prior to slaughter

Harvest Process
Processing steps
Stunned
Hoisted
Bleed
Eviscerated
Chilled to 2C (36hrs)
Tenderizing
Natural enzymes
Papaya-papain, pineapple-bromelin, trypsin-pancrease
Phosphates salts
Hanging methods
Ultrasonic vibrations
Electrical stimulation

Steak your claim

Part 1 and 2

http://www.youtube.com/watch?v=7KrjeJDNKUA&feature=related
http://www.youtube.com/watch?v=PiQ0VOJmCbg&NR=1