The flesh or edible flesh of animals. The edible part is the striated (with grooves/stripes) muscle of the animal. It includes organs, muscles, glands of animals.

Meat vs Muscle

The redness of red meat is due to this pigment, making red meat very sensitive to oxygen

Why are white meat like fish and poultry white unliked pork, beef, carabeef, chevon, venison, and lamb which are red meat? 

A more oxidized myoglobin means that the color of the meat [changes/retains its colorness form].

Myoglobin does not get affected by oxygen even if the meat is cut open

KINDS OF MEAT

Beef Subtype

A deer's meat is called what?

Animals that do not move a lot are bred for meat like swine andd cattle. Game meat moves alot so its muscles are more ____ and they synthesize more protein with nitrogen. 

For game meat, more nitrogen equals to more _____ taste.

Major Sources of Protein

What is the cover of intermuscular part of meat?

Lots of this = iron

Thiamin, Riboflavin, and Niacin are examples of what vitamins?

B Vitamins

This nutritional component of meat is only available in animals which can synthesize this substance.

For protein synthesis to commence, there must be complete sets of protein. 

For meat, there is no need to complement for a complete set

Meat has the [highest/lowest] water activity (Aw) of around 90 to 95%

Water Activity (Aw) of Meat

Structure and Composition of Meat is like this:

______ + ______ + ________ + _______ + ____

STRUCTURE AND COMPOSITION

One or more muscles made up of bundles of muscle fibers

It has lesser amount of connective tissues and the fat is 18% protein

Its basic structures includde sarcoplasm surrounded by sarcolemma

3 Parts: Perimysium, Endomysium, and Epimysium

3 LAYERS OF CONNECTIVE TISSUE

Envelops individual muscles

3 LAYERS OF CONNECTIVE TISSUE

Between muscle fibers

3 LAYERS OF CONNECTIVE TISSUE

Surrounds the entire muscle

2 Parts of Muscular Lean Tissue

A basic structure of muscle fiber of muscular lean ttissue which has vitamins, enzymes, and pigments wherein muscle fibrils are located as contractile components

Composed of sarcomere segments and is basically the contractile structure consisting of myosin (thick) and the actin (thin) PLUS tropomyosin

This is under muscle fibrils. It blocks contraction as opposed to troponin which promotes contraction.

This is under muscle fibrils. It promotes contraction as opposed to tropomyosin which blocks contraction.

 "Z line" in which each striation is equal to a _________.

4 Sarcomere Segments

The three factors that catalyze actomyosin degradation and formation (cycle).

When muscle contracts, the sarcomere [expands/shrinks].

More Relaxed Muscle = Muscles [Always/Seldom] Contract

The myosin head attaches to the actin and it then pulls to contract. For myosin to detach, energy in the form of ATP is needed so that ATP attaches to myosin to detach it to actin.

STRUCTURE AND COMPOSITION

They are the glue of ligaments and tendons, and it holds the muscle fibers into bundles.

4 Types of Protein in the Connective Tissue

The most important protein. White, tough, fibrous protein. It determines the toughness of meat. It prevents over-stretching. The most abundant protein in the animal body. 

The neck part of meat is high in collagen. Why?

When exposed to hot water, collagen disintegrates during cooking. Collagen then turns into what?

4 Types of Protein in the Connective Tissue

Yellow connective tissue found in the deposits outside muscles of meat. It is elastic for the tissues of neck, abdomen, and arteries. It DOES NOT TENDERIZE in cooking. 

Rubbery

These cross-link amino acids found in elastic contribute to its elasticity. So, meat that is high in elastin is highly elastic. 

4 Types of Protein in the Connective Tissue

Very small fibers of connective tissue interlacing around muscle cells.

Also known was "Myristic Acid"

4 Types of Protein in the Connective Tissue

Undifferentiated matrix of plasma proteins and glycoprotein. Too small and unidentifiable type of connective tissue protein.

The more exercised the meat, the more connective tissue are present to keep them intact/together. More exercised = less tender meat = lean meat = tougher to cook

STRUCTURE AND COMPOSITION

Around, between, or in connective tissues. 

3 Subtypes of Adipose/Fatty Tissue

Outside meat for moisture retention

3 Subtypes of Adipose/Fatty Tissue

found within the muscles (wavy lines). AKA Marbling

3 Subtypes of Adipose/Fatty Tissue

Depends on age, feed, amount of exercise, and the animal's species

Intramuscular Fat

*The cutting of muscle fibers for more flavorful meat

*Distribution of fat in connective tissues and within the muscles that contributes to flavor and juiciness of meat

STRUCTURE AND COMPOSITION

The meat structure that determines the age of animals.

For younger animals, this structure is soft and redder

For mature animals, this structure is harder an whiter; more porous so the blood goes away

Grayness or the seeping out of blood means that the meat is no longer palatable

STRUCTURE AND COMPOSITION

Provides meat color

Myoglobin > Deoxymyoglobin > Oxymyoglobin > Metymyoglobin > Denatured Globin Hemochrome > Nitrosomyoglobin

Pigments

Predominant meat pigment 80%

Pigments

20% pigment. After myoglobin gets oxidized. 

Pigment that transports O2 throughout the body

Pigments

Cherry red color. Medium-rare color of meat is provided by this pigment

Pigments

Not toxic but is an indicator of freshness. So, unsure about the environmental exposure and microorganism. Too long exposure to light. 

Pigments

Gray-brown "well-done" meat color. Cooked

Pigments

Pink red

Cured meat due to myoglobin + nitrate

+Carbon Monoxide vs +NO3 in Meat

The nitrate from nitrosomyoglobin targets a certain microorganism in cured meats or smoked meats. What is that microorganism?

CHANGES IN MEAT AFTER SLAUGHTER: POST-MORTEM MEAT

Meat becomes acidic due to this change. Why acidic? Because cellular respiration in animals happen wherein there is no oxygen intake. Respiration turns into anaerobic process, hence the Lactic Acid byproduct of the lack of O2

CHANGES IN MEAT AFTER SLAUGHTER: POST-MORTEM MEAT

The stiffening of muscle; Hardening after death

CHANGES IN MEAT AFTER SLAUGHTER: POST-MORTEM MEAT

Some enzymes become active or inactive due to loss of oxygen.

Meat Changes after Slaughter

If held above freezing temp, it is good to preserve but below refrigeration temperature. The myosin head detachment from actin DOES NOT happen when this is done

Why below refrigeration temp?: TO ENSURE THAT THERE ARE NO MICROBIAL GROWTH AT ALL

Freezing temperature at which muscles gradually tenderize due to action of endogenous protease. Ideal for cooking

Its action tenderizes muscles during freezing, making the meat ideal for cooking

Retail cuts (maliit) vs Whole Sale Cuts (malaki)

chuck and legs of meat move so they are more exercised = more connective tissues

what is the most tender whole sale immovable cut? It is for steak, fillet, menudo.

Head, chuck, legs, hind, butt part are examples of what type of cuts?

Despite brisket and batok's hardness, beef's intermuscular fat make them tender 

Brisket is near the liempo so itis a more expensive meat cut

Ribeye is optimally cooked under dry heat cooking via...

To hydrolize collagen, we need water, so this cooking method is employed

Special Fat is Cover Fat which is used as _____

If liempo is the most tender beef cut, what is the most tender cut for pork cuts?

Though batok is moving, it is still tender to be bacon. On the other hand, the head or ulo ng baboy (maskara) is for sisig

MEAT GRADING: 

Lean to Bone Ratio is called what?

MEAT GRADING

The amount and type of connective tissues. The type of connective tissue matters more as this influences this quality. 

If collagen, moist heat is applied

If elastin, longer cook

Force break if hard connective tissue type

In tenderness quality,

more fat = [longer/shorter] muscle fiber

For meat tenderness, aging matters. For instance, cochinillo uses young pork and it melts in your mouth because it is very tender. For beef, the veal (younger cattle/cow) is milkier, more tender, and fresh milk taste since connective tissues are yet to be developed.

MEAT GRADING

The water holding capacity of meat. Contains flavor components = extractives

It is affected by aging, marbling, species of animal, age, type of muscle, and pH

Juiciness

Aging; allow the meat to be stored above freezing temp

More cover fat= more moist is retained. Evaporation, however, causes drier meat. This affects juiciness via ________.

There are species of animals with more marbling; some species induce marbling. 

Lower pH means that meat cannot hold water, so it is [less/more] juicy

MEAT GRADING

Younger meats have milder taste and less ammonia flavor. The thigh is more flavorful than the breast part because of the amount of exercise of meat is greater in the thigh part. Salami due to ripening/aging. Specific feeds for specific meats; higher protein fiber = more muscle for animal. If higher in carbs = not moving more flavorful. An example of meat (beef) cuts withs specific feeds for flavor is the wagyu. Conformation lean to bone ratio. Finish.

These point to a meat grading quality to be considered.