Meat and its Products Technology PDF

Meat and its products technology Section 1 Meat components Meat is the animal tissue that can be used as food for human. The meat groups are divided into : 1- The red meat group and includes : - Beef meat - Lamb...

Meat and its products technology Section 1 Meat components Meat is the animal tissue that can be used as food for human. The meat groups are divided into : 1- The red meat group and includes : - Beef meat - Lamb meat - Goat meat - Buffalo meat - Veal meat - Pork meat - Camel meat - Horse meat 2- The poultry meat group and includes : - Chicken meat - Turkey meat - Ducks meat - Geese meat - Pigeon meat - Ostrich meat - Rabbit meat 3- The Seafood group and includes : - fish meat The nutritional value of meat : 1- Meat contains a high percentage of protein with high nutritional value because it contains all the necessary amino acids. 2- Meat is an excellent source of some vitamins, especially the vitamin B. 1  3- It is a good source of some mineral elements, especially iron and phosphorus. 4- The iron in meat is easy to absorb in the body compared to iron present in other foods. 5- They contain different percentages of fats with varying content of unsaturated (essential) fatty acids. 6- Meat contains a percentage of cholesterol ranging between 60-90 mg / 100 g of meat, which is related to atherosclerosis diseases. 7- Excessive eating of meat causes some diseases such as gout. The chemical composition of the meat : The chemical composition of meat varies depending on the type and age of the animal and the amount of associated fat. But in general, the average chemical composition of meat is - Water : % 62 – % 70 - Protein : % 17 - % 20 - Fat : % 9 - % 20 - Ash : % 1 The main components of the meat : 1- muscle tissue (red meat) : It is a group of long fibres that are packed with proteins, Vitamins, mineral salts and flavoring materials that give the meat Its distinctive taste and aroma. 2 Muscle tissue consists of water, protein, fat, carbohydrates (glycogen) and vitamins. The muscle tissue proteins are: 1- Myosin is the largest protein in tissue. The muscle hardens by heating and gives a gelatinous texture to the broth. 2- Actin is a water-soluble protein. 3- Actomyosin , which is a mixture of Actin and myosin This protein is made during muscle contraction. 2- Connective tissue : They are of two types of proteins 1- Collagen : It is the white, rigid connective tissue, but it softens with cooking , as the collagen turns into gelatin. The percentage of collagen increases with the age of the animal. 2- Elastin : It is a yellow tissue made of strong rubber fibers and is highly resistant to heat and acids, so it does not soften to heat during cooking. 3- Fat : The formation of fat in the animal's body begins around the external organs as a protective layer, then the body accumulates around the internal tissues, and then permeates the muscle tissues. This is known as marbled meat. 3  Fat has an important role in the tenderness, juiciness and flavor of the meat. However, the percentage of fat in the meat should not be much increased, because this will be at the expense of the percentage of red meat and therefore protein. Meat fat content between 3 – 7, 3 % is generally considered acceptable. 4- Bone : The skeleton consists of bones that may be cylindrical in shape, such as the leg bones, and contain yellow marrow, or they may be rectangular bones that contain red marrow. 5- Myoglobin : The red color of the meat is due to the pigment myoglobin. when cutting the meat, we find that its color is bright red, but when the meat is exposed to the atmosphere the iron in the dye combines with the oxygen of the air, and the ferrous turns into ferric, and then the color of the dye gradually changes from red to brown, due to the formation of metmyoglobin. 4