Meat structures

Bertram H C, Purslow P P and Andersen H J (2002), Relationship between meat structure, water mobility and distribution - A Low-Field NMR study , J Agric Food Chem, 50,... 

In summary, the above studies on the relationship between meat structure, composition, and transverse relaxation are consistent with the ascription assignment of the T2i relaxation component to water located in the myofibrillar protein matrix. In addition, the studies confirm that transverse relaxation is an excellent tool for obtaining information about structural features in meat. 

Other Protein Components. Other protein components In complex food systems and In protein Ingredient preparations may Interfere with or modify gelation reactions. Protein Interaction between whey protein and casein upon heating has a profound Influence on the characteristics of the casein gel structure In cheesemaking. Similarly protein Interactions are Important to meat structures. Protein-protein Interaction between soy and meat proteins has also been demonstrated with heat treatment (28). While concrete Interaction data have not been collected on protein gels formed from protein combinations, gelation properties of whey proteln/peanut flour blends have been Investigated GU) ... 

Meat proteins include sarcoplasmic, myofibrillar, and connective tissue proteins. Among the sarcoplasmic proteins are heme pigments and enzymes, which influence the color, smell, and structure of meat. Myofibrillar proteins and collagen are able to retain and hold water in meat structure and to emulsify fat. Therefore they influence the rheological properties of meat products. 

Care must be taken regarding the method of supporting ceiling panels. Large portal framed steel holdings may provide a cheap outer shell but do have a considerable amount of roof movement. Panels hung from this type of structure can be subjected to movement which cannot be tolerated in cold store construction. A tied portal, however, can be acceptable [38]. The outer shell may also be required to bear the weight of the evaporators and, in the case of stores for carcase meats, the rails and the product itself. 

Peelable film in case-ready ground beef package add color and shelf life. As an example Cryovac Div. of W. R. GRACE CO uses a peelable barrier lid and foam tray system. It is two packages in one there is an oxygen barrier structure, which is peeled off, leaving an oxygen-permeable film over the meat. 

In USA the yearly man-hours employment producing all plastic products by all processes is estimated at 650 million, second to motor vehicles at 845 million. Following plastic products (in millions) are aircraft at 570, commercial printing at 560, newspapers at 475, meat at 460, metal structural products at 350, and computers at 325. The USA plastics Industry is growing and creating jobs faster than the other manufacturing sectors. 

Of probably greater importance is the effect of local concentration gradients. For example, analysis for a given constituent in the entire meat mass does not reflect the real concentration at a given point. For example, DNA is localized in the nuclei and lipid is localized predominantly in the adipose cells. Another factor of potential influence in reaction schemes for nitrite is the fact that polar-nonpolar interfaces are present as a result of structural compartmentalization. In an adipose cell, the lipid is contained as the body of the cell, but it is surrounded by a thin layer of sarcoplasmic protein. Therefore, large surface areas are involved. 

When the conditions of pH, temperature and concentration found in cured meat are considered, then the reaction rate is extremely slow. Evidence has also been given (41) that the reaction can occur while the tryptophyl residue is in the protein structure. 

Lin, S., Huff, H. E., and Hsieh, F. (2002). Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog. /. Food Sci. 67 (3), 1066-1072. 

Tenderness. The contractile state of the muscle after rigor mortis is a major factor in meat tenderness, which is affected by post-mortem conditions creating differences in tenderness. Ageing of fresh pork can be used to improve tenderness. The process is based on a continuous weakening of the structural elements by different endogenous muscle peptidases along with an improved palatability (Taylor et al., 1995). 

Offer G and Knight P (1988), The structural basis of water-holding in meat , in Lawrie R, Developments in Meat Science, Elsevier, London, 63-243. 

Schafer A, Rosenvold K, Purslow P P, Andersen H J and Henckel P (2002), Physiological and structural events post mortem of importance for drip loss in pork , Meat Sci, 61, 355-366. 

With both the extreme values 5.9 10 2 respectively 31.8 10 2 kJ/m h °C the term C becomes 59.3 10"3 or 11 10 3 and rMD (5 9) = 9.1 h, respectively fMD (1,8) = 2.5 h. The heat conductivity in the product becomes the decisive value. It is a function of the chamber pressure, but changes in the interesting pressure range of 0.5 mbar to 1 mbar by only 15 %. However it varies with the solid content by a factor of 2 and is dependent on the structure. The A,r of turkey meat parallel to the fiber structure is three times larger than given above. 

The color of the end product is influenced by the freezing speed (fine crystals show a lighter color). Furthermore, the color is influenced by the structure of the foam and the surface of the dried product. To freeze meat in single pieces, special temperatures have to be used during cutting and preparation of each type of meat. 

An interesting feature of the relaxation is that it is not a spontaneous incident, but governed by molecular motion and interactions between nuclei. Consequently, it provides valuable information about the physical and chemical environments in which the nuclei are embedded. As mentioned above, meat contains approximately 75% water, organised within different structures, which is of fundamental significance for the quality of... 

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