Processed Animal Protein Order

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

The last systematic description of heme peroxidases was published in 1999 by Brian Dunford, from the University of Alberta in Canada. The book Heme peroxidases covers discussion on three-dimensional structure, reaction mechanism, kinetics, and spectral properties of representative enzymes from bacterial, plant, fungal, and animal origin. Since 1999, vast information on basic but also applied aspects of heme peroxidases has been generated. We believe fusion of these two aspects will benefit research of those dedicated to development of biocatalytic process. The aim of this book is to present recent advances on basic aspects such as evolution, structure-function relation, and catalytic mechanism, as well as applied aspects, such as bioreactor and protein engineering, in order to provide the tools for rational design of enhanced biocatalysts and biocatalytic processes. The book does not include an exhaustive listing of references but rather a selected collection to enrich discussion and to allow envisioning future directions for research. 

The conversion of animal hides into leather by treatment with water-soluble plant extractives has been practiced since antiquity. This process became known as tanning and obviously involved the reaction of a naturally occurring extractive, tannin, with the protein in the hide. We now know, of course, that tannins comprise a whole spectrum of chemical compounds, but generally they are polyphenolic and polymeric. Tannins have been isolated from a wide variety of raw materials, including insect galls, fruit skins, seed hulls, leaves, bark, and heartwood. Indeed, tannins are of nearly ubiquitous occurrence in higher orders... 

For a cell membrane in a living animal, a very slight pressure difference will activate transport processes in the membrane, which will effectively eliminate the pressure difference. Introducing this change, there is no longer a state of equilibrium across the membrane, and other transport processes will take place. Such transport often is supported by chemical pumps, which move sodium ions from the protein phase to the aqueous phase. The simple estimation above illustrates that relatively small changes in the concentration are necessary to eliminate the osmotic pressure. In order to force PB — PA = 0, c(Na) in phase B must be reduced by 11 mmol/L, or by less than 10% of the previously determined concentration of 128 mmol/L (Gaiby and Larsen, 1995). 

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