BLBS102-c15 BLBS102-Simpson March 21, 2012 13:21 Trim: 276mm X 219mm Printer Name: Yet to Come
15
Biochemistry of Raw Meat and Poultry
Fidel Toldra and Milagro Reig ́
Background Information
Structure of Muscle
Muscle Composition
Muscle Proteins
Myofibrillar Proteins
Sarcoplasmic Proteins
Connective Tissue Proteins
Enzymes
Non-protein Compounds
Free Amino Acids
Dipeptides
Muscle and Adipose Tissue Lipids
Triacylglycerols
Phospholipids
Conversion of Muscle to Meat
Factors Affecting Biochemical Characteristics
Effect of Genetics
Genetic Type
Genes
Incidence of Exudative Meats
Effect of the Age and Sex
Effect of the Type of Feed
Carcass Classification
Current Grading Systems
New Grading Systems
Physical Techniques
Biochemical Assay Techniques
Bioactive Compounds
ReferencesAbstract:The consumers’ concern for safety and health is driving
the consumption patterns in accordance to meat composition, espe-
cially for some key substances. In addition, a significant percentage
of meat is used as raw material for further processing into different
products such as cooked, fermented, and dry-cured meats and one
of the most relevant problems of the meat industry is that genet-
ics, age and sex, intensive or extensive production systems, type of
feeding and slaughter procedures including preslaughter handling,stunning methods, and postmortem treatment have an influence on
important biochemical traits with a direct effect on the meat quality
and its aptitude as raw material. All these factors are described in
this chapter.BACKGROUND INFORMATION
In recent years, there has been a decline in consumption of beef,
accompanied by a slight increase in pork and an increased de-
mand for chicken. There are many reasons behind these changes
including the consumer concern for safety and health, changes
in demographic characteristics, changes in consumer lifestyles,
availability and convenience, price, and so on (Resurreccion
2003). The quality perception of beef changes depending on the
country. So, Americans are concerned with cholesterol, calorie
content, artificial ingredients, convenience characteristics, and
price (Resurreccion 2003). In the United States, this changing
demand has influenced the other meat markets. Beef has been
gradually losing market share to pork and, especially, chicken
(Grunert 1997).
But a significant percentage of meat is used as raw material for
further processing into different products such as cooked, fer-
mented, and dry-cured meats. Some of the most well-known
meat products are bacon, cooked ham, fermented and dry-
fermented sausages, and dry-cured ham (Flores and Toldr ́a 1993,
Toldr ́a 2002).
The processing meat industry faces various problems, but one
of the most important is the variability in the quality of meat
as a raw material. Genetics, age and sex, intensive or extensive
production systems, type of feeding and slaughter procedures
including pre-slaughter handling, stunning methods, and post-
mortem treatment have an influence on important biochemical
traits with a direct effect on the meat quality and its aptitude as
raw material.Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.
©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.287