Food Chemistry

12.3 Muscle Tissue: Composition and Function 577 Fig. 12.16.Myoglobin re- actions (Mb: myoglobin, MMb+: metmyoglobin, MbO 2 : ox ...

578 12 Meat Table 12.6.Amino acid composition of muscle proteins (values are in g/16g N) Beef muscle Poultry muscle Myosin Actin ...

12.3 Muscle Tissue: Composition and Function 579 Table 12.7.Types of collagen Peptide Molecular Type chainsa composition Occurre ...

580 12 Meat Table 12.8. Sequence of mammalian skin collagen, α 1 -chain a Z ∗ MS Y GYD EK S AG V S VP GP MGP S GP R GL P ∗ GP P ...

12.3 Muscle Tissue: Composition and Function 581 A polypeptide chain with an aldehyde residue (I) can interact with a lysine res ...

582 12 Meat noline content was higher than in extensively fat- tened animals. Histidine can also be involved in cross-linking re ...

12.3 Muscle Tissue: Composition and Function 583 (12.20) a series of collagenases from different sources and with different spec ...

584 12 Meat The transition of collagen to gelatin outlined above occurs during the cooking and roasting of meat. The extent of g ...

12.3 Muscle Tissue: Composition and Function 585 acceptable (early stages of microbial infestation), 20–50 inferior quality and& ...

586 12 Meat 12.3.8 Purines and Pyrimidines The total content of purines in fresh beef muscle tissue is 0.1–0.25% (on a fresh wei ...

12.4 Post Mortem Changes in Muscle 587 Table 12.11.Vitamins in beef muscle Compound mg/kg Fresh tissue Thiamine 0 .6–1. 6 Ribofl ...

588 12 Meat Fig. 12.22. Post-mortem changes in beef muscle. aM. longissimus dorsi;bM. psoas; ——: pH value; -: ATP as % of the ...

12.4 Post Mortem Changes in Muscle 589 Fig. 12.24.Post mortem decrease in pH in normal meat, PSE meat and DFD meat in the case o ...

590 12 Meat Table 12.15.Endopeptidases involved in the aging of meat Origin Enzyme Mr pH range Hydrolysis Sarcoplasma μ-Calpaina ...

12.5 Water Holding Capacity of Meat 591 Fig. 12.25.Swelling of meat as affected by pH.aBeef muscle homogenate, 5 days post morte ...

592 12 Meat Fig. 12.28.Swelling of meat as affected by ATP add- ition. Beef muscle homogenate; pH 6.8; — 2 h post- mortem, −−−4 ...

12.6 Kinds of Meat, Storage, Processing 593 12.6.1.3 Mutton and Lamb Depending on the age of the animals, the meat has a light, ...

594 12 Meat Table 12.16.Average composition of some internal or- gans and blood (g/100 g edible portion) Mois- Carbo- Caloric Or ...

12.6 Kinds of Meat, Storage, Processing 595 protein. The proteins can be processed further by spray-drying into powdered plasma. ...

596 12 Meat Table 12.18.Oxidative fat deterioration in cooked beef Beef Raw Cooked Cureda Cured and cookeda Non-heme iron (μg/g) ...