3

4 ( ,
2547, 2)
1. (Red meat)

2. (Poultry meat)

3. (Sea foods)

4. (Game meat)

40
(Meat) (Muscle)
(Skeletal muscle)

( , 2529, 13)

70-80%


1. (Water)

75 75.1 3.1
(taste) (tenderness) (juiciness)
(color)
(chilling) (frozen)
3.2

41
3.1

(%)

L. dorsi (lumbar)
L. dorsi (thoracic)
Psoas major
Rectus femoris
Tricep (lateral head)
Superficial digitai flexor
Sartorius
Extensor carpi radialis

76.51
77.10
77.34
78.07
77.23
78.67
77.95
74.73

L. dorsi (lumbar)
L. dorsi (thoracic)
Psoas major
Rectus femoris
Tricep (lateral head)
Superficial digital flexor
Sartorius
Extensor carpi rdialis

76.33
76.94
77.98
78.46
78.68
78.87
78.71
79.04

( , 2547, 6)

42
3.2
(/100 kj (kcal)/100g)
Meat products
Pork
Beef
Veal
Venison
Chicken
Pork fatty tissue
(tissue fat)
Beef fatty tissue
(subcataneous fatty tissue)

Moisture
(g)
75.1
75.0
76.4
75.7
75.0

Protein
(g)
22.8
22.3
21.3
21.4
22.8

Fat
(g)
1.2
1.8
0.8
1.3
0.9

Ash
(g)
1.0
1.2
1.2
1.2
1.2

Energy content
(kj/kcal)
469/112
485/116
411/98
129/103
114/105

7.7

2.9

88.7

0.7

3,400/812

4.0

1.5

94.0

0.1

3,570/812

( , 2547, 5)
2.






3 ( , 2547)
2.1 (myofibrilla protein)
(muscle fiber)
(actin)
(myosin)
(emulsion)

43
2.2 (sarcoplasmic protein)
(myofibrilla protein)
(cathepsin)


2.3 (stroma protein)

(collagen) (elastin)
(reticulin) (non-protein nitrogen)

(amino acid)

Phenylalanine, Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Valine Methionine
( 3.3) 97

3.3 100

Protein (%)
Tryptophan (g)
Treonine (g)
Isoleucine (g)
Leucine (g)
Lysine (g)
Phenylalanine (g)
Valine (g)
Methionine (g)

()

()

18.6
0.217
0.821
0.973
1.524
1.625
0.765
1.033
0.461

14.9
0.193
0.682
0.772
1.154
1.206
0.606
0.734
0.358

( , 2547, 9)

()
()
16.4
0.213
0.761
0.842
1.207
1.346
0.646
0.859
0.409

19.4
0.255
0.841
1.024
1.422
1.620
0.788
1.003
.444

20.6
0.250
0.87
1.088
1.490
1.810
0.811
1.012
0.537

14.9
0.148
0.646
0.756
1.125
1.306
0.553
0.394
0.434

44
3. (fat)


(adipose
tissue)
(triglyceride) (free fatty acid)
(saturated fatty acid) (unsaturated fatty acid)

(cholesterol) (saturated fatty acid)



3.1

(Kerry Kerry, 2002) .. 1950-1970 ..
1990
.. 1990

3.1


3.4

3.5


20 (reduced fat)
13 3.7

45
3.4

(chuck)

(loin)

(round)

(ham)

(loin)

(shoulder)

/100

19.2
18.6
17.6
15.0

71
65
60
53

9
16
22
32

0.9
0.9
0.8
0.7

160
220
270
350

18.6
16.9
15.6
12.8

64
57
53
44

16
25
25
43

1.0
0.8
0.8
0.6

220
290
340
440

19.7
19.3
18.7
17.4

71
67
63
58

8
13
17
24

1.0
1.0
0.9
0.8

150
190
230
290

17.2
15.2
13.2

60
53
46

22
31
40

0.9
0.8
0.7

270
340
410

17.9
16.4
14.8

63
58
52

22
31
40

0.9
0.8
0.7

230
290
350

14.4
12.5
10.3

52
45
37

33
42
52

0.8
0.7
0.6

360
430
510

( , 2536, 18)

46

Beef
1950s-1970s

1990s

Pork

Lamb

25%

30%

31%

20%

20%

26%

15%
5%

8%
4%

3.1
(Higgs, 2000 cited in Kerry and Kerry, 2002, p 140)

18%
8%

Breed and
Feed changes
Traditional butchery
Modern butchery
Remove back fat
Further trimming
(Seam butchery)
Further losses
On cooking

3.5
()
6
12
18
24

(%)
62
60
55
52

(%)
15
14
11
12

( , 2536, 19)

(%)
14
18
27
31

(%)
9
8
7
5

47
3.6
(/100 )
Products

Fat

SFA*

MUFA*

PUFA*

Braising steak, lean, braised

9.7
Chicken breast, skinless, grilled
2.2
Lamb leg, lean, roasted, medium
9.4
Liver, pig, stewed
8.1
Minced beef, extra lean, stewed
8.7
Pork loin chops, lean, roasted
10.1
Turkey thigh, casseroled
7.5
Bacon, back, fat trimmed, grilled
12.3
Chicken korma
5.8
Chilli con carne, chilled/frozen, reheated
4.3
Ham, canned
4.5
Lamb kheema
14.5
Lamb kheema, reduced fat
9.7
Pork and beef sausages, grilled
20.3
Pork and beef sausages, grilled
20.3
Pork sausages,*SFA
reduced=fat,
grilled fatty acids
13.8
Saturated
Salami
*MUFA = monounsaturated fatty acids39.2
Steak and kidney
pie, single
crust
*PUFA
= polyunsaturated
fatty acids 16.4
Turkey pie, single crust
10.3
Extra-lean meat
5.1
Beef, extra-trimmed, lean
3.4
Beef, mini-joint
6.9
Beef, skirt steaks
7.5
Lamb, extra-trimmed, lean
5.2
Lam, leg steaks
8.0
Lamb, medallions
3.7
Pork, extra-trimmed, lean
1.7
Pork, escalopes
3.9
Pork, medallions

4.1
0.6
3.8
2.5
3.8
3.7
2.5
4.6
1.7
1.9
1.6
3.8
3.4
7.5
7.5
4.9
14.6
6.1
4.5

4.1
1.0
3.9
1.3
3.8
4.0
2.7
5.2
1.9
1.9
2.0
5.3
3.6
9.1
9.1
5.9
17.7
6.7
3.7

0.6
0.4
0.6
2.2
0.3
1.5
1.8
1.6
1.8
0.2
0.4
4.2
1.8
2.2
2.2
2.1
4.4
2.5
1.5

(Higgs, 2000 cited in Kerry and Kerry, 2002, p 139)

48
4. (Carbohydrate)
1% ( 3.7)
(glycogen) (lactic
acid)
3.7

(%)

0-0.9
0.01
10-17
0.2-3.9

( , 2547, 10)
5. (Vitamins)
(B-complex)
(thiamine) (riboflavin) (niacin) 6 (B6) 12 (B12)





3.8


3.8

49
3.8 (mg/100 g )

(T-bone)
(loin)
(loin)
(loin)

Thiamine Riboflavin
0.10
0.12
0.21
0.32
1.18
0.19
0.21
0.33

Niacin Pantothenic acid

6.1
0.86
7.1
0.50
5.5
0.40
7.9
0.59

B6
0.43
0.48
0.33

B12
0.40
2.70
1.10
2.40

( , 2547, 10)
6. (Minerals)

(iron) (phosphorus) (
3.9) 100 60-80
300 10

3.9 (mg/100 g)

10.7
8.5
181
261
2.8
2.9
51.6
66.3
398
475
19.8
21.4

7.3
269
2.3
71.8
485
28

( , 2547, 10)

8.2
214
1.2
82.9
130
24.1

13
108
0.8
680
130
-

9
160
2.2
1,300
230
-

8
352
6.5
136
281
-

10
356
19.2
73
261
-

50

( , 2536)
1. (Color)


(myoglobin pigments)
Lawrie (1985)
0.6 0.25 0.60

Dryden Bridsall (1980)
3-6
1-3 8-12 4-10
24 16-20

(purple-red)
(bright-pink)
(oxymyoglobin)
(metmyoglobin) (brown) 3.2

51

3.2
( , 2536, 35)
(2536)
(grey-brown)
(denatured metmyoglobin)
(oxidixed
prophyrins)




(nitrosomyoglobin) (light pink)
(nitrosohemochrome)


(pH) (PSE = Pale soft oxidative) (DED
= Dark firm dry)

52
2. (Water holding capacity)


- (pH)
pH 6.8-7.0
carboxyl, amino, carbonyl, hydroxyl,
sulhydryl, imidazole
(hydrogen bond)

(denature)
(solubility)

(normal meat)
pH




3. (Firmness)


(rigor mortis)
(marbling fat)

Texture analyzer

53
4. (Marbling)

(perimysium)



(over cook)

5. (Juiciness)


(serum)
(salivation)

6. (Texture and fiber size)

(coarseness)
-
(fine)

7. (Tenderness) (Toughness)
(palatability)
(connective tissue)
7.1

54
7.2 (intermolecular crosslink)

60
- (rigor mortis)
8. (Odorous) (Taste)





(volatile substance)

(precursor)



(free amino acid) (reducing sugar)

(sex-odour)
(acetone flavour)

55

( , 2536)

1.

1.1 (moisture)
50-57 (Aw) 0.99
0.3
(Aw) 0.75
1.2

1.3 (fermentablecarbohydrate)

1.4 - (pH) (pH =
5.6)
1.5 (physical properties)

56


2.

4
2.1 (Lactic acid bacteria)
(Facultative
anaerobic bacteria)

(fermentation products)
4
2.1.1 Homofermentative lactic acid bacteria Streptococci
Lactobacilli
2.1.2 Heterofermentative lactic acid bacteria Leuconostoc
Lactobacilli

2.1.3 Bacillus species

2.1.4 Clostridium species

2.2 (Food borne intoxication)

3
2.2.1 Clostridium botulinum botulism

(exotoxin)
( 100 ) 15-20
botulism 24-48

57
C. botulinum (rod)

(low acid food)
C. botulinum
2.2.2 Staphylococcus aureus
(enterotoxin)
2-6
(gastrointestinal upset)
60 121 90
S. aureus



8-12
2.2.3 Clostirdium perfringens


C. perfringens 8-22

2.3 (Food borne infection)
(Salmonella)
(endotoxin)

6
2.4 (Meat deterioration microorganism)

(curing agents)
(antioxidants)

58














3.
2

(eye appearence)
3.1
(rancidity)
3.1.1 (rancidity)



(lipase) (Hydrolysis)
(Oxidase) (Oxidation)


hydrolytic cleavage

59
(peroxide)



(pro oxidant catayst)


Pseudomonad Achromobactor
3.1.2 (Putrefaction)
Proteus Clostridium
perfingens (proteolitic
enzyme)
hydrogen
sulphide, mercaptans, indole, ammonia, amine
3.1.3 (Gassing and souring)
(anaerobic bacteria)
Lactic acid bacteria pH



3.2
(Surface slime)
(Change in color of meat pigments)
3.2.1
(surface slime)
Pseudmonad Achromobactor
Micrococcus Yeast
3.3

60

3.3 (

10 )
( , 2536, 50)
3.10

*
10 166-60 106
3 106-300 106
130 166
10 166-100 106
1.5 166-100 106
-

* 1
**

( , 2536, 51)

**
2.5 106-100 106
1.2 106-100 106
100 166-130 106
1 106-130 106
10 106

61
2

(microbiogical slime)



(anaerobic bacteria) (aerobic bacteria)
(anaerobic bacteria)

(aerobic bacteria)
(anaerobic bacteria)
(whitish liquid)

(off-adour)

3.2.2

(red spot) Serratia marcescrnd
(yellow spot) Pseudomonas syncyanea
Chromobacterium lividum
3.2.3 (Change in colour of meat pigments)
Lactobacillus viridescens


(ferrous ion) (porphyrin)
Verdoheme Choleglobin
(greening) 3 ( ,
2536)
3.2.3.1 (core greening)
(bologna)

62




66-68

72
3.2.3.2 (surface greening)

L. viridescense
(skinning)
5
2
3.2.3.3 (green rings)

2-3
(oxygen tension)
(hemochome)
(verdoheme)



(hemochome) (verdoheme)

4.
Pseudomonas
(off-oder) (off-flavor)

Lactobacteriaceas

63
3-4
(aging)
Cladosporium, Thamnidium Mucor
(aged flavor)





90-95



115,000-120,000 135,000
(cool room) 40,000 (storage
room)


10
(sweating)

6 (thawing)
(freezing)
(-1)-(10)

(ultarviolet ray lamb)

15.6

64
5.
5.1 (Cooked sausage)

farnkfurters Bologna
L. viridescense Leuconostoc Microbacterium
thermosphactum Streptococcus sp.
5.2 (fresh sausaage)

M. thermosphactum Streptococcus faecalis
Streptococcus faecalis
5.3 (cured meats)


(greening) (souring)
S. faceium S. faecalis M. thermosphactum S. faceium
S. faecalis
6.
6.1
1.7
6.1.1
(-3.3)(-2.2)

6.1.2


6.1.3

6.1.4 (Pickle solution)
short cure
6.1.5

65
6.1.6

6.1.7

6.1.8 Frankfurter Bologna
71.1 (160 )
2.4.4.10

66

75 75.1


3

Phenylalanine,
Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Valine Methionine






(thiamine)
(riboflavin) (niacin) 6 (B6) 12 (B12)


(iron) (phosphorus)

100 60-80 300
10

67

1.
2. 5
3.
4.
5. 5
6.
7.
8.
9.
10.