Practical -1

Estimation of Physico-
chemical properties of meat
Conversion of muscle to meat
 Postmortem changes that occur during the process of converting
muscle to meat play a critical role in the development of quality
traits and the overall acceptance of the fresh product.

 After an animal is harvested, muscle glycogen along with high-

energy phosphate compounds is anaerobically mobilized in an
effort to maintain adenosine triphosphate (ATP) homeostasis.

 As a consequence of postmortem glycolysis, lactate and

H+ accumulate in the muscle and cause the drop in pH.
Conversion of muscle to meat
 Ultimately postmortem metabolism is arrested due to
substrate depletion or the inactivation of the glycolytic
enzyme phosphofructokinase-1, resulting in ATP depletion
and the development of rigor mortis.

 The muscle subsequently undergoes proteolytic disruption of

structural proteins, leading to an improvement of meat
tenderness and flavor.

 Factors such as genetics, nutrition, environmental conditions,

and pre- and postmortem handling can drastically influence
the conversion of muscle to meat.
Rigor mortis

 Rigor mortis is defined by the decline of ATP to zero,

0% extensibility, an ultimate pH that is reached, and
the production of lactic acid that has plateaued.

 The time of onset is variable but it is usually

considered to appear between 2–6 hours after
slaughter. Depending on the circumstances, rigor
mortis may last for a few hours to several days.
Physico-chemical properties

Quality status as a food- product development.

Fresh meat- quality is important for merchantizer, purchaser,
consumer and also for adaptability in further processing.

 Colour
 pH
 Water holding capacity
 Extract release volume
 Meat swelling capacity
 Water activity
 Firmness
1. Meat colour

Definition:

 Hue: Primary colour (R-W-B-G)- Measures

wavelength.
 Chroma: Intensity or purity of colour-Measures
intensity.
 Value: Overall brightness or reflectance of colour-
Measures brightness.
Meat colour
 Basis: Myoglobin content and its chemical state.

Muscle pigments absorb certain wavelengths of light

and reflect others.
 Myoglobin (80-90% of total pigment)
 Haemoglobin
 Catalase and cytochrome

Colour of meat is also depended on oxidation state of

iron with heme ring.
Myoglobin structure

 Globular protein portion (globin)

 Non protein (heme ring)
Colour of meat of different species

 Beef - Bright cherry red

 Buffalo meat- Dark red
 Veal - Pale grey to greyish red
 Chevon - Light red
 Mutton - Light red
 Pork - Brownish pink
 Poultry - Grey white to dull red
 Camel meat - Red
 Rabbit - Pale grey to grey red
 Venison - Dark red to brownish red
 Fish - Grey white to dark red
Myoglobin differences: Age within species
Myoglobin differences: Species effect
Colour depends on myoglobin state

 Deoxymyoglobin
 Oxymyoglobin
 Metmyoglobin
Deoxymyoglobin

 Purple
 Reduced form- Fe 2+
 Instable- It will readilycombine with oxygen
(exposed to air) to form oxymyoglobin or
metmyoglobin
Oxymyoglobin

 Red- Fe 2+
 Oxygenated form (bloom).
 Under atmospheric conditions oxymyoglobin is
stable and not easily oxidized to metmyoglobin.
 Stability depends on the continuous supply of
oxygen.
Metmyoglobin

 Brown
 Oxidized form- Fe 3+
 Very stable
Myoglobin reactions
Other factors influencing colour

 Vitamin E feeding of cattle

 Activity of bacteria
 Curing
 Wrapping film
Colour measurement
 Subjective
 Objective: Hunter Lab-values or CIE Lab-
values (also known as L*a*b*)
2. Water holding capacity

Cutting, heating, grinding, pressing etc.

Water: 76% of fresh meat

Free water
Immobilizes water
Bound water
Role of Water Holding Capacity

 Fresh meat: Responsible for colour, texture,

firmness.
 Cooked meat: Responsible for juiciness and

tenderness.
 Stored meat: Responsible for shrinkage.

 Deciding the method of processing.

 Direct effect on the yield of meat products.

Factors affecting WHC
Measurement
 The evaluation is based on the measurement of the ratio of
the area of compressed meat to the area of pressed out
water (free water).

 The ability of meat to hold this specific water is one of the

basic requirements to ensure the stability of meat products
and limit drip loss during storage.
Measurement
 Measurement
 Sample preparation.

 Weigh approximately 300 mg (290-310 mg) of homogenized meat on a plastic foil (PE).

 Put a rectangle of Whatman paper 2 (100 x 100 mm) on a glass board and face the
plastic foil with the meat sample to the paper.

 Cover the foil with another glass board and weight down with a 1kg weight for exactly
5 minutes. Then take the set appart and measure the areas of pressed stains.

 Measure the areas with a planimeter, i.e. measure the smaller stain, corresponding to
pressed meat and the bigger stain, corresponding to the pressed water (meat
exudate).

 Considering the variance in values, it is necessary to measure sufficient number of

parallels –usually 10 times.
Measurement

 Texture analyzer
2. pH

 pH of muscle is an important parameter which

signifies the functional properties and keeping
quality of meat on subsequent storage.

 Freshly slaughtered cattle and buffalo: 6.4 to 6.8

 pH falls to attain ultimate pH of 5.6

 If it does not fall normally or falls rapidly below

ultimate pH leads to PSE and DFD.
pH

If pH of meat
remains near
6.4 or above it
may lead to
deteriorative
changes very
rapidly
PSE and DFD
Importance of acidification
PSE and DFD meat
Measurement

 Blend 10 g of meat sample with 50 ml distilled

water for 1 minute using pestle and
mortar/tissue homogenizer.

 Directly
dip electrode of pH meter and write
the readings.
pH of meat from different species

 Beef : 5.1 to 5.6

 Pork : 5.3 to 6.9
 Lamb: 5.4 t0 6.7