Reference no: EM133314819
Assignment:
Answer the following questions:
1. Explain how intrinsic factors (post-mortem glycolysis, species, age, muscle type) affect tenderisation.
2. Explain how extrinsic factors (temperature, electrical stimulation, carcass suspension, tendercut, mechanical tenderisers, plant enzymes,
CaCl2, application of pressure) affect meat tenderisation
3. Identify the regions on the carcass which are affected differently by conventional and hip hanging.
4. Explain the relationship between shear force and tenderness.
5. Explain how the effect on meat proteins of proteolytic enzymes of plant origin might differ from that of native muscle proteolytic enzymes.
6. Describe the principles behind the measurement of tenderness using sensory evaluation, shear force measurement, myofibrillar fragmentation index, sarcomere length measurement and electrophoresis.
7. Distinguish between background and myofibrillar toughness
8. Distinguish between taste and aroma
9. Identify the components in meat from which flavour compounds are derived
10. Describe how different routes to flavour formation interact (e.g. Strecker degradation and the Maillard reaction; lipid oxidation and the Maillard reaction)
11. Differences in the composition (and susceptibility to oxidation) of fat between species.
12. Understand the concept of flavour threshold
13. Discuss the relative importance of meat flavour volatiles derived from the water and lipid soluble fractions of meat.
14. Describe the effect of marbling fat on meat flavour
15. Identify some species-specific flavour compounds
16. Describe how water is held by the muscle structure
17. Identify the water contribution of different water fractions to WBC
18. Explain how post-mortem pH and rigor shortening impact on WBC.