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)

76.51 77.10 77.34 78.07 77.23

- Superficial digitai flexor - Sartorius

- Extensor carpi radialis

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

78.67 77.95 74.73

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 Moisture (g)

Protein (g)

Fat (g)

Ash (g)

Energy content (kj/kcal)

Pork Beef Veal Venison Chicken

75.1 75.0 76.4 75.7 75.0

22.8 22.3 21.3 21.4 22.8

1.2 1.8 0.8 1.3 0.9

1.0 1.2 1.2 1.2 1.2

469/112 485/116 411/98

129/103 114/105

Pork fatty tissue

(tissue fat) 7.7 2.9 88.7 0.7 3,400/812

Beef fatty tissue (subcataneous fatty tissue)

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

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

( , 2547, 9)

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

/100 (chuck)

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

(loin)

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

(round)

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

(ham)

17.2 15.2 13.2

60 53 46

22 31 40

0.9 0.8 0.7

270 340 410

(loin)

17.9 16.4 14.8

63 58 52

22 31 40

0.9 0.8 0.7

230 290 350

(shoulder)

14.4 12.5 10.3

52 45 37

33 42 52

0.8 0.7 0.6

360 430 510

( , 2536, 18)

46

3.1 (Higgs, 2000 cited in Kerry and Kerry, 2002, p 140) 3.5

() (%) (%) (%) (%) 6

12 18 24

62 60 55 52

15 14 11 12

14 18 27 31

9 8 7 5

( , 2536, 19)

Beef Pork Lamb

25% 30% 31%

20% 20% 26%

18% 8% 15%

5% 4% 8%

1950s-1970s

1990s

Breed and Feed changes Traditional butchery

Modern butchery Remove back fat

Further trimming (Seam butchery)

Further losses On cooking

47

3.6 (/100 )

Products Fat SFA* MUFA* PUFA* Braising steak, lean, braised Chicken breast, skinless, grilled Lamb leg, lean, roasted, medium Liver, pig, stewed Minced beef, extra lean, stewed Pork loin chops, lean, roasted Turkey thigh, casseroled Bacon, back, fat trimmed, grilled Chicken korma Chilli con carne, chilled/frozen, reheated Ham, canned Lamb kheema Lamb kheema, reduced fat Pork and beef sausages, grilled

9.7 2.2 9.4 8.1 8.7

10.1 7.5

12.3 5.8 4.3 4.5

14.5 9.7

20.3

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

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

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

Pork and beef sausages, grilled Pork sausages, reduced fat, grilled Salami Steak and kidney pie, single crust Turkey pie, single crust Extra-lean meat Beef, extra-trimmed, lean Beef, mini-joint Beef, skirt steaks Lamb, extra-trimmed, lean Lam, leg steaks Lamb, medallions Pork, extra-trimmed, lean Pork, escalopes Pork, medallions

20.3 13.8 39.2 16.4 10.3

5.1 3.4 6.9 7.5 5.2 8.0 3.7 1.7 3.9

7.5 4.9

14.6 6.1 4.5

9.1 5.9

17.7 6.7 3.7

2.2 2.1 4.4 2.5 1.5

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

*SFA = Saturated fatty acids *MUFA = monounsaturated fatty acids *PUFA = polyunsaturated fatty acids

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 )

Thiamine Riboflavin Niacin Pantothenic acid B6 B12 (T-bone) (loin) (loin) (loin)

0.10 0.21 1.18 0.21

0.12 0.32 0.19 0.33

6.1 7.1 5.5 7.9

0.86 0.50 0.40 0.59

- 0.43 0.48 0.33

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)

10.7 181 2.8

51.6 398 19.8

8.5 261 2.9

66.3 475 21.4

7.3 269 2.3 71.8 485 28

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

- ( , 2547, 10)

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 (fermentable- carbohydrate) 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

- -

2.5 106-100 106 1.2 106-100 106 100 166-130 106

- -

1 106-130 106 10 106

* 1 ** ( , 2536, 51)

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.

- Extensor carpi radialisProducts

2.

Extra-lean meat