After remaining in the muscle ATP consumption continues Aktvmyvzyn isolated complexes and also keep

After slaughter, unit operations in food processing the conversion of muscle to meat has a major role in the biochemical changes. The final quality of meat marks. unit operations in food processing Dignified corpse in the process of cell death and the production quality is very important. After the destruction and loss of oxygen to anaerobic metabolism (glycolysis) resulting unit operations in food processing in depletion of muscle glycogen and lactic acid accumulation and pH Sarkvplasmyk dropped to the point that it stops the process of glycolysis and ATP production stops.
After remaining in the muscle ATP consumption continues Aktvmyvzyn isolated complexes and also keeps them from starting strength mortis. After complete depletion of ATP, actin and Myvzyn separation process stops and starts and gradually the strength mortis is completed. After completion of rigor mortis, the proteolytic unit operations in food processing reaction and the effect of lactic acid on connective tissue and muscle fibers gradually softening will relieve rigor. Good degree of strength and decreased pH at the end mortis effect on meat quality is good. Meat in cold storage (1 to 3 C) through the air or water causing bacteria and continued slow activity of enzyme activity, resulting in improved flavor, tenderness and Bdarbvdn is meat.
Water holding capacity is very important and measurable attributes of raw meat. Approximately 88 to 95 percent of water in the muscles inside the muscle cells and the space between actin filaments and between 5 to 12 percent between unit operations in food processing categories fibrils Myvzyn unit operations in food processing located. Sakrvmr length, ionic strength, pH, osmotic pressure and water retention capacity has an effect on the development of strength mortis because these factors affect the contents inside and outside the muscle cells. Production of lactic acid and low pH caused the death of Tqlyb proteins and reduce their solubility unit operations in food processing and chemically active groups to connect with the water reduces the pH of the tissue is muscle protein isoelectric point. At this point, positive and negative charges unit operations in food processing attract each other, unit operations in food processing which is the same protein reactive groups and the free group to connect with pregnant bands of the water suggests. Another factor affecting unit operations in food processing the capacity to hold water is the result of a lack of space between myofibrils proteins Aktynvmyvzyn unit operations in food processing accumulation occurs. This accumulation occurs during muscle energy drain. Strength of the divalent cations calcium and magnesium unit operations in food processing mortis Sarkvplasm groups reactive protein binding and electrostatic repulsion between the negatively charged groups reduces and keeps them apart, resulting in a chain of the protein adjacent closer Intracellular water and the less water seeps into the extracellular space increases. The water content is more muscle tenderness, juiciness, texture and appearance of meat improves.
Meat quality, especially the physical, chemical, unit operations in food processing morphological, biochemical, microbial, taste, hygiene and cooking. Meat quality characteristics of the consumer, including food quality (appearance, texture, juiciness, and flavor), provide convenience unit operations in food processing (accessibility and convenience unit operations in food processing food market), persistence (retention time, quality), health and purity and nutritional value (nutrient availability and caloric value) is. Food quality is the most important meat quality unit operations in food processing parameters of meat in the market. However, institutions such as carcass traits packaging, presence or absence of defects carcasses, parts of carcasses of non-existence, unit operations in food processing bruising and skin tears are further considered.
Evaluation of the quality of meat is necessary for the provision and quantity characteristics, such as permeability, water holding capacity, capable of cutting, waste water from the carcass, weight loss, cooking time, pH, storage time, collagen content, protein solubility and the capacity to bind Fats are essential.
Consumer between meat color and freshness and overall unit operations in food processing quality Communicator. Compared unit operations in food processing with other types of poultry meat is unique in two respects: in either chicken without the skin and the skin is marketed as naturally different colors (white unit operations in food processing to black) brand. Poultry meat color differences depending on the biochemistry and histology of the cells. Chicken breast meat in a raw state, has a pale pink color and the chicken meat is dark red. Sometimes a chicken with its natural color and it may cause certain difficulties in the poultry market. unit operations in food processing The color of meat is influenced by factors such as age, bird, gender, species, diet, fat, muscle, and humidity conditions before and after the murder. Depending on the color of the meat pigment myoglobin, hemoglobin and Saytvkrvm - C muscle. Myoglobin in muscle meat like other animals is the main source of color in chicken meat than other animals. After slaughter, the best blood out of the body about 20 to 30 percent hemoglobin still remains in the rubble of the carcass is painted. Myoglobin chicken breasts and thighs males more than females, and myoglobin chicken chicken breast meat 15/0 mg per gram.
Meat color difference may be due to muscle structure, chemical state of light reflected unit operations in food processing from the surface of the meat it is. Light reflected from the surface of the meat depends on Tqlyb proteins and myofibrils unit operations in food processing structure has changed. Temperature and pH on the carcass after death Tqlyb proteins and the color change is effective. At pH above 6, Tqlyb clear and muscle protein is minimal and sleek looks whilst at pH lower than 6, Tqlyb high protein and meat color is opaque. Discoloration may develop all the muscle or muscle in an area of bruising and tearing of the blood vessels in a specific area of the muscle can be noted. High or low ambient temperatures, stress and load them chickens taking their muscle color is reduced. unit operations in food processing Change the color intensity of the response function of the conditions of a solitary bird.
Another factor bruise