Chemistry
What is the difference between DFD & PSE meat? (state 2)
high/low pH; colour difference; texture difference; high/low lactic acid; stress vs. excitement before slaughter
Name 2 types of proteins found in muscle tissues.
Actin & Myosin
Why shouldn’t you process meat during rigor mortis?
The meat will be very tough
Name the enzyme that is calcium-activated.
Calpain
Why is dry aging more wasteful than wet aging?
The meat ages unwrapped, so the exterior dries out and must be trimmed off and discarded.
What is a peptide?
A short chain of amino acids that makes up a protein
What are some important factors for the process of dry aging beef?
Air velocity, temperature, humidity
What is ageing?
Store the meat under certain conditions to keep the enzymes alive & working
What is the Maillard reaction?
A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and aroma
What are the 2 suggestions when processing meat at home?
1. Vacuum-sealed packaging
2. Add enzyme-rich fruits to marinate the meat (e.g. pineapples, apples, papayas, or onions)