Top Tweets for #Listrat
@01ruta01 @EmDuenk @havie_carter @JesseVandenBer1 @UofGFoodProf @chaffe_evan Ever wonder why angus beef is so popular? It could be because angus meat shows less visible intramuscular fat compared to other breeds of cattle, making it more visually appealing to consumers while still maintaining taste #Listrat #FOOD2150 @UofGFoodProf
In dry aging meat, Proteoglycans needs to be degraded so enzymes can denature the collagen it’s protecting. As freezer burning food degrades its internal structure, could freezing meat help bypass this step?
#Listrat #UofGFoodProf #Food2150
@JesseVandenBer1 @UofGFoodProf The fibre characteristics and tenderness of beef varies drastically depending on the breed, age, sex, muscle component, etc. The red colour does not necessarily imply that the beef is fresh or tender, it actually depends on the species you choose. @UofGFoodProf #listrat #food2150
@UofGFoodProf Ever notice that the muscle of your fish fillet looks like a "W"? Take a closer look! Something special about their muscles is the separation seen between the 3 types of muscle; white muscle, superficial red muscle and intermediate pink muscle. #Listrat #UofGFoodProf #Assignment
@ReganSissons @JesseVandenBer1 @UofGFoodProf The more fat the better? Well when it comes to meat yes! Flavour in a cut of meat is strongly influenced by the phospholipid content of type 1 fibres. That means more fats throughout the muscle the more flavour! @UofGFoodProf #FOOD2150 #Listrat
@JesseVandenBer1 @UofGFoodProf @UofGFoodProf there is stigma around how animals are treated in processing facilities and auction houses. It is not very often considered that the final products quality is directly affected by how that animal is treated previous to being slaughtered #Food2150 #Listrat
@UofGFoodProf The nutritional quality of a meat depends primarily on the chemical composition of the muscle tissue at slaughter. This is why there is a specific careful approach to butchery. #Listrat #Food2150 #Assignment
@JesseVandenBer1 @UofGFoodProf @UofGFoodProf Consumers are more likely to purchase beef if it has a bright red colour. Storing meat under vacuum puts myoglobin in a reduced state, that when exposed to oxygen, myoglobin is oxygenated into oxymyoglobin, thus giving meat a bright red colour. #listrat #food2150
@minasol88499074 @JesseVandenBer1 @UofGFoodProf Essential amino acids determine nutritional quality and their profile remains relatively constant between muscles/species. However, glycine is a nonessential amino acid, thus collagen-rich muscles have a lower nutritional value with their high glycine content. #Listrat #food2150
@meghan_kirkham @JesseVandenBer1 @UofGFoodProf The quality and appearance of meat is affected by multiple factors. These factors must be optimized before the animal is killed because they are determined by the structure of the meat at death. Could we make low quality meat better after death? @UofGFoodProf #listrat #food2150
@JesseVandenBer1 @UofGFoodProf #Listrat 's article explains that because pigs have high polyunsaturated fatty acids in their phospholipids their meat may become rancid. So this is why my mom fed us pork eight times a week after we butchered a pig. #eatitbeforeitsgreen #Food2150
@thehowarfulone @JesseVandenBer1 @UofGFoodProf Prior to slaughter if the animal is stressed the quality of meat changes. If their is a high rate in the pm pH and high muscle temperature then the muscle proteins and water-holding capacity is reduced which affects the quality during cold storage. #listrat @UofGFoodProf
@JesseVandenBer1 @UofGFoodProf Tenderness of certain muscles in animals with slow aging meat, such as sheep, can be improved by a higher proportion of glycolytic fibres. This is done by accelerating pm aging due to the presence of a higher calpain/calpastin ratio in proteolysis @UofGFoodProf #listrat #FOOD2150
@JesseVandenBer1 @UofGFoodProf Glycogen is a protein stored in muscles that contain fast-twitch fibers. White meat is originally translucent at its raw state. Once cooked, high temperature causes a denaturation of glycogen which thus results in a more opaque and whitish quality @UofGFoodProf #FOOD2150 #Listrat
@JesseVandenBer1 @UofGFoodProf This article suggests that it might soon be possible to genetically manipulate meat products to enhance taste. Would the implications of this affect the way our bodies utilize the amino acids and fatty acids for our own needs? @UofGFoodProf #Listrat #Food2150
@UofGFoodProf Did you know that grass fed beef has yellow fat due to a higher content of beta-carotene than other beef? Your body converts beta-carotene to vitamin A which is great for your health! #Listrat #Food2150 #Assignment #Grassfed
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