,MEAT, POULTRY & EGGS
1. MEAT
Postmortem Changes:
Slaughter
↓
Glycogen → Lactic Acid → pH drops
↓
ATP depletion → Rigor Mortis (Muscles stiffen)
↓
Enzyme Action → Aging → Tenderness ↑, Flavor ↑
Tenderization Methods:
• Mechanical: Pounding, scoring, grinding
• Enzymatic: Papain (papaya), Bromelain (pineapple), Ficin (fig)
• Chemical: Acidic marinades (vinegar, lemon), salts
• Aging: Cold storage (0–4°C), enzymes break proteins
Heat-Induced Changes:
• Protein denatures → Texture ↑
• Collagen → Gelatin → Tenderness ↑
• Myoglobin → Brown color
• Water loss → Juiciness ↓
• Maillard reaction → Flavor ↑
Substitutes:
• Soy protein (tofu, TVP), Seitan, Mycoprotein (Quorn), Legume patties
2. EGGS
Structure:
Shell → Shell Membranes → Albumen → Chalazae → Yolk
Storage Changes:
• Albumen thins, yolk flattens
• Air cell enlarges
• pH ↑ (~7.6 → 9), odor develops
Functional Properties:
• Emulsifying: Mayonnaise, sauces
, • Foaming: Meringues, cakes
• Binding: Meatballs, patties
• Gelling: Custards, quiches
• Leavening: Sponge cakes, breads
Substitutes:
• Silken tofu, Flax/chia gel, Applesauce/banana, Commercial egg replacer
Quick Revision Flowchart (Meat vs Eggs)
MEAT:
Slaughter → Glycogen → Lactic Acid → pH drop → Rigor Mortis → Enzyme Action → Tenderness &
Flavor
↓
Tenderization: Mechanical / Enzymatic / Chemical / Aging
↓
Heat: Protein Denature → Collagen→Gelatin → Color → Juiciness ↓ → Flavor ↑
↓
Substitutes: Soy / Seitan / Mycoprotein / Legumes
EGGS:
Structure: Shell → Membrane → Albumen → Chalazae → Yolk
↓
Storage: Albumen thins → Yolk flattens → Air cell ↑ → pH ↑ → Odor develops
↓
Functions: Emulsifying / Foaming / Binding / Gelling / Leavening
↓
Substitutes: Tofu / Flaxseed / Applesauce / Commercial replacer
1. MEAT
Postmortem Changes:
Slaughter
↓
Glycogen → Lactic Acid → pH drops
↓
ATP depletion → Rigor Mortis (Muscles stiffen)
↓
Enzyme Action → Aging → Tenderness ↑, Flavor ↑
Tenderization Methods:
• Mechanical: Pounding, scoring, grinding
• Enzymatic: Papain (papaya), Bromelain (pineapple), Ficin (fig)
• Chemical: Acidic marinades (vinegar, lemon), salts
• Aging: Cold storage (0–4°C), enzymes break proteins
Heat-Induced Changes:
• Protein denatures → Texture ↑
• Collagen → Gelatin → Tenderness ↑
• Myoglobin → Brown color
• Water loss → Juiciness ↓
• Maillard reaction → Flavor ↑
Substitutes:
• Soy protein (tofu, TVP), Seitan, Mycoprotein (Quorn), Legume patties
2. EGGS
Structure:
Shell → Shell Membranes → Albumen → Chalazae → Yolk
Storage Changes:
• Albumen thins, yolk flattens
• Air cell enlarges
• pH ↑ (~7.6 → 9), odor develops
Functional Properties:
• Emulsifying: Mayonnaise, sauces
, • Foaming: Meringues, cakes
• Binding: Meatballs, patties
• Gelling: Custards, quiches
• Leavening: Sponge cakes, breads
Substitutes:
• Silken tofu, Flax/chia gel, Applesauce/banana, Commercial egg replacer
Quick Revision Flowchart (Meat vs Eggs)
MEAT:
Slaughter → Glycogen → Lactic Acid → pH drop → Rigor Mortis → Enzyme Action → Tenderness &
Flavor
↓
Tenderization: Mechanical / Enzymatic / Chemical / Aging
↓
Heat: Protein Denature → Collagen→Gelatin → Color → Juiciness ↓ → Flavor ↑
↓
Substitutes: Soy / Seitan / Mycoprotein / Legumes
EGGS:
Structure: Shell → Membrane → Albumen → Chalazae → Yolk
↓
Storage: Albumen thins → Yolk flattens → Air cell ↑ → pH ↑ → Odor develops
↓
Functions: Emulsifying / Foaming / Binding / Gelling / Leavening
↓
Substitutes: Tofu / Flaxseed / Applesauce / Commercial replacer
