Department of Food Science, Swedish University of Agricultural Sciences (SE)
In this first round SLU will contribute to the FIDEL Network with a course entitled "Modelling of Meat Quality: Effects of Chilling Regime and Rate and Extent of Glycolysis". The objectives of this course is to deal with the understanding of the so called Post Mortem Metabolism when living muscle tissue is converted to meat. It is well known that the high drip losses of water during the slaughter process are caused by denaturation of the muscle protein myosin before rigor mortis. A prediction model based on the known dependence of the rate of denaturation of myosin on temperature and pH, will be used in this case to describe the time-course of myosin denaturation in muscle.
The module will also deal with the effect of both the rate and extent of glycolysis, and the chilling regime upon the fraction of myosin denatured at rigor mortis.