Meat structure and chemistry

Attempt the following questions to check your understanding of the subject:

1. Discuss the factors affecting protein functionality (10 Marks)
2. Discuss the types and roles of muscle proteins in human nutrition (10 Marks)
3. Discuss protein gelation and its importance in food processing (10 Marks)
4. Discuss the factors associated with lipid oxidation in meat (10 Marks)
5. Discuss the three basic phases of autoxidation in fats present in meat (10 Marks)
6. Discuss the factors influencing meat colour (10 Marks)
7. Discuss the importance of meat colour in processed meat products (10 Marks)
8. Discuss the structure of myoglobin and how the structure affects meat colour (10 Marks)