Benders'dictionary of nutrition and food technology

301in UK as all that is found between the skin and bone of theanimal.meat bar Dehydrated cooked meat and fat; a modern formof pemmican; 50% protein and 40% fat; provides 560 kcal(2350 kJ)/100 g.meat conditioning After an animal has been slaughtered, muscleglycogen breaks down and is metabolised to lactic acid, whichtends to improve the texture and keeping qualities of the meat.Meat that has been left until these changes have occurred is ‘conditioned’.Electrical stimulation of muscles is sometimes used tohasten the development of rigor mortis, and shorten the timerequired for conditioning the meat.See also meat, dfd.meat, curing Pickling with the aid of sodium chloride (salt),sodium nitrate (saltpetre) and sodium nitrite, which permits thegrowth of only salt-tolerant bacteria and inhibits the growth ofClostridium botulinum. The nitrite is the effective preservingagent and the nitrate is converted into nitrite during the picklingprocess. The red colour of cured meat is due to the formation ofnitrosomyoglobin from myoglobin.meat, DFD Dark, firm, dry; the condition of meat when the phremains high through lack of glycogen (which would formlactic acid). It poses a microbiological hazard.See also meat conditioning; rigor mortis.meat extender Vegetable proteins added to meat products toreplace part of the meat.meat extract The water-soluble part of meat that is mainlyresponsible for its flavour. Commercially is made during themanufacture of corned beef; chopped meat is immersed inboiling water, when the water-soluble extractives are partiallyleached out and concentrated. Rich in the B vitamins (particularlyvitamins B 1 ,B 12 and niacin), meat bases and potassium, anda potent stimulator of gastric secretion.meat factor Factor used to calculate the fat-free meat content ofsausages and similar meat products, from a nitrogen estimation.meat, mechanically recovered Residual meat recovered frombones that have already been trimmed by knife. Also known asmechanically deboned meat and (in the USA) mechanically separatedmeat. It consists of meat and fat that were on the bone, comminutedby forcing through perforated filters (Paoli, Beehive,Bibun machines) or channels (Protecon machines),as well as bonefragments, depending on the pressure used in recovery.meat, reformed Comminuted, flaked or ground meat that hasbeen bound and shaped to resemble a cut of whole meat. In theUK even if it resembles a steak, it may not be so-called.