Muskelabrieb
| 08:07 Feb 26, 2016 |
| German to English translations [PRO] Science - Nutrition | |||||||
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| 2 | myofibril(lar) o. muscle fibre fragmentation |
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| 2 | muscle exudate |
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| Muscle Rescue |
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| Another definition/explanation of sorts |
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| Discussion entries: 4 | |
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Answers
4 hrs confidence: 
myofibril(lar) o. muscle fibre fragmentation Explanation: what Google is suggesting... -------------------------------------------------- Note added at 4 hrs (2016-02-26 12:52:40 GMT) -------------------------------------------------- It is produced by passing trim or meaty bones through a low pressure machine where the material obtained appears to retain its muscle fibre structure. Some machines remove and desinew the meat as part of a continuous process; others do it in a two-stage operation. The resulting product is variously known as Baader meat, 3 mm meat or desinewed meat; for the purposes of this document it is called “desinewed meat”. … Such material would appear to fall within the definition of a meat preparation ([point] 1.15, Annex I [to] Regulation (EC) No 853/2004), which includes “fresh meat that has been reduced to fragments … or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat”. As the muscle fibre structure is maintained, the material falls outside the definition of [mechanically separated meat] in Regulation … No 853/2004 (i.e. where the mechanical process results in the loss or modification of the muscle fibre structure). It cannot be considered to be minced meat because it is produced under pressure and not by cutting. http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:620... |
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15 hrs confidence:
muscle exudate Explanation: Not my field, therefore low CL! 1. Muskelabrieb =aus freigesetztem Muskeleiweiß entstehende brätähnliche Substanz. 2. brätähnliche Substanz… entsteht, wenn zarte Muskelfasern mechanisch stark beansprucht und zerstört werden, beispielsweise durch mehrmaliges Wolfen. http://www.agrarheute.com/news/gibt-bessere-hackfleisch This mechanical process is assisted by the addition of salt and phosphates to achieve equal brine distribution and liberates muscular protein from the meat tissue (protein extraction). http://www.fao.org/docrep/010/ai407e/ai407e04.htm extraction then led me to exudate <i<muscle exudate: The exudate is formed when the muscle’s cell structure is disrupted which releases protein called myosin.The disrupting of the muscle structure is accomplished by a physical action such as cutting or mechanically working meat pieces inside of the tumbler. For making formed meat products fine cutting or grinding is out of the question and massaging or tumbling is the preferred method. Using mechanical action by itself will tenderize meat but will not produce enough exudate. To release more proteins salt and phosphates are injected to meat prior to tumbling. http://www.meatsandsausages.com/hams-other-meats/formed -------------------------------------------------- Note added at 16 hrs (2016-02-27 00:13:37 GMT) -------------------------------------------------- I do know that exudate refers to a liquid that is emitted - so depending on how liquid the "brätähnliche Substanz" is, this may be ok or really off the mark! |
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Reference comments
2 hrs peer agreement (net): -1 |
| Reference: Muscle Rescue Reference information: A warming cream with a gentle herbal aroma to help ease everyday stresses and muscular tension in the neck and shoulders. Read more at http://www.boots.com/en/Deep-Heat-Muscle-Rescue-Neck-Shoulde... - http://www.boots.com/en/Deep-Heat-Muscle-Rescue-Neck-Shoulde... -------------------------------------------------- Note added at 2 hrs (2016-02-26 10:23:04 GMT) -------------------------------------------------- Massage into required area. - same link |
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Note to reference poster
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3 days 8 hrs |
| Reference: Another definition/explanation of sorts Reference information: Eine häufige Fragestellung in der Lebensmittelhistologie beschäftigt sich mit dem Anteil an Brät bzw. Abrieb von Produkten, das heißt mit dem Anteil an fein zerkleinertem Fleisch, welches für den Verbraucher mit dem bloßen Auge im Produkt "brühwurstartig" erscheint. Bei Erzeugnissen aus gewolftem Fleisch, wie etwa Frikadellen, Hamburger oder Fleischbällchen, ist ein Zusatz von Brät (so wie es beispielsweise für die Brühwurstherstellung verwendet wird) nicht üblich. Es kann jedoch bei der Herstellung zu Abrieb kommen: Durch das Wolfen wird die Oberfläche des Fleisches mechanisch derart beansprucht, dass dieser Anteil nach dem Erhitzen genauso aussieht wie erhitztes Brühwurstbrät. Der Anteil an Abrieb darf jedoch gemäß den Leitsätzen für Fleisch und Fleischerzeugnisse des Deutschen Lebensmittelbuches 20 Volumenprozent nicht übersteigen. Auch für Formfleischerzeugnisse ist der brätartige Anteil mit 5 Volumenprozent (bzw. 10 Volumenprozent für Geflügelformfleischerzeugnisse) in den Leitsätzen geregelt. https://www.lgl.bayern.de/lebensmittel/warengruppen/wc_08_wu... There are some fairly horrible images here: Abb. 1: In einigen Betrieben wird der im Transportwagen verbliebene Abrieb bereits getumbelten Rohmaterials gesammelt und vor dem Abfüllen wieder zugegeben – problematisch in Sachen ’brätartige Substanz’. https://www.lgl.bayern.de/lebensmittel/warengruppen/wc_07_fl... However, I still can’t find anything definitive in English. Two more translations (muscle debris / reticular detritus): Verbrauchertäuschungen vermeiden Kochpökelwaren vom Geflügel - Traditionelle Bezeichnungen trotz neuer Herstellungsverfahren? Industrial manufacture of brined meat products prepared from meat pieces cooked in casings (slicer-ware) can result in occurrence of small meat particulates and muscle debris in the finished product … final product contained a high proportion of small-sized torn meat material which no longer complied with German specifications for meat products. http://www.cabdirect.org/abstracts/20093342262.html;jsession... Deshalb bietet es sich für die Qualitätsbewertung derartiger Produkte an, neben den beiden etablierten Merkmalen „Stückgröße" und „brätartiger Abrieb" den Anteil intakter Skelettmuskulatur als weiteres Beurteilungskriterium zu nutzen. Therefore it is useful for quality rating purposes of such products to determine the percentage of intact skeletal muscle fibers in addition to commonly used parameters such as the size of muscle pieces and the amount of reticular detritus. http://www.fleischwirtschaft.de/service/fleischwirtschaft/ab... I also found this (rub-off): As the meat moves up the tumbler, the pieces rub against each other and the associated pressure causes the activation or bursting of the highly swollen muscular protein cells. Fast tumbling also increases the amount of rub-off, a fine paste produced when pieces of meat rub against each other at elevated temperatures for a prolonged period of time. The rub-off remains visible between the individual pieces of meat in the finished product and is not attractive to the consumer. Rub-off also affects slice coherency and is visually similar to foam, although not the same. https://books.google.co.uk/books?id=LHTAAgAAQBAJ&pg=PA186&dq... |
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