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EChanges During Curing jTraditional curing Add salt, sugar and sodium nitrate Changes to a form that remains red during cookingV " %2 " #2  Meat:Flavor%Browning flavors Proteins Animal diet  Meat:TextureTenderness and Ease of Chewing Dependent on water and water binding capacity Muscle Fibers Connective Tissue Collagen Elastin Reticulin Fibers Fat Carbohydrates lZQZ#ZZZQ# ,y  Post-Mortem Aging Rigor Mortis Decreased pH  drops from 7 to 5.5 Changes in Quality   Processed Meats @Comminuted Products Restructured Products Precooked Products >  Processes to Tenderize Meat Mechanical Methods Enzymes Other Methods Salts Change the pH Marinade  Acid :,,  Textured Vegetable Proteins $Soy Proteins Hydrophilic Nature &  Poultry   H Chapter 10 Poultry: Quality Attributes Color Dark Meat  More Myoglobin and heme proteins Light Meat Less Myoglobin and heme proteins v " ! " ! 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