Beef and Pork Flashcards
Steers
- Castrated while young
- Gains weight quickly
- sold for meat
bulls
- not castrated , breeders
- older, not as tender
- used in processes meats
Heifer
has not borne a calf so is used for meat
cows
has born a calf so used for milk production
veal
age 3 weeks-3 months
- drinks a formula
- Keps in a confined space
Lamb (age)
young
mutton (4 points)
old
meat not as tender
darker color of meat
stronger flavor
pigs
young
hogs
old
Pork/swine
slaughterd 5-7 months
Water content in meat
75%
Protein content in meat
20%
Types of muscle tissues
fibers & fibrils (2000 fibrils within fibers)
Actin (thin, contracts muscles)) & myosin (thick) within fibrils
Connective tissue
elastin and collagen
Fat content in meat
3%
fat varies
How does contraction in meat occur?
as actin and myosin slide past each other…Requires energy from ATP
Where does connective tissue exist? What does it hold together?
around bundles of muscle fibers
-Holds bundles and fibers together in the muscle
Collagen
large amounts= tougher meat
primary protein in conn. tissue increase with age of animal white, tough softens with cooking converts to gell like substance with cooking slow moist cooking recommended.
elastin
silver skin must be removed
not affected by cooking
remains tough
FAT
Adipose tissue
outside muscle is cover fat
FAT
marbling
within muscle is marbling
varies with age, diet, exercise
provides flavor and juiciness s
Meat color and matt are affected by:
diet, age (yellow fat for older, white fat for younger) ,species , exercise of animal
antibiotic purpose
30 million pounds used in the US
fight infection and prevent disease
promotes growth
Hormones
increases body mass and fat
CAN use in cattle and sheep
CAN NOT USE in swine and poultry
natural hormones
testosterone, progesterone, estradiol
synthetic hormones
trenbolone acetate
melngesterol acetate
zeranol
Absence of 02 results in what color
purple red
presence of o2 turns it what color
bright red then turns brown
Heat cooking makes the proteins engage in what reaction?
millard reaction
What happens in smoked meat?
the nitric oxide binds in the smokes
dry aging technique
1-6 weeks @ 34-38 degrees
fast, wet aging
2-10 days in plastic wrap
