Causes Of Toughness In Meat

Question 1

List the causes of toughness in meat.

4

Answer 1

Age

Activity

Treatment before and after slaughter

Incorrect method of cooking

Question 2

Describe how age causes toughness in meat.

3

Answer 2

Older animals have tougher meat than younger animals because

• they have more connective tissue and their connective tissue is stronger
• their muscle fibres are longer and thicker

Question 3

Give the two reasons why older animals have tougher meat than younger animals.

Answer 3

They have more connective tissue and their connective tissue is stronger

Their muscle fibres are longer and thicker

Question 4

Which are tougher, meat from younger or older animals?

Answer 4

Meat from older animals is tougher

Question 5

Describe the connective tissue in old animals.

2

Answer 5

Old animals have more connective tissue than young animals

Old animal’s connective tissue is stronger than younger animal’s

Question 6

Describe the muscle fibres in old animals.

Answer 6

The muscle fibres in old animals are longer and thicker than those in young animals

Question 7

Describe how activity causes toughness in meat.

Answer 7

Meat from the active parts of the animal, e.g. the legs, is tougher, as it develops longer muscle fibres and more connective tissue over time

Question 8

What part of the animal causes the toughest meat?

Answer 8

Meat from the active parts of the animal

Question 9

Name an active part of an animal.

Answer 9

The legs

Question 10

Why is meat from the active parts of the animal tough?

Answer 10

As it develops longer muscle fibres and more connective tissue over time

Question 11

Describe how treatment before and after slaughter causes toughness in meat.
(4)

Answer 11

Before slaughter animals should be rested to enable glycogen build-up in their muscles

Glycogen converts to lactic acid after slaughter which tenderises meat fibres during hanging

Failure to do this will result in tough meat

Beef should be hung for 14-21 days and lamb for seven days to ensure sufficient tenderising

Question 12

What should be done to animals before slaughter?

Answer 12

They should be rested

Question 13

Why should animals be rested before slaughter?

Answer 13

To enable glycogen build-up in their muscles

Question 14

What happens to glycogen after slaughter?

Answer 14

Glycogen converts to lactic acid after slaughter

Question 15

What does lactic acid do to meat?

Answer 15

Lactic acid tenderises meat fibres during hanging

Question 16

What happens if meat is not hung correctly?

Answer 16

Tough meat will result

Question 17

For how long should beef be hung?

Answer 17

For 14-21 days

Question 18

For how long should lamb be hung?

Answer 18

Seven days

Question 19

Explain how incorrect method of cooking causes toughness in meat.
(2)

Answer 19

Tough cuts of meat require slow, moist methods of cooking, e.g. stewing, to convert collagen in connective tissue to gelatine, tenderising meat

If cooked quickly, e.g. grilled, meat will be tough and difficult to chew

Question 20

How should tough cuts of meat be cooked?

Answer 20

Tough cuts of meat require slow, moist methods of cooking

Question 21

Give an example of a slow, moist method of cooking.

Answer 21

Stewing

Question 22

Why should tough cuts of meat be cooked slowly using moist methods?

Answer 22

To convert collagen in connective tissue to gelatine, tenderising meat

Question 23

What happens if a tough cut of meat is cooked quickly?

Answer 23

Meat will be tough and difficult to chew

Question 24

Give an example of a quick method of cooking.

Answer 24

Grilling