Ch 6 Flashcards
What are the 4 main elements in the composition of meat?
- Water 75%
- Protein 20%
- Fat 5%
- Carbohydrate little
What is considered meat?
Any part of an animal’s flesh used for consumption.
What 2 things happen to protein as it cooks/coagulates?
- Moisture loss (muscle tissue becomes firmer/tougher)
2. Colour change (doneness)
What are 3 reasons why leaving some fat on meat is desirable?
- Juiciness
- Tenderness
- Flavour
What are 4 types of fat found in meat?
- Finish (fat layer just beneath the skin)
- Sean fat (fat found between the muscles)
- Suet (fat that surrounds the internal organs(kidneys)
- Marbling
What is marbling?
Fat found within the muscle structure, indicator of good flavor and tenderness.
What needs to be present for the Maillard reaction to occur?
The small amount of carbohydrates that is in meat
What are muscle fibers bound together by and which muscles have the most?
By connective tissue. Hard-working muscles.
Collagen is?
White in color, breaks down during the cooking process
Elastin is?
Yellow in color, will not break down during cooking, needs to be removed by trimming.
Two types of connective tissue are?
Collagen and elastin
Which meat source has the most myoglobin?
Beef
What do you meat inspections guarantee?
Guarantee of wholesomeness
When are animals inspected?
Ante-mortem before slaughter and post mortem after slaughter.
What are 2 things animals are inspected for?
- Signs of disease in internal organs
2. Signs of disease internally in the head
Why is meat graded?
Great indicates eating quality
Who grades meat?
FMG Federal meat graders
What is stunning?
The process of rendering the animal unconscious without killing it. Purpose to keep heart beating to remove most of the blood from the animal while it is unconscious. (bled threw throughly)
What is the most common method of stunning for a large animals?
Captive bolt – deadbolt
What is rigor mortis?
After slaughter animal’s muscles stiffen
What are 2 reasons to age beef?
- Improves tenderness
2. Develops flavour
What is the ideal aging period for beef?
21-28 days
Why do most animals not need to be aged?
Because most animals are young/tender
What is wet aging?
Most common – smaller cuts of meat are enclosed in air and moisture proof packaging: protects from bacteria and mold/prevents weight loss from drying.
What is a primal cut?
Primary divisions of quarters, fore saddles, hind saddles and carcasses – small enough for kitchens large enough to allow a variety of cuts.
What is the fabricated cut?
Primal cuts that have been processed into smaller cuts for roasts, steaks, chops, ground meat, portion controlled ready to eat cuts.
