Ch 6

Question 0

What are the 4 main elements in the composition of meat?

Answer 0

1. Water 75%
2. Protein 20%
3. Fat 5%
4. Carbohydrate little

Question 1

What is considered meat?

Answer 1

Any part of an animal’s flesh used for consumption.

Question 2

What 2 things happen to protein as it cooks/coagulates?

Answer 2

1. Moisture loss (muscle tissue becomes firmer/tougher)

2. Colour change (doneness)

Question 3

What are 3 reasons why leaving some fat on meat is desirable?

Answer 3

1. Juiciness
2. Tenderness
3. Flavour

Question 4

What are 4 types of fat found in meat?

Answer 4

1. Finish (fat layer just beneath the skin)
2. Sean fat (fat found between the muscles)
3. Suet (fat that surrounds the internal organs(kidneys)
4. Marbling

Question 5

What is marbling?

Answer 5

Fat found within the muscle structure, indicator of good flavor and tenderness.

Question 6

What needs to be present for the Maillard reaction to occur?

Answer 6

The small amount of carbohydrates that is in meat

Question 7

What are muscle fibers bound together by and which muscles have the most?

Answer 7

By connective tissue. Hard-working muscles.

Question 8

Collagen is?

Answer 8

White in color, breaks down during the cooking process

Question 9

Elastin is?

Answer 9

Yellow in color, will not break down during cooking, needs to be removed by trimming.

Question 10

Two types of connective tissue are?

Answer 10

Collagen and elastin

Question 11

Which meat source has the most myoglobin?

Answer 11

Beef

Question 12

What do you meat inspections guarantee?

Answer 12

Guarantee of wholesomeness

Question 13

When are animals inspected?

Answer 13

Ante-mortem before slaughter and post mortem after slaughter.

Question 14

What are 2 things animals are inspected for?

Answer 14

1. Signs of disease in internal organs

2. Signs of disease internally in the head

Question 15

Why is meat graded?

Answer 15

Great indicates eating quality

Question 16

Who grades meat?

Answer 16

FMG Federal meat graders

Question 17

What is stunning?

Answer 17

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)

Question 18

What is the most common method of stunning for a large animals?

Answer 18

Captive bolt – deadbolt

Question 19

What is rigor mortis?

Answer 19

After slaughter animal’s muscles stiffen

Question 20

What are 2 reasons to age beef?

Answer 20

1. Improves tenderness

2. Develops flavour

Question 21

What is the ideal aging period for beef?

Answer 21

21-28 days

Question 22

Why do most animals not need to be aged?

Answer 22

Because most animals are young/tender

Question 23

What is wet aging?

Answer 23

Most common – smaller cuts of meat are enclosed in air and moisture proof packaging: protects from bacteria and mold/prevents weight loss from drying.

Question 24

What is a primal cut?

Answer 24

Primary divisions of quarters, fore saddles, hind saddles and carcasses – small enough for kitchens large enough to allow a variety of cuts.

Question 25

What is the fabricated cut?

Answer 25

Primal cuts that have been processed into smaller cuts for roasts, steaks, chops, ground meat, portion controlled ready to eat cuts.