CHAPTER 16 - UNDERSTANDING MEATS AND GAME

Question 1

Coagulation

Answer 1

The process by which proteins become firm, usually when heated

Question 2

Marbling

Answer 2

The fat depositied within muscle tissue. The juiciness we enjoy in well-marbled beef is due more to fat than to moisture.

Question 3

What are the three major componets of muscle tissue in meat?

Answer 3

1. Water - about 75% of muscle tissue
2. Potein - about 20% of muscle tissue
3. Fat - accounts for up to 5% of muscle tissue. A bee carcass can be as much as 30% fat

Question 4

Why is a certain amount of fat desirable in meat? (3)

Answer 4

1. Juciness - marbling is fat deposited within the muscle tissue
2. Tenderness - marbling separates muscle fibers making them easier to chew.
3. Flavour - Fat is perhaps the main source of flavor in meat.

Question 5

Barding

Answer 5

Adding surface fats where they are lacking

Question 6

Connective tissue

Answer 6

Certain proteins in meat, poultry and fish that contibute to toughness; some are broken down by heat and some are not.

Question 7

What are the two types of connective tissue

Answer 7

Collagen: A type of connective tissue in meats that dissolves when cooked with moisture. White in colour.
Elastin: A type of connective tissue in meats that does not dissolve when cooked. Yellow in colour

Question 8

What is the most effective cooking method for meat high in connective tissue?

Answer 8

Moist-heat cooking. Long, slow cooking in the presence of moisture breaks down or dissolves collagen by turning it inot gelatin and water.

Question 9

What are 3 factors that help tenderize collagen?

Answer 9

1. Acid - helps dissovle collagen. Marinating meat in an acid mixture or adding an acid such as tomato or wine to the cooking liquid helps.
2. Enzymes - They break down some connective tissue and other protein as meat ages. Inactive at freezing, slow-acting under regrigerations, active at room temparatuer, destroyed by heat above 140°F (60°C)
3. Tenderizers - enzymes such as papain.

Question 10

Inspection

Answer 10

Government-mandated examination of meat and other foods, intended to guarantee thier wholesomeness and fitness for human consumption.

Question 11

Answer 11

Canada inspection stamp for meat.

Question 12

CFIA

Answer 12

Canadian Food Inspection Agency.
Reponsible for carrying out meat inspection.

Question 13

Answer 13

Canada quality grade stamp for meat.

Question 14

Answer 14

Canada yield grade stamp for meat.

Question 15

What are the top 4 grades for beef in Canada, highest to lowest?

Answer 15

1. Canada Prime - slightly abundant marbling or higher
2. Canada AAA - small marbling or higher
3. Canada AA - at least slight marbling, but less than small
4. Canada A - at least trace marbling, but less than slight

All Prime and A grades must be from young animals.
Prime and A grades are indicated by a red grade stamp.

Question 16

How many beef grades are there in Canada

Answer 16

13

Question 17

Prime or one of the A grades are also yield graded. What are the three yiled grades?

Answer 17

Canada 1 - 59 percent or more lean, usable meat
Canada 2 - 54 - 58 percent lean usable meat
Canada 3 - 53 percent or less usable meat

Question 18

What are the the 3 letter grades of Canadian beef and their sub categories?

Answer 18

Canada B grades: B1, B2, B3 and B4 - Blue stamp
Canada D grade: D1, D2, D3, D4 - mature animals. Used primarily for ground beef and processed prodcuts. Brown Stamp
Canada E grade - mature animals. Used primarily for ground beef and processed prodcuts. Brown Stamp
There are no C grades.

Question 19

How many veal grades?

Answer 19

10.
* Four A grades (A1 through A4)
* four B grades (B1 through B4)
* two C grades (C1 and C2)
Grades are based on muscling, meat color, and fat cover. The A grades are the highest, with the best muscling and some creamy white fat. Color ranges from light pink (A1) to red (A4).

Question 20

Define green meat

Answer 20

Meat that has not had enough time after slaughter to develop tenderness and flavour.

Question 21

Define aging (as it pertains to meat)

Answer 21

Holding meats in coolers under controlled conditions to allow natural tenderizing to take place.

Question 22

Define rigor mortis

Answer 22

Soon after slaughter, an animal’s muscles stiffen due to chemical changes in the flesh.

Question 23

Define dry aging

Answer 23

The process of storing meats, typically large cuts, under carefully controlled conditions of temparature, humidity and air circulation in order to develop flavour and tenderness.

Question 24

Define Cryovac

Answer 24

Brand name of a michine used to vacuum-pack meats and other foods in plastic. The air-and-moisture-proof packaging protects the contents from backteria and mold and prevents weight loss due to drying.

Question 25

What are the main four points in slaughtering meat to be Kosher.

Answer 25

1. The animal must be in good health and not dying or dead.
2. The animal must be slaughtered by a trained rabbi called a shochet, who must use a very sharp knife, a chalef, with no nicks or dents
3. The animal must be killed with one stroke and must be bled thoroughly.
4. After slaughter, the veins and arteries are removed from the meat. For this reason, meat from the hindquarters is not considered kosher, because the veins and arteries are too small to be removed without severely damaging the meat. Blood vessels in the forequarters are larger and are more easily removed by trained personnel.

Question 26

Primal Cuts

Answer 26

One of the primary divisions of meat quarters, foresaddles, hindaddles and carcasses as they are broken down into smaller cuts.

Question 27

Butcher

Answer 27

To kill and dress a meat animal

Question 28

Fabricate

Answer 28

To cut raw meat into smaller pieces

Question 29

Carve

Answer 29

To cut cooked meat for serving

Question 30

Irradiation

Answer 30

Irradiation is the process of exposing foods to ratiation in order to kill bacteria, parasites, and other potentially harmful organisms.

Question 31

Answer 31

The radura.

It is the international symbol for irradiation.