Effects Of Cooking On Meat Flashcards
List the effects of cooking on meat
8
Protein coagulates
Fat melts
Colour change
Loss of vitamins and minerals
Bacteria are destroyed
Flavour develops
Collagen converts to gelatine
Meat can become overcooked
Explain what happens when protein coagulates during the cooking of meat
Protein coagulates at 40-50 degrees which causes meat to shrink
At what temperature does coagulation occur?
40-50 degrees
What happens to meat when its protein coagulates?
The meat shrinks
Explain what happens when fat melts during the cooking of meat.
Fat melts which adds flavour to meat
What does fat melting add to meat?
Flavour
Explain the colour change that takes place during the cooking of meat.
Colour changes from red to brown due to the denaturation of myoglobin (red pigment) to haematin (brown pigment)
What is the red pigment in meat called?
Myoglobin
What is the brown pigment in meat called?
Haematin
Explain the vitamin and mineral loss that occurs during the cooking of meat.
(2)
Some B-group vitamins are lost, as they are not heat stable
Other vitamins and minerals are also lost, as they as dissolve into the cooking liquid
What vitamins are lost during the cooking of meat?
Some B-group vitamins
Why are some B-group vitamins lost during cooking of meat?
As they are not heat stable
Other than B-group vitamins, what happens to the vitamins and minerals in meat during cooking?
Other vitamins and minerals dissolve into the cooking liquid
What happens to bacteria during cooking?
Bacteria are destroyed
What happens to flavour during cooking of meat?
Flavour develops
