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Food Fundamentals > Meat > Flashcards

Meat Flashcards

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1
Q

what is meat?

A

muscle of mammals

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2
Q

are fish and poultry meats?

A

no

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3
Q

what are the main types of meats?

A

beef, sheep and pork

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4
Q

what are the 4 types of beef meat?

A

steer, bull, heifer and calves

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5
Q

what are the 2 types of sheep meat?

A

lamb and mutton

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6
Q

what are the 3 types of pork meat?

A

swine, pig and hog

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7
Q

Complete the sentence

If you are heaving a T-bone steak, you are having the …. part of the cow?

a) flank
b) sirloin
c) short loin
d) rib
e) chuck
f) foreshank

A

c) short loin

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8
Q

meat tenderness depends on what?

A

collagen and elastin

animal age, meat cut and elastin content

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9
Q

is collagen or elastin the most abundant protein in the connective tissue?

A

collagen

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10
Q

True or false

an older animal will have more collagen and therefore, it will be tougher?

A

true

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11
Q

where you shold avoid cut, to be able to have a good meat cut that has a lot of collagen

A

muscle used for movement - neck, shoulder, legs

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12
Q

why elastin should be removed from the meat?

A

because it doesnt shoft the meat

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13
Q

does collagen soften the meat?

A

yes

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14
Q

what are the properties of myoglobin?

A

An oxigen-storing, pigmented protein in muscle cells. It takes the oxygen in the blood and it stores in the muscles

  • more myoglobin= brighter red
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15
Q

what are the properties of hemoglobin?

A

transports oxygen throught the body. Contribute less to the meat colours.
contains iron

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16
Q

The concentration of myoglobin can be affected by what?

A
  1. exercise: the more exercise the red it will be
  2. animal age : older animal = more redness, more myoglobin
  3. animal species: some species have more myoglobin than others
17
Q

why does meat turn brown when stored?

A

oxidization by oxygen

18
Q

what is the name of the molecule that gives the brown colours to the meat?

A

metmyoglobin (Fe 3+)

19
Q

what is added in the food industry to prevent meat from browning?
and is what type of meat they are normally added?

A

nitrite (NO2-)

they are typically added to processed meats

20
Q

what is the nutrition of meat?

A
  1. protein - good for muscles
  2. iron - good for blood cells
  3. thiamin B1- metabolize carbs and proteins
  4. riboflavin - E production
    5- Niacin - important co enzyme
    6- pyrodoxin B6- enzyme for many reactions
    7- B12- red blood cell production, DNA prdduction, role in nervous system
21
Q

meat granding is based on what?

A

quality - coulours, grains, surface texture and fat distribution

yiel- amount of lean meat on cancass relative to fat, bone and others

22
Q

the marbling of meat refers to

a) the grainy texture of meat
b) the embedded fat in meat
c) the colouring of meat
d) the leanness of the meat

A

b) the embedded fat in meat

23
Q

meat grading system depends on what

A

marbling - the fine white flecks of fat running through beef

24
Q

what are the benefits of marbling?

A

adds juiceness and flavour

25
Q

what is the oder for the canadan beef marbling standars best from worst :

a) canada AAA, canada Prime, Canada AA, Canada A
b) Canada A, canada AA, canada AAA, canada Prime
c) Canada prime, Canada AAA, Canada AA, Canada A

A

c) Canada prime, Canada AAA, Canada AA, Canada A

26
Q

give examples of artificial tenderizers ( increase tenderness)

A

enzymes, salts, acids, mechanical methods, (grinding, cubing, needling, pounding), electrical stimulation

27
Q

what are the meat preparation for processed methods?

A
  1. curing - salts, nitrites, nitrates
  2. smoking - cured meat is smoked for colour, aroma and flavor
  3. canning- pasteurization/ sterilization
  4. drying - used for beef jerky
28
Q

what is dry heat

A

heat is transferred to the food item WITHOUT using exta moisture

29
Q

gives the 4 classes of dry heat and give an example of each

A
  1. roasting - baking in the oven
  2. broiling and grilling - based on meat thickness
  3. pan-broiling- heavy pan or flat frill
  4. frying - saute, pan fry or deep fry
30
Q

what is moist heat

A

uses water, liquid or steam to transfer heat to food

31
Q

gives the 3 categories of moist heat

A
  1. braising - seared or sautée / finishes to cook bysimmering
  2. simmering/stewing - foods cooked in hot liquids
  3. steaming
32
Q

what is the difference between braises and stews

A

braises- large pieces of meat vs stews - small pieces

braises- covers 1/3 of the meat vs stews- complety covers the meat

braises- cooked separately vs stews- cooked with meat

braises - oven vs stew- on stove

33
Q

TRUE OR FALSE

Grounded beef should be cooked until the thickest part reach an internal temperature of 71 C, during 15 minutes.

A

true

34
Q

What is the potential biological hazas in raw ground beef

A

E. Coli

35
Q

descrive the differents types of donennes

A

rare- cool, red center. Shake, dngle and relax right hand to know

medium- warm, pink centrer, touch of red. Stretch out the right hand and tense the finger

well done- hot, brown, no pink

36
Q

how long can most meats last in the freezer?

A

6-12 months

37
Q

what types of meat can you put in the fridge and for how much time?

A

uncooked meat for 2-4 days

cooked meat 4 to 5 days

38
Q

what types of meat can you put in the freezer and for how much time?

A

most meats 6-12 months

ground beef less thhan 3 months

Food Fundamentals (13 decks)

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