Meat Flashcards
What traditional cooking methods are used to tenderize tough cuts of meat?
Slow, moist methods such as braising and stewing.
How is collagen converted to soluble gelatin during cooking?
When heated in the presence of moisture, collagen converts to gelatin.
How does cooking enhance the flavor of meat?
Flavor compounds are released into the surface of the meat and cooking juices.
What colors may the fat under the skin appear, and why?
Fat may appear white or cream due to dietary pigments from plants.
What constitutes the connective tissue surrounding muscle fibers?
Connective tissue is surrounded by substances called fascia.
How does heat affect the color of meat during cooking?
The meat changes from red to brown due to hemoglobin and myoglobin reactions.
How does elastin contribute to the toughness of meat?
Elastin is an insoluble protein that does not soften significantly.
What types of spoilage can occur if meat is stored too long?
Enzymatic and bacterial spoilage can lead to undesirable colors.
What precautions should be taken when cooking pork to prevent foodborne illness?
Cook pork thoroughly and avoid undercooked meat.
What happens to the proteins in meat when cooked at certain temperatures?
Proteins denature and coagulate, causing the meat to tighten and shrink.
What are the two main proteins that make up muscle fibers?
Actin and Myosin.
What are the different types of meat?
Beef, Lamb, Pork, Veal, Mutton, Bacon.
What happens to the fat within meat when it is cooked?
Fat melts and may enhance the juiciness and flavor of the meat.
Where is fat typically found in meat?
Under the skin, around vital organs, and between muscle fibers.
How can African Swine Fever be transmitted?
Through direct or indirect contact, secretions, and contaminated feed.
Does the size of muscle fibers affect the tenderness of cooked meat?
Yes, larger muscle fibers make the meat tougher.
How does oxygen exposure change the color of freshly cut meat?
Myoglobin is oxidized, turning the meat bright red.
How is lean meat related to the movement of animals?
Lean meat is composed of muscles that move the body.
What is African Swine Fever and what impact does it have on pig populations?
A highly contagious viral disease with up to 100% death rate in pigs.
What factors should you consider to ensure value for money when choosing meat?
Minimize bone content and visible fat while ensuring nutritional value.
How does the fat within muscle fibers affect the grading of meat?
It gives meat a marbled appearance, affecting its grade and price.
What characteristics should good quality meat display?
Moist but not dripping, fresh smell, marbled appearance, slightly springy.
How does the denaturation of protein affect the texture of cooked meat?
It leads to a tougher texture as muscle fibers contract.
How does cooking tough cuts of meat at a low temperature affect tenderness?
It allows collagen to convert to gelatin, increasing tenderness.
What changes occur to connective tissue during cooking?
Connective tissue shortens and thickens, shrinking the meat.
How can the intended use of meat affect your purchasing decision?
Select cheaper cuts for stews and expensive cuts for grilling or roasting.
What is myoglobin and how does it affect the color of meat?
Myoglobin carries oxygen in muscles and gives meat its red color.
How does the age of an animal impact the tenderness of its meat?
Older animals have larger muscle fibers, making the meat tougher.
What is the primary function of elastin in meat?
Elastin provides elasticity to connective tissues.
What role does collagen play in the structure of meat?
Collagen is the main component of connective tissue.
