MEAT Flashcards
1
Q
Nutritional value of Meat:
A
- Phosphorus
- Potassium
- HBV Protien
- Fat
- Zinc
- Haem Iron
- Thiamin/ Riboflavin/ Niacin
POULTRY & GAME ARE LOWER IN FAT
2
Q
What is MYOGLOBIN?
A
- Pigment that makes meat red
- Muscles used for physical activity contain more
- As MYOGLOBIN is cooked it turns to brownish colour
3
Q
What is connective tissue?
A
- It holds the muscle bundles together and contains proteins ELASTIIN & COLLAGEN
- COLLAGEN is flexible and and forms GELATINE when cooked thus making meat tender.
- ‘INVISIBLE FAT’ is found in connective tissue
4
Q
What is found in the MUSCLE FIBRES?
A
- MYOSIN
- ACTIN
5
Q
How should we STORE meat?
A
- Cover it
- Eat within a few days of purchase unless freezing
- Store in bottom of the fridge
6
Q
What is MECHANICAL ACTION?
A
- The length of muscle fibres is reduced by MINCING/ CUTTING/ HITTING
7
Q
What is CHEMICAL ACTION?
A
- Meat TENDERISERS that contain enzymes with digestmuscle fibres and connective tissue
