Meat + Poultry Flashcards

1
Q

Fibre make up=

A

Hollow and filled with Water and extractives. Held together by fibres called conective tissue

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2
Q

Tough cuts

A

Fibres are longer and more course

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3
Q

Tender cuts

A

Shorter and finer fibres

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4
Q

Tenderising meat

A

Correct hanging
Mincing
Chemical tenderises

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5
Q

Effects of cooking meat

A

Protein coagulates

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6
Q

Offal

A

Edible internal organs

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7
Q

Meat alternatives =

A

Quorn- from micro organisms

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8
Q

Meat alternatives =

A

Textured vegetable protein - soya beans

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9
Q

Poultry

A

Chickens, ducks, turkeys and geese

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10
Q

Benefits of poultry

A

High in protein low in fat and iron

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11
Q

Structure of meat

A

Made up of tiny fibres.

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