Meat, Poultry, Fish Flashcards
What are muscles composed of?
bundles of fibers–>Myofibrils
How is collagen altered by heat?
In heat, collagen is hydrolyzed to gelatin and becomes tender
Where is collagen found?
tendon
How is elastin altered by heat?
elastin is resistant to heat
Where is elastin found?
ligaments, cartilage
What determines the cuts of meats?
the shape of the bone
A round bone comes from which part of the animal?
leg
A T-bone comes from which part of the animal?
back and ribs
What percentage of meat is composed of protein?
16 to 23%
In what form are carbohydrates stored in protein and where?
glycogen in the liver and glucose in the blood
Micronutrient content of proteins
thiamin , niacin, riboflavin, iron copper, trace minerals
Seafood high in calcium content
fish canned with bones, oysters ans shrimp
Why does soy protein add juiciness to meats?
water content in soy.
what compound is responsible for the breakdown in myoglobin?
oxygen
Postomorterm changes of protein
Tenderness increases
Enzymatic reactions increase the water holding capacity of muscles
What must happen for a meat to become more tender?
water-holding capacity must be increased
What ingredients can be added to increase tenderness of a meat?
Acid and salt
How does vacuum packing extend the storage life of meat?
creates an oxygen impermeable film
MAP
modified atmosphere packaging
Describe MAP
air in the packaging is removed and replaced with other gases (CO2 and N)
How does MAP prevent deterioration
slows down respiration
Describe the federal stamp used for meat inspection
round purple stamp “USDA Inspected and Passed”
Describe the federal stamp used for meat grading
shield
Grades of meat from least to greatest
prime, choice, select, standard
Institutions in charge of meat specifications
IMPS, NAMP
IMPS
Institutional Meat Purchasing Specification
NAMP
National Association of Meat Purveyors
What are the most tender cuts of meat
loin, backbone
Pork chops come from the ___________
loin
From where do medium tender meats come
shoulder
Chuck is ____________ meat
medium tender
Which cuts of meat determine the method of cooking?
flank and brisket
What is the ideal temperature for roasting?
325 F
Why should a roast be cooked slower vs faster?
a slow-cooked roast yields less waste
Safe minimum internal temperatures
160 F for ground meats
165 F Poultry
145 F for everything else
Changes due to heat
protein coagulates
Collagen is hydrolyzed to gelatin
Surface Browns
Interior color changes red-pink-brown
Why does meat turn red, pink to brown to gray when heat is applied?
because heat denature globin and iron is oxidized
What is the function of nitriles?
to prevent botulism
Smoke point for frying
> 375 F
Which fat has the highest smoke point?
safflower 513 F
List fats by smoke point in decreasing order
safflower, soybean,canola, corn, palm, peanut, sunflower,seasame, olive, lard, shortening, butter
What is rancidity?
the uptake of oxygen in an unsaturated fatty acid
What is carry-over cooking?
an intenal rise in temperature (15-25 F) for about 10 mins when meat is removed from the oven
Directions to cook bottom round
cook bottom round in water for several hours
Directions for braissing
flour meat, brown, cover and simmer in liquid
What is surimi?
purified and frozen minced fish
