MEATS Flashcards
What are abattoirs?
These are slaughterhouse for animals that produce meat
Why are meats so expensive?
Name some types of meats
What is Lean meat composed of?
1).These are expensive because of the amount of time, care and cost of feed that goes into rearing these animals.
2).Mutton, Lamb, Beef, Veal, Pork, Offals.
3).These are composed of muscles that move the body in an animal and the muscles are composed of cells in the form of long fiber
How does muscles fibers affect the tenderness of cooked meat?
The more slender and smaller the fibers the, the more tender the meat
While the more larger and longer the fibers the more tougher the meat
What is the meat from old animals tough?
What parts are more tougher in the animals?
This is tough because the muscles fibers increase in size as the animal gets older.
2).The parts that do the most work have the largest muscles fibers, these include the neck, legs shin and forearm
What is collagen
A type of connective tissue in meat that dissolves when cooked with moisture and yields gelatin
What are tendons
Very heavy collagen that forms at the end of muscle groups, which joins a muscle group to a bone at or near the exterior of a bone joint.
What is elastin
An insoluble and tough protein (A type of connective tissue) in meats that does not dissolve when cooked.This has the ability to stretch and return to its original shape. Comply know as the blackstrap
Individual muscles fibers are formed into…….
These muscles fibers are surrounded by……..
Bundles
Connective tissues
How many proteins are connective tissues made up of
Name them
Two
The collagen and elastin
What is produce when collagen is heated in the presence of moisture
Gelatin
Tough meats are usually cooked by what types of method to converted collagen to gelatin
If tough meats are grilled what temperature should be used
Slow moist methods such as stewing
160 degrees Celsius or 360 degrees Fahrenheit
Why does elastic not have a major influence on the toughness of meats
What affects the tenderness of meats
Because there is lees elastin in the muscles than collage.
The age of then animal, the older the animal the tougher the meat
The hanging period, meat hung for 1 -3 days after killing become tender
Location and cut of meats as this determines the amount of connective tissues present
The method of cooking
Where is fat found in meats
Under the skin in adipose tissues
Around vital organs
Between bundles of muscle fibers
What is marbling
This is the network of fats between the bundles of muscles fibers thar runs through a cut of meat
This is also referred to as grading
The fat content also gives the meat
Flavors as it melts , moisture and texture to cooked meats
What gives meats it colour
Explain how myoglobin and haemoglobin gives meat it’s colour
Myoglobin and haemoglobin from the blood
Haemoglobin bring oxygen to muscles and myoglobin which is a purple/red tissues holds it there , so there is more myoglobin in the heart and shin and in older animals (because they use a lot of oxygen) and so we get dark meats
When the meat is freshly cut the myoglobin is deoxygenated and appears purplish/red in colour , when the meat comes in contact with oxygen, the myoglobin becomes oxygenated and is now known as oxymyoglobin which is bright red, so the meat becomes bright red as well.
When fresh meat is stored for a few days, the colour changes to brown as metmyoglobin is formed.
If meat is kept out of the freezer it can become greenish p/brownish because of enzymes and bacteria.
What colors should the following meat have:
Beef
Pork
Mutton
Lamb
Veal
What other characteristics should meat have:
Red/brown
Pink
Dark pink/brown
Pink/brown
Pink
Meat should smell fresh
Meat should be moist but not dripping
Flesh should be springy when touched
The fat should be creamy white(lamb) or white or pale yellow (beef)
All meats should have a government inspected stamp
What effect does heat have on meat
At what temperature does proteins coagulate
What happens as proteins denature
How a meat be tenderized before cooking
There is a colour change
Proteins coagulates and denatures
Meat shrink and loose moisture
Fats melts(mainly in roasting)
Bacterias are destroyed
Flavor develops
40 degrees to 65 degrees
The structure of meats tightens and meat becomes firmer
Use green papayas as the papain enzyme in papaya which partially digests the protein and the meat becomes soft.
Marinating vinegar or alcohol
Use kiwis as the enzyme actinidin found in kiwi break down the protein and connective tissues in meat
Use a pressure cooker
What happens to the connect tissues during cooking
What happens to the collagen
What happens to elastin
It tenderizes and become shorter and thicker
The collage turns in to gelatin in the presence of moisture and makes the meat tender
Elastin slightly softens
Where and how long and at what temperature should meats be kept in the refrigerator
The top shelf for 1-2 days at 40°C
