MEATS

Question 1

What are abattoirs?

Answer 1

These are slaughterhouse for animals that produce meat

Question 2

Why are meats so expensive?
Name some types of meats
What is Lean meat composed of?

Answer 2

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

Question 3

How does muscles fibers affect the tenderness of cooked meat?

Answer 3

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

Question 4

What is the meat from old animals tough?
What parts are more tougher in the animals?

Answer 4

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

Question 5

What is collagen

Answer 5

A type of connective tissue in meat that dissolves when cooked with moisture and yields gelatin

Question 6

What are tendons

Answer 6

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.

Question 7

What is elastin

Answer 7

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

Question 8

Individual muscles fibers are formed into…….
These muscles fibers are surrounded by……..

Answer 8

Bundles
Connective tissues

Question 9

How many proteins are connective tissues made up of
Name them

Answer 9

Two
The collagen and elastin

Question 10

What is produce when collagen is heated in the presence of moisture

Answer 10

Gelatin

Question 11

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

Answer 11

Slow moist methods such as stewing
160 degrees Celsius or 360 degrees Fahrenheit

Question 12

Why does elastic not have a major influence on the toughness of meats

What affects the tenderness of meats

Answer 12

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

Question 13

Where is fat found in meats

Answer 13

Under the skin in adipose tissues
Around vital organs
Between bundles of muscle fibers

Question 14

What is marbling

Answer 14

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

Question 15

The fat content also gives the meat

Answer 15

Flavors as it melts , moisture and texture to cooked meats

Question 16

What gives meats it colour

Explain how myoglobin and haemoglobin gives meat it’s colour

Answer 16

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.

Question 17

What colors should the following meat have:
Beef
Pork
Mutton
Lamb
Veal

What other characteristics should meat have:

Answer 17

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

Question 18

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

Answer 18

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

Question 19

What happens to the connect tissues during cooking

What happens to the collagen

What happens to elastin

Answer 19

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

Question 20

Where and how long and at what temperature should meats be kept in the refrigerator

Answer 20

The top shelf for 1-2 days at 40°C