Meats Flashcards
steers
male, castrated
bulls
male, un-castrated, mature, used for pet food and processed meat
heifers
female, haven’t had any calfs
cows
female, have had 1+ calfs, less desirable for beef
calfs
male or female, 3-8mo
veal
3weeks-8mo, meat is very tender
sheep
either lamb (<14mo) or mutton (>14mo)
pork
male or female, 7-12mo
PRO in meats:
myofibrillar, structural, sarcoplasmic
skeletal muscle:
connective tissue surrounding muscle, bundles of fibres surrounded by sarcolema, fibres made up of fibrils
sarcomeres contain ___ and ___ to make ___
actin/myosin/actomyosin
when muscles contract ___ slide across each other to form ___ cross links which shorten the ___, ___ is consumed
filaments
actomyosin/sarcomere/ATP
connective tissue
- in ligaments, tendons, and muscle
- made of PRO and mucopolysaccharides
- surround all living this to provide structure, adhesiveness, and hold fibres together
collagen:
most abundant, white, fibrous, tough
supports muscle
elastin:
aka. silver skin; elastic, yellow, rubbery, mostly in neck/shoulder cuts
reticulin:
fine mesh, supports tissue
adipose tissue
either subcutaneous fat (insulation under skin), visceral fat (padding for organs in abdominal cavity), inter muscular (layers between muscle groups), or intramuscular (within muscle fibres, creates marbling)
young animals have ___ fat, older animals have ___ fat
white/yellow
type of fat and species are both factors in the ___ of meat
softness
bones function as ___ to identify cuts
landmarks
___ marrow is from long bones and ___ marrow is from spongy insides
yellow/red
myoglobin:
receives O2 from blood and stores it in in muscles
hemoglobin:
transports O2 through body
factors that affect myoglobin concentration:
age, sex, exercise, species
deoxymyoglobin:
purple, no O2 present
oxymyoglobin:
red, atmospheric O2 present
carboxymyoglobin:
red, CO present
metmyoglobin:
brown, oxidized Fe
what is the purpose of adding nitrites?
a preservative used to maintain colour, stop bacterial growth, slow rancidity, and add flavour
how many servings of red meat does Canada’s Food Guide recommend per week?
3-4
what are the two potential causes of cancer from meat?
- heme PRO breaking down intestinal cells, causing DNA synthesis and heightening mutation risk
- compounds produced during cooking
who develops federal regulations about the quality of meat?
CFIA
factors that affect grading:
colour, grain, texture, fat distribution, yield (edible:inedible ratio)
natural tenderizers:
cut, age, heredity, diet, marbling, rigor mortis, ageing
artificial tenderizers:
enzymes, salts, acids, mechanical, electrical stimulation (beef and lamb)
what are some processing methods and approximately how much meat is processed?
curing, smoking, canning, drying
1/3
tips fr healthier meat consumption:
lean or extra lean cuts, trim fat, train excess fats while cooking, limit sauce/gravy/butter, season with spices/herbs/minimal vegetable oil, cook with limited fts
dry cooking methods:
broiling, roasting, grilling, pan broil, frying
moist cooking methods:
braising, stewing, simmering, steaming
effects of temperature at 100F, 120F, 140F, 150F, 170F
100: PRO unfolds
120: PRO coagulates, H2O evaporates
140: CT shrinks, moisture loss
150: GT gelatinizes
170: PRO is entirely coagulated, moisture loss
recommended cooking temperatures for doneness:
beef: 60-77C, veal: 74C, lamb: 60-77C, pork: 55-77C
to carve cut ___ the grain
against
refrigerate for ___ (fresh) or ___ (ground)
3-5 days/1-2days
freeze for ___ or ___ (ground beef
6-12mo/< 3mo
insects: high ___, ___, ___, ___, low ___, good for the ___
PRO/vitamin/mineral/PUFA/fat
environment
