Random Flashcards
1
Q
Wrapping in leaves ?
A
Proteolytic enzymes catalyze hydrolysis of proteins as well as elastin
2
Q
Methods to tenderize
A
Cold storage
Mechanical methods
Soak in vinegar
Soak in weak salt sln
Exercised animals
3
Q
Why weak salt sln for tenderizing ?
A
Increases water holding capacity
Solubilizes meat proteins
Rehydrate frozen meat in salt sln
4
Q
Why salt for curing ?
A
Kill micro
5
Q
Why sugar for curing ?
A
Combats saltiness
Flavor
Color
6
Q
Nitrite ?
A
Red color
Flavor
Inhibits clostridium
7
Q
What 3 changes ?
A
Melting of fat
Collagen dissolution to form gelatin
Tissue softening
Muscle fiber separation
8
Q
What color change happens to meat on cooking ?
A
Denaturation of protein pigments
Haem released
Is oxidized
Brown
9
Q
Rare meat
A
Less oxymyoglobin denatured
More browner
