Unit 11: Meats Flashcards
What are the 3 types of connective tissue?
NOTE: we eat the muscle
collagen: arranged in parallel , do not
stretch, color is white, disintegrate in hot water
cooking can be soften i
Reticular: remove, chewy/white /silver
elastin – yellowish portion, do not tenderize
while cooking. cannot soften
What is marbling?
fat deposited
within the muscle tissue. Depends on the amount of marble.
Also, separate the muscle fibers
Why you should Avoid grass finished?
hand fled a lot of grass in a short period of time
What is clean meat?
is meat that is grown in cell culture, rather than in an animal’s body.
benefits of clean meat include sustainability, environmental friendliness, animal welfare, food safety
Harm: unknown long term effects
What is lean tissue? And connective
Lean: consist of one or more muscles
which make up of many bundles of muscle fibers.
connective: Surround the fibers and
unites them in bundles.
Define
U.S prime
U.S. Choice
U.S Select
Highest in quality, higher fat content, well distributed
marbling
lower in fat marbing is ess distributed found in mid restaurants and grocery stores
accpetabel quality less juicy and tender due to
leanness
What does the red color of meat depend on ?
Redness
concentration of myoglobin
Redness depends on species, animal
age, and narrow muscle fibers.
myoglobin + exposure to
oxygen=red
What where is the cut for eye, strek, back ribs?
RIB
What is Chuck?(28% casscuss)
meat located in the neck of the animal
where are the loin & sirloin cut?
in between chuck and -hip
loin provides =t bone
What is Cured Meat
are meat products that
have been treated with a curing agent
solution like salt, sodium nitrate
(salitre), sugar, and spices.
Canned meat
are cooked meat
products and only requires to be
reheated.
Ground meats and variety meats are ……………………………
when fridged
are more perishable
cooking meats at
high temp long time makes it dry
