LAB 7

Question 1

____ activates enzymes naturally present in meat. what does it do?

Answer 1

heat

it denatures and inactivates these enzymes that degrade muscle protein

Question 2

what do commercial meat tenderizers require in order to be activated?

Answer 2

heat

Question 3

what does papain do?

Answer 3

its an enzyme that becomes increasingly active between 55-75C and it degrades muscle proteins and collagen

Question 4

what does cooking meat at low temperatures for long periods such as stewing allow for?

Answer 4

it allows for more protein degradation

Question 5

why does meat shrink and toughen?

Answer 5

because the protein chains unfold, denature, fragment and shorten

Question 6

what does water loss cause?

Answer 6

dehydration of the muscle -> loss of juiciness and further toughening

Question 7

what is the main structural protein in connective tissue?

Answer 7

collagen, composed of triple-stranded coils

Question 8

explain function of collagen

Answer 8

it surrounds muscle fibres, binding them into bundles, surrounds whole muscles and makes up tendons and ligaments

Question 9

the strands of collagen form ____ with maturity. where are they most abundant?

Answer 9

cross-links

abundant in muscles that are used more and in older animals

Question 10

at ___ collagen coils begin to unwind and at ___ it denatures, loses its strength and shrinks to approximately a quarter of its original length

Answer 10

39C

65C

Question 11

under what conditions is collagen hydrolyzed? what does it form?

Answer 11

with sufficient heat, moisture and time collagen is hydrolyzed to form gelatin

Question 12

what is another major connective tissue? cooking doesn’t soften it to any extent

Answer 12

elastin

Question 13

what are 2 types of cooking methods for meat?

Answer 13

dry heat and moist heat

Question 14

what are the subcategories of dry heat and moist heat methods?

Answer 14

dry heat:
- grilling (bbq) and broiling (oven)
- roasting (oven or bbq, oven- pan- roasting, deep-fat, man- and stir-frying)
moist heat:
- poaching/boiling (in a stock)
- steaming
- braising (pan- and oven-)
- stewing (in a stock)

Question 15

when is dry heat used?

Answer 15

for tender cuts of meat where a MINIMAL amount of connective tissue is present and therefore moist cooking is unnecessary to hydrolyse collagen

Question 16

how does dry heat work?

Answer 16

designed not only to heat foods, but also to heat them gently enough and for a prolonged period of time to allow connective tissues to slowly break down
-> get the meat up to a specific final temp and then serve it

Question 17

grilling/broiling is ideal for:

what happens?

Answer 17

thin, tender cuts no thicker than 2.5 inches
intense heat brings the surface of the meat to a high temp quickly. proteins and sugars react to produce the Maillard reaction.

Question 18

because cooking time of grilling/broiling is short, it prevents _____

Answer 18

excessive shrinkage and moisture loss

Question 19

what does low-temp roasting do?

Answer 19

it produces even cooking and wonderful juiciness and tenderness in means cooked no more than medium-rare

Question 20

what does high-temp roasting do?

Answer 20

creates flavourful browning and is fast however it can overcook and dry a portion of the meat

Question 21

when is moist heat used?

Answer 21

used for less tender cuts of meat bc slow cooking with moist heat from the liquid tenderizes the meat through collagen hydrolysis

Question 22

protein begins to lose moisture just over ___ and significantly loses moisture between ___ and ___
which is why poaching and boiling is for delicate seafood and light-meat poultry and is a ______ method
you need to cook below ____

Answer 22

38C
66C and 71C
time-honoured method
cook below simmering

Question 23

____ is an excellent quick way to cook boneless chicken breast or fish

Answer 23

steaming

Question 24

what are the least tender cuts of meat?

Answer 24

they come from the front of the animal

• shank
• brisket
• flank areas
• ribs

Question 25

where do the medium tender cuts come from?

Answer 25

``` the hip : - rump roast - eye of round roast and steak - inside/outside round roast and steak - sirloin tip roast and steak the chuck (collar) : - blade steak and roast - cross rib steak and roast ```

Question 26

where do the tenderest cuts come from?

Answer 26

from the least exercised muscles of the back of the animal from the rib, loin and sirloin areas: - prime rib - rib eye - tenderloin roasts/steaks - T-bone - wing - strip loin - sirloin steak - ground beef

Question 27

what are the three methods of tenderizing?

Answer 27

- physical methods - chemical tenderizers - aging

Question 28

what are the two physical methods on tenderizing meat?

Answer 28

- pounding -> uniform thickness - slicing and carving -> thinly sliced across the grain (perpendicular to meat fibres: grain has only a tiny length of fibre and is easy to chew)

Question 29

what are the two chemical tenderizing methods?

Answer 29

- enzymes | - acid and marinades

Question 30

what are some commonly used enzymes to tenderize meats? why?

Answer 30

they use proteases that come from plants that break down muscle fibre and/or collagen -> tenderizing meat s - papain and chymopapain (from papaya) - ficin (from fig) - bromelain (pineapple): more active on collagen they act by attacking muscle proteins

Question 31

what is the limitation of using enzymes as tenderizers?

Answer 31

they need to be in direct contact with the meat, so unless they are injected into the meat, just the surface can be tenderized

Question 32

what are the effects of acid on proteins? + limitation

Answer 32

acid causes proteins to uncoil thus denaturing them, the unwound proteins run into each other forming a loose mesh. At first water molecules are attached to and trapped within protein mesh resulting in a juicy tender tissue but after a short time if marinade is very acidic (below 4.5), protein bonds tighten water is squeezed out and tissue becomes tougher

Question 33

what is considered to be the best tenderizer? why? how does it work?

Answer 33

dairy products: buttermilk and yoghurt because they are widely acidic and don't toughen the way strong acidic marinades do calcium in dairy may activate enzymes in meat that break down proteins

Question 34

what are the three keys to a great marinade?

Answer 34

1. oil: I emulsifies the marinade making it thicker and causing it to stick better to the meat -> better flavour distribution because oil-soluble flavourful compounds. Oil is also used as a buffer between the heat of the grill and surface of the meat -> meat cooks more evenly 2. acid: tenderize tough connective tissue 3. salt and proteases: MYOSIN will dissolve in a salty liquid -> looser texture and a better ability to retain moisture

Question 35

why does flavour change in aging meats?

Answer 35

caused by processes including enzymatic and bacterial action, along with oxidation of fat and fat-like molecules

Question 36

what is deglazing?

Answer 36

a technique where liquid (usually wine or stock) is swirled in a pan to dissolve cooked food particles remaining on the bottom -> base of a sauce

Question 37

what are the different flavours given by alcoholic beverages?

Answer 37

- tartness form their acids - sweetness of residual sugars - savouriness of glutamic and succinic acids as well s the aromatic dimension provided by alcohol and other volatile substances

Question 38

how do you reduce astringent product of tannins in red wine?

Answer 38

avoided by cooking wine down with protein-rich foods like meat. The tannins bind to proteins in meat instead of proteins in the mouth

Question 39

what are the three types of ground meats?

Answer 39

- hamburger - sausage - meat loaf or meat balls

Question 40

what is a hamburger? what is the desired texture?

Answer 40

a patty of pure ground beef with no salt, seasoning, flavourings or additives of any kind mixed into it - loose, tender, juicy

Question 41

what is a sausage? what is the desired texture?

Answer 41

ground meat to which enough salt has been added that myosin has dissolved, allowing it to subsequently bind the meat together when the raw mixture is stirred. - springy, snappy, juicy

Question 42

what are meat loafs.neat balls? what is the desired texture?

Answer 42

made of seasoned ground meat (beef, lamb, pork, or poultry) ti which bread crumbs, eggs, and/or dairy products have been added in order to discourage the cross-linking of meat proteins and produce a more tender finished product - tender and moist