MEAT Flashcards
(63 cards)
1
Q
Muscle tissue
A
Consists of bundles of muscle fiber
2
Q
Sarcoplasm
A
Known as meat juice
3
Q
Bones
A
Give flavour to meat
4
Q
Connective tissue
A
Surrounds the muscle tissue and attach fibres to one another as well as bones
5
Q
Collagen (4)
A
- white connective tissue
- non elastic muscle and binds muscle fibres to one another and to bone
- changes to gelatin when cooked
- hard when raw; soft when cooked
6
Q
Elastin
A
- yellow connective tissue
- extremley elastic and are found where strength and elasticity are required
- eg. Ligaments
- soft when raw; hardened when cooked
7
Q
Meat Types (3)
A
- red meat
- pork
- game
8
Q
RED MEAT (3)
A
-beef/veal (young baby beef)
-mutton/lamb
(Lamb is between 3 - 12 months old)
(Mutton is older than 12 months)
-goat
9
Q
PORK (2)
A
- slaughtered when still young
- less fatty
10
Q
GAME (8)
A
- Feathered: pheasant, pigeon, quail, goose
- Furred: kudu, springboard, rabbit, etc.
- Aquatic: crocodile
- Ratites: ostrich (very lean red meat)
11
Q
Game Characteristics (3)
A
- very dry because it’s very lean
- becomes dry & tough when overcooked
- marinating reduces ‘wild taste’
12
Q
OFFAL TYPES (8)
A
- liver
- kidney
- heart
- tongue
- oxtail
- tripe
- sweetbreads
- head
13
Q
LIVER (2)
A
- use ox, calf and lamb liver
- sauté or pan-fry
14
Q
KIDNEY (2)
A
- use veal and lamb kidneys
- sauté or use in pies
15
Q
TONGUE (3)
A
- beef tongue is most popular
- popularly served cold and sliced
- boil for long hours to peel off rough skin
16
Q
Sweetbreads (2)
A
- thymus glands of veal and lamb
- sauté or braise
17
Q
OXTAIL (3)
A
- very flavourful
- high level of white connective tissue
- used in soups and stews
18
Q
TRIPE
A
Muscular lining of the stomach of sheep and beef
Scraped clean, bleached and boiled
19
Q
HEADS
A
Pig, sheep, cow and calf are sold whole or in halves
20
Q
HEART (2)
A
- veal, beef and sheep (very tough)
- stew or braise
21
Q
What’s is the main aim during preparation?
A
To prevent loss of sarcoplasm
22
Q
How do we prevent loss of sarcoplasm? (4)
A
Don’t wash/immerse in water -> nutrients dissolves
Don’t salt -> salt extracts meat juice
Thaw correctly-> thaw in fridge drip tray to min sarcoplasm loss
Don’t cook too high, low or for too long -> dries product
23
Q
Define TRIMMING
A
Neatens the meat. Use a sharp knife
24
Q
Define STUFFING
A
Often used for debunked joints
25
Advantages of Stuffing (4)
Stretches meat
Makes interesting dishes
Enhances flavour
Enhances appearance
26
Marinating. What is a marinade? (3)
```
Liquid mixtures (oil & acid) that are seasoned to add flavor to and tenderize meat.
Use plastic bags or non-metal containers
```
*acid breaks down protein and makes it softer
27
Define BARDING (3)
Covering a piece of meat w/ thin slices of fat or bacon
* prevents drying out during cooking
* Enhances flavour
28
Define LARDING (5)
Strips of fat/bacon (lardoons) are inserted into meat with larding needle.
* freeze strips to make it easier
* insert along the grain
* larding adds moisture
* improves appearance & taste
29
BINDING/TYING (3)
Tying roast with string
* ensures even cooking
* retains shape after roasting
30
CARVING (3)
Carve against the grain of meat
* let meat rest before carving to allow meat juice to settle
* carving shortens fibres so it's easier to chew
31
DEBONING
Remove bones from a piece of meat
32
Advantages of Deboning (5)
- cooks evenly
- meat can be stuffed thus stretching it
- easy to Carve
- bones reserved for stock
- interesting dishes can be prepared
33
Disadvantages of Deboning (2)
- losses flavour (no bones)
| - mpre expensive cause additional labour
34
MEAT TENDERISING (2)
Mechanical - meat mallet/tenderising machine
| Chemical - meat tenderize, acids, paw paw
35
ENHANCING MOISTURE & FLAVOURS (3)
Advantages (2)
- peppering steak
- sealing or searing meat
- basting
* improves appearance
* Enhances flavour
36
DRESSING STEAK (3)
Cut through fat @ regular intervals
* prevents curling up when cooking
* renders fat
37
Serving sizes (2)
- 120g off the bone
| - 150 to 200g on the bone
38
Meat Accompaniments
```
Beef = horseradish, Yorkshire pudding
Lamb = mint sauce, mint jelly
Pork = apple sauce, apple jelly
```
39
Meat Cuts with NO BONES
Mutton (2)
Beef (7)
Mutton
- thick rib
- flank
Beef
- hump (whole)
- bolo
- thick flank
- aichtbone
- silverside
- topside
- fillet
40
FACTORS INFLUENCING MEAT QUALITY (3)
Before slaughtering
During slaughtering
After slaughtering
41
Before slaughtering:
FEEDING
Good feeding = good quality
42
Before slaughtering:
MARBLING
Intra-muscular fat (tasty & tender meat)
43
Before slaughtering:
AGE (2)
Young animals = tender, less fatty meat
Older animals = tougher, more tasty meat
44
Before slaughtering:
MUSCLE ACTIVITY (2)
Lots of movement = tougher meat
Less movement = tender meat
45
Before slaughtering:
TREATMENT
Keep animal calm before slaughtering = tender meat
46
During slaughtering
*rapid bleeding promotes attractive appearance & improves eating quality
47
After slaughtering:
COLD SHRINKAGE
Rapid cooling of carcasses will cause cold shrinkage = tough meat
48
After slaughtering:
ELECTRICAL STIMULATION
After electrical stimulation the carcass can be cooled rapidly without becoming tough
49
After slaughtering:
RIGOR MORTIS (2)
After-death stiffening due to biochemical changes in muscle fibre.
*process to be completed before cutting otherwise meat will be tough
50
After slaughtering:
MATURING/RIPENING/AGEING
Natural process that improves meat tenderness
* natural enzymes break down muscle fibres
* Frozen meat can't nature anymore
51
WET AGEING
* used for beef
| * vacuum packed and refrigerated for 2 weeks
52
DRY AGEING (3)
* done between 0 to 3 degrees Celsius
* beef hangs for 10 - 12 days
* meat looses 20% of its weight during ageing
53
After slaughtering:
COOKING PROCESS
Heat has an influence in muscle fibre and connective tissue
54
Grading of meat (4)
- according to: age, fat quantity, shape & size of carcass
- vegetable ink stamp
- goat marked in orange
- pork not marked
55
Storage:
VACUUM PACKING (5)
Package:
- airtight
- moisture proof
- odourless
- colourless
- strong to prevent puncturing
56
STORAGE
Refrigerate (7)
Airtight
* fresh meat -> 2 to 4 days
* ground meat -> 1 to 2 days
* cooked meat -> 3 to 4 days
* vacuum packed -> 2 weeks
* store in drip tray
* meat can still mature
57
STORAGE
Freezing
-nutri value, appearance & taste unaffected
-should freeze quickly to make small ice crystals
Less cell rupture & less sarcoplasm loss
58
Freezer Burn
Dehydration of meat caused by incorrect wrapping of meat during freezing
59
STORAGE (6)
- freezer temp @ -18°C
- remove air from packaging
- pack in portion sizes
- label packet
- leave space for air circulation
- dont store internal organs, wors & cooked meat for longer than 2 months
60
COOKING METHODS
Heat effect on meat (5)
-fats melt & coats muscle fibre
* 54C is rare = warm & red in centre
* 60C is medium rare = warm & pink-red
* 65C is medium = warm and pink
* 71C is well done = brown or grey inside
61
COOKING METHODS
Moist Heat
Boiling - immerse in water at 100C
Stewing - slow simmering below boiling point
Steaming - cooking by means of high or low pressure steam
62
COOKING METHODS
Dry Heat
Oven roasting - meat roasted uncovered in oven, for large meat cuts, fat side up, baste regularly
Grilling - heat source is above or below food
Frying - food friend in warm fat or oil
63
COMBINATION METHODS
Braising
Pot roasting
Cooking bags and foil
Stur frying with lid (sweating)5
