meat Flashcards
(21 cards)
is term for the flesh of cattle ( beef and veal),sheep 9 lamb), and pigs( pork).Meat comprises water, protein fat, and various amounts of minerals and vitamins.
meat
meat that is recently slaughtered and butchered, has not been preserved, frozen
fresh meat
ch. of fresh meat
no odor and definitely should not smell like bleach, ammonia or any foul odor.
2.feel firm
3. bright red for beef and pink or white color for pork.
meat that is placed in a chiller or slightly cold.
chilled meat
meat that is basically that has been keep in a freezer.
frozen meat
are meat products that have been treated with curing agent solution like salt, sodium nitrate (salitre ), sugar and spices.
cured meat
meat preserved by a chemical process.
processed meat
are cooked meat products and only require to be reheated
canned meat
are those dehydrated meats.
dried meat
is about 75% of muscle tissue
water
about 20% of the muscle tissue
protein
5% of the muscle tissue
fat
section taken from neck and shoulder
chuck
consists of the short ribs, prime ribs, and rib eye steaks. highly flavorful and
tender
rib
comes from the back of the cattle along the side of the backbone.
muscular cut but not flavorful
short loin
relatively tender beef cut taken from the rear back portion of the cattle
sirloin
is a lean cut of meat that is slightly tough because of its relatively low fat content,
round
– is the cut of meat taken from the breast of cattle.it could be tough because of
connective tissue.
brisket
the muscular part of the leg.it id=s low fat content and is tough.
foreshank
obtain below the rib, or at the front belly of the cattle.it is also
called the skirt.
short plate
or the short loin which is a tough cut of beef that is usually used for
grinding.
flank
