Structure of meat, fish and eggs Flashcards Preview

Food A level Cards > Structure of meat, fish and eggs > Flashcards

Flashcards in Structure of meat, fish and eggs Deck (11):
1

Describe how meat muscles.

The muscle is made up of bundles of muscle fibres held together with connective tissue.

2

Describe Elastin

This is a yellow tissue. It can be used to make gelatine.

3

Describe the muscle fibres.

The fibres are made up of proteins Actin and Mysoin.

4

Describe the muscles in fish meat.

The fish muscles contain no Elastin. The muscles contain segments of short fibres called myotomes. These are separated by thin sheets of fragile collagen.

5

Describe where fat is found in meat

Meat will have most visable fat that can be seen as white fat connected to the meat.

6

Describe where fat is found in fish.

This is dependant on the type of fish. If it is an oily fish such as Salmon then the fat is stored in the flesh is it is an non oily fish then it stored in the fishes liver.

7

Describe areation in eggs

A colloid is formed when whipping the egg whites. As this breaks down the structure of the proteins. This process will reverse over time.

8

Describe emulsification in eggs

The egg yolk contains both hydrophobic and hydrophilic molecules which allows for a water and oil to be mixed.

9

Describe coagulation in eggs

Proteins in the egg are denatured during the egg being heated. This causes the egg to create new bonds and clump together.

10

Describe coating with eggs

This is the process of coating a ingrdient or product in egg which allows for other ingredients to bind with it for example scotch eggs.

11

Describe Glazing with eggs

This is the process of glazing a product with an egg wash in order to when cooked give the product a golden finish.