Topic 6 Flashcards
4 main elements in the composition of meat
Water - 75%
Protein - 20%
Fat - 5%
Carbohydrate - little
2 thins that happen to protein as it cooks
Muscle tissues become firmer
Loses mositure/ shrinks
Why is leaving some fat on meat desirable (3)
Juiciness
Tenderness
Flavour
4 types of fat found in meat
Finish - layer just beneath the skin
Seam - found between the muscles
Suet - surrounds internal organs
Marbling - found within the muscle structure
Marbling?
Fat found within the muscles structure
What needs to be present for the Millard reaction to occur?
Carbohydrate
What are muscle fibres bond together by and which muscles have the most
Connective tissues, hard working muscles
Collagen is:
A type of connective tissue that breaks down during cooking
Elastin is:
Yellow in colour, does not break down during cooking therefore needs to be removed
Which meat source has the most myglobin
Beef (red meat)
What do meat inspections guarantee?
Ensure it’s safe for consumption
When are animals inspected
Before and after slaughter
2 things animals inspected for
Evidence of illness
Chemical residues
Why is meat graded
Indicates eating quality
What is stunning
Rendering the animal unconscious without killing it
