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Meat Cutting Final
Terms in this set (32)
What percentages of water, protein, and fat are in lean muscle?
Why is it important to take water into consideration of the composition of meat?
Water affects tenderness and juiciness of meat.
Water affects the shrinkage( oxidation, high heat, long cooking times)
What is the definition of myofibral?
Muscle fiber protein
Contain the meat pigment myoglobin
What is Blooming?
The reaction myoglobin to oxygen when the meat turns from dark purple to red.
What is protein coagulation?
The degree of doneness in meat, the more the protein coagulates the lighter the color.
Physical Components of meat
What is the smallest form of the muscle called?
Myofibrals are hair like strands surround by?
Myofibrals contain ______(meat glue) activated at temps 50 degrees and above
A bundle of myofibrils held together by a sheath of collagen
A bundle of fibers held together in place by reticulin
3 types of muscle
Responsible for movement and directly attached to the bone
Brains, Lungs, intestines, sweetbreads, and organ muscles
Located throughout skeletal muscle and is responsible for the marbling seen in certain cuts of meat.
Surrounding muscle clusters and bundles seals bundles together
Functions of cover fat
Found directly under the animal's skin, provides insulation
Kidney, Pelvic, Heart Fat
Non palatable or useable fat
Surrounds and protects animals' organs
Where does the round come from?
Leg or arm sections
What section is the blade from?
Where does the rib and loin come from?
The backbone divided into finger or feather and chin bone
Where does the pelvic bone come from?
The sirloin including the hip bone and rump(clutch bone)
Where are the breast and plate bone found?
Between alternating layers of fat and lean with rib bones
How much whole body protein content does collagen make up?
What is the main protein of connective tissue in animals?
Slow moist cooking techniques break collagen into what?
What is elastic?
Hard yellowish connective tissue prevalent in older animals
What is the main component of cartilage ligaments and tendons?
What is the netting that suspends fat around organs?
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