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Dietetics Chapter 7: Meat
Terms in this set (35)
Holding meat after slaughter to improve texture and tenderness. A ripening that occurs when carcasses are hung in refrigeration units for a longer period than that required for the reversal of rigor mortis.
A pearly white, tough, and fibrous protein that provides support to muscle and prevents it from overstretching. It is the primary protein in connective tissue.
A protein structure that surrounds living cells, giving them structure and adhesiveness within themselves and to adjacent tissues.
Fat deposited in the muscle that can be seen as little white streaks or drops.
A liquid containing acids, aromatics, and/or oil in which meat, fish, or vegetables are soaked to enrich their flavor or tenderize them.
The USDA standards for beef, veal, lamb, and mutton.
Smaller cuts of meat obtained from wholesale cuts and sold to the consumer.
From the Latin for stiffness of death, the temporary stiff state following death as muscles contract.
Cooking that exposes a meat cut to very high initial temperatures; this is intended to seal the pores, increase flavor, and enhance color by browning.
The liver, sweetbreads (thymus), brain, kidneys, heart, tongue, tripe (stomach lining), and oxtail (tail of cattle).
Wholesale (primal) Cuts
The large cuts of an animal carcass, which are further divided into retail cuts.
A standard representing the amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts.
What's the difference between beef and veal?
Beef calves are over 3 months old and veal calves are 3 weeks - 3 months.
What's the difference between lamb and mutton?
Lamb is a sheep that is typically under one year of age and they have little fat. Mutton is older than a year, ideally 3 years of age. Intense red color and contains alot of fat.
Over 3 months
3 weeks - 3 months
Under one year of age; little fat.
Older than a year, ideally 3; Intense red color and contains a lot of fat.
Heavy marbling; evenly distributed
Moderate marbling; less evenly distributed
Marbling scattered like rice grains
Male cattle that are castrated while young so that they will gain weight quickly are called ____.
Lamb & mtton are the meat of ___.
Most of the protein in animals is found in their connective tissue
A meat's smell is the number 1 factor influencing consumers when they are purchasing meat.
Loin and rib area
Where are the most tender cuts of meat found?
Tying thin sheets of fat or bacon over lean meat to keep the meat moist during roasting is called ___.
Moderate-to-large tender cuts of meat
Broiling & grilling
Smaller cuts of tender meat
Thin cut meat
Small pieces of meat
Breaks down collagen; ideal for less tender meats: beef chuck, round & flank steak
Meats are good soures of the mineral ___, but poor sources of the mineral ___.
Top loin steak
Which of the following retail cuts of beef would be classified as tender?
Recommended textbook explanations
Lehninger Principles of Biochemistry
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Biocalculus: Calculus for the Life Sciences
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