Flashcards
Meat Flashcards
Flashcards do conjunto (29)
- 1What is the flesh of meat consisted of?Muscle tissue/fibres, connective tissue and fatty (adipose tissue).
- 2What is the muscle tissue of animals called?Lean Meat
- 3What are muscle cells comprised of?Water, proteins, minerals, vitamins, red protein and fat.
- 4What is the name of the red protein found in muscle cells?Myoglobin, it is similar to the blood pigment of haemoglobin.
- 5What is meat muscle made up of?Bundles of fibre held together by creamy white connective tissue.
- 6What do tendons do?They join the muscle to the bones of animals.
- 7What proteins do muscle fibre cells contain?Actin and Myosin.
- 8What do actin and myosin do in live animals?They work together to make the muscle contract and relax.
- 9What proteins are connective tissue made up of?Collagen and Elastin.
- 10What is the connective tissue in and around muscle fibres and tendons made up of?Mostly Collagen.
- 11What happens to collagen when meat is cooked?The COLLAGEN becomes SOFT and SOLUBLE forming GELATIN.
- 12What happens to elastin when cooked?Remains tough.
- 13What are the two ligaments which join two bones together mostly made up of?Elastin.
- 14Where do fine muscle fibres come from?The muscles of YOUNG animals or in OLDER for the muscles that have done less work.
- 15What do fine muscle fibres contain?Little collagen and are tender when cooking times shorter.
- 16Where are thick muscle fibres found?Found in OLDER animals and muscles which do work such as the NECK and SHIN.
- 17What do thick muscle fibres have to prevent damage?MORE connective tissue.
- 18What are the conditions needed to cook meat with THICK muscle fibres?The type of meat is TOUGHER and needs LONG, SLOW COOKING with MOISTURE to make it TENDER.
- 19Where is FAT found in meat?UNDERNEATH the skin and BETWEEN (SUBCUTANEOUS FAT) the muscles (INTERMUSCULAR FAT) and is a CREAMY-WHITE colour: This is VISIBLE fat.
- 20Where is VISIBLE FAT (SUET) found in animals?Around the ANIMAL ORGAN'S such as the KIDNEY'S.
- 21What is the name given to small amounts of fat found in connective tissue surrounding the bundles of muscle fibres?INVISIBLE fat, giving meat a "MARBLED" appearance.
- 22What are farmers now breeding animals to achieve in meat?GREATER proportion of LEAN meat and LESS fat.
- 23What gives meat its red colour?The red protein MYOGLOBIN and HAEMOGLOBIN (blood) left in the muscle.
- 24What affects colour differences of meat?AGE, EXERCISE, METABOLISM, SPECIES and the FUNCTION of a particular muscle.
- 25What colour is meat from muscles which have been USED A LOT and are from OLDER animals?Darker.
- 26During the time meat is stored what colour does it change to?Darker BROWN-RED colour due to the formation of METMYOGLOBIN. They make NO difference to the taste or texture.
- 27What happens when meat is exposed to oxygen in the air?After 20 MINUTES MYOGLOBIN changes to OXYMYOGLOBIN, which is brighter red.
- 28What is LEAN, RAW meat made up of?WATER, PROTEINS, PROTEINS, FATS AND MINERALS.
- 29What types of meat are there?BEEF, PORK and LAMB.
Informações
- Descrição
- Meat Structure
- Criado por
- Tanya Bittar Mas · abr 2016
- Atualizado
- 14 dez 2016
- Visualizações
- 68
- Avaliação