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30 Cards in this Set
- Front
- Back
3 things found as excellent sources in meat
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iron
zinc phosphorus |
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myofibrils of muscle fiber contain what?
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actin
myosin |
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what is the contracting of muscles that cause meats to be tough cuts?
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actinomyosin
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what binds muscle cells together in various bundles?
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connective tissue
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three types of connective tissue?
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1. collagen
2. elastin 3. reticulin: delicate network around cells |
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what kind of connective tissue should be cut out?
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elastin
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what connective tissue is tenderized with moist heat?
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collagen
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what is the name for the fat between muscles with connective tissue?
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marbling
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older animals will have what colored and kind of meat
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more yellow and tough
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what aids in identifying a cut of meat?
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bone
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a male cow that was castrated when young and therefore more tender than a cow castrated later on
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steer
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a female cow that has not had a calf
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heifer
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cow
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a female that has had a calf
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stag
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male cow castrated after maturity
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mature male cow not castrated, lower quality meats
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bull
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either gender cow 3 weeks-3 months when slaughtered
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veal
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cow 3-8 months when slaughtered
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calf
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lamb--age when slaughtered
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less than 14 months (either gender)
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mutton definition
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any lamb older than 14 months
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pork definition
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pig slaughtered 7-12 months of age
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what occurs in meat after slaughter that makes the muscles contract?
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rigor mortis
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what happens after refrigerated beef for 1-2 days?
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muscle softens
-increased tenderness, juciness and better flavor |
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amount of connective tissue-affecting tenderness
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more tissue, less tender
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fat and marbling-affecting tenderness
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more fat and marbling, more tender
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what kind of heat do you use to cook tough cuts of meat?
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moist heat
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most common tenderizing compound
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papain (found in papaya)
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methods of mechanical tenderization
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grind
cube pound |
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quality grades for meat in order (6)
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1. prime
2. choice 3. select 4. standard 5. commercial 6. utility (dog food) |
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where on the animal are the toughest cuts of meat?
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bottom of cattle
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where on the animal are the medium cuts of meat?
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shoulder
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