| A | B |
|---|
| define meat | edible muscle tissue |
| 3 major components and % | water 75%, protein 20%, fat 5% |
| term that describes browning of carbs | Maillard Reaction |
| a very small amount of ___ in meat | carbs |
| the ___ of the fibers determine texture or grain of meat | thickness |
| small fibers have ___ texture | finer |
| dry or moist heat for small fibers | dry |
| long or short cooking times for small fibers | short |
| long or short cooking time for large fibers | long |
| dry or moist heat for large fibers | moist |
| 2 types of connective tissue | collage (white) and elastin (yellow) |
| connective tissue is tough or tender | tough |
| what does connective tissue do | binds muscle fibers together |
| meats high in connective tissue | working muscles & older animals |
| best way to cook connective tissue | long slow cooking |
| 4 ways to tenderize collagen | 1) long, low, moist heat 2) acid 3) enzymes 4) tenderizers |
| 3 ways to mechanically tenderize elastin | 1) pounding/cubing 2) grinding 3) slicing thinly against the grain |
| elastin must be removed by __ | mechanically tenderized |
| term for "guarantee of wholesomeness" | inspection |
| term for "quality" | grading |
| 4 grades of quality | prime, choice, select/good, standard/commercial |
| which is required by US law: Inspection or Grading | Inspection |
| green meat: freshly killed/cut __-__ days | 0-3 days |
| 2 types of aged meat | wet and dry |
