Meat
- Created by: martha wiles
- Created on: 07-06-17 13:53
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- Meat
- tenderising meat
- cut into small pieces to shorten the muscle fibres
- beat with a hammer to separate muscle fibres
- hang it
- marinade it with wine/lemon juice/ vinegar
- use enzymes (e.g. papain from papaya or bromeliad from pineapples)
- reasons for toughness
- long muscle fibres (can be if the animal was old)
- the meat if was from muscles that had the most movement (e.g. the neck or shoulder)
- they have a lot of connective tissue which makes it tough
- incorrect cooking methods (e.g. dry cooking for a tough cut)
- frozen meat not defrosted before cooking
- changes during moist methods of cooking (e.g. stewing, boiling, steaming)
- collagen (which is insoluble) is converted to gelatine which is soluble
- moisture penetrates between the muscle fibres
- elastin softens slightly and protein coagulates at 40-60"c
- meat becomes firmer
- fibres fall apart and meat extractives are squeezed out
- fat melts
- the colour changes from red to brown as the oxymyoglobinchanges to haemochrome
- keywords
- tendons: joins the muscle to the bones of animals
- connective tissue: the creamy white tissue which holds together the bundles of muscle fibres
- collagen; the protein in connective tissue, in and around the muscle fibres and tendons
- elastin: a protein mostly found in the ligaments which joins two bones together
- NUTRIENTS
- Protein- for groth and repair
- fat - for energy, insulation, protection of internal organs and production of cell membranes
- fat soluble vitamins... vitamin A + D
- vitamin A is for production of visual purple and healthy skin, vision in dim light and formation of mucous membranes
- fat soluble vitamins... vitamin A + D
- phosphorus - maintenance and strengthening of bones and teeth
- thiamin - release of energy from carbohydrate,protein and fat
- iron - for the formation of haemoglobin which transports oxygen round the body
- water
- Offal
- the entrails and internal organs of an animal that is used at food
- liver
- kidneys
- heart
- brain
- the entrails and internal organs of an animal that is used at food
- Red meat and white meat
- red meat is pork, beef, and lamb
- white meat is poetry like chicken, duck goose and turkey
- tenderising meat
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