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214 13 meat
Question | Answer |
---|---|
primal cuts | cuts from initial butchering |
subprimal cuts | basic cuts from primal |
fabrication cuts | individual cuts from subprimal |
shrinkage | loss of weight in a food, melting fat during cooking |
marbling | inter- and intra muscular fat add flavor tender and juiciness |
subcutaneous fat | fat later under the hide |
collagen | protein in connective tissue, give body stock |
elastin | ligaments and tendons |
butcher | slaughter/dress/fabricate animals for consumption |
dress | trim/prepare animal for consumption |
fabricate | cut large cuts to smaller |
carve | cut into portions |
muscle composition | water 72% , protein 20% , fat 7%, minerals 1% |
muscle composition texture is determined | cell thickness, cell bundle size, connective tissue size |
inspection meat | mandatory to assure products are wholesome safe & suitable for human conpsution |
grading meat | voluntary to assess the quality of meat |
quality grades meat and lamb | 2 quality to assure flavor , yield determine the amount edible(usable) meat after trimming (ratio or usable product) |
beeff grading | usda prime, choice, select, commercial, utility, cutter, canner |
veal grade | usda prime, choice, good, standard, utility |
lamb grade | usda prime, choice, good, utility |
pork grade | usda NO 1, 2,3, utility |
wet aging | storing vacuum packaged meats under refrigeration for up to 6 weeks to allow natural enzymes & microorganism time to brake down connective tissue- tender and flavor |
dry aging | storing fresh meats in an environment of controlled temperature, humidity and air flow for up to 6 weeks - lose from 5 to 20% of weight |
vacuum packaging | preserving in an airtight container |
aging meats IMPS | INTERNATIONAL MEAT PURCHSING SPECIFICATION |
aging meats NAMP | NATIONAL ASSOCIATION OF MEAT PURVEYORS |
aging meat PC- portion control | ready to cook & serve tried look evenly |
meat labeling grass fed | voluntary standards, only grass & forage after weaning, range-fed, pastured & pasture-raised, most animals consume grains |
storing meats | highly perishable, potentially hazardous, temp. 30-35F freezer rapidly to 50F moist & vapor proof packaging( nut freezer burn) |
freezer burn | surface dehydration from freezing |
preparing meat | tying & trussing, Barding, Larding |
tying & trussing | tying meat to form uniform shape |
Barding | adding layer of fat to the outside of the meaty fat meats add flavor |
Larding | inserting small strips of fat into meat w/ a larding needle ( meat cooked braisin) |
fond | juices, dripping in pans after foods are roasted/sauteed |
cutlet | thick, boneless slice of meat |
scallop | thin, boneless slice of meat |
emince | small, thin,boneless slice of meat |
degree of doneness | rare, medium rare (quality) , medium, medium well |
carry over cooking | cooking after removal from heat |
chine | spine of an animal |
fork tender | shows little resistant to a fork |