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TLE 1

meat

TermDefinition
Water 70% of muscle tissue
Fat 5% of the muscle tissue.
Protein 20% of muscle tissue.
What does protein do in meat? Protein coagulates when it is heated. It becomes firmer and loses moisture. When a protein has coagulated to the desired degree, the meat is said to be done.
The fat in meat contributes to: Flavor,Tenderness, Juiciness
Juiciness. called? protect the meat from drying out during cooking. Adding surface fat is called barding.
Tenderness separates muscle fibers, making the meat easier to chew
Flavor. fat is the main source of flavor in the meat.
Carbohydrates. reaction called Maillard reaction. browned by roasting, broiling, or sautéing.
Muscle Fibers bound together in bundles
Fine-grained meat is composed of small fibers bound in small fibers.
Course-textured meat has large fibers.
Connective Tissue networks of proteins that bind the muscle fibers together.
2 kinds of connective tissue collagen, elastin
collagen a white connective tissue that dissolves or breaks down by long, slow cooking with liquid
elastin a yellow connective tissue that is not broken down in cooking
Created by: user-1828027
 

 



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