meat
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Water | 70% of muscle tissue
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| Fat | 5% of the muscle tissue.
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| Protein | 20% of muscle tissue.
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| 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.
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| The fat in meat contributes to: | Flavor,Tenderness, Juiciness
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| Juiciness. called? | protect the meat from drying out during cooking. Adding surface fat is called barding.
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| Tenderness | separates muscle fibers, making the meat easier to chew
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| Flavor. | fat is the main source of flavor in the meat.
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| Carbohydrates. reaction called | Maillard reaction. browned by roasting, broiling, or sautéing.
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| Muscle Fibers | bound together in bundles
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| Fine-grained meat | is composed of small fibers bound in small fibers.
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| Course-textured | meat has large fibers.
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| Connective Tissue | networks of proteins that bind the muscle fibers together.
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| 2 kinds of connective tissue | collagen, elastin
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| collagen | a white connective tissue that dissolves or breaks down by long, slow cooking with liquid
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| elastin | a yellow connective tissue that is not broken down in cooking
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