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meat

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Term
Definition
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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Created by: user-1828027