TLE 1 Word Scramble
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| Term | Definition |
| 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 |
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