Meat Composition and Structure

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Questions and Answers

What is the primary function of collagen in muscle?

To store fat for energy

To provide energy for muscle contraction

To provide support to muscle and prevent over-stretching (correct)

To aid in the metabolism of carbohydrates

What is marbling in the context of meat?

A type of bone structure

Fat deposited in the muscle that can be seen as little white streaks or drops (correct)

The process of tenderizing meat

A type of muscle fiber

What gives meat its texture?

The combination of muscle, connective tissue, and adipose tissue (correct)

The proportion of water and bone

The type of muscle fiber present

The amount of ATP present

What is the main component of connective tissue?

Collagen Signup and view all the answers

What is the role of ATP in meat?

To fuel chemical work at the cellular level Signup and view all the answers

What is the primary source of energy for ATP?

Carbohydrate and fat metabolism Signup and view all the answers

What is the primary factor that affects natural meat tenderness?

The particular cut of the meat Signup and view all the answers

What is the term for the temporary stiff state of muscles after death?

Rigor mortis Signup and view all the answers

What is marbling, in the context of meat?

The distribution of fat within the meat Signup and view all the answers

What is the purpose of aging in the meat industry?

To allow for the reversal of rigor mortis Signup and view all the answers

What is the main difference between wholesale and retail cuts of meat?

The stage of processing Signup and view all the answers

Which of the following factors can affect meat tenderness?

Connective tissue concentration Signup and view all the answers

What is the primary purpose of searing in meat preparation?

To increase flavor and enhance color by browning Signup and view all the answers

What is the term for inserting strips of bacon or fat into slits in the meat?

Larding Signup and view all the answers

What is the primary purpose of barding in meat preparation?

To keep the meat moist during roasting Signup and view all the answers

What is the term for the smaller cuts of meat obtained from wholesale cuts and sold to the consumer?

Retail cuts Signup and view all the answers

Before the advent of refrigeration, what was the primary method of meat preservation?

Curing, smoking, canning, and drying Signup and view all the answers

What is the primary function of the sheets of fat used in barding?

To keep the meat moist during roasting Signup and view all the answers

Study Notes

Composition of Meats

Meats are composed of a combination of water, muscle, connective tissue, adipose (fatty) tissue, and bone.
The proportions of these elements vary according to the animal and the part of its anatomy represented by the cut of meat.

ATP and Connective Tissue

ATP (Adenosine triphosphate) is a universal energy compound in cells obtained from the metabolism of carbohydrate, fat, or protein.
Connective tissue is a protein structure that surrounds living cells, giving them structure and adhesiveness within themselves and to adjacent tissues.
Collagen is a pearly white, tough, and fibrous protein that provides support to muscle and prevents it from over-stretching.

Marbling and Tenderness

Marbling is fat deposited in the muscle that can be seen as little white streaks or drops.
Tenderness of meats is due to factors such as the cut, age, and fat content.
Meats can be treated to make them more tender, and preparation temperatures and times also have an influence on tenderness.

Natural Tenderizing Factors

Natural tenderizing factors include the cut of the meat, age at slaughter, heredity, diet, marbling, and slaughtering conditions.
Aging, or ripening, occurs when carcasses are hung in refrigeration units for longer periods than that required for the reversal of rigor mortis.

Purchasing Meats

Meats are divided into two major types: wholesale and retail cuts.
Wholesale cuts are large cuts of an animal carcass, which are further divided into retail cuts.
Retail cuts are smaller cuts of meat obtained from wholesale cuts and sold to the consumer.

Meat Preservation and Preparation

Before refrigeration, meat was preserved by processing methods such as curing, smoking, canning, and drying.
Larding involves inserting strips of bacon or fat into slits in the meat.
Barding involves tying thin sheets of fat or bacon over lean meat to keep it moist during roasting.
Searing involves cooking meat at high initial temperatures to "seal the pores," increase flavor, and enhance color by browning.

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Description

Understand the composition of meats, including the proportions of water, muscle, connective tissue, adipose tissue, and bone. Learn how these elements vary depending on the animal and anatomy of the cut of meat. Perfect for students of food science and nutrition.