Podcast
Questions and Answers
What happens to meat if it cannot be cooked prior to rigor mortis?
What happens to meat if it cannot be cooked prior to rigor mortis?
What factor influences the rate of spoilage of meat the most?
What factor influences the rate of spoilage of meat the most?
What makes lean meat an important source of nutrition?
What makes lean meat an important source of nutrition?
What does 'wholesale and retail cuts' aim to achieve in meat preparation?
What does 'wholesale and retail cuts' aim to achieve in meat preparation?
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Which method is commonly used to tenderize tough meat cuts?
Which method is commonly used to tenderize tough meat cuts?
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'Marinating' is a process primarily used for enhancing which aspect of meat?
'Marinating' is a process primarily used for enhancing which aspect of meat?
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Why does cooking meat improve its palatability quality?
Why does cooking meat improve its palatability quality?
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What process involves mixing meat with saltpeter, salt, and sugar?
What process involves mixing meat with saltpeter, salt, and sugar?
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What protein reacts with nitrite to form NITROSOMYOGLOBIN, which remains pink even after cooking?
What protein reacts with nitrite to form NITROSOMYOGLOBIN, which remains pink even after cooking?
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How does high heat affect muscle fibers in meat?
How does high heat affect muscle fibers in meat?
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What is the primary purpose of marinating meat?
What is the primary purpose of marinating meat?
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What does saltpeter or potassium nitrate react with to form NITROSOMYOGLOBIN?
What does saltpeter or potassium nitrate react with to form NITROSOMYOGLOBIN?
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Which component found in each fiber of the muscle contains mitochondria, glycogen, ATP, creatinine, and myoglobin?
Which component found in each fiber of the muscle contains mitochondria, glycogen, ATP, creatinine, and myoglobin?
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What is the function of marbling in meat?
What is the function of marbling in meat?
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What is the primary protein component that occupies the interstitial space in muscle cells?
What is the primary protein component that occupies the interstitial space in muscle cells?
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Which membrane encloses the muscle fiber?
Which membrane encloses the muscle fiber?
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What is the main purpose of connective tissue in meat?
What is the main purpose of connective tissue in meat?
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How does marbling impact the tenderness of meat?
How does marbling impact the tenderness of meat?
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Study Notes
Meat Handling and Storage
- Meat should be cooked, further aged, or frozen to prevent spoilage.
- Rigor mortis should be allowed to pass before cooking or freezing for optimal culinary quality.
- The rate of spoilage is influenced by:
- Condition of slaughter and animal health
- Temperature and relative humidity of storage
- pH or acidity of the meat
Nutritional Importance of Meat
- Lean meat is an important source of high-quality protein, containing all essential amino acids.
- Meat is a rich source of:
- Vitamin B1 and B2, with pork having a higher percentage of B1
- Iron and phosphorus
- Liver is rich in iron and a concentrated source of vitamin A
Meat Cuts and Classification
- Carcass: slaughtered animals prepared for the market by cutting into manageable sizes
- Wholesale and retail cuts: separating thicker from thinner pieces and tender meat from less tender ones
- Types of meat:
- Frozen meat: frozen to an internal temperature of -2°C
- Cured meat: treated with a curing agent
- Processed meat: heat-processed canned meat preparations
Meat Color and Curing
- Myoglobin: a red, soluble protein present in muscle cells
- Hemoglobin: a red protein in blood, supplying oxygen to the animal's body
- Curing: a process of mixing meat with saltpeter, salt, and sugar, resulting in a pink color
- Nitrite: produced by oxidation of potassium nitrate, reacting with myoglobin to form nitrosomyoglobin, which remains pink after cooking
Meat Cookery
- Reasons for cooking meat:
- Improving palatability quality
- Increasing tenderness
- Sanitary purposes
- Methods of cooking meat:
- High heat: toughens and shrinks muscle fiber proteins, causing excessive moisture loss
- Cooking develops flavors in meat, changes fat and protein, and contributes to distinct flavor
Meat Structure and Composition
- Muscle fiber: a cylindrical cell with multiple nuclei, enclosed by a membrane
- Microfibrils: 1-2 μm thick, forming muscle fibers, and the basic unit of muscle contraction
- Sarcolemma: the membrane enclosing the muscle fiber
- Perimysium: a sheath of connective tissue enclosing a bundle of muscle fibers
- Endomysium: surrounds the muscle fiber, composed of reticulin and collagen
- Connective tissue: occupies the interstitial space in muscle cells, composed of collagen, reticulin, and elastin
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Description
Test your knowledge on meat processing and spoilage. Learn about the best culinary stage to cook meat and factors affecting the rate of spoilage post rigor mortis.
