24 Questions
What percentage of muscular tissue is made up of protein?
20%
Higher heat tenderizes protein after it has coagulated.
False
What is the purpose of barding?
The addition of surface fats where they are absent.
Marbling is fat that has been accumulated into _______________ tissue.
muscle
Match the benefits of fat in meat with their descriptions:
Juiciness = Keeps meat from drying out during cooking and storage. Tenderness = Makes the meat easy to chew. Flavour = Perhaps the main source of flavours in meat.
What is the approximate percentage of muscular tissue made up of fat?
5%
What is the Maillard reaction?
A complex reaction that occurs when meats are browned by roasting, broiling, or sautéing.
Meat has a high carbohydrate content.
False
What is the approximate percentage of water in muscular tissue?
75%
Mutton is a type of wild game meat.
False
What is meat primarily made up of?
muscle tissue
Meat is made up of muscle tissue from domestic animals, such as ______________.
cattle, hogs, and lambs
Which of the following is NOT a component of muscle tissue?
Carbohydrate
All meats are soft and tender.
False
Match the following types of meat with their order of discussion:
Buff = 3 Pork = 4 Lamb = 4 Mutton = 5
Why is it important to understand the composition and structure of meat?
To prepare meats well and profitably.
What is the reason for the unavailability of beef in India?
Cultural and religious sensitivity
Quality grades of meat are a concept in India.
False
What is the difference between intensively raised pork and pork raised in the open air?
Intensively raised pork is palest and leanest, while pork raised in the open air has darker, tougher flesh with a more pronounced flavor and tastier fat.
Pigs were historically bred in _______________________ and given waste food.
backyard sties
Match the following meat production systems with their characteristics:
Intensive systems = Barn-reared cattle to feedlots with thousands of cattle Organic systems = Use of organic feed and no growth hormones Open air systems = Cattle raised on grass meadows Grass-fed systems = Cattle reared in untamed terrains
What is the primary flaw in intensively raised pork?
It occasionally sheds liquid during cooking
All countries allow the use of growth hormones in feed.
False
What is the alternative to beef used in India?
Meat from a buffalo
Study Notes
Types of Meat
- Buffalo meat is used in India due to cultural and religious sensitivity towards beef
- Buffalo meat can be raised intensively or organically, with quality grades not being a concept in India
- Buying buffalo meat from a trusted supplier is crucial
- Flavor pairings for buffalo meat include cream, chilli, garlic, mushrooms, and more
- Classic recipes featuring buffalo meat include Châteaubriand, ragù alla bolognese, and buffalo Wellington
Pork
- Pigs are one of the first domesticated animals, now mostly raised in industrial units on a grain- and soya-based diet
- Medication practices vary worldwide, with some countries and organic systems prohibiting antibiotics for prophylactic purposes
- The technique of upbringing, diet, and pig breed affect the flavor and texture of the meat produced
- Intensively raised pork is pale and lean, while pork raised in the open air offers darker, tougher flesh with a more pronounced flavor
Protein
- Protein is a vital nutrient, making up approximately 20% of muscular tissue
- Protein coagulates when heated, becoming stiffer and losing moisture, related to doneness
- Higher heat toughens protein after coagulation
Fat
- Fat makes up approximately 5% of muscular tissue, with some meats being bred and raised with reduced fat content
- Fat is beneficial for juiciness, tenderness, and flavor
- Marbling is fat accumulated in muscle tissue, typically found in buffalo
- Surface fat keeps meat from drying out during cooking and storage, with barding being the addition of surface fats where they are absent
Carbohydrate
- Meat has a low carbohydrate content, with negligible nutritional value due to its small quantity
- Carbohydrates are significant for the Maillard reaction, a complex reaction occurring when meats are browned through roasting, broiling, or sautéing
Meat Composition
- Meat is made up of muscle tissue from domestic animals (cattle, hogs, lambs) and wild game animals (deer)
- Meat composition consists of three major components: water (approximately 75% of muscular tissue), protein, and fat
This quiz covers the basics of meat production, including regulating conditions for tender meat and the different types of meat, such as buff and cattle.
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