Meat Types and Composition

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Questions and Answers

Which type of connective tissue protein increases in concentration as animals age, contributing to meat toughness?

Myoglobin

Reticulin

Collagen (correct)

Elastin

Which type of fat is found within muscles and contributes to the flavor and juiciness of meat?

Cover fat

Subcutaneous fat

Visceral fat

Intramuscular fat (correct)

What happens to the color of meat when it is exposed to oxygen shortly after slaughter?

It turns yellow

It turns brown immediately

It becomes bright red (correct)

It remains unchanged

What is the recommended cooking method for tough cuts of meat that contain a high amount of collagen?

Slow, moist heating Signup and view all the answers

What causes the fat in younger animals to appear white rather than yellow?

Lack of carotenoid pigments in the feed Signup and view all the answers

Which nitrogen compound found in meat contributes to its flavor and is water-soluble?

Creatine Signup and view all the answers

Which governmental action is mandatory to ensure the safety of meat for consumers?

Mandatory inspection of animal carcasses Signup and view all the answers

What change occurs to the color of cooked meat when stored for an extended period?

It turns yellow, green, or faded Signup and view all the answers

What is the primary dietary requirement for cattle to be classified as producing organic meat?

Milk, grasses, and grains from birth Signup and view all the answers

Which factor does NOT directly influence the natural tenderness of meat?

Packaging method Signup and view all the answers

Which of the following best describes the concept of rigor mortis?

The stiffness of muscles following death Signup and view all the answers

What is primarily measured by the yield grade of meat?

Amount of lean meat relative to inedible parts Signup and view all the answers

What happens to muscle extensibility during the rigor mortis process?

It increases until rigor mortis completes Signup and view all the answers

Which condition typically improves meat tenderness through aging?

Hanging in refrigeration for an extended period Signup and view all the answers

Which of the following chemical changes is NOT typically seen postmortem in muscle?

Increase in glycogen levels Signup and view all the answers

What is the outcome of slaughtering conditions on meat quality?

They can influence tenderness and quality Signup and view all the answers

What is the primary distinction between veal and baby beef?

Veal is sourced from calves aged between 3 weeks and 3 months. Signup and view all the answers

Which type of connective tissue protein is primarily responsible for the structure of meat?

Collagen Signup and view all the answers

How does the size of muscle fibrils affect the consistency of meat?

Finer muscle bundles lead to a more tender meat texture. Signup and view all the answers

What is the primary age distinction between lamb and mutton?

Lamb is from sheep less than 14 months old. Signup and view all the answers

Which of the following statements about muscle contraction is accurate?

Thick and thin filaments slide past each other to shorten sarcomeres. Signup and view all the answers

What distinguishes bulls from steers in cattle classification?

Steers are castrated, while bulls are not. Signup and view all the answers

What role does collagen play in the cooking of meat?

Collagen converts to gel when exposed to moist heat. Signup and view all the answers

Which meat type is characterized by the meat of sheep over 14 months old?

Mutton Signup and view all the answers

What is the primary purpose of hanging meat on the carcass after slaughter?

To minimize the formation of actomyosin cross-links Signup and view all the answers

At what temperature range should pre-rigor meat be stored to minimize fiber shortening?

59 F to 68 F Signup and view all the answers

Which cooking method is best suited for tougher cuts of meat?

Braising Signup and view all the answers

What is carry-over cooking?

The continued cooking of food after removing it from heat Signup and view all the answers

What effect does exposing meat to high temperatures for too long have?

Denatures proteins and dehydrates the meat Signup and view all the answers

Which method is NOT typically used to determine the doneness of meat?

Smell of the meat Signup and view all the answers

What happens during 'cold shortening' in meat?

Calcium ions remain in the sarcoplasm, causing contraction Signup and view all the answers

Which of the following statements about moisture removal before meat preparation is true?

It helps achieve a better searing effect Signup and view all the answers

Study Notes

Meat Types

Beef comes from cattle.
- Steers are castrated males.
- Bulls are uncastrated males.
- Heifers are females that have not borne a calf.
- Cows are females that have borne calves and are less desirable.
- Calves 3 to 8 months old are too old for veal and too young for beef.
- Baby beef is meat from calves 8-12 months old.
- Veal is meat from calves between 3 weeks and 3 months old, known for its milky flavor, pale color, and tenderness.
Lamb and mutton are meat from sheep.
- Lamb is from sheep under 14 months old.
- Mutton is from sheep over 14 months old.

Meat Composition

Meat is composed of water, muscle, connective tissue, adipose tissue, and bone.
Muscle tissue is the main source of protein in animals.
- Muscle fibers are made of myofibrils which affect meat texture.
- Small myofibrils result in finer muscle bundles and soft consistency.
- Myofibrils are separated into sarcomeres.
- Actin and myosin are proteins in sarcomeres that slide past each other during muscle contraction, forming actinomyosin.
Connective tissue holds the muscle cells together.
- Collagen is the most abundant protein in connective tissue.
- Collagen toughens meat but softens when exposed to moist heat.
- Elastin and reticulin are the other two connective tissue proteins.
- Muscles with more connective tissue, like those in the neck, shoulders, legs, and flank, are tougher.
- Loin and rib muscles are more tender due to less exercise.
- Older animals have more collagen, making their meat tougher.
- Tougher cuts require slow, moist cooking to soften the collagen.
Adipose (fatty) tissue is fat.
- Cover fat is on the outside of meat.
- Intramuscular fat or marbling is found within the muscle.
- Fat content varies based on breed, age, diet, and exercise.
- Well-marbled beef is more expensive.
- Fat color turns yellow with age due to carotenoid pigments in the feed.

Meat Color

Meat color comes from myoglobin and hemoglobin.
Myoglobin changes color with oxygen exposure, turning bright red and then brownish-red.
Cooking meat initially turns it bright red, then denatures it to grayish brown.
Stored cooked meat can turn yellow, green, or faded.
Nitrites are added to processed meats to prevent discoloration.
Extractives, including creatine, creatinine, urea, and uric acid, contribute to meat flavor.

Purchasing Meat

Government laws require meat inspection for safety.
Yield grades and quality grades are voluntary and help consumers choose meat.
Organic meat is from cattle raised exclusively on milk, grasses, and grains.
Yield grade measures the amount of lean meat on the carcass.

Meat Tenderness

Tenderness is influenced by cut, age, fat content, and treatment.
Tender meats benefit from dry heat cooking (roasting, broiling, grilling, pan-broiling, frying).
Tougher cuts are suitable for moist heat cooking (braising, simmering, stewing, steaming).
Natural tenderizing factors include:
- Cut of meat
- Age (lower collagen content in younger animals)
- Marbling (intramuscular fat)
- Slaughter conditions
- Aging
Rigor mortis is the temporary stiffening after death.
Aging is the ripening process that involves hanging carcasses in refrigerated environments.

Postmortem Muscle Changes

Pre-rigor mortis:
- ATP decreases
- Lactic acid buildup in cells
- pH decreases
- Glycogen decreases
- Muscle becomes more extensible
- Rigor mortis sets in
Rigor mortis: Muscle stiffens and becomes less tender.
Post-rigor stage: Muscle relaxes and becomes more tender.
Meat pH: After slaughter, the pH gradually decreases due to lactic acid accumulation.

Minimizing Muscle Shortening

Hanging carcasses after slaughter stretches muscles, reducing actomyosin cross-linking.
Pre-rigor temperature control minimizes fiber shortening, optimal temperature is 15–20 C (59-68 F).
- Higher temperatures increase shortening.
- Lower temperatures cause "cold shortening" due to calcium ions remaining in the sarcoplasm.

Meat Preparation

Meat should be cleaned with paper towels and trimmed of fat before cooking.
Doneness is determined by time/weight charts, color changes, internal temperature, and touch.
Processed methods like curing, smoking, canning, and drying were used before refrigeration.

Changes During Heating

Proper cooking time and temperature maximize tenderness, juiciness, and flavor.
High temperatures for extended periods toughen, shrink, and harden meat.
Carry-over cooking continues cooking after removal from heat, distributing heat more evenly.
Doneness can be determined by various methods.
Touch as a test for doneness: Pressing lightly on the center of the lean tissue can help determine if meat is rare, medium, or well done.

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Description

This quiz covers the various types of meat including beef, lamb, and mutton, along with their classifications based on age and gender. Additionally, it examines the composition of meat, focusing on muscle tissue and its characteristics. Test your knowledge on the fundamentals of meat types and their composition.