Podcast
Questions and Answers
What type of cattle does the meat labeled 'baby beef' come from?
What type of cattle does the meat labeled 'baby beef' come from?
Which type of sheep meat has a stronger flavor and darker meat?
Which type of sheep meat has a stronger flavor and darker meat?
What is the age range for veal to be considered veal?
What is the age range for veal to be considered veal?
At what age do cattle become too old for veal and too young for beef?
At what age do cattle become too old for veal and too young for beef?
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Which type of cattle has meat that is usually used for breeding and later for processed meats and pet food?
Which type of cattle has meat that is usually used for breeding and later for processed meats and pet food?
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What characteristic of veal gives it a milky flavor, pale color, and tender texture?
What characteristic of veal gives it a milky flavor, pale color, and tender texture?
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What percentage of muscle tissue is made up of water?
What percentage of muscle tissue is made up of water?
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What percentage of muscle tissues are protein?
What percentage of muscle tissues are protein?
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What is the desirable characteristic that fat contributes to meat after cooking?
What is the desirable characteristic that fat contributes to meat after cooking?
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What is marbling in meat?
What is marbling in meat?
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Which nutrient is present in minimal amounts in meat?
Which nutrient is present in minimal amounts in meat?
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What is the primary source of flavor in meats?
What is the primary source of flavor in meats?
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What is the method to break down connective tissues by mechanically breaking up the fibers?
What is the method to break down connective tissues by mechanically breaking up the fibers?
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What is responsible for the desirable flavor and appearance of browned meats during the cooking process?
What is responsible for the desirable flavor and appearance of browned meats during the cooking process?
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What is done to the animal at the time of slaughter after stunning?
What is done to the animal at the time of slaughter after stunning?
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Why are younger meats like calves, lambs, and pigs more tender than mature counterparts like sheep, steers, and hogs?
Why are younger meats like calves, lambs, and pigs more tender than mature counterparts like sheep, steers, and hogs?
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How does stress in animals before slaughter affect the meat's quality?
How does stress in animals before slaughter affect the meat's quality?
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Which connective tissue forms a thin covering over muscles called silverskin?
Which connective tissue forms a thin covering over muscles called silverskin?
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How can collagen be broken down to turn into gelatin?
How can collagen be broken down to turn into gelatin?
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What helps dissolve collagen in meat?
What helps dissolve collagen in meat?
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How can enzymes contribute to tenderizing connective tissues in meat?
How can enzymes contribute to tenderizing connective tissues in meat?
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What is an important factor to consider when applying cooking techniques to tenderize connective tissues in meat?
What is an important factor to consider when applying cooking techniques to tenderize connective tissues in meat?
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Why are animals rested overnight before and after transport to the abattoir?
Why are animals rested overnight before and after transport to the abattoir?
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Why can't elastin be broken down during the cooking process?
Why can't elastin be broken down during the cooking process?
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Which cut of pork is referred to as 'Liempo'?
Which cut of pork is referred to as 'Liempo'?
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What is the best use for 'Tri tip' beef cut?
What is the best use for 'Tri tip' beef cut?
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In Filipino cuisine, what is 'Pigue' referring to in pork?
In Filipino cuisine, what is 'Pigue' referring to in pork?
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Which beef cut is suitable for making 'Fillet mignon'?
Which beef cut is suitable for making 'Fillet mignon'?
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What is another name for 'Rib eye steaks' in Filipino cuisine?
What is another name for 'Rib eye steaks' in Filipino cuisine?
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What is the Filipino name for the beef cut 'Chuck'?
What is the Filipino name for the beef cut 'Chuck'?
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