Meat Flashcards

Question	Answer
What is the flesh of meat consisted of?	Muscle tissue/fibres, connective tissue and fatty (adipose tissue).
What is the muscle tissue of animals called?	Lean Meat
What are muscle cells comprised of?	Water, proteins, minerals, vitamins, red protein and fat.
What is the name of the red protein found in muscle cells?	Myoglobin, it is similar to the blood pigment of haemoglobin.
What is meat muscle made up of?	Bundles of fibre held together by creamy white connective tissue.
What do tendons do?	They join the muscle to the bones of animals.
What proteins do muscle fibre cells contain?	Actin and Myosin.
What do actin and myosin do in live animals?	They work together to make the muscle contract and relax.
What proteins are connective tissue made up of?	Collagen and Elastin.
What is the connective tissue in and around muscle fibres and tendons made up of?	Mostly Collagen.
What happens to collagen when meat is cooked?	The COLLAGEN becomes SOFT and SOLUBLE forming GELATIN.
What happens to elastin when cooked?	Remains tough.
What are the two ligaments which join two bones together mostly made up of?	Elastin.
Where do fine muscle fibres come from?	The muscles of YOUNG animals or in OLDER for the muscles that have done less work.
What do fine muscle fibres contain?	Little collagen and are tender when cooking times shorter.
Where are thick muscle fibres found?	Found in OLDER animals and muscles which do work such as the NECK and SHIN.
What do thick muscle fibres have to prevent damage?	MORE connective tissue.
What are the conditions needed to cook meat with THICK muscle fibres?	The type of meat is TOUGHER and needs LONG, SLOW COOKING with MOISTURE to make it TENDER.
Where is FAT found in meat?	UNDERNEATH the skin and BETWEEN (SUBCUTANEOUS FAT) the muscles (INTERMUSCULAR FAT) and is a CREAMY-WHITE colour: This is VISIBLE fat.
Where is VISIBLE FAT (SUET) found in animals?	Around the ANIMAL ORGAN'S such as the KIDNEY'S.
What is the name given to small amounts of fat found in connective tissue surrounding the bundles of muscle fibres?	INVISIBLE fat, giving meat a "MARBLED" appearance.
What are farmers now breeding animals to achieve in meat?	GREATER proportion of LEAN meat and LESS fat.
What gives meat its red colour?	The red protein MYOGLOBIN and HAEMOGLOBIN (blood) left in the muscle.
What affects colour differences of meat?	AGE, EXERCISE, METABOLISM, SPECIES and the FUNCTION of a particular muscle.
What colour is meat from muscles which have been USED A LOT and are from OLDER animals?	Darker.
During the time meat is stored what colour does it change to?	Darker BROWN-RED colour due to the formation of METMYOGLOBIN. They make NO difference to the taste or texture.
What happens when meat is exposed to oxygen in the air?	After 20 MINUTES MYOGLOBIN changes to OXYMYOGLOBIN, which is brighter red.
What is LEAN, RAW meat made up of?	WATER, PROTEINS, PROTEINS, FATS AND MINERALS.
What types of meat are there?	BEEF, PORK and LAMB.

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	Created by Tanya Bittar Mas over 8 years ago