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How are meats generally defined as?
- Muscle of animals
- *but also include organs & glands
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What are the main sources of meat in north American & euro (3)
-beef cattle
-sheep
-swine
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What are the main sources of meat) middle eadst
camel
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What are the main sources of meat) peru
llama
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What are the main sources of meat) australia
kangaroo
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What are the main sources of meat) far east
dog
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Types of meat) how are beef classified as?
Age & gender
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Types of meat) what are steers? (2)
-males
-they are castrated while young so they will giant weight quickly
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Types of meat) what are bulls used for? (2)
-breeding
-then their tough meat is later used for processed food
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Types of meat) beef cattle: characteristic of veal meat (2)
- -comes from young calves
- (3 weeks to 3 months old)
-male or female
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Types of meat) beef cattle: what are veals fed? (2)
A milk based or formula diet
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Types of meat) beef cattle: characteristic of veal meat (3)
-milky flavor
-pale color
-tender texture
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Types of meat) beef cattle: why have some people stop selling veal?
Inhumane treatment
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Types of meat) beef cattle: what is difference between restricted movement veal and free range veal?
The meat is less tender on a free range veal
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Types of meat) lamb & mutton: lamb
Comes from sheep less than 14 months old
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Types of meat) lamb & mutton: mutton (3)
-comes from meat more than 14 months old
-darker tougher meat
-stronger flavor
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Types of meat) Pork: where does this meat come from?
Meat comes from young swine
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Types of meat) Pork: around what age are they slaughtered?
7-12 months
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Types of meat) Pig: around when are they slaughtered?
Less than 4 months
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Types of meat) hogs: around when are these slaughtered?
Greater than 4 months
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What are meats composed of? (5)
-water
-muscle
-connective tissue
-adipose tissue
- -bone
- **proportions of each varies by anatomy
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Structure of meat) muscles are made up of a collection of individual muscle cells, what are they called?
Muscle fibers
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Structure of meat) each muscle fiber is surrounded by an outer membrane called...
sarcolemma
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Structure of meat) each muscle fiber is filled with cell fluid called...
sarcoplasm
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Structure of meat) Fibrils play important role in...(2)
Contraction & relaxation
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Structure of meat) each muscle fibril is separated into segments called...
sarcomeres
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Structure of meat) which 2 proteins do sarcomeres contain?
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Structure of meat) when does contraction occur? (2)
-When sarcomeres shorten
-when thin & thick slide past each other
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Structure of meat) what protein is created when sarcomeres shorten?
actinomyosin
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Structure of meat) what is used for energy in muscle contraction
ATP
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structure of connective tissue) how do ligaments and tendons work?
Act as glue that holds muscles together
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structure of connective tissue) what are these composed off? (2)_
-proteins & mucopolysaccharides
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structure of connective tissue) what is the abundant protein in them?
collagen
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Effect of age on tenderness) what increases with age?
Collagen concetration-
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Effect of age on tenderness) how should meat from older animals be cooked? And why?
Slow, moist heating at low temps bc converts fought tissue into softer gelatin
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Effect of elastic on tenderness) how does elastin affect tenderness?
It is a yellowish, rubbery with elastic qualities
***this does not soften with cooking so should be removed
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Adipose tissue structure) what is it called on the outside of meat?
Cover fat
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Adipose tissue structure) what is function of fat? (2)
-insulation under skin
-padding for sensitive organs
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Adipose tissue structure) function of cover fat?
-helps meat retain mositure
*often removed just before cooking
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Adipose tissue structure) where is intramuscular fat or marbling found?
- Fat found within muscles
- *little white streaks or drops
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Adipose tissue structure) 3 ways fat color & texture affected by?
-age
-diet
-species
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What is bone marrow?
Soft, fatty material in center of bones
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2 types of marrow
-red and yellow
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3 facts about antibiotics
-shield animal from diseases
-promote growth
-possible harmful effect on medical antibiotics for humans
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Are hormones allowed in all countries?
no
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In which 2 animals does USDA allow hormones in?
Cattle & sheep
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In which 2 animals does USDA not allow hormones in?
Swine & poultry
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Pigments) where does color come from primarily?> (2)
From myoglobin and to a lesser degree hemoglobin
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Higher myoglobin concentrations =
More red color
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Pigments) what does myoglobin do?
Revives oxygen from blood & stores it in muscles
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Pigments) what does hemoglobin do?
Transports oxygen throughout the body
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Pigments) where is hemoglobin usually found in?
bloodstream
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Pigments) how does exposure to oxygen affect color in myoglobin?
Myoglobin in meat is a purplish red but when exposed to Oxygen it turns bright red
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Pigments) effects of heat on color: what effect does it have on raw meat?
Converts raw meat to bright red initially
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Pigments) effects of heat on color: how does meat become well done, grayish brown?
It denatures pigment containing proteins
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Pigments) effects of heat on color: what color can storing meat take on when stored for too long/
-yellow, green, or faded
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Nitrogen compounds) MEat and extractives
Meat derives some of its flavor from extractive
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Nitrogen compounds is synonymous to...
extractives
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What are extractive?
Flavor compounds consisting of nonprotein, nitrogen substances that are the end products of protein metabolism
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Nitrogen compounds) what are the most common extractive? (4)
-creatine
-creatinine
-urea
-uric acid
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Nitrogen compounds) why are older meats more flavorful?
They contain more connective tissue & extractives
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Inspection) what did the federal meat inspection act?
Made inspection of meat crossing state lines or entering the US mandatory
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Inspection) by who is the inspections done?
By USDA food safety & inspection service
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Inspection) by who are inspections conducted by? (2)
-licensed veterinarians
-trained, supervise inspectors
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Inspection) what do inspectors do? (5)
-observe live animals & animal carcasses & meat at various processing stages
-monitor temp and additives
-review packaging materials & labels
-determine employee & facility hygiene
-check imported meat
-
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Inspection) meat passing inspection are marked with...
Inspection stamp
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Grading ) is grading voluntary or involuntary?
voluntary
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Grading ) when are they done?
When meat processors contract with USDA
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Grading )what type of cut does it use?
Cut between 12th & 13th rib that exposes the muscle
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Grading ) how is grading based on? (5)
-color
-grain
-surface
-texture
-fat distribution
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Grading ) what are the top 3 USDA quality grades fop beef?
-USDA prime
-USDA choice
-USDA select
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Grading )USDA prime characteristic
-very tender, juicy, flavorful
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Grading ) which of the top 3 grading have the highest marbling>?
USDA prime
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Grading ) where is uSDA prime usually sold to? (2)
-finer restaurants and some meat stores
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Grading ) which grade is usually found in retail stores?
USDA choice
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Grading ) which grade has the least marbling of the top 3?
USDA select
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Grading ) which of the top 3 grades is the cheapest?
USDA select
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Grading ) 3 characteristics of top cuts
-optimum color
-fine grained, smooth surfaces
-velvety, silky, satiny to the touch
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Grading ) how is the fat look like in top cuts? (3)
-evenly distributed
- -white/creamy white
- *not yellow
- -firm
- *not brittle or runny
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What is yield grade?
Lean meat on carcass in proportion to fat, bone, other inedible parts
**from pic, thicker the inedible the higher the number
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Natural tenderizing) determined by: cut of meat
location where meat cut comes from
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Natural tenderizing) determined by: age of animal at slaughter
Top cuts usually come from younger animals
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Natural tenderizing) determined by: animals hereditary
Determined by breeding and genetics
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Natural tenderizing) determined by: diet
grain fed yield more flavor & tender
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Natural tenderizing) determined by: meats marbling
More marbling = more tenderness
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Natural tenderizing) determined by: aging
Improves juiciness, tenderness, flavor, color, & browning ability
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What is rigor mortis?
Temporary stiff state after death when muscles contrct
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Natural tenderizing) why does the pH change during rigor mortis?
Glycogen converts to lactic acid this lowers pH 7 to 5.8
*cells use up the glycogen bc of absence in oxygen
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Natural tenderizing) improper handled meat lower meat quality: why?
Low pH caused by stress from fear, fasting, extreme temps, or exercising
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Natural tenderizing) improper handled meat lower meat quality: why?
Low PH caused by stress from fear, fasting, extreme temps, exercising
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Natural tenderizing) improper handled meat lower meat quality: dark cutting beef
Occurs when glycogen is depleted before death resulting in less lactic acid production during rigor mortis
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Natural tenderizing) improper handled meat lower meat quality: what is PSE pork? (2)
-pale, soft, exudative pork created by low pH
-very dry cooked meat
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Natural tenderizing) improper handled meat lower meat quality: what happens with cold shortening?
-chilling too rapidly before rigor mortis which leads to tougher meat
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Natural tenderizing) improper handled meat lower meat quality: green meat
Cooking meat in rigor mortis state which leads to tough & tasteless meat
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Natural tenderizing) aging ripening; summary of this process
Carcasses are hung for a few days to weeks to allow enzyme break down muscle tissue which improves texture & taste
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Natural tenderizing) aging ripening; dry aging
Dehydration concentrates flavor
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Natural tenderizing) aging ripening; fast or wet aging
Reduced aging time to 2 days
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Natural tenderizing) aging ripening; vacuum packed aging (2)
Reduces weight loss & spoilage
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Artificial tenderizing) enzymes
proteolytic enzymes break down proteins in muscle fibrils
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Artificial tenderizing) salts
increase water retention capacity
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Artificial tenderizing) acids
Marinades with acids or alcohol break down outside surface of meat
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Artificial tenderizing) mechanical tenderization
Grinding, curbing, needling, pounding physically break down tissue
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Artificial tenderizing) which 2 is electrical stimulation used on?
-beef cattle
-sheep
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Artificial tenderizing) tenderness & electrical stimulation
Tenderness increases via electrical current after slaughter & before rigor mortis
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Artificial tenderizing) how does electrical stimulation work?
Current speeds up glycogen breakdown & enzyme activity
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Cuts of meat) what are the 2 major types of meat cuts?
-wholesale
-retail
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Cuts of meat) wholesale cuts:
Large cuts
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Cuts of meat) what do wholesales cuts divided into?
Retail cuts
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Cuts of meat) what are retail cuts?
smaller cuts sold to consumer
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Look at slide 41 to look for physical descriptions of meat purchasing
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Cuts) what goes under variety of meats?
-liver
-sweetbreads
-brain
-kidneys
-heart
-tongue
-tripe
-oxtail
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Cuts) kosher meats
Meat from cattle, sheep, goats slaughtered according to Jew diet laws
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Cuts) halal meats
Meat sacrificed according to Muslim guidelines
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Cuts) halal meats: which meats are the exception ? (2)
Pork & carnivorous animals with fangs
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Cuts) organic meats
Derived from cattle fed only milk, grasses, and grains from birth to slaughter
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What are processed meats?
Meat changed from its original fresh cut
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Processed meats ) processing methods: curing
Addition of synthetic nitrates or nitrites, salt
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Processed meats ) processing methods: smoking
Exposed to smoke of burning wood
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Processed meats ) processing methods: canning
Processed through either pasteurization or sterilization
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Processed meats ) processing methods: drying
Meat is cooked and dried
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Processed meats ) types of processed meats: ham
cured pork
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Processed meats ) types of processed meats: bacon
-cured & smoked from side of hog
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Processed meats ) types of processed meats: sausage
Uncooked, cooked, & dry/semi dry
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Processed meats ) types of processed meats: how are lower fat processed meats produced? (3)
-using leaner cuts of meat
-adding more water
- -adding more ingredients
- *fiber, gums, starches, whey protein
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Processed meats ) mechanically deboned meat
Meat collected from the bone after butchering which is contained by grinding remaining meat and bone
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Processed meats ) mechanically deboned meat: what does the meat contain>?
Ground bone, marrow, & soft tissue
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Processed meats ) restructured meat
Fabricated meat made from meat trimmings and lower grade carcasses
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Changes during heating) what optimizes tenderness & juiciness?
Correct temperature and right amount of time
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Changes during heating) what is larding?
Keeping lean meat moist by inserting bacon, salt pork, or other fat into slits in meat with needle
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Changes during heating) barding
Tying thin sheets of fat or bacon over lean meat to keep moist
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Changes during heating) searing
Cooking at very high initial temps to seal the pores which increases flavor and enhances browning
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Changes during heating) is blanching recommended?
No, bc of loss of water soluble compoudns
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Changes during heating) flavor enhancements
Flavor can be enhanced by basting and seasoning
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4 ways to determine doneness
-internal temps
-time weight charts
-color changes
-touch
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What is carry over cooking?
food continues to cook after removed from heat
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Carry over cooking) how is heat distributed
From outer to inner portion of food
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Dry-heat preparation) roasting: what is this?
Heating of moderate to large cuts in dry, hot heat oven air
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Dry-heat preparation) roasting: what temp range is recommended?
300-350 F
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Dry-heat preparation) roasting: cooking time
18-30 per 1lb of meat
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Dry-heat preparation) broiling & grilling: for what tyope of meat is this recommended fior?
Smaller cuts of tender meat
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Dry-heat preparation) broiling & grilling: facts regarding this type (2)
-high temps & short cooking time
-cooking times based on cut thickness
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Dry-heat preparation) pan-broiling:
Very thin cuts heated in a pan with no oil
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Dry-heat preparation) frying
Best for tender, small cuts low in fat or breaded
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Moist heat preparation) what is this appropriate for?
Less tender cuts that come from heavily exercised muscle & older beef
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Moist heat preparation) braising: what is this?
Simmering in covered pan in small amount of liwuid
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Moist heat preparation) braising: what does it do
?
Breaks down collagen & tenderizer meat
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Moist heat preparation) braising: simmering/stewing
Simmered while completely submerged in liquid
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Moist heat preparation) steaming: when is it often used?
For large cuts
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Moist heat preparation) steaming: how is this cooked?
-pressure cooker, tightly covered pan, wrapped aluminum or plastic bag
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Moist heat preparation) steaming: how is doneness determined?
By timing
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Moist heat preparation) steaming: heat time and temp
Long heat time and relatively low temps
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Moist heat preparation) microwave
Not recommended except for thawing & reheating
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Carving) what is it?
Sliced meat across the grain
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Carving) grain is...
Direction muscle fibers run
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Carving) slicing method...
Affects tendernes
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Meat storage) what is ideal for growth of microorganisms
High percent of water & protein are ideal for growth of microorganisms
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Meat storage) refrigeration times: fresh meat
No longer than 3-5 days
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Meat storage) refrigeration times: ground & variety
Cook within 1 to 2 days
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Meat storage) refrigeration times: cooked
3 to 4 days
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Meat storage) controlled atmosphere packaging
Extends life of fresh red meat from 2 to 28 days
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Meat storage) frozen: most cuts can be kept up to
6-12 months
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Meat storage) frozen: ground beefs can be kept IP to
3 months
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Meat storage) wrapping meat: retail meats in plastic wrap can be refrigerated in...
Original wrap up to 2 days
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Meat storage) wrapping meat: if want to store beyond 2 days
store wrapping removed and replaced with loosely wrapped plastic wrap, wax paper, aluminum foil
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Meat storage) frozen: store meat tightly wrapped in what temp?
Less than 0 F
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Nutrient content) protein
7 grams per ounce
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Nutrient content) excellent source of,, (5)
-b vitamins
-iron
zinc
-copper
-phosphorus
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Calorie control) 2 ways calories ae controlled by
-limiting the serving size
-consuming leaner meats
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Calorie control) serving size..
limit to 5-6 oz per day
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Calorie control) what's the rule for beef and veal/lamb cuts? (2)
Leanest cuts of beef come form loin or round
Leanest for veal/lambs cuts from the loin or leg
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