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13 Cards in this Set
- Front
- Back
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Meat
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Animal tissue suitable for human consumption; Fresh or Produced
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Read Meat
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Beef: from cattle >1 yr of age
Veal: from cattle <5 months of age Pork: from swine Mutton: from mature sheep Lamb: from young sheep Chevon: from goats |
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White Meat
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Poultry: chicken, turkey, ducks, etc
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Seafood
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Flesh of aquatic origin
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Game Meat
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from non-domesticated animals
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2 Purposes of muscles:
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locomotion; support
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Which type of muscle is more tough?
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locomotion
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Meat is physically composed of:
What does each component supply? |
muscle, fat, bone and connective tissue;
Muscle -> Major Component: •B-vitamins (water soluble) are abundant in muscle Fat (lipids): •May be manipulated through mgmt •Important for palatability •Determines caloric content Bone: •many cuts are “de-boned” Connective Tissue: •Largely responsible for meat tenderness |
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Meat is mostly composed of what chemical?
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Water
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What chemical component varies the most in meat?
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fat
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Classes of nutrients available from meat:
Which supply energy? |
Protein, Fats(lipids), Minerals and Vitamins; protein and fats supply energy
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Lipids(fat)in meat:
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•determines caloric value of meat
•provides the flavor of meat •fat content of meat depends on: cut and degree of finish •fat content of meat has been reduced (consumer driven) |
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Vitamins in meat:
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•Rich supply of B-vitamins
•Vitamin B12 found only in animal products -Required by humans • essential for protection of the nerve cells • essential for the formation of blood cells in bone marrow |
