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13 Cards in this Set

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  • Back
Animal tissue suitable for human consumption; Fresh or Produced
Read Meat
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
White Meat
Poultry: chicken, turkey, ducks, etc
Flesh of aquatic origin
Game Meat
from non-domesticated animals
2 Purposes of muscles:
locomotion; support
Which type of muscle is more tough?
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
•many cuts are “de-boned”
Connective Tissue:
•Largely responsible for meat tenderness
Meat is mostly composed of what chemical?
What chemical component varies the most in meat?
Classes of nutrients available from meat:
Which supply energy?
Protein, Fats(lipids), Minerals and Vitamins; protein and fats supply energy
Lipids(fat)in meat:
•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)
Vitamins in meat:
•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