Meat And Meat Cookery

Front 1

3 things found as excellent sources in meat

Back 1

iron
zinc
phosphorus

Front 2

myofibrils of muscle fiber contain what?

Back 2

actin
myosin

Front 3

what is the contracting of muscles that cause meats to be tough cuts?

Back 3

actinomyosin

Front 4

what binds muscle cells together in various bundles?

Back 4

connective tissue

Front 5

three types of connective tissue?

Back 5

1. collagen
2. elastin
3. reticulin: delicate network around cells

Front 6

what kind of connective tissue should be cut out?

Back 6

elastin

Front 7

what connective tissue is tenderized with moist heat?

Back 7

collagen

Front 8

what is the name for the fat between muscles with connective tissue?

Back 8

marbling

Front 9

older animals will have what colored and kind of meat

Back 9

more yellow and tough

Front 10

what aids in identifying a cut of meat?

Back 10

bone

Front 11

a male cow that was castrated when young and therefore more tender than a cow castrated later on

Back 11

steer

Front 12

a female cow that has not had a calf

Back 12

heifer

Front 13

cow

Back 13

a female that has had a calf

Front 14

stag

Back 14

male cow castrated after maturity

Front 15

mature male cow not castrated, lower quality meats

Back 15

bull

Front 16

either gender cow 3 weeks-3 months when slaughtered

Back 16

veal

Front 17

cow 3-8 months when slaughtered

Back 17

calf

Front 18

lamb--age when slaughtered

Back 18

less than 14 months (either gender)

Front 19

mutton definition

Back 19

any lamb older than 14 months

Front 20

pork definition

Back 20

pig slaughtered 7-12 months of age

Front 21

what occurs in meat after slaughter that makes the muscles contract?

Back 21

rigor mortis

Front 22

what happens after refrigerated beef for 1-2 days?

Back 22

muscle softens
-increased tenderness, juciness and better flavor

Front 23

amount of connective tissue-affecting tenderness

Back 23

more tissue, less tender

Front 24

fat and marbling-affecting tenderness

Back 24

more fat and marbling, more tender

Front 25

what kind of heat do you use to cook tough cuts of meat?

Back 25

moist heat

Front 26

most common tenderizing compound

Back 26

papain (found in papaya)

Front 27

methods of mechanical tenderization

Back 27

grind
cube
pound

Front 28

quality grades for meat in order (6)

Back 28

1. prime
2. choice
3. select
4. standard
5. commercial
6. utility (dog food)

Front 29

where on the animal are the toughest cuts of meat?

Back 29

bottom of cattle

Front 30

where on the animal are the medium cuts of meat?

Back 30

shoulder