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Jean Inman Domain 1 part A with 100- correct answers.
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Jean Inman Domain 1 part A with 100- correct answers.
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Jean Inman Domain 1part A with 100%
correct answers
t bone =
back and ribs
meat is how much percent protein
16-23%
meat carbohydrate?
glycogen in liver, glucose in blood
meat vitamins and minerals
thiamin, niacin, riboflavin
iron, copper
trace minerals
**good source of thiamin?
pork
fish compared to meat (nutrients)
less fat
more moisture
fewer calories
*all fish high in protein
**Calcium content is high in
fish canned with bones
Oysters or shrimp
TVP
,textured vegetable protein - fabricated into simulated meat
products
-mixed with ground meats - extends # of servings, lowering costs
soy protein adds what to meat?
juiciness because of water content (TVP)
color pigment of meat due to...
myoglobin
myoglobin + oxygen =
red -> brown -> green
**green colors on meat are due to...
further breakdown of myoglobin due to oxygen
what do they do with meat right after it is slaughtered?
hold in cold storage for about 10 days to age and ripen
aging of meat increases _________
tenderness
What increases the tenderness in meat
Aging
what increases water holding capacity of muscle in meat?
change in muscle protein brought about by enzymes
what agents to use to increase tenderness by increasing the water-
holding capacity of meat
acid (vinegar) and salt
True or False: Physical activity of meat will NOT increase
tenderness.
True
**What extends storage life of meat?
vacuum packing meat in oxygen impermeable film
store unfrozen at 0 C is anaerobic (sous vide)
MAP
,modified atmosphere packaging
-air is removed and replaced with gases (CO2 and nitrogen)
**inspection of meat done at...
slaughter
**inspection and grade of meat done by
USDA
inspection is mandatory
what act ensures that an animal was healthy at time of slaughter
and meat is fit for human consumption (assures wholesomeness)
wholesome meat act of 1967
what does notification of USDA inspection on meat look like?
purple round stamp "USDA inspected and passed"
is meat grading mandatory?
no it is voluntary
grade appears on what sign?
a shield
meat grading done by
Agricultural Marketing Service of the USDA
meat grade types
prime, choice, select, standard (determined at slaughter)
meat grading based on
maturity, marbling of fat, color and texture of lean
which grades have the least marbling
standard; prime have the most
what system used for meat spec for ordering?
numbering system to order wholesale cuts
IMPS
NAMP
, IMPS
institutional meat purchasing specifications
NAMP
national association of meat purveyors
**what determines the method of cooking for meats?
the cut
most tender meats comes from...
least used muscles (loin, backbone)
pork chops- loin
medium tender meats
come from the shoulder (chuck)
least tender meats comes from...
most used muscles (flank, brisket)
Most tender --> least tender cuts
Loin/backbone --> chuck --> flank/brisket
**Roasting temperature
325 F
**high temperatures do what to meats?
increase shrinkage, toughen the meat
**True or False: a slow-cooked roast yields less waste
True
when do you first insert the meat thermometer?
before cooking
**safe minimum temperatures - 145 deg F for
pork, beef, roast, steak, fish, lamb, veal
145 PBRS FLV (Poi Boy Really Sells Freakin Local Veal)
**safe minimum temperatures - 160 def F for
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