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Meat is comprised of ____ water.
75%
5 % of the total weight of meat is _____
Fat
Meat is composed of ____ Protein
20%
This occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat.
shrinkage
This refers to white flecks and streaks of fat within the lean sections of meat.
marbling
It is the intramuscular fat that gives steak its flavor and tenderness.
marbling
The fat on the surface of the meat.
fat cap
the meat is surrounded with layers of fat
barding
It is accomplished by cutting strips of salt pork lengthwise with the rind two inches long and one quarter inch wide, and with aid of the needle, drawing these pieces through the surface of the meat
larding
is made out of fibers that are bundled together with connective tissue also known as myofibrils
muscle fibers
It is composed of small fibers bound in small bundles usually found in least exercised parts of the animal
fine muscle fiber
General term that describes ligaments, tendons, silver skin, fibrous tissues, and more
Connective tissues
This turns into gelatin when cooked using moist heat
Collagen
It a protein that forms the silverskin and ligaments in a cut of meat. It is what we would consider the “gristle” part on a steak or other cut of meat. Regardless of cooking method or approach, gristle will always be tough and chewy
elastin
A type of meat that is usually lean and has little connective tissues
Tender meat
