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Name two nutrients in meat.
Iron, zinc, phosphorous, thiamin, riboflavin, niacin, and B Vitamins
The edible muscle of animals.
Meat
Thin, white, transparent tissue found in tendons, between muscle cells. When cooked, it turns into gelatin.
Collagen
Tough, elastic, yellowish. Found in ligaments and blood vessel walls.
Elastin
What is marbling?
Small, white flecks of fat
Lengthwise direction of muscle
Grain
A specific, edible part of meat
Cut
These cuts are sold to retail stores
Wholesale cuts
Smaller cuts that are found for sale in a retail store
Retail cuts
This act required all meat shipped across state lines to be inspected for wholesomeness
Federal Meat Inspection Act
Who grades meat?
USDA
What standards are meat graded to?
Amount of marbling, age of animal, texture and appearance of meat
Define prime grading.
Highest and most expensive grade. The meat is well marbled, tender, and flavorful.
Define choice grading.
Most common grade sold. Less marbling than prime, but still flavorful and tender.
Define select grading.
Least amount of marbling, least expensive, sometimes sold as the store brand.
How is pork graded?
It's not, pork is more uniform than beef.
