Structure of Meat

The fat on the surface of the meat.

Meat is comprised of ____ water.

A type of meat that is usually lean and has little connective tissues

It is composed of small fibers bound in small bundles usually found in least exercised parts of the animal

It is the intramuscular fat that gives steak its flavor and tenderness.

Meat is composed of ____ Protein

5 % of the total weight of meat is _____

This occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat.

This refers to white flecks and streaks of fat within the lean sections of meat.

This turns into gelatin when cooked using moist heat

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

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

is made out of fibers that are bundled together with connective tissue also known as myofibrils

General term that describes ligaments, tendons, silver skin, fibrous tissues, and more

the meat is surrounded with layers of fat