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as91049 - Meat (manipulation ((cut into cubes -across the grain (breaks up…
as91049 - Meat
manipulation
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tough cuts = long slow moist method of cooking = stewing, casseroling, slow cooker
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performance properties
Where the meat comes form on the carcass will determine the tenderness or toughness of the cut.
Tender cuts (parts of the animal that have not exercised mucch) can be cooked using fast methods of cooking e.g. grilling, frying
Tough cut of meat (parts of the animal that have exercised lots) cooked using slow moist methods of cooking e.g casserole / stewing, boiling, slow cooking.
The age of the animal will also determine the texture the meat. Meat from a young animal e.g. lamb will be tender and meat from an older animal will be tough.
The more exercise a muscle does determines the final tenderness or toughness of the meat.
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