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Meat (Characteristics (White Meat (Poultry has less connective tissue than…
Meat
Characteristics
White Meat
Poultry has less connective tissue than red meat so is usually more tender. The legs and wings, which do the most work,tend to be darker and tougher due to to the myoglobin present, Other parts of the bird,e.g breast,have less myoglobin and therefore become white during cooking
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Colour change
The colour of meat is due to a mixture of pigment in the muscle. The main pigment is called myoglobin. Muscles contain varying proportions of pigments. Muscles used for physical contain large quantities and re darker in colour.
Offal
Offak is defined as any part of a dead animal other than the carcass meat(except hide and skin). It included kidney,brain,rtonunge,tail and feet
Game
Game is generally tougher than poultry,beef,pork and lamb due to their wild nature and having an active life
Tenderness
Some varieties of meat are tough and maybe hard to cut or chew. Tenderness can be improved by:mechanical action; chemical action;hydration(e.g. using an acidic solution to marinade mat) and cooking.
Types of meat
Pork/Bacon
Chops,gammon steak,spare ribs
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Beef/Veal
Rump steak,brisket,loin of veal
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Storage
Fresh meat should be eaten within a few days of purchase or frozen. It should be covered and stored in the bottom of the refrigerator away from food which will not be cooked before being eaten,to avoid cross contamination.