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MEAT (TYPES (Beef/ veal, Lamb/ mutton, Pork/bacon, Poultry, Game, Horse…
MEAT
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CHARACTERISTICS
Tenderness - some types of meat are tough and hard to cut/chew. Tenderness can be improved by mechanical or chemical action, hydration or by cooking
Colour change - colour of meat is due to a pigment in muscle (main is called myoglobin), muscles contain varying proportions, muscles used for physical activity contain large quantities and are darker in colour
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White meat - poultry usually more tender, parts of bird e.g breast have less myoglobin and gradually turn white when cooked
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Offal - refers to parts of dead animals that are not the carcass meat e.g kidneys, brain, tongue, tail and feet
MEAT ANALOGUES
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CHARACTERISTICS
TVP - bundles of short fibres of extrued soya protein, needs to be flavoured - variety of flavours
Tofu- ground soya beans, proteins coagulate producing soft chees-like product. Semisolid and available in plain or smoked form, absorbs flavour and used as meat substitute but don't have taste of meat
Tempeh - fermented soya beans, solid white fluffy outer layer and can be sliced.Can be flavoured/ cooked in variety of ways
Myco-protein - produced by fermentation of a particular organism (Fusarium graminearum) to produce fine fibres which are formed together. Similar textural properties to meat and contains a small amount of fibre, undergoes forming, cutting and texturising according to the nature of the product to be made, absorbs flavours well and may be coked in many different ways.
FUNCTIONAL PROPERTIES
Bulking - used to 'bulk' or extend food products, sometimes used to reduce cost of product
STORAGE
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Tofu, tempe and myco-protein should be kept in a refrigerator or freezer unit until needed.
MEAT PRODUCTS
curries, pies, burgers and paté
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