Please enable JavaScript.
Coggle requires JavaScript to display documents.
Meat (1) - Coggle Diagram
Meat (1)
-
EFFECTS OF COOKING
-
-
-
-
-
-
-
if overcooked meat can become tough, rubbery and easy to digest
GUIDELINES FOR BUYING
from retailer with a clean, hygienic meat counter
-
-
-
to economise purchase cheaper cuts as they are just as nutritive and buy good quality meats without excessive gristle and fat
-
-
-
CAUSES OF TOUGHNESS
age: the older the animal the tougher the meat as they have more, stronger connective tissue and their muscle fibres are thicker and longer
activity: meat from the active parts eg: leg, are tougher as they have longer muscle fibres and more connective tissues
-
incorrect method of cooking: tough cuts of meat require slow, moist methods of cooking eg: stewing, to convert collagen in connective tissue to gelatine, which tenderises meat
-
TENDERISING METHODS
meat tenderisers contain proteolytic enzymes which break down meat fibres making them more digestible eg: papain from papayas
marinating in a mixture of acid, salt, herbs, spices, and fruit or dairy products breaks down fibres tenderising meat
mechanical breakdown breaks fibres into shorter lengths tenderising meat eg: pounding with a meat mallet, piercing with needles or mincing
slow, moist cooking methods tenderise tough cuts of meat as they convert collagen to gelatine making meat fibres fall apart and become soft eg: stewing
MEAT FIBRES
contains the proteins actins, myosin and globulin, as well as minerals, vitamins, water and extractives
fibres may vary in length and diameter, which affects the tenderness of meat
extractives are substances, eg: lactic acid, dissolved in water in meat fibres that improves the flavour of meat and stimulates gastric juices, which aid digestion
FAT
-
visible fat is found under the skin of animals as a layer of adipose tissue or around internal organs
invisible fat is present in the flesh as globules dispersed between meat fibres and the connective tissues
-
-
STRUCTURE
meat is made of meat fibres, connective tissues and fat