Why is it important to know the meat structure and how they affect the cooking process?
To ensure you achieve the best eating quality, it is important to know and understand the cut of meat you are using and the most appropriate cooking method to use for it. Dry cooking methods such as grilling and roasting can cause the meat to shrink very quickly and the meat becomes tough to eat.
Why is meat important for the human body?
Meat and poultry are great sources of protein. They also provide lots of other nutrients your body needs, like iodine, iron, zinc, vitamins (especially B12) and essential fatty acids. So it’s a good idea to eat meat and poultry every week as part of your balanced diet.
Why do we need to learn the different kinds of cuts?
Why You Should Know Basic Knife Cuts
While properly cut ingredients make dishes more visually appealing, another reason to learn basic knife cuts is to help your food cook uniformity. Larger pieces take more time to cook than smaller pieces of food.
What are the factors that affect meat tenderness?
Factors that also influence tenderness and juiciness are: The animal’s age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining. Collagen is a long, stiff protein that is the most prevalent protein in mammals.
What are the 4 main components of meat?
Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates.
How does processing affects the color of meat?
The cured meat color of processed meats is formed through complex reactions. … The nitrite, usually dissolved in water, causes metmyoglobin to be formed, which causes the meat to turn brown. Eventually, the brownish colored meat will form the cured meat compound, nitrosylhemocrome, when the product is heated.
What are the two major structures of meat?
Meat Structure and Composition
Skeletal muscle is made up of muscle fibers. Each muscle fiber consists of rod-shaped myofibrils. Myofibrils and connective tissue are the main structural components of muscle. They have the greatest effect upon meat tenderness.