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Experiment 44. - Pick apart with needles some of the fibers of uncooked meat. Examine fibers under a microscope. Make drawings, noting the stripes (striae) on fibers. Describe fibers of meat.
The fibers or tubes are held together in bundles by means of connective tissues; these connective tissues consist of collagen, which is converted into gelatine by boiling in water. Thus, in cooking, the connective tissues are changed and the meat becomes more tender. The harder and tougher the connective tissues of the meat, the longer the time which will be required in cooking to change them to gelatine. In tender meats the collagen is changed by the steam formed from the juices of the meat in the processes of boiling and baking, but a large amount of water must be added to very tough meats to bring about this conversion. Hence tough meats must be cooked for a long time in a liberal amount of water and the temperature be kept just below the boiling point, in order that the protein may not be toughened.
Tender MeatMuscles which are least used by the animal are the most tender, as those of the tenderloin, loin, and ribs. These command the highest market prices. The tube walls of the muscles are thin and delicate and there is little connective tissue. The tougher cuts of meat are equally nutritious and are much cheaper, and may be made into very palatable dishes.
Wiki User
∙ 12y ago
Wiki User
∙ 10y agothe structure of animals, which converts to meat is straited or voluntary muscle and consists of long cylindrical cells and muscle fibres. These are parallel to each other.
Wiki User
∙ 13y agoMuscle protein. Some skin, fat, sinew , cartilege, and finally down to the bone.Eat fresh chicken , the ground stuff could have fillers or additives.
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What happens to the shape of molecules in meat when they are cooked?
It '''denatures''' which basically means the heat changes the structure of proteins within the meat.
What has the author Roderick MacGregor written?
Roderick MacGregor has written: 'The structure of the meat animals'
A well label diagram showing cuts of beef and pork?
A label diagram of a meat structure
What has the author H J Swatland written?
H. J. Swatland has written: 'Meat cuts and muscle foods' -- subject(s): Terminology, Meat cutting, Meat cuts 'On-line evaluation of meat' -- subject(s): Meat, Equipment and supplies, Quality, Packing-houses, Evaluation, Analysis 'Structure and development of meat animals' -- subject(s): Meat animals, Development, Anatomy, Muscles, Meat, Carcasses
What has the author Dale E Butz written?
Dale E. Butz has written: 'The changing structure of the meat economy'
How do judge quality of meat?
You look at it and think, is this worth having? Does the structure of the meat look precise?
Is grinding of meat a physical or chemical?
no it is a physical change because you are just changing the size not the chemical structure
Who made the bow and arrow and is it on the Egyptians social structure pyramid?
probably ancient Egypt. the ancient Egyptians used bows and arrows to kill animals for meat.
What are three ways the structure of human teeth serve the function of eating meat and plant material?
tear, rip and grind food easier for digestion
Can a slimjim open a gmc sierra?
A Slim Jim is a piece of processed meat. No, a Slim Jim cannot open a gm. sierra. It does not have the force, or structure needed.
If a scientist discovered a fossiled shark. What could the scientist infer about the type of food that this fish ate and how it obtained its food On what evidence is this inference based on?
The structure of the jaw and the structure of the teeth would indicate whether the shark was a predator/meat eater, or a plankton eater.
How do you marinade chicken?
marinade is used only before meat is cooked. A marinade is used to breakdown tissue fibers and add flavor. After meat is cooked the structure of the tissue is changed and the seasoning only sits on the surface of the meat. A simple marinade is any Italian salad dressing, pour over chicken, allow to sit for a few hours in fridge and grill. The vinegar tenderizes the meat and the herbs make good flavor.
