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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.
What else can I help you with?
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 does a meat tenderizer do and how does it enhance the texture of meat?
A meat tenderizer breaks down the tough muscle fibers in meat, making it more tender and easier to chew. It enhances the texture of meat by softening the protein structure, resulting in a more enjoyable eating experience.
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 types of teeth do herbivores, carnivores, and omnivores have, and how do they differ in terms of their structure and function?
Herbivores have flat teeth for grinding plants, carnivores have sharp teeth for tearing meat, and omnivores have a mix of both for eating plants and meat. Their teeth differ in structure and function to suit their diets.
What has the author Dale E Butz written?
Dale E. Butz has written: 'The changing structure of the meat economy'
What reaction is involved in the action of meat tenderizer that contain papain?
The enzyme papain in meat tenderizer breaks down protein molecules in meat, specifically collagen, into smaller peptides. This process helps to tenderize the meat by disrupting the tough protein structure, resulting in a more tender texture.
How does meat tenderizer break down protein?
Meat tenderizers contain enzymes such as papain and bromelain that break down proteins in the meat. These enzymes target the muscle fibers and connective tissues, making the meat softer and more tender by breaking down the protein structure.
How many cups of meat in a 9 lb turkey?
A 9-pound turkey typically yields about 4 to 5 cups of cooked, shredded turkey meat, depending on how much of the meat is used and whether you include dark or light meat. After cooking, the amount may vary slightly based on the cooking method and the turkey's size and bone structure. Keep in mind that this estimate is for the meat only, excluding bones and skin.
How do judge quality of meat?
You look at it and think, is this worth having? Does the structure of the meat look precise?
Why chewing a piece of meat is physical change?
Chewing a piece of meat is considered a physical change because it alters the size and shape of the meat without changing its chemical composition. The process involves mechanical breakdown as the teeth grind and shred the meat, making it easier to swallow and digest. Despite the physical alteration, the molecular structure of the meat remains intact, distinguishing it from a chemical change where the substance would be transformed into a different material.
