201 Lecture notes Autumn 2008_Part22

201 Lecture notes Autumn 2008_Part22 - 106 (2) Muscle...

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106
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107 (2) Muscle fibers similar to braided steel cables (3) Fibers bundled together to form muscles (4) Make up the "grain" of muscle tissue b. Collagen (white to cream colored) (1) used to "glue" or connect muscle tissue (2) breaks down in moist heat The content of collagen in a muscle determines how how it should be cooked. Muscle with little collagen = steak = fry, broil, etc. Muscle with high collagen = roasts, etc. =
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108 cook in the presence of water = stew, pot roast, boil c. Elastin (yellow in color) (1) used for tendons, ligaments, etc. (2) will not breakdown in moist heat (3) consumers = "gristle" 4. Fat deposits a. Excess calories in diet (1) first deposits = subcutaneous (on surface) (2) then deposited within the muscle (a) flecks of fat around muscle fibers = "marbling" b. Once desired by consumer (1) fat lubricates during chewing (2) increased "tenderness" (3) "Grade" determined by amount of marbling (a) 1980's : grades restructured to account for consumer demand for less fat
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201 Lecture notes Autumn 2008_Part22 - 106 (2) Muscle...

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