Timeweight charts color changes and touch rare is

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Time/weight charts, color changes, and touch. Rare is strong red interior, medium is rosy pink interior, and well done is brown interior. 21) Define the following terms from Chapter 7: a. connective tissue: protein structure that surrounds living cells, giving them structure and adhesiveness within themselves and to adjacent tissues b. collagen: pearly white, tough and fibrous protein that provides support to muscle and prevents it from overstretching. Page 5 of 7
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c. silver skin: elastin which is yellowish and rubbery d. marbling: fat deposited in the muscle that can be seen as little white streaks or drops e. extractives: flavor compounds consisting of nonprotein, nitrogen containing substances that are end products of protein metabolism f. quality grades: the USDA standards for beef, veal, lamb, and mutton g. yield grade: standard representing the amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts h. rigor mortis: “stiffness of death,” the temporary stiff state following death as muscles contract i. dark-cutting beef: caused by excess stress/exercise before animal death, causing insufficient lactic acid during rigor mortis and resulting in a higher pH and darker color j. PSE pork: when pH drops too quickly after slaughter, causing meat to become extremely pale, mushy, slimy, flavorless, and full of excess drip k. thaw rigor: freezing meat before it undergoes rigor mortis; a phenomenon in which the meat shrinks violently by almost 50% when thawed l. cold shortening: occurs when meat has been chilled too rapidly before rigor mortis sets in m. aging: holding meat after slaughter to improve texture and tenderness n. dry, wet aging: dry aging – carcasses are hung in refrigeration units at 34-38 degrees F with low (70-75%) to high (85-90%) humidity for 1.5-6 weeks. Wet aging – beef aged in plastic shrink-wrap, in warmer temperatures of 70 degrees F with high humidity of 85-90%, aging time is 2 days but will continue to age before it reaches the consumer o. wholesale, retail cuts: wholesale: large cuts of an animal carcass, which are further divided into retail cuts: smaller cuts of meat obtained from wholesale cuts and sold to consumer p. variety meats: liver, sweetbreads, brain, kidneys, heart, tongue, tripe, and oxtail q. processed meat: meat changed from its original fresh cut r. mechanically deboned meat: traces of meat left on bones after butchering s. restructured meat: made from meat trimmings and/or lower grade carcasses, broken down and bound together into uniform shapes and sizes Page 6 of 7
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t. larding: inserting strips of bacon, salt pork, or other fat into slits in the meat with a large needle u. barding: tying thin sheets of fat or bacon over lean meat to keep meat moist during roasting v. searing: cooking that exposes a meat cut to very high initial temperatures w. carryover cooking: phenomenon in which food continues to cook after it has been removed from heat source as heat is distributed more evenly from outer to inner portion of food Page 7 of 7
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  • Summer '17
  • Tracy Grgich

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