Meat Structure, Composition, Roasting, and Pan-Frying Fill-in-the-Blank Notesheet
Meat Structure & Composition
Collagen: Connective tissue that breaks down with Acid________, enzymes ________, _chemical
tenderizers_______, or heat________.
o Cooking Methods: _collagen_______, heat________, Pot Roasts
o Converts into _gelatin _______ + ___water_____
Elastin: Connective tissue that does not break down with heat.
o Tenderizing Methods: _pound_______, _cube_______, __slice______, ________
o Found in _flank steak_______ and __fajita______
Meat Aging
Dry Aging:
o Controlled temperature________, _humidity_______, and _air flow_______
o Develops __mold______ (trimmed off) and enhances flavour________
o Loses 5-20________% weight due to evaporation
o _very costly_______ and less common
Wet Aging:
o Vacuum-sealed (_packaged_______)
o Refrigerated up to _6_______ weeks
o __natural enzymes______ break down tissues
o May have an unpleasant odor but no effect on _quality_______
Connective Tissue Breakdown
Type Breakdown Method Example Cuts
Collagen _break down chemically_______ _chuck roll_______, Pot Roast
Elastin Remove or break up physically________ _shank_______, Brisket
Meat Tenderness & Cuts
Tough Cuts (High Connective Tissue): chuck________, _brisket_______, _short plate_______,
________
o Cooking Method: moist cooking________ or combination methods
Tender Cuts (Low Connective Tissue): rib________, __short loin______, _sirloin _______
Meat Structure & Composition
Collagen: Connective tissue that breaks down with Acid________, enzymes ________, _chemical
tenderizers_______, or heat________.
o Cooking Methods: _collagen_______, heat________, Pot Roasts
o Converts into _gelatin _______ + ___water_____
Elastin: Connective tissue that does not break down with heat.
o Tenderizing Methods: _pound_______, _cube_______, __slice______, ________
o Found in _flank steak_______ and __fajita______
Meat Aging
Dry Aging:
o Controlled temperature________, _humidity_______, and _air flow_______
o Develops __mold______ (trimmed off) and enhances flavour________
o Loses 5-20________% weight due to evaporation
o _very costly_______ and less common
Wet Aging:
o Vacuum-sealed (_packaged_______)
o Refrigerated up to _6_______ weeks
o __natural enzymes______ break down tissues
o May have an unpleasant odor but no effect on _quality_______
Connective Tissue Breakdown
Type Breakdown Method Example Cuts
Collagen _break down chemically_______ _chuck roll_______, Pot Roast
Elastin Remove or break up physically________ _shank_______, Brisket
Meat Tenderness & Cuts
Tough Cuts (High Connective Tissue): chuck________, _brisket_______, _short plate_______,
________
o Cooking Method: moist cooking________ or combination methods
Tender Cuts (Low Connective Tissue): rib________, __short loin______, _sirloin _______
