Biology
Maillard reaction
What is the reaction between a sugar and a protein (specifically the nitrogen in an amino acid), resulting in the formation of brown complexes?
What is used as landmarks for identifying the various meat cuts from a carcass?
What are bones?
Unlike inspection of meat and poultry, inspection of finfish is voluntary. When it occurs it is based on?
A pearly white, tough, and fibrous protein that provides support to muscle and prevents it from overstretching. It is the primary protein in connective tissue.
What is collagen?
Quality Grade
What is the USDA standards for beef, veal, lamb, and mutton.
Surimi
What is Japanese for “minced meat”. A fabricated fish product usually made from Alaska pollock, a deep-sea white fish, which is skinned, deboned, minced, washed, strained, and shaped into pieces to resemble crab, shrimp, or scallops?
Red or darker colored flesh, as seen in salmon has a higher concentration of which type of muscle fiber?
What are slow-twitch fibers?
A protein structure that surrounds living cells, giving them structure and adhesiveness within themselves and to adjacent tissues.
What is Connective Tissue?
Cover fat (marbling) helps retain the moisture of meats but is often?
What is trimmed from meats prior to preparation?
An invertebrate animal with a segmented body covered by an exoskeleton consisting of a hard upper shell and a soft under shell
If the muscle fibers are small, the result is finer muscle bundles, which give the meat what type of consistency?
Marbling
What is fat deposited in the muscle that can be seen as little white streaks or drops?
What does a higher concentration of myoglobin in raw meat look like?
Soaking food in salty water-based solution.
What is brining?
USDA definition of marbling
What is "(intramuscular fat) is the intermingling or dispersion of fat within the lean."
What is an invertebrate animal with a soft, unsegmented body usually enclosed in a shell
Myocommata
What is large sheets of very thin connective tissue separating the myotomes in fish muscle.
Cuts high in connective tissues are naturally
Fish that have fins and internal skeletons
What are finfish?
White meat, like that of the sole, has more of which type of muscle fiber?
What are fast-twitch fibers?
A standard representing the amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts.
What is yield grade?
What are the 8 classifications of fish?
Vertebrate/Invertebrate
Saltwater/freshwater
Lean/Fat
Flat/Round
Layers of short fibers in fish muscle.
What is myotomes?
What increases as an animal ages, that causes their meat to be tougher?
What is collagen?
Flavor compounds consisting of nonprotein, nitrogen containing substances that are end products of protein metabolism.
What is extractives?