Meat has several types of con- nective tissue, including
collagen
and elastin. Collagen (=k&-l`-j`n) is the thin, white, trans- parent connective tissue found in tendons, between muscle cells, and between muscles. When cooked in moist heat, collagen softens and turns into gelatin.
Which type of connective tissue can be tenderized by moist heat cooking methods?
Skin is mostly
collagen
, as are the tendons that connect muscles to bones. For cuts that are high in collagen, cooking with methods that use slow, moist heat, such as stewing or braising, are the best. Collagen is soluble in water and when it is cooked slowly with moist heat, it becomes gelatin.
What is the material in connective tissue that breaks down into gelatin when cooked with moist heat quizlet?
–
Collagen or elastin
contained in connective tissue: 1. Collagen when broken down with water is gelatin.
What is connective tissue in cooking?
When discussing meat preparation and cooking, “connective tissue” is used as an umbrella term to describe a
variety of connective tissues found in a cut of meat
, such as ligaments, tendons, silver skin, fibrous tissues, and more.
What happens to connective tissue when meat is cooked?
A softer connective tissue called collagen is scattered throughout the muscle, often surrounding fibers and sheaths holding them together. When you cook,
collagen melts and turns to a rich liquid called gelatin
, similar to the stuff Jell-O is made from.
Will lemon juice help reverse coagulation in overcooked proteins?
Coagulation begins around 100 degrees F. Yeast is unaffected by altitude. …
Lemon juice will help reverse coagulation
in overcooked proteins.
What technique should you use when making cream soups to avoid curdling?
Add a little heavy cream to the soup to help prevent curdling. In milk-based soups, add acidic ingredients, such as tomatoes and lemon juice, to the milk mixture. Do not add the milk to the acidic ingredients. Make a
thin flour and water paste
to mix into the milk before adding acidic ingredients.
How can you tell if marinated meat is good?
Texture and Touch
The oil in a marinade may give a steak a slightly slick or greasy quality. The
meat should be firm but tender when you touch it
. It should not feel soft or mushy, the way ground hamburger meat feels. It should not feel too firm, as though it is already cooked well done, either.
At what temperature does connective tissue breakdown?
Connective tissue won’t start breaking down until it’s reached
140°F
and even then won’t fully break down until it’s peaked at 200°F. If you’re looking for a moist and tender piece of BBQ, you’re going to have to go way past USDA recommended temps to get to ready.
What type of container should not be used for marinating food?
Never marinate in a
metal container
. The acid content of the marinade will react with the metal and cause a chemical poisoning. Use a plastic or glass container with plastic wrap.
Which connective tissue is not broken down while cooking?
ELASTIN
– found more frequently in older animals, this yellow connective tissue does NOT break down in cooking; trim it away or break the fibers by pounding, grinding and slicing the meat against the grain.
Is eating connective tissue good for you?
It is
highly nutritious
Also, brewing connective tissue into bone broth provides the body with natural compounds from the cartilage. Tissues and bones also contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.
What is gristle made of?
You get a lot of gristle in
cuts of meat
that come from the shoulders, legs, and haunches of an animal, like top round and chuck. It’s easy to cut away because it’s usually visible in clumps near where the muscle connected to a bone or as a silvery film across the surface of meat.
What is the significance of connective tissues to live animal cooking and eating quality of meat?
In mature, well-exercised animals, connective tissue is
considered a major contributor to toughness
. Therefore, the quality of meat, where the cut comes from on the carcass, and the cooking method all influence tenderness.
What kind of connective tissue that is white and dissolve or break down by long slow cooking with liquid?
There are two kinds of connective tissue:
collagen
, which is white in color, and elastin, which is yellow. Collagen. Long, slow cooking in the presence of moisture breaks down or dissolves collagen by turning it into gelatin and water.
Does meat get tender the longer it cooks?
Cooking meat does not make it tough, it gets more tender
. Meat does get dry at higher temperatures, time does not matter that much. The higher the temperature the more moisture is squeezed out of the meat making it more dry, I guess that it what you describe as tough.
