You asked: What are two factors that affect the tenderness of meat?

What are five things that can affect the tenderness of meat?

Influencing factors

In order to obtain a tender meat, there is a complex interplay between the animal’s pasture, age, species, breed, protein intake, calcium status, stress before and at killing, and how the meat is treated after slaughter.

What factors influence the tenderness of meats and poultry?

The major factors affecting meat tenderness are maturity of the connective tissues and contractile state of the myofibrillar proteins along with environmental stress, scalding temperature, age of birds, rate of rigor development, rate of chilling and filleting time.

Which of the following affects the tenderness of meat quizlet?

Discuss how the following factors affect meat tenderness: cut, age, heredity, diet, marbling, and slaughter conditions. Not typically eaten in the U.S. Describe meat slaughter conditions and how it affects the quality of the meat.

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What is the most important influence on the tenderness of meat?

marbling. Cut is the most important factor that affects the tenderness of meat. Cuts from the areas that are used for locomotion are tougher than the areas where muscles are used less such as lower back and rib areas.

What are two ways to tenderize meat?

From a long, slow cook to the power of a brine, here are six ways to get the job done.

  1. Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. …
  2. Harness the power of salt. …
  3. Use an acidic marinade. …
  4. Consider the kiwi. …
  5. Give it some knife work. …
  6. Slow cook it.

How do you test meat for tenderness?

Common methods for assessing meat tenderness include shearing as with the Kramer Shear Cell and Warner Bratzler shear blades. Other tests include tensile testing using dual grips or compression tests using a Texture Profile Analysis (TPA) test which is a two bite test.

What are the factors that affect meat tenderness juiciness?

Factors that also influence tenderness and juiciness are: The animal’s age at slaughter, the amount of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining. Collagen is a long, stiff protein that is the most prevalent protein in mammals.

What are the factors that affect the quality of meat examples?

Meat quality is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour.

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Which of the following is a factor that affects the choice of cooking methods in meat?

Methods should be selected based on initial tenderness of the cut, desired quality characteristics of the resulting product, available cooking facilities and equipment, and the amount of time available for preparation. Tender cuts of meat, cooked by dry-heat methods, result in tender and juicy products.

What are two ways that less tender cuts of meat can be tenderized?

Less tender cuts of meat should be cooked these two ways, (braise, cook in liquid).

How does marbling relate to tenderness of meat cuts quizlet?

meats are composed of a combination of water, muscle, and connective tissue, adipose (fatty) tissue, and often bone. … fattening animals before is thought to increase tenderness by increasing marbling and the development of subcutaneous fat.

Does beef get more tender the longer you cook it?

By its very composition, meat poses a challenge to cooks. The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F.

Is dark meat higher in fat than light meat?

Light meat contains slightly fewer calories than dark meat, which has a higher fat content—almost 3 extra grams of fat per 100 grams of meat, according to the USDA Nutrient Database—and more than twice the amount of saturated fat.