Tw1

• Meat


  The flesh of cattle (beef and veal), sheep (lamb), and pigs (pork)

  
• Market forms of meat

  • Fresh meat
  • Chilled meat
  • Cured meat
  • Processed meat
  • Canned meat
  • Dried meat

  
• Fresh meat


  Meat that is recently slaughtered, has not been preserved, frozen

  
• Chilled meat


  Meat that is placed in a chiller or slightly cold

  
• Cured meat


  Meat products that have been treated with a curing agent solution like salt, sodium nitrate (salitre), sugar, and spices

  
• Processed meat


  Meat preserved by a chemical process

  
• Canned meat


  Cooked meat products that only require to be reheated

  
• Dried meat


  Dehydrated meats
• Muscle fibers


  • Fine-grained meat is composed of small fibers bound in small fibers
  • Coarse-textured meat has large fibers

  
• Connective tissue


  • A network of proteins that bind the muscle fibers together
  • Connective tissue is tough
• Two kinds of connective tissue


  • Collagen (white, dissolves or breaks down by long, slow cooking with liquid)
  • Elastin (yellow, not broken down in cooking, tenderizing can be accomplished only by removing the elastin, by pounding, and by slicing and grinding)