Chapter 8: Meat & Alternatives - Meat

What proteins are the muscle fibres made of?

• collagen and elastin

• myosin and actin

Proteins are bound by connective tissues. The connective tissues are made up of two types of protein.

• collagen and elastin

• myosin and actin

What is the type of protein found in meat?

• High biological value protein

• Low biological value protein

• Complementary protein

What is the type of fat found in meat?

• saturated fats

• unsaturated fats

Which vitamins are found in meat?

• B-group vitamins

• Vitamin D

Which minerals are found in meat?

• calcium

• iron

What should the grains of tender be?

• fine and even

• coarse

Why is it important to slice the meat against the grain?

• To shorten the muscle fibres

• To make it easier to cook

How does the action of mechanical methods tenderise meat?

• Shorten the muscle fibres

• Break down muscle fibres

Why is it not advised to marinate meat for too long?

• Meat will turn mushy

• Meat will turn tough