Meat Science: Structure, Nutrition, Cooking Processes, and Preparation Techniques

Vocabulary flashcards covering the components of meat, nutritional functions, cooking-induced chemical changes, and meat preparation techniques.

Muscle fibres

Contract and relax to produce movement in the animal. They contain proteins that change during cooking.

Connective tissue

Holds muscle fibres and other tissues together.

Collagen

Provides strength to connective tissue. When cooked slowly in moist conditions, it breaks down into gelatine.

Elastin

Provides elasticity to connective tissue. It is tough and does not soften easily during cooking.

Fat (Meat component)

Provides energy, flavour and juiciness. Fat between muscle fibres is called marbling.

Marbling

Fat between muscle fibres.

Water (Meat component)

Makes up a large proportion of meat and contributes to its juiciness.

Myoglobin

A pigment in muscle that stores oxygen and gives meat its red colour.

Protein

Growth and repair of body tissues.

Iron

Needed to make haemoglobin, which carries oxygen in the blood.

Vitamin B12

Helps maintain normal nerve function and form red blood cells.

Zinc

Supports the immune system and wound healing.

B vitamins

Help the body release energy from food and support normal body functions.

Fat (Nutrient)

Provides energy, insulation and helps absorb vitamins A, D, E and K.

Water (Nutrient)

Supports chemical reactions and helps transport substances around the body.

Denaturation

Heat changes the structure of proteins.

Coagulation

Proteins set when heated, making the meat firmer.

Shrinkage

Muscle fibres contract during cooking, causing the meat to become smaller.

Gelatine formation

Collagen breaks down during slow, moist cooking, helping to tenderise the meat.

Maillard reaction

A reaction between amino acids and reducing sugars that produces browning and flavour when the surface is heated.

Moisture loss

Water escapes during cooking, which can make meat dry if too much is lost.

Marinating

Adds flavour and, depending on the ingredients, can help tenderise meat.

Barding

Covering meat with fat helps prevent it from drying out during cooking.

Larding

Inserting strips of fat into lean meat helps improve moisture and flavour.

Mincing

Breaks meat into small pieces, making it easier to use in dishes.

Tenderising

Makes meat easier to chew by breaking down or softening its structure.

Curing

Uses salt and sometimes other ingredients to preserve meat.

Smoking

Adds flavour and can help preserve meat.

Maturation

Allows natural enzymes to improve meat tenderness and flavour under controlled conditions.