Author Question: When comparing tenderizing treatments, why is it so important to cook the meat to the same degree of ... (Read 34 times)

tiffannnnyyyyyy · **on:** Aug 19, 2018

When comparing tenderizing treatments, why is it so important to cook the meat to the same degree of doneness?

Question 2

Which tenderizing treatment was most desirable? Which was most effective?

Question 3

Explain how you would attempt to identify an unlabeled piece of meat.

mcni194 · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Each product should follow an established protocol that includes cooking temperature in order to assess the activity of tenderizers. The type of tenderizer should be the only variable that is different among all samples to provide an accurate comparison. Equal degrees of doneness allow the meat quality to be assessed and accurately associated with the tenderizing treatment.

Answer to Question 2

The round steak prepared with 2.5 g of a commercial tenderizer should produce the most desirable product. The meat had a layered coloring, tender texture, and strong flavor. The meat treatment containing 7.5 g of the commercial tenderizer should be the most effective in breaking down connective tissue of meat.

Answer to Question 3

Meat can be classified according to its color, fat, and bone characteristics. If the meat was bright red with a large amount of marbling, it could be a beef product. Veal would have a lighter pinkish color. Lamb pieces are smaller in size since they are taken from a smaller area. Pork has a pink hue and is more tender than beef or lamb.