chapter 4

what is meat?
meat is muscle tissue

meat composition :
water : 75%
protein : 20%
fat : 5%
carbohydrates

structure :-
muscle fiber : Long, thin muscle fibers bound in bundles.
connective tissue : meat are high in connective if they come from muscles that are more exercised
collagen : the most important protein in connective tissue, skin and bones.
elastin : yellow connective tissue

marbling(fat) adds tenderness and flavor to meat and is a principal factor in meat quality

Meat doneness :-

1. blue rare
2. rare
3. medium rare
4. medium
5. medium well
6. well done

Game is..
used to refer to poultry and meat animals normally found in the wild :-)