ANS 3006C Lecture Notes - Lecture 11: Scapula, Sodium Nitrate, Chlorophyll
15 Sep 2016
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September 13, 2016: what are the three factors that contribute to meat palatability, flavor b. Juiciness: tenderness, list two sensory differences between poultry dark meat and white meat, dark meat a. i. Less flavorful: what are three things that may be added to an enhanced meat product, water, salt, phosphates, give an example of a tough and tender retail cut of meat. What is the difference in appropriate cookery required to ensure a positive eating experience: tough round a. i. No dry heat, cook low and slow with some sort of added moisture: tender ribeye b. i. Can use dry heat: what are three reasons that nitrites are used to cure meat, color, flavor, texture, prevents the growth of food borne pathogens. The perceived eating satisfaction that is influenced by flavor, juiciness, and tenderness. Measured by consumer taste panels (subjective), trained sensory panels (subjective), or a warner-bratzlers shear force test (objective tenderness: warner-bratzlers test measures how easy meats are to cut.
