FS HN 101 Study Guide - Quiz Guide: Meat, Red Meat, Muscle Tissue

• School: Iowa State University
• Department: Food Science and Human Nutrition
• Course: FS HN 101
• Professor: Terri Boylston

Document Summary

Summary: muscle-type foods include the edible portion of animals used for food. Meats (beef, veal, pork, lamb), poultry and seafood are the most common animal based muscle foods: meat is composed of muscle tissue, connective tissue and fatty tissue. Muscle tissue is the lean tissue, made up of myofibrils. Inspections by the usda at the processing plants is mandatory to ensure the meat is safe for consumers. Grading for quality, and religious certifications are optional: meat cuts vary in their tenderness and appearance depending on the species and location of the cut. Less tender cuts should be cooked using moist heat methods and tender cuts should be cooked using dry heat methods for the best quality: safe handling tips for meats include clean, separate, cook, chill". Meat should be cooked to the proper end point temperature for the type of meat to ensure a safe product: processed meats include cured, smoked or cooked meats.