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Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1] Tenderness can be ...
These designations reflect carcass firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. High grades represent high projected levels of tenderness, juiciness, and flavor. Marbling - is the intermingling or dispersion of intramuscular fat within the lean. Graders evaluate the amount and distribution ...
Since it is the tenderest part of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare, [7] are ideally made from the tenderloin. Cuts [ edit ]
The best meat for making pot roast doesn't need to break the bank. In fact, an inexpensive cut of beef will work just fine. These cuts are usually tougher with lots of connective tissue.
Meat water holding capacity (WHC) refers to the ability of meat to retain moisture including moisture inherent to the muscle tissue and any fluids that may be added to the meat during processing. [ 1 ] [ 2 ] The WHC characteristic corresponds to meat juiciness and meat tenderness .
Meat hanging in a cooler room. Freshly slaughtered animals are on the left, day-old animals on the right. Meat hanging is the culinary process of dry-aging meat to develop its flavor and tenderness.
A juicy, tender chicken breast is a thing of beauty—and is also sometimes really a hard thing to pull off. All too often, the easy weeknight meat is a little lackluster and sometimes a little ...
"Deli meat is unhealthy," Samantha Cassetty, a registered dietitian says. "It is a processed meat, and there is very good evidence that processed meat carries the risk of certain forms of cancer."