BIO 111 Lecture Notes - Lecture 23: Red Meat, Complete Protein, Cholesterol
24 Dec 2020
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Document Summary
Required knowledge of meat cuts and methods of preparation to determine what cut of meat to purchase. Not classified as a meat by usda. Muscle tissue - composed of muscle cell (fibers), segments contain actin and myosin which contract. Muscle cells - tube-like rods or fibers tapered at both ends. Tendrils of connective tissue enter muscle cells. Connective tissue joins at end of muscles forming a tendonous mass to attach to bone. Connective tissue - composed of ligaments and tendons, bind muscles together. Collagen 3 polypeptide strands, arranged in a braid-like 3d structure. Elastin strong fibers, used to support weight of body. Responsible for juiciness and flavor of meat. Layers of fat under hide and around organs. Inserting long strips of lardons through muscle. Inserting small strips of lardons through muscle. Wrap cut of meat with thin slices of fat. Highest dietary source of iron than any other food genre.
