Summary: Meat

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  • 1 Meat

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  • Which food substance gives us the most energy for the longest time? In what food products can you find it? 

    Protein. In chicken, fish, beef, soy, eggwhite. Especially in combination with complex carbs.
  • What gives us much energy but is broken down after 10 minutes in the body? And what fruit products are a source?

    Sugar and simple carbohydrates. In pasta, rice, fruit juice, potatoes.
  • What gives us less energy but stays long in the body (30-60 min.). In what food products can you find it?

    Carbohydrates.
  • What is the relation between water and the quality of meat?

    When the water holding capacity of meat is high it can hold more water and for longer. This defines the juicyness and so the quality of meat.
  • What 3 tissues influence the quality of meat?

    Muscle fibers, connective tissue and fat.
  • What types of muscle fibers are there and how many of them are there?

    Fibers that move a lot (10-100). Fibers for endurance (+100)
  • What is marbling and for what is it a parameter?

    It is the intramuscular fat in meat. It determines the quality grade (the primary way to measure).
  • What protein makes meat red?

    Myoglobin (1 hem group).
  • To what protein is myoglobin comparable?

    Hemoglobin (4 hem groups).
  • Fast moving muscles are less red because...?

    They can't store energy so less oxygen is needed.
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