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Outline one cause of toughness in meat - Leaving Cert Home Economics - Question 3 - 2021
Question 3
Outline one cause of toughness in meat. Name two methods of tenderising meat. (i) (ii)
Worked Solution & Example Answer:Outline one cause of toughness in meat - Leaving Cert Home Economics - Question 3 - 2021
Step 1
Outline one cause of toughness in meat.
Answer
One cause of toughness in meat is that older animals tend to have tougher meat. This is due to the longer fibers and increased connective tissue that develop in the active parts of the animal. Additionally, if animals are not rested before slaughter, they may contain more glycogen in their muscles, which can also contribute to toughness. Lastly, incorrect cooking methods, such as cooking the meat too quickly, can lead to toughness.
Step 2
Name two methods of tenderising meat.
Answer
(i) Using meat tenderisers, which include proteolytic enzymes such as papain, or by mechanical breakdown, like piercing the meat with knives or needles.
(ii) Marinating the meat in oil, wine, lemon juice, vinegar, buttermilk, or yoghurt before cooking to help break down the fibers.