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Brooke Bryant

KNH 404
April 4,2016
Meat lab
Lab Discussion (10 pts.): Here, you will write a 1-page discussion of your meat lab work.
Your discussion should include all of the following sections:
Introduction: The experiment that was conducted involved soy protein substitutes.
The soy I had was 100%TSP which results in no beef in the meat loaf that is being
prepared. A standard recipe for meatloaf was used and different loaves contained
different amounts of TSP to Beef ratios.
Experimental Section: 4 different meat loaves were prepared. The control was 100%
beef then 25%TSP: 75% Beef, 50% TSP:50%Beef and 100%TSP. What is being tested
is the Appearance, flavor, juiciness, tenderness (no. of chews), baking time; drip loss, fat
loss, and total cook loss. Drip loss was calculated by (wt. pan + drippings)-(wt.pan)/(wt.
raw meat)x 100= % Drip loss. The Fat loss was calculated by the amount measured in
the graduated cylinder. Total loss % was calculated by (wt. unbaked loaf-wt. baked loaf)/
wt. unbaked loafx100=Total loss %
Results: The overall best meatloaf was the 25%TSP: 75%Beef it was light
brown, onion and meat flavor rich, it was juicy and took about 20 chews. Its baking time
resulted in 43minutes and had a 10.6% drip loss. Its fat loss was32mL and its total cook
loss was 4.9%. The control meat loaf resulted in the driest and a dark brown
appearance. It took 30 chews and baking time resulted in 53 minutes and had 100%
drip loss. Its fat loss was 62 mL and the total cooking loss was 7.3%. The 100% TSP
resulted in the tenderest but had the least likeable appearance. It looked like a gray
cereal with a golden brown top. It was extremely bland and very moist to where it was
falling apart. It was very hard getting it out of pan intact. It only took one chew and took
the longest to cook one hour. It had a 0 drip loss because no drippings were obtained. It
had 0 fat losses and the total cook loss after weighing was 32.7% due to the amount of
water that evaporated out of TSP.
Discussion: This experiment could be improved by using different methods of
cooking the meat loaf because the TSP cooks and is different than the standard

meatloaf. This would result in a better TSP meatless loaf because it would better stick
together and would not be crumbly. Some things that were not able to be controlled
were the amount of time each loaf was cooked because some needed to cook longer
than others. Also how well each loaf was mixed could result in the different problems
that arise during this experiment. Also adding more ingredients to the loaves to give
them more flavors would be something to change next time because the loaf that was
100% TSP was so bland because the only thing contributing to its flavor was the onions.

Lab Questions (10 pts.):


1.

Define drip loss (%) and explain how a high drip loss weight may affect sensory
quality of a meat product (2 pts.).

Drip loss is the loss of weight in food products owing to extruding and dripping
away of tissue juices, such as meat juices lost during the thawing of frozen meat.
A high drip loss weight may affect sensory quality of meat by having a tougher
dryer taste to it because it has lost a high amount of its juices during cooking.
While a piece of meat that doesnt have a high drip loss would be juicer and
tenderer than the meat that has a high drip loss.
2.

Which specific cooking method is recommended for tough meat cuts and why?
What are advantages and disadvantages of using the cooking method? (2 pts.)

Using a meat tenderizer to tenderize the meat by using a mallet to hit the meat.
Also marinating with sauces and seasoning will help break down some of the
tougher meat cuts.
3.

What is the effect of increasing levels of TSP on: (2 pts.)


1.

Tenderness? Extremely tender with the increase of levels of TSP

2.

Juiciness? There was no juice obtained from the 100% TSP

3.

Appearance? Its appearance is not very appealing with the 100% TSP
because it looks like a loaf of oatmeal. It was very crumbly and did not stay

together very well. I suggest using two eggs instead of one to help keep
loaf together.
4.

4.

Flavor? Very bland flavor tasted more like onions than anything else.

In reference to Experiment10.2: Are there differences in the yield of meat


prepared by the use of the various pieces of equipment? If so, which results in the
greatest yield? The lowest yield? (1 pt.)

There are differences in the yield of meat prepared by the various pieces of
equipment because certain ones like pressure cooker could only hold so much.
The Dutch oven resulted in the greatest yield while the pressure cooker resulted
in the lowest.

5.

Explain how meat tenderizers work. From lab, which method worked the best and
give your reasoning. (2 pts.)

Meat tenderizers work by breaking down the muscle fibers inside meat to make
them tenderer and less chewy. The method that I found had the best texture and
was the tenderness was the meat that was made with the tenderizer. It was the
easiest to chew and had the best flavor compared to the other meat tenderizers
that were used or not used for example the meat tenderizer perforated and the
marinade and pineapple.

6.

Explain the effect of temperature and aluminum foil covers in roasting beef and
chicken. Be sure to reference your subjective and objective data when answering the
question. (1 pt.)

The roast beef and chicken that was cooked in aluminum foil had a better flavor than that
of the ones that were cooked without being in foil. They were more moist and juicy than
that of meat cooked outside of the foil. Also they were tenderer and less chewy than that of
the ones cooked outside of the foil.

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