Meat, Fish, Poultry Crossword

fibrous protein derived from collagen via tropocollagen when heated for an extended period
made by forming a curd from soymilk; a bland, slightly spongy precipitated soy protein food
_______ soy protein products (TSP) is made from soy protein concentrates and isolates
purified and frozen minced fish containing a preservative
meats made by pulverizing meats and adding desired fat & salts before heating the resulting mixture
__________ meats are made from meat cuts that are less expensive; Made by creating small protein particles, adding fat & other ingredients, and shaping into uniform portions
intensive shearing of fibers/connective tissue = very tender meat from leaner meats
enzyme found in fresh pineapple
most common commercial blend of enzymes from papaya and salt
adding an _______ ingredient when preparing meats drops the pH to isoelectric point, increasing the tenderness, and negatively affects the aroma and flavor
adding an ____ ingredient when preparing meats can darken the color and minimally influence the hydration (juiciness)
the ______ the final temperature of meat, the greater the cooking losses
_________ loss is the loss of weight from meat during cooking as a result of evaporation
____ loss includes both juices and melted fat that fell from the meat during cooking
_______ loss refers to the total loss from meat by evaporation and dripping during cooking
___ heat relates to roasting, broiling, baking, pan/deep frying
collagen molecules slowly change when subjected to _____ heat
_____ causes fat to melt, proteins to denature, loss of water and changes in connective tissue