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Meat Steak Facts




How does using a marinade make meat tenderer?There are some misconceptions around this topic, typically only salt or salty ingredients such as soy sauce make the biggest difference. It really depends on the type of meat and the muscle structure. The protein that forms when the salt breaks the muscle down helps to retain moisture, and makes the tissue a little looser.
Acid-based marinades such as lime, lemon juice or vinegar don’t have a huge effect. They will help break down some connective tissue and flavor the meat, but it’s really only on the surface.
Does searing a meat before cooking help keep the juices inside?Searing does not trap or keep moisture inside a piece of meat; it’s an old kitchen myth.
Why does a piece of meat need to rest before cutting it?When you cook meat the muscle fibers and the proteins begin to shrink and squeeze out moisture. If you immediately slice a piece of meat, the moisture that has been squeezed out of the muscle fibers will run out. But if you let it sit for 15 to 20 minutes depending on the size and thickness of the meat, the fibers start to soak back up some of that moisture.
What is the Maillard Reaction?A French scientist in 1912 discovered certain proteins and amino acids react with certain kinds of sugars and cause browning. When meat is browned it forms hundreds of very potent flavor molecules that affect its aroma and taste.
Why cook low and slow?The lower you cook the temperature, the less the fibers will shrink, the less tough the meat will be because it won’t lose as much moisture. Typically tough cuts of meat are cooked this way to keep the meat moist. Cooking the meat slowly breaks down tough connective tissue to form gelatin, which binds moisture. The amount of fat also helps because it breaks up the protein, lubricates the meat and makes it tenderer.
When smoking a piece of meat, how does the wood flavor get infused into it?The oxygen breaks down the lignin in wood and releases a smoky aroma that sticks to the moist surface of the meat, flavoring it.
What is an easy thickening agent to use at home to thicken a BBQ sauce?The most common one would be cornstarch. The best way is to add cornstarch to room temperature water first, mix well, and then add the combination to the sauce and heat. Flour is another option.
Source:
Guy Crosby, PhD, CFS, IFT Spokesperson

ISO 17025


Easy to understand slides on GENERAL REQUIREMENTS FOR THE COMPETENCE OF TESTING AND CALIBRATION LABORATORIES ISO 1702


General requirements for the competence of testing and calibration laboratories from Hadi Akbar

ISO/IEC 17025 General requirements for the competence of testing and calibration laboratories is the main ISO/CASCO standard used by testing and calibration laboratories. Originally known as ISO/IEC Guide 25, ISO/IEC 17025 was initially issued by the International Organization for Standardization in 1999. There are many commonalities with the ISO 9000 standard, but ISO/IEC 17025 is more specific in requirements for competence. And it applies directly to those organizations that produce testing and calibration results. Since its initial release, a second release was made in 2005 after it was agreed that it needed to have its quality system words more closely aligned with the 2000 version of ISO 9001.

Laboratories use ISO/IEC 17025 to implement a quality system aimed at improving their ability to consistently produce valid results. It is also the basis for accreditation from an accreditation body. Since the standard is about competence, accreditation is simply formal recognition of a demonstration of that competence. A prerequisite for a laboratory to become accredited is to have a documented quality management system. The usual contents of the quality manual follow the outline of the ISO/IEC 17025 standard.

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