Effects of Cooking on Meat

• Meats can be cooked using moist or dry heat methods, with tough cuts typically cooked using moist heat (e.g., boiling)
• Tender cuts are cooked using dry heat (e.g., grilling)
• Microwaving is not the best cooking method since microwaved meats do not brown well and are less juicy compared to meats cooked using traditional methods
• Meat should rest after cooking, as resting results in juicier meats because cutting into a steaming steak causes juices to escape.
• Cooking meat improves eating quality, digestibility, tenderization, and food safety

Effects of Cooking on Meat

• Cooking affects pigment, protein fiber, protein-bound water, and collagen in meat
• At 100°F/40°C (raw), meat is soft to the touch, translucent, deep red, and protein fibers start to unfold while collagen is in tact
• Protein-bound water accumulates within the cells
• At 120/50°F (rare), meat starts to firm and become opaque, myosin starts to denature and coagulate, more water stays in cell and escapes from it
• At 130/55°F (medium), meat yields to the touch, releases juice when cut, myosin coagulates, and it becomes opaque
• At 140/60°F (medium) the meat shrinks, exudes juice, starts to fade to pink, other fiber proteins denature and coagulate, collagen sheaths shrink, squeezing cells which leads to flow from cells
• At 150/65°F (medium well), the meat continues to shrink, with less free juice as the pink color discolors to gray-brown
• At 160/70°F (well done), meat continues to shrink, it becomes stiff and dry, begins to dissolve to stop flowing
• At 17-75°F (well done) the meat is stiff, dry and gray
• At 180/80°F, actin denatures, coagulates, and cell content becomes densely compacted which causes denaturation and coagulation
• At 200/90°F, fibers separate from each other dissolving rapidly
• Cooking enhances and develops flavors in meat through changes in meat structures, lean, connective tissues, and fat
• Collagen is converted to gelatin through cooking which tenderizes the meat
• Elastin is not impacted by cooking, so it is usually cut off.
• Cooking destroys parasites and pathogenic microorganisms, making meat safe for consumption

Beef/Carabeef Cooking Methods

• Grilling: Suitable cuts: sirloin, rump, porterhouse, and T-bone steak, grill must be preheated and not greased so meat does not stick
• Roasting: Suitable cuts: ribs and sirloin, and whole young calf.
• Cooking internal temperature: 55°C for rare, 71°C for medium, 77°C for well done
• Pot Roasting: Suitable cuts: flank, brisket, rump, top side, and silverside.
• First brown, then place on vegetables, cover, cook on low heat for 45 minutes per half kilo, or cook in a preheated oven at 165°C for 45 minutes per half kilo
• Pan Frying: Tender cuts cut into small/thin sections with only enough fat to cover the bottom of the pan. Cook at high heat, turn only once
• Braising: Similar cuts as pot roasting (brisket, rump, sirloin, etc.) are suitable
• Meat should be browned first in a small amount of fat, then vegetables and liquid can be added. Cover and cook over low heat for 2-3 hours
• Stewing: Used for tough cuts like shin, chuck and flank, or tripe, it can be coated with flour prior or not
• Vegetables can be used, and liquid replenished if needed, cook up to 3 hours depending on cut of meat
• Charcoal Grilling or Inihaw sa Uling: Tender cuts of meat are grilled over charcoal on a parilla. Care is taken to adjust height
• Grease droppings on the hot coal can cause smoke and the surface is burnt but the internal content is still undone
• The type of wood used imparts different acceptable flavors

Pork Cooking Methods

• Grilling and Frying: All kinds of chops can be grilled or fried
• Roasting: All joints are suitable, cook to an internal temperature of 77°C
• Stewing/Boiling: All cuts are suitable for stewing or boiling
• Charcoal Grilling or Inihaw sa Uling: Used for barbecues

Poultry Cooking Methods

• Grilling and Frying: All cuts, whole chicken, and duck may be grilled or fried
• Roasting: Cook to an internal temperature of 75°C.
• When roasting stuffed birds, cook the stuffing separately, then stuff it when the bird is cooked and then cook for a bit longer
• Braising and Casseroling: Good method for all poultry. Can be applied to whole birds including turkey to shorten time
• Braising can be done to fully cook bird, then roasted to brown the surface: leads to less shrinkage
• Charcoal Grilling (inihaw sa uling): Adjust the distance of the meat pieces so that it does not burn before the internal flesh cooks
• Marinating (as in barbecued pieces) may consist of simple 2 or 3 spices like vinegar, salt, and pepper or seasoned marinade from blends of ingredients
• Inihaw is not limited to meats and fish and can be applied to corn, root crops, and other vegetables