Lecture 10 - Meat PDF

Lecture 10 Meat  Lesson Learning Objectives At the end of this lesson, the student should be able to... identify the different kinds of meat; understand the muscle composition of meat; familiarize with the different cuts, market forms, and local terms of meat; and apply various cook...

Lecture 10 Meat  Lesson Learning Objectives At the end of this lesson, the student should be able to... identify the different kinds of meat; understand the muscle composition of meat; familiarize with the different cuts, market forms, and local terms of meat; and apply various cooking methods to meat.  Introduction Meat refers to the flesh/muscle of domestic animals used as food. It usually consumes the largest portion of the food-purchasing peso and is essential to most food service menu offerings. The parts, composition, consumption, cuts, grading, and cookery will be discussed here. The common animals used for their meat in the Philippines include: (a) cow–beef, (d) goat–chevon, and (b) pig – pork, (e) carabao – carabeef. (c) calf (young cow) - veal, Meats composed of 75% water, 20% protein, and about 5% fat  Composition of Meat 1. Water 3. Structure a. Shrinkage a.Muscle Fiber 2. Fat b.Connective Tissue a. Marbling a)Collagen b. Fat Cap b)Gristle c. Barding c.Bones  01 Water 1. Water Meat composed of 75% water As meat cooks, it gets smaller due to shrinkage (water evaporation) Overcooking will make it too dry. Cook meat at a low temperature, allowing for “slow cooking”  02 Fat a. Marbling b. Fat Cap c. Barding  2. Fat a. Marbling – fat that can be located between the muscle tissue. Affects the tenderness, quality, Source: https://www.telegraph.co.uk/food-and-drink/scotch-beef/what-is-marbling/ and taste. The more marbling the meat the more tender and flavorful it will be. 2. Fat b. Fat Cap – fat that surrounds the muscle tissue Animals use this layer as a means to keep themselves warm This part is left to keep the meat moist and juicy Source: https://grandwesternsteaks.com/angus-sirloin-cap- fat-on-steak-picanha-steaks.html 2. Fat c. Barding – a technique for wrapping a meat piece with fat before cooking Larding – inserting pieces of fat inside meat when fat is insufficient -keep the meats from drying while in the cooking process if there is no sufficient fat cap.  03 Meat Components a. Muscle Fiber b. Connective Tissue c. Bones  a. Muscle Fiber Leaner cuts yield fewer calories Leaner cuts contain pure muscle fiber with little amount of fat. Source: https://easyasiancooking.wordpress.com/2013/10/18/chinese-cooking-basics- The flavor and taste of meat how-to-slice-beef/ depend on the composition of muscle fiber and its ratio to fats. Source: https://blog.thermoworks.com/beef/coming-heat-effects-muscle-fibers-meat/  b. Connective Tissue These tissues have an important role in binding the muscle fibers and bones. But this poses a challenge for cooks, as this has to be broken down for easy eating. The tissues are tough because they bind the bones and the fibers. They are made up of either collagen or elastin Source:https://www.facebook.com/BiotABAC/photos/a.122540117826056/4449387805141244/?type=3  b. Connective Tissue Collagen is a soft white tissue commonly found in mammals and it breaks down as gelatin and water Elastin is a hard yellowish tissue that is not broken down easily in cooking Some people call it gristle or in Tagalog, kartilago or gatil. To remove it just cut it away Source:https://www.facebook.com/BiotABAC/photos/a.122540117826056/4449387805141244/?type=3 from the meat  c. Bones Bones also take part in the cooking process. They make up the skeleton of the animal from which the muscle fibers are attached. Older animals have whiter bones while younger ones have reddish bones. The bones are also known for their marrow, which is an important ingredient in making stocks and soups Source:https://heatherlea.ca/complete-guide-to-beef-bones/ Basic cuts of meat  Usually, the carcass of animals used for their meat consists of edible tissues that are later divided into smaller portions. Carcass - dead body especially one of an animal that has been consumed or dressed for consumption This is called the primal cut or sometimes called a wholesale cut. It is a large primary piece of meat separated from the animal itself they are popularly used and purchased for food service operations as they are easily handled and stored. A fabricated cut on the other hand is a smaller portion cut from the primal cut. If you are planning to cook roasts, stews, and steaks, this is usually the cut you are aiming to buy.  Rib and Loin Cuts – are the tenderest of cuts and are usually used for roast, chops, and steaks. Beef and Lamb - the rib and loin parts are used extensively for roasting, grilling, and broiling. Pork and Veal - these parts are usually braised to preserve their juices. They are sometimes broiled but should not be overcooked or else they will dry out. Leg or round Beef - these parts are less tender and are usually used for bracing and roasting. It is also very lean, so roasting is good. Lamb and pork - still young and are very tender for roasting.  Chuck or shoulder Beef - the chuck is a tough cut but of good quality which is usually braised. Veal, Lamb, and pork - they are also good for braising, roasting, and broiling. Shanks, Breast, Brisket, and Flank - these parts are the least tender and are usually cooked using moist heat methods. They are also desirable for braising and simmering because of the collagen content giving the dish body. Ground Meat, Cube Steaks, and Stew Meat - they can come from any primal cut and are used also for chopped meat. They can be used both for moist and dry heat methods as they are already mechanically tenderized. Local and English Cut Names Source Cut Name Local Name Shoulder Kasim Loin Lomo Tenderloin Hock/Knuckles Pata Pork Ribs Belly Tadyang Liempo Ham Pigue Head/Mask Maskara Ears Tenga Source: https://www.mayoclinic.org/healthy-lifestyle/nutrition- and-healthy-eating/in-depth/cuts-of-beef/art-20043833 Local and English Cut Names Source Cut Name Local Name Shank and Bone Bulalo Marrow Tender Chuck Paypay Brisket Punta Y Pecho Flank Steak Camto Beef Tenderloin Solomilyo Sirloin Tapadera Short Ribs Tagiliran Blade Clod Kalitiran Chuck Rib Kadera Source: https://www.mayoclinic.org/healthy-lifestyle/nutrition- and-healthy-eating/in-depth/cuts-of-beef/art-20043833 Local and English Sundry Terms Organ Local Name Source Tongue Dila Beef and Pork Tripe Tuwalya Beef Librilyo Libro-libro or tuwalya Beef Liver Atay Beef and Pork Brain Utak Beef and Pork Heart Puso Beef and Pork Lungs Baga Beef and Pork Kidney Bato Beef and Pork Blood Dugo Beef and Pork Ears Tenga Beef and Pork Skin Balat Beef and Pork Source: https://www.mayoclinic.org/healthy-lifestyle/nutrition- and-healthy-eating/in-depth/cuts-of-beef/art-20043833  Thank you! 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