Meats PDF 2003

Understanding Food Amy Brown Chapter 14: Meat Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats Structure of Meat Meats are composed of a combination of: – Water – Muscle – Connective tissue – Adipose (fatty) tissue – Bone The proportions of these elemen...

Understanding Food Amy Brown Chapter 14: Meat Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats Structure of Meat Meats are composed of a combination of: – Water – Muscle – Connective tissue – Adipose (fatty) tissue – Bone The proportions of these elements vary according to the animal and the part of its anatomy represented by the cut of meat. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats ATP: Adenosine triphosphate is a universal energy compound in cells obtained from the metabolism of carbohydrate, fat, or protein. – The energy of ATP, which is located in highenergy phosphate bonds, fuels chemical work at the cellular level. Slide Development: Lonnie M. Lowery, Ph.D. Connective tissue: A protein structure that surrounds living cells, giving them structure and adhesiveness within themselves and to adjacent tissues. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats Collagen: A pearly white, tough, and fibrous protein that provides support to muscle and prevents it from over-stretching. – It is the primary protein in connective tissue. Marbling: Fat deposited in the muscle that can be seen as little white streaks or drops. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats The animal’s age, diet, and species affect the color and texture of fat. It is white in younger animals, and turns progressively more yellow as the animals age. FIGURE14–4 A polyunsaturated diet will yield pork that is higher in polyunsaturated fat. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats Exposure of meat to oxygen changes the color of myoglobin, and therefore the meat. – Myoglobin within the meat is purplish red, but once cut and exposed to oxygen, it becomes bright red. Cooking meat initially converts the color of raw meat to bright red. – The denaturing of the pigment-containing proteins yields the classic color of well-done meat—grayish brown. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Composition of Meats The food industry uses several methods to keep meat products from turning brown. – One such method is the addition of nitrites to processed meats. Extractives: Flavor compounds consisting of nonprotein, nitrogen substances that are endproducts of protein metabolism. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats To ensure that consumers are purchasing meat that is safe, federal laws require the inspection of animal carcasses. In addition to this mandatory inspection for safety, meat may also be assigned yield grades and the later quality grades to assist consumers in selection. – Meat processors submit to the grading system voluntarily. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats The Federal Meat Inspection Act of 1906 made inspection mandatory for all meat crossing state lines or entering the United States through foreign commerce. Inspections are the responsibility of the USDA Food Safety and Inspection Service. Meat that passes this federal inspection is marked with an inspection stamp. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats The grading of meat is not under government mandate or control, but is a strictly voluntary procedure that the meat packer or distributor may have done under contract with the USDA. – Factors considered in grading are color, grain, surface texture, and fat distribution. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats Quality grades: The USDA standards for beef, veal, lamb, and mutton. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats Yield grade: The amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats Tenderness of Meats Overall, natural meat tenderness is due to factors such as the cut, age, and fat content. – Meats can also be treated to make them more tender. – Preparation temperatures and times also have an influence on tenderness. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats Natural Tenderizing The particular cut of the meat Age at slaughter (connective tissue concentration) Heredity and diet Marbling Slaughtering conditions Aging …all play a part in determining tenderness Rigor mortis: From the Latin for “stiffness of death,” the temporary stiff state following death as muscles contract. Aging: Ripening that occurs when carcasses are hung in refrigeration units for longer periods than that required for the reversal of rigor mortis. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats There are two major types of meat cuts, wholesale and retail. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats Prior to reaching the supermarket, a carcass is divided into about seven wholesale or primal cuts. – Wholesale (primal) cuts: The large cuts of an animal carcass, which are further divided into retail cuts. Slide Development: Lonnie M. Lowery, Ph.D. These wholesale cuts are then divided into the retail cuts purchased by consumers. – Retail cuts: Smaller cuts of meat obtained from wholesale cuts and sold to the consumer. Copyright 2003 Thomson Learning Refer to p. 263 for complete figure. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Purchasing Meats For complete list refer to p. 266. Before the advent of refrigeration, meat was preserved by such processing methods as curing, smoking, canning, and drying. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Larding: Inserting strips of bacon, salt pork, or other fat into slits in the meat with a large needle. Barding: Tying thin sheets of fat or bacon over lean meat to keep the meat moist during roasting. – The sheets of fat are often removed before serving. Searing: Cooking that exposes a meat cut to very high initial temperatures; this is intended to “seal the pores,” increase flavor, and enhance color by browning. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Carry-over cooking: The phenomenon in which food continues to cook after it has been removed from the heat source as the heat is distributed more evenly from the outer to the inner portion of the food. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats F I G U R E 1 4 - 1 8 Touch as a test for doneness. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Tender cuts are usually prepared by one of the dry-heating methods: – Roasting (baking) – Broiling – Grilling – Panbroiling – Frying Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Broiling and grilling times are based primarily on the meat’s thickness and its distance from the heat Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Frying Sautéing, panfrying, and deepfrying are suitable for tender, small pieces of meat that are low in fat or that have a breaded coating. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Less tender cuts of meat, which tend to come from more heavily exercised muscles or older animals, are usually prepared by moist-heat methods such as: – Braising – Simmering/stewing – Steaming Microwave ovens are usually not the best option for cooking meats, except for thawing and reheating leftovers. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Preparation of Meats Carving Meat should not be sliced in just any manner, because the way it is sliced affects its tenderness. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Storage of Meats Meat contains high percentages of water and protein, both ideal for the growth of microorganisms. – Consequently, meat should be stored in the refrigerator or freezer. Meats are best refrigerated at just above freezing (32°F/0°C), between 32°F and 36°F (0° to 2°C). Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Storage of Meats Wrapping Meat Most retail meats are packaged with plastic wrap and can be refrigerated in their original wrap for up to two days. – For storage beyond two days the store wrapping should be removed and replaced by loosely wrapped plastic wrap, wax paper, or aluminum foil. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning Storage of Meats Frozen Meats to be frozen should be wrapped tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0°F (18°C). – It is a good idea to first trim meat of bone and fat and to divide it up into individual servings before wrapping and freezing it. – Wrappers often hide the identity of their contents, so the packages of frozen foods should be labeled and dated. Slide Development: Lonnie M. Lowery, Ph.D. Copyright 2003 Thomson Learning