meat animal foods meat- the edible portion of mammals which contains muscle, fat, bone, connective...
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MEAT
ANIMAL FOODS
Meat- the edible portion of mammals which contains muscle, fat, bone, connective tissue, and water (includes meat from cattle, swine, and sheep)Poultry- domesticated birds used for meat and eggs including chicken, Cornish hens, turkey, goose, and duckFish- a fresh or saltwater animal with backbones, fins, gills, and usually scales
TYPES OF MEAT
A. Cattle- meat of steers or heifers1. Beef- cattle over 1 year when slaughtered2. Veal-cattle 3 to 14 weeks when slaughtered3. Calf-cattle 14 weeks to 1 year when slaughtered4. Bright cherry red color with external layer of fat
*Marbling- flecks of fat spread throughout the lean; indicative of flavor and tenderness; also means more saturated fat, cholesterol, and calories
TYPES OF MEAT
B. Pork- the meat of swinea. Hogs or pigs not more than 1 year of age when
slaughteredb. Grayish pink/rose color with well-marbled
exterior
*Curing- treating pork with salt, sugar, spices, chemicals; improves keeping qualities and results in a taste change
TYPES OF MEAT
C. Sheep1. Lamb- the smallest animal used for meat
a. Animals not more than 14 months of age when slaughtered
b. Pinkish/red color with fine texture
2. Mutton- meat from older sheepa. Slaughtered over the age of two yearsb. Dark red color with layer of cream-colored
exterior fat
TYPES OF MEAT
D. Variety Meats1. Edible Organs
• Brain • Liver• Kidney• Heart• Tongue• Tripe (stomach lining)• Sweetbreads
TYPES OF MEAT
2. Other Edible Parts• Jowls• Feet• Ears• Snout• Chitterlings (cleaned
intestines)
TYPES OF CUTS
Whole CarcassHalves- “sides of beef”Quarters
TYPES OF CUTS
Wholesale Cuts- large subdivisions sent to grocery stores for further cutting
TYPES OF CUTS
Retail Cuts- individual cuts of meat sold to consumers
INSPECTION
Meat is from healthy animals and slaughtered under sanitary conditionsFree from contamination and safe to eat at the time of inspectionMandatory- all meat sold must pass inspection; paid with tax dollars (USDA)State Inspection- sold within stateFederal Inspection- sold between states
GRADING
Voluntary service paid by meat processors; cost is passed on to consumers in priceProvides information relating to taste/palatability of meat
GRADING
A. Factors Affecting Meat Grades1. Marbling2. Age of Animal3. Texture4. Appearance5. Conformation- amount of bone/lean6. Cutability- amount of fat/lean
USDA GRADES
Prime– Well marbled– Firm texture– Bright color– Limited supply– Sold to better restaurants
USDA GRADES
Choice– Slightly less marbling than Prime– Most in demand by consumers
USDA GRADES
Select– Less fat/older animal– Less juicy– Less flavorful– For thrifty shoppers
USDA GRADES
Standard/Commercial– Not found in commercial outlets– Used in processed meats
MEAT TENDERNESS
A. Indicators/Clues1. Location of Cut on Animal (see wholesale cuts)• Suspension Muscles- muscles which do not receive
exercise; tender muscles; dry heat cooking methods• Locomotion Muscles- muscles which are exercised in
moving the animal; tough muscles; moist heating methods
MEAT TENDERNESSWholesale Beef Cuts: Blue=Locomotion Muscles
Green=Suspension Muscles
CHUCK
FORESHANK & BRISKET
ROUNDRIB
SHORTPLATE
SHO
RT
LOIN
FLANK
SIRL
OIN
MEAT TENDERNESS
2. Bone Shapes
3. Degree of Marbling
Round Bone
Blade Bone
Rib Bone
T Bone
Wedge Bone
Breast Bone
Round Bone
MEAT TENDERNESS
Tenderizing Methods1. Chemical2. Mechanical
a. Grindingb. Cubingc. Scoringd. Pounding
3. Cooking in Liquid (simmering/stewing)4. Marinating
PRINCIPLES OF MEAT COOKERYCooking meat improves its flavor, changes its color, tenderizes it, and destroys harmful organismsUse low to moderate temperature to coagulate muscle tissue yet prevent tougheningAvoid overcooking to prevent a shrunken, dry product which is missing essential moisture
COOKING METHODS
A. Moist Heat Methods (locomotion muscles/tough cuts)1. Braising2. Cooking in a Liquid (simmering/stewing)
– Wholesale Cuts- (chuck, foreshank and brisket, short plate, flank, round)
– Bone Shapes- (blade, round)
COOKING METHODS
B. Dry Heat Methods- Suspension Muscles/Tender Cuts1. Roasting2. Broiling3. Pan-broiling4. Pan-frying5. Stir-frying
– Wholesale Cuts- (Rib, Short Loin, Sirloin)– Bone Shapes- (Rib, T-bone, Wedge)
NUTRITIONAL CONTRIBUTIONS
Protein– Tissue builder– Reserve energy supply– Complete source
NUTRITIONAL CONTRIBUTIONS
Minerals1. Iron- combines with Protein to form hemoglobin2. Zinc- forms enzymes and insulin3. Phosphorus- works with Calcium to form strong
bones and teeth
NUTRITIONAL CONTRIBUTIONS
Vitamins1. B-Complex (Thiamin, Niacin, Riboflavin)- need
for mental health and digestion 2. Vitamin B6- strong immune system3. Vitamin B12- maintains a good blood supply
NUTRITIONAL CONTRIBUTIONSFat– Insulates and protects body– Concentrated energy supply– Saturated source
MEAT STORAGE
Fresh meat – Coldest part of refrigerator– Cover loosely– Not to exceed 4 days – Ground meat not to exceed 2 days
Frozen meat – Remove original wrap– Store in moisture-vapor proof wrap
MEAT LABELS
Name of type of meat appears firstName of wholesale cut appears secondName of retail cut appears last
HEALTHY COOKING TIPS
Choose cuts from the round and loin sectionsLimit portion sizes to two 3-ounce servings per dayTrim all visible fat before cookingBroil or grill meatsUse non-stick pans when frying and browningSkim fat from surface of chilled meat soups and stocks
GELATIN
An incomplete protein manufactured by the meat industryCooking softens the connective tissues by turning collagen into gelatinGelatin is used to turn liquids into jelly-like solids
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