Meat CuttingDay 3

Composition of MeatThe following percentages are representative

of a cross section of chicken, pork, veal and beef.Water __75_% Almost always

consistentProtein __18_% to 20% VariesFat __3_% to 5% VariesMinerals _4__% Varies

Composition of MeatWater

Why is it important for us to take into consideration?_______Shrinkage___________.

It is important to understand the _moisture________ content to more accurately ________manipulate_______ the meat to your advantage.___Cooking_____________preservation, etc.

Composition of MeatProtein

Proteins are broken down by ____digestive__ enzymes into amino acids, at which point they can readily be absorbed into the _bloodstream_______________. And become the __building blocks__________

__________ of living things

Composition of MeatProtein

Another group of substances related to proteins are the Pyrimidines, and Nucleopeptides have very little nutritional value

do have the natural ability to excite gastric juices. Combined with fats,

primarily responsible for the flavor and aroma of meat.found more abundantly in older animals

more concentrated in more frequently worked, or tougher muscles.

gives “Gamey” meat that “Gamey” flavor

Muscle BreakdownMyofibrils Smallest from of the muscle

Hair like strands surrounded by collagen

FiberA bundle of _myofibrils, held together by a sheath of collagen

Muscle A bundle of fibers, held together/in place by reticulin

Types of musclesSkeletal-

responsible for movement, attached to bonesSmooth-

brains, lungs, intestines, sweetbreads and organ muscles

Cardiac- heart muscle

Those Darn Muscles…

Composition of MeatFatFAT IS NOT FLAVOR!

IT IS the carrier of flavor.

Composition of MeatThere are Three Types of Fat

1.Subcutaneous is found on the exterior of the muscle

2.inter-muscular is found on the Interior of the muscle and is known as fat distribution, or marblingGood _Marbling will look like evenly drawn white

lines equally distributed throughout the interior of the muscle.

The grading of meat is based on thisThe more evenly distributed the fat is, the more

moist the meat will be.

Composition of MeatFat2. inter-muscular

Animal Fat is Saturated Fat distinguished by the fact that it is solid at room temperature

As heat is applied to the meat, the fat is liquefied from its solid state, and helps to lubricate the myofibrils of the muscle resulting in a much more texturally advantageous piece of meat.

Bad Marbling will look like a large pocket of fat unevenly distributed, and usually appears in one section of the muscle.

USDA Quality Grades & Stamps

Composition of MeatFat3. KHP Fat

Kidney Heart and Pelvic Fatwhich is the fat that surrounds the organs and

protects them from slamming into the skeletal system.

Also determines the quality of the life once lead by the animal