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Chapter 19

Chapter 19. Meat. What is Meat?. Edible portions of mammals Good for us! *Nutritional Value for humans 5-7 oz./day = 2-3 servings Protein – essential for building and repairing tissue Iron, phosphorus, copper, thiamin, riboflavin, niacin Contains: Muscle Fat Bone Connective tissue

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Chapter 19

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  1. Chapter 19 Meat

  2. What is Meat? • Edible portions of mammals • Good for us! *Nutritional Value for humans • 5-7 oz./day = 2-3 servings • Protein – essential for building and repairing tissue • Iron, phosphorus, copper, thiamin, riboflavin, niacin • Contains: • Muscle • Fat • Bone • Connective tissue • Water

  3. Beef • Originates • From Mature Cattle over 12 mos. of age • Flavor • Distinctive • Texture • Firm • Gender types • Steers-young, castrated males • Heifers-young, females who have never had a calf • Cuts • Sides – the carcass of cattle cut into halves • Wholesale – sides cut into quarters and into smaller pieces • Retail – meat cutters cut into wholesale cuts and then smaller • Ground • Ground beef – contains only the fat originally attached to the meat before grinding • Hamburger – ground beef can have extra fat added to it during grinding • *The fat content cannot be more than 30% of the total weight

  4. Veal • Originates • Young cattle that are less than 3 mos. of age • Flavor • Delicate • Texture • Lean • Tender • Cuts • Carcass does not require splitting due to small size • Loin and rib has a high content of connective tissue

  5. Pork • Originates • Meat of swine mostly 7-12 mos. of age • Flavor • Versatile, fresh, cured or smoked • Texture • Tender • Cuts • Carcass is split, but small enough not to • Ham-from the pork leg • Bacon-smoked pork belly meat • Canadian bacon-boneless pork loins

  6. Swine Trivia • Swine Products pork chopspork roastbaconham sausageshot dogsmedicines heart valvesinsulinchalk weed killersfertilizercosmetics floor waxcrayonsantifreeze glasschinaadhesives plasticsshoes,paintchewing gum • Colonists in Pennsylvania developed the practice of "finishing" hogs on corn (feeding them nothing but corn in the few weeks before butchering them). This practice improved the quality of the pork and laid the foundation for the modern pork industry. • Pig heart valves have been used to replace damaged human heart valves. • Pig fat can be used in weed killers, chalk, cosmetics, floor wax, crayons and antifreeze. • A pig can run a seven-minute mile. • Hogs do not overeat. They eat until they are full.

  7. Lamb • Originates • Meat of a sheep less than one year old • Also,* Yearling – 1-2 years of age • *Mutton – over 2 years of age(less tender & seldom sold) • Flavor • Delicate • Texture • Tender • Pinkish-red with white fat • Cuts • Similar to veal cuts but smaller in size

  8. Variety Meats • Originates • Edible parts of animals other than muscles. • Liver, heart, kidney, tongue, and sweetbreads(thymus glands), tripe(stomach lining), chitterlings(cleaned intestines), pork jowls, tail, feet, ears, and snout. • Why? • Unique tastes • Cultural orientation • Often inexpensive, some may be more expensive • High in vitamins and minerals-ex. Liver=high iron

  9. Inspection & Grading • http://travthebutcher.blogspot.com/2007/05/lesson-on-usda-grade-scale.html • Yield grade • Wholesalers determine which carcasses produce the most edible meat per pound. • Quality grade • Assures consumers the meat has met set standards that predict taste appeal. • Marbling • Flecks of fat throughout the lean meat. More marbled cuts are juicier, more flavorful, and tender. • Choice • High quality with good marbling. Most common grade. • Select • Meats that are leaner than choice and cost less. Also, most common grade. • Prime • Highest grade and less common. Restaurants boast about having this.

  10. Characteristics of Fat • Location • Color, firmness, location within the meat determines quality • Quality standards • Quality-firm, medium firm, creamy white fat • Poor quality-yellow, coarse • Marbling • Indicates tenderness, but high in fat and cholesterol.

  11. Cuts & Connective Tissue • http://grimesdairyfarm.info/images/Beef_Chart.jpg • Connective Tissue: • Contains two proteins: • Elastin – very tough and elastic/cooking CAN’t soften it! • Collagen – tough and elastic/cooking CAN soften it!

  12. Cooking & Storage Methods • Storage • Frozen Meats • Beef cuts – 12 mos. Lamb/Veal – 9 mos. • Pork cuts – 6 mos. Ground – 3 mos. • Ham - • Refrigerated Meats • Fresh cuts – 3-4days Ground – 1-2days • Variety – 1-2days Leftovers – 3 days • Cooking • Marinating for tenderness and flavor v. tenderizing with mallet or solution • Doneness Temps • M Rare – 145*F Medium – 160*F WD – 170*F • Dry Heat Methods • Roast • Broil • Pan broil • Moist Heat Methods • Braise • Cooking in liquid

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