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MEAT

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 duck

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MEAT

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  1. MEAT

  2. 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 duck • Fish- a fresh or saltwater animal with backbones, fins, gills, and usually scales

  3. TYPES OF MEAT A. Cattle- meat of steers or heifers 1. Beef- cattle over 1 year when slaughtered 2. Veal-cattle 3 to 14 weeks when slaughtered 3. Calf-cattle 14 weeks to 1 year when slaughtered 4. 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

  4. TYPES OF MEAT B. Pork- the meat of swine a. Hogs or pigs not more than 1 year of age when slaughtered b. 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

  5. TYPES OF MEAT C. Sheep 1. Lamb- the smallest animal used for meat • Animals not more than 14 months of age when slaughtered • Pinkish/red color with fine texture 2. Mutton- meat from older sheep a. Slaughtered over the age of two years b. Dark red color with layer of cream-colored exterior fat

  6. TYPES OF MEAT D. Variety Meats 1. Edible Organs • Brain • Liver • Kidney • Heart • Tongue • Tripe (stomach lining) • Sweetbreads

  7. TYPES OF MEAT 2. Other Edible Parts • Jowls • Feet • Ears • Snout • Chitterlings (cleaned intestines)

  8. TYPES OF CUTS • Whole Carcass • Halves- “sides of beef” • Quarters

  9. TYPES OF CUTS • Wholesale Cuts- large subdivisions sent to grocery stores for further cutting

  10. TYPES OF CUTS • Retail Cuts- individual cuts of meat sold to consumers

  11. INSPECTION • Meat is from healthy animals and slaughtered under sanitary conditions • Free from contamination and safe to eat at the time of inspection • Mandatory- all meat sold must pass inspection; paid with tax dollars (USDA) • State Inspection- sold within state • Federal Inspection- sold between states

  12. GRADING • Voluntary service paid by meat processors; cost is passed on to consumers in price • Provides information relating to taste/palatability of meat

  13. GRADING A. Factors Affecting Meat Grades 1. Marbling 2. Age of Animal 3. Texture 4. Appearance 5. Conformation- amount of bone/lean 6. Cutability- amount of fat/lean

  14. USDA GRADES • Prime • Well marbled • Firm texture • Bright color • Limited supply • Sold to better restaurants

  15. USDA GRADES • Choice • Slightly less marbling than Prime • Most in demand by consumers

  16. USDA GRADES • Select • Less fat/older animal • Less juicy • Less flavorful • For thrifty shoppers

  17. USDA GRADES • Standard/Commercial • Not found in commercial outlets • Used in processed meats

  18. MEAT TENDERNESS A. Indicators/Clues 1. 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

  19. MEAT TENDERNESS Wholesale Beef Cuts: Blue=Locomotion Muscles Green=Suspension Muscles SHORT LOIN RIB SIRLOIN CHUCK ROUND SHORT PLATE FORESHANK & BRISKET FLANK

  20. MEAT TENDERNESS 2. Bone Shapes 3. Degree of Marbling Round Bone Blade Bone Rib Bone T Bone Wedge Bone Round Bone Breast Bone

  21. MEAT TENDERNESS Tenderizing Methods 1. Chemical 2. Mechanical a. Grinding b. Cubing c. Scoring d. Pounding 3. Cooking in Liquid (simmering/stewing) 4. Marinating

  22. PRINCIPLES OF MEAT COOKERY • Cooking meat improves its flavor, changes its color, tenderizes it, and destroys harmful organisms • Use low to moderate temperature to coagulate muscle tissue yet prevent toughening • Avoid overcooking to prevent a shrunken, dry product which is missing essential moisture

  23. COOKING METHODS A. Moist Heat Methods (locomotion muscles/tough cuts) 1. Braising 2. Cooking in a Liquid (simmering/stewing) • Wholesale Cuts- (chuck, foreshank and brisket, short plate, flank, round) • Bone Shapes- (blade, round)

  24. COOKING METHODS B. Dry Heat Methods- Suspension Muscles/Tender Cuts • Roasting • Broiling • Pan-broiling • Pan-frying • Stir-frying • Wholesale Cuts- (Rib, Short Loin, Sirloin) • Bone Shapes- (Rib, T-bone, Wedge)

  25. NUTRITIONAL CONTRIBUTIONS • Protein • Tissue builder • Reserve energy supply • Complete source

  26. NUTRITIONAL CONTRIBUTIONS • Minerals • Iron- combines with Protein to form hemoglobin • Zinc- forms enzymes and insulin • Phosphorus- works with Calcium to form strong bones and teeth

  27. NUTRITIONAL CONTRIBUTIONS • Vitamins • B-Complex (Thiamin, Niacin, Riboflavin)- need for mental health and digestion • Vitamin B6- strong immune system • Vitamin B12- maintains a good blood supply

  28. NUTRITIONAL CONTRIBUTIONS • Fat • Insulates and protects body • Concentrated energy supply • Saturated source

  29. 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

  30. MEAT LABELS • Name of type of meat appears first • Name of wholesale cut appears second • Name of retail cut appears last

  31. HEALTHY COOKING TIPS • Choose cuts from the round and loin sections • Limit portion sizes to two 3-ounce servings per day • Trim all visible fat before cooking • Broil or grill meats • Use non-stick pans when frying and browning • Skim fat from surface of chilled meat soups and stocks

  32. GELATIN • An incomplete protein manufactured by the meat industry • Cooking softens the connective tissues by turning collagen into gelatin • Gelatin is used to turn liquids into jelly-like solids

  33. THE END

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