Tenderness: How to Cook Meat

1. Tenderness: How to Cook Meat OHCE Statewide Leader Training July, 2014 Developed by Barbara Brown, Ph.D., R.D./L.D., Food Specialist, OCES

2. What’s changing • Animals • Cuts • Fat content • Grain vs grass fed • Grades available where you shop Oklahoma Cooperative Extension Service

3. USDA Quality Grades • A composite evaluation of factors that affect palatability of meat (tenderness, juiciness, flavor) • Factors include carcass maturity, firmness, texture, color of lean, amount and distribution of marbling within the lean • Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity Oklahoma Cooperative Extension Service

4. Meat composition • Bone—If present can be used to identify part of the animal the meat cut is from • Muscle tissue—tightens when heated • Connective tissue—more in highly exercised parts of bodies (legs), older animals (mutton vs lamb)—more connective tissue = tougher meat • Collagen • Membranes between muscle fibers and gristle at ends of bones are made of collagen • Readily softens with moist heat, converts to gelatin • Elastin • Tendons made of elastin • Not softened by cooking Oklahoma Cooperative Extension Service

5. Meat composition • Fatty tissue • Most is deposited under skin, around glandular organs first • As fat continues to be deposited it will be found between & within the muscle tissues (marbling) • Melts when heated • Water—squeezed out when cooked • Pigments • Myoglobin –responsible for red color, more = darker meat • Carries O2 & CO2, bright red when exposed to O2, bluish when not • When old—brownish-red Oklahoma Cooperative Extension Service

6. Effects of heat • Tenderizes • Cooking to correct endpoint tenderizes collagen connective tissues • Overcooking yields tough, rubbery, stringy, dry, excessive shrinkage of protein with loss of water from muscle fibers, collagen converted to gelatin so fibers no longer adhere to each other (strings) Toughens muscle fiber • Moisture lost (drip, evaporation) • Fat lost (melt out, combines with water loss to impact juiciness) Oklahoma Cooperative Extension Service

7. Effects of heat on meat • Flavor develops • Pigments change—When cooked myoglobin turns greyish-brown • Destroys pathogens • For whole cuts of beef and pork bacteria are only on the outside, so it is safe to cook the rare stage, not true for ground meats Oklahoma Cooperative Extension Service

8. Methods of heat transfer • Conduction: direct transfer of heat by contact from one substance to another • Convection: transfer of energy in a fluid (such as a gas or liquid) • Radiation: transfer of energy through empty space (infrared waves) Oklahoma Cooperative Extension Service

9. Oklahoma Cooperative Extension Service

10. Cooking method chosen depends on • Natural tenderness of the meat cut (type of meat, age of animal, cut, tenderizing treatments) • Amount and type of connective tissue • Leanness of the meat • Size and thickness of the cut of meat Oklahoma Cooperative Extension Service

11. Wholesale meat cuts Oklahoma Cooperative Extension Service

12. Cooking methods • Dry heat • No liquid, but can use fat or oil; use for tender or medium-tender cuts • Moist heat • From highly exercised, less tender parts of animals and older animals • Cuts have high content of meat extractives that provide flavor, higher in collagen • Methods combining moist & dry heat Oklahoma Cooperative Extension Service

13. Dry heat methods • Roasting • Grilling (broiling) • Fan-grilling • Pan-grilling • Pan-frying (shallow frying) • Sautéing • Stir-frying • Deep-frying Oklahoma Cooperative Extension Service

14. Moist heat methods • Braising • Pot-roasting • Stewing or Casseroling • Simmering • Poaching • Pressure Cooking Oklahoma Cooperative Extension Service

15. Combination methods: dry & moist • Microwave Cookery • Gives different results from conventional cooking methods and it is not always a time saver. • Generally, meat cooks better, and more evenly, at lower power settings. • Size and shape of the meat cut affect evenness of cooking and the time required. • Covered Roasting • Meat is enclosed, either in an oven-bag or covered roasting pan, trapping some steam, and cooked in the oven • Variation is fry pan "roasting", cuts are first browned in a hot fry pan, heat is reduced, lid put on, and cooking is completed Oklahoma Cooperative Extension Service

16. Chemical tenderization • Proteolytic enzymes (protein-splitting enzymes) • Papain (papaya), bromelain (pineapple), actinidin (kiwifruit) • Reason why you can’t use these fruits fresh in gelatin • Acids in marinades (vinegar, citrus, wine) • Acids act mainly on the surface, if left too long the surface becomes mushy • With no acid ingredient marinades only add flavor Oklahoma Cooperative Extension Service

17. Physical tenderization • Grinding, mincing, chopping • Pounding • Cutting or needling Oklahoma Cooperative Extension Service

18. The “searing myth” • Meat is cooked at a high temperature so a caramelized crust forms • Does: develop a flavorful crust • Does not: seal in flavors or juices Oklahoma Cooperative Extension Service

19. Doneness…why it matters • Undercooking • Safety issues • Underdeveloped flavor • Raw texture • Overcooking yields tough, rubbery, stringy, dry, excessive shrinkage of protein with loss of water from muscle fibers, collagen converted to gelatin so fibers no longer adhere to each other (strings) Avoid hockey puck quality Oklahoma Cooperative Extension Service

20. Beef steak doneness by color Best option to determine doneness…. A thermometer Cooking to less well For whole cuts bacteria is on the outside, not center so can cook to rare stage, not true for ground Oklahoma Cooperative Extension Service

21. Determining doneness • Only one sure method • You can’t tell when meat is safely cooked by appearance • Any cooked, uncured red meats – including pork – can be pink, even when meat has reached a safe internal temperature Oklahoma Cooperative Extension Service

22. Oklahoma Cooperative Extension Service

23. Endpoint temperatures, food safety and resting time • During rest time, internal temperature remains constant or continues to rise, which destroys harmful microorganisms Oklahoma Cooperative Extension Service

24. Resting time • When meat is removed from heat, it needs to rest • Allows juices to equalize throughout the meat, less lost when cut • Tent with foil to keep the meat warm • Resting time for particular cuts vary • Usually between 3 and 20 minutes Oklahoma Cooperative Extension Service

25. Resting and juiciness Without rest Rested Source: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html Oklahoma Cooperative Extension Service

26. Putting it tenderly together • Choose the animal (type of meat) • Choose the cut • Choose the cooking method • Dry heat • Give cross-over cuts some help (physical tenderization, chemical tenderization) • Moist heat + time • Combo method • Know when it’s done • Food safety first • Preference second • Let it rest Oklahoma Cooperative Extension Service

27. Resources • USDA Food Safety and Inspection Service at http://www.fsis.usda.gov/wps/portal/fsis/home • http://www.beefitswhatsfordinner.com/ • http://www.porkbeinspired.com/index.aspx • http://www.eatchicken.com/ Oklahoma Cooperative Extension Service

28. Oklahoma Cooperative Extension Service