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Understanding Food

Understanding Food. Chapter 14: Meat. Types of Meats. Beef Cattle are classified according to age and gender . Steers are male cattle that have been castrated while young so that they will gain weight quickly.

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Understanding Food

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  1. Understanding Food Chapter 14: Meat

  2. Types of Meats Beef • Cattle are classified according to age and gender. • Steers aremale cattle that have been castrated while young so that they will gain weight quickly. • Bulls are older uncastrated males, usually used in processed meats and pet foods. • Heifers, females that have not borne a calf, are also used for meat. • Cows are female cattle that have borne calves and this meat is less desirable than that from steers or heifers.

  3. Types of Meats Veal comes from calves of beef cattle, either male or female, between the ages of three weeks and three months. • Calves three to eight months old are too old for veal and too young for beef.

  4. Types of Meats Lamb and Mutton • Lamb comes from sheep less than fourteen months old. • Mutton from those over fourteen months. Pork • Derived from young swine of either gender slaughtered at between seven and twelve months of age.

  5. Composition of Meats Structure of Meat • Meats are composed of a combination of: • Water • Muscle • Connective tissue • Adipose (fatty) tissue • Bone

  6. Composition of Meats • Collagen:A pearly white, tough, and fibrous protein that provides support to muscle and prevents it from over-stretching. • Marbling:Fat deposited in the muscle that can be seen as little white streaks or drops.

  7. Composition of Meats • The animal’s age, diet, and species affect the color and texture of fat.

  8. Composition of Meats • Exposure of meat to oxygen changes the color of myoglobin, and therefore the meat. • Cooking meat initially converts the color of raw meat to bright red.

  9. Composition of Meats • The food industry uses several methods to keep meat products from turning brown. • One such method is the addition of nitrites to processed meats. • Extractives:Flavor compounds consisting of nonprotein, nitrogen substances that are end-products of protein metabolism.

  10. Purchasing Meats • To ensure that consumers are purchasing meat that is safe, federal laws require the inspection of animal carcasses. • In addition to this mandatory inspection for safety, meat may also be assigned yield grades and the later quality grades to assist consumers in selection.

  11. Purchasing Meats • The Federal Meat Inspection Act of 1906 made inspection mandatory for all meat crossing state lines or entering the United States through foreign commerce.

  12. Purchasing Meats • The grading of meat is not under government mandate or control, but is a strictly voluntary procedure that the meat packer or distributor may have done under contract with the USDA.

  13. Purchasing Meats • Yield grade:The amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts.

  14. Purchasing Meats Tenderness of Meats • Overall, natural meat tenderness is due to factors such as the cut, age, and fat content. • Meats can also be treated to make them more tender. • Preparation temperatures and times also have an influence on tenderness.

  15. Natural Tenderizing The particular cut of the meat Age at slaughter (connective tissue concentration) Heredity and diet Marbling Slaughtering conditions Aging …all play a part in determining tenderness Rigor mortis:From the Latin for “stiffness of death,” the temporary stiff state following death as muscles contract. Aging:Ripening that occurs when carcasses are hung in refrigeration units for longer periods than that required for the reversal of rigor mortis. Purchasing Meats

  16. Prior to reaching the supermarket, a carcass is divided into about seven wholesaleor primal cuts. Wholesale (primal) cuts:The large cuts of an animal carcass, which are further divided into retail cuts. These wholesale cuts are then divided into the retail cutspurchased by consumers. Retail cuts:Smaller cuts of meat obtained from wholesale cuts and sold to the consumer. Purchasing Meats

  17. Refer to p. 263 for complete figure.

  18. Purchasing Meats • Variety meats:The liver, sweetbreads (thymus), brain, kidneys, heart, tongue, tripe (stomach lining), and oxtail (tail of cattle).

  19. Preparation of Meats

  20. Preparation of Meats • Carry-over cooking:The phenomenon in which food continues to cook after it has been removed from the heat source as the heat is distributed more evenly from the outer to the inner portion of the food.

  21. Preparation of Meats F I G U R E 1 4 - 1 8 Touch as a test for doneness.

  22. Preparation of Meats • Tender cuts are usually prepared by one of the dry-heating methods: • Roasting (baking) • Broiling • Grilling • Panbroiling • Frying

  23. Preparation of Meats • Less tender cuts of meat are usually prepared by moist-heat methods such as: • Braising • Simmering/stewing • Steaming • Microwave ovens are usually not the best option for cooking meats, except for thawing and reheating leftovers.

  24. Storage of Meats • Meat contains high percentages of water and protein, both ideal for the growth of microorganisms. • Consequently, meat should be stored in the refrigerator or freezer. • Meats are best refrigerated at just above freezing (32°F/0°C), between 32°F and 36°F (0° to 2°C).

  25. Storage of Meats Wrapping Meat • Most retail meats are packaged with plastic wrap and can be refrigerated in their original wrap for up to two days. Frozen • Meats to be frozen should be wrapped tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0°F (18°C).

  26. Classification of Poultry • Ready-to-eat poultry is classified according to age and gender. • Classifications vary from species to species: • Chickens classified as: • Broilers • Fryers, etc. • Turkeys as: • Toms • Hens

  27. Composition of Poultry • The composition of poultry (muscle tissue, connective tissue, etc.) is similar to meat. Pigments • Turkeys and chickens have both white and dark meat.

  28. Purchasing Poultry • In 1968, the Wholesome Poultry Products Act made inspection of poultry shipped across state lines mandatory.

  29. Purchasing Poultry • The grading of poultry is voluntary and is paid for by the producer. • Three grades are used: A, B, and C. • The USDA grade shield is used only when the poultry has been USDA graded. • The criteria used in grading are: • Conformation • Fleshing Amount and distribution of fat • Freedom from blemishes

  30. Types and Styles of Poultry “Type” refers to whether it is: Fresh Frozen Cooked Sliced Canned Dehydrated “Style” describes the degree to which it has been cleaned or processed: Live Dressed Ready-to-cook Eviscerate:To remove the entrails from the body cavity. Convenience categories Purchasing Poultry

  31. Purchasing Poultry Processed Poultry • Processed chicken and turkey are commonly used in: • Canned or dried soups • Frozen dinners • Pot pies • Sausages • Hot dogs • Burgers • Bologna

  32. Purchasing Poultry How Much to Buy • Ready-to-cook poultry contains a good deal of inedible bone and unwanted fat • A good rule of thumb for most poultry is to buy 1⁄2 pound or slightly more per serving. • One of the most economical ways to buy poultry is in its ready-to-cook whole state.

  33. Preparation of Poultry Preparation Safety Tips • As a prelude to preparation, all ready-to-cook poultry should be washed inside and out and then patted dry with paper towels.

  34. Preparation of Poultry Thawing Frozen Poultry • The refrigerator is the best place to thaw frozen birds, and its use requires planning ahead.

  35. Preparation of Poultry Changes During Preparation • Properly prepared poultry is tender and juicy, but overcooking causes the flesh to become dry, tough, and stringy.

  36. Determining Doneness Poultry should always be heated until well done Doneness may be determined by internal temperature, color changes, and/or touch and time/weight tables. Poultry is sufficiently cooked when the internal temperature reaches 180° to 185°F (82° to 85°C). A thermometer placed in the center of any stuffing must reach a minimum temperature of 165°F (74°C). Preparation of Poultry

  37. . Preparation of Poultry Color Change • Oven-roasted chicken or turkey will reach a golden brown color. • The juices coming out of the bird should run clear. Touch • When pressed firmly with one or two fingers, the well-done bird’s flesh will feel firm. • White meat may be firmer than dark. • Wiggle the drumstick

  38. Dry-Heat Preparation Roasting Baking Broiling Grilling Frying Sautéed Pan-fried Deep-fried Stir-fried Preparation of Poultry

  39. Moist-Heat Preparation Braising Also called fricasseeing Stewing Poaching Microwaving The microwave manufacturers’ instructions should be followed for preparing poultry. Preparation of Poultry

  40. Storage of Poultry • Precautions should be taken in the handling of poultry, because of the possibility of it being contaminated with bacteria.

  41. Storage of Poultry Refrigerated • Fresh, ready-to-cook poultry can be kept safely in the refrigerator at 40°F (4°C) or below for up to three days. • It is best kept in the bottom portion of the refrigerator to prevent its drippings from contaminating other foods.

  42. Frozen Frozen whole poultry can be stored from six to twelve months at 0°F (18°C). Breaded or fried poultry should never be thawed and refrozen. Thawing Defrosting is recommended in the refrigerator. Once defrosted, poultry or any other meat should not be refrozen unless it has been cooked. Storage of Poultry

  43. Vertebrate Finfish Finfish:Fish that have fins and internal skeletons. Invertebrate Shellfish, which includes the invertebrate crustaceansand mollusks. Crustacean:An invertebrate animal with a segmented body covered by an exoskeleton consisting of a hard upper shell and a soft under shell. Mollusk:An invertebrate animal with a soft unsegmented body usually enclosed in a shell. Classification of Fish and Shellfish

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