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Chapter 34 Meat

Chapter 34 Meat. What is Meat?. Meat is the edible portions of mammals. It contains muscle, fat, bone, connective tissue, and water. Major meat producing animals include cattle, swine, and sheep. Nutritional Value of Meat. 2-3 daily servings Servings should total 5-7 ounces

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Chapter 34 Meat

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  1. Chapter 34Meat

  2. What is Meat? • Meat is the edible portions of mammals. • It contains muscle, fat, bone, connective tissue, and water. • Major meat producing animals include cattle, swine, and sheep.

  3. Nutritional Value of Meat 2-3 daily servings Servings should total 5-7 ounces Good source of iron, phosphorus, copper, thiamin, riboflavin, and niacin Ground meats higher in fat Fat gives meat flavor Americans should limit fat intake, especially saturated fats Choose lean cuts-round and loin Use broiling and grilling cooking methods, as opposed to frying Stick within the daily serving recommendation to prevent excessive cholesterol consumption

  4. Beef Comes from mature cattle (over 12 months of age) Beef is bright, cherry red in color Beef has creamy white fat Steers and heifers are sold for meat Steers are young castrated males Heifers are young females who have never had a calf Beef carcass is the largest of all the animals used Carcass if first cut into sides The sides are cut into quarters Quarters are cut into smaller pieces called wholesale cuts Meat cutters then divide wholesale cuts into retail cuts, which is what you buy at the grocery store

  5. Ground Beef • Ground beef contains only the fat originally attached to the meat before grinding • Hamburger has extra fat added to it during grinding • The fat content can be no more than 30% in ground beef and hamburger • You can buy lean ground beef

  6. Go Lean with Protein(unlike this lady!)

  7. Veal • Veal is very young beef • Comes from cattle less than 3 months of age • Veal is lean because so little fat has developed on the animal • Veal is tender, light pink in color, and has a delicate flavor

  8. Pork • Most pork comes from animals 7-12 months old • Pork is tender because the animals are so young • The meat is grayish-pink to light rose • Pork can be fresh, cured, or smoked • Ham comes from the pork leg • Bacon is smoked pork belly meat

  9. Lamb • Lamb is the meat of sheep less than one year old • Tender, delicate flavor • Pinkish-red in color with white fat • Yearling lamb—1 to 2 years of age • Mutton—over 2 years of age (less tender and strong flavor) • Lamb is the smallest animal used for meat

  10. Variety Meats • Variety meats are the edible parts of the animal, other than the muscles • Liver, heart, kidney, tongue, and sweetbreads (thymus glands), beef tripe (stomach lining), brains, chitterlings (cleaned intestines), pork jowls, tail, feet, ears, snout are variety meats • Variety meats are inexpensive and rich in vitamins and minerals

  11. Sweetbreadsserved at Euphoria, above Creation Café, on the Canal in Indianapolis.

  12. Inspection and Grading • Meat inspectors examine the live animal and the carcass. • This stamp indicates that the meat is wholesome, and that the plant and processing conditions were sanitary. • Quality grades for beef are based on marbling, maturity, texture, and appearance • Marbling refers to flecks of fat throughout the meat

  13. Selecting Meat • Prime cuts have received the highest grade • Choice meats are high quality with good marbling • Select meats are leaner than Choice meats and cost less (not always as tender)

  14. Characteristics of the Fat Quality meats will have firm to medium-firm, creamy, white fat. Fat that is yellow and course is a sign of bad quality. Marbling indicates tenderness; although marbling means more tenderness, it also means more total fat, saturated fat, cholesterol, and calories.

  15. Location of the Meat

  16. Food Science Collagen Elastin • Meat consists of muscle tissue, connective tissue, fat, and bone. • Connective tissue contains elastin and collagen. • Collagen is very tough and elastic, but cooking can soften and tenderize it. • Tenderizing and marinating can soften collagen. • Elastin is a tough and elastic connective tissue, but cooking CANNOT soften and tenderize it. • Cuts with a lot of elastin are less tender.

  17. Controlling Temperature Low temperatures and careful timing are key when cooking meats! Using too high a temperature will cause fat, water, and other important substances to be lost during cooking. Low temperatures will keep cooking losses to a minimum and ensure juiciness and flavor in meat.

  18. Recommended Internal Temperature for Meat

  19. Cooking Methods Dry Cooking Moist Cooking • Roasting • Broiling • Grilling • Panbroiling • Frying Use for tender cuts of meat • Braising • Cooking in liquid Use for less tender cuts of meat

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