Understanding meats

1. Understanding meats Lesson 6.

2. Learning Outcomes • Understand the definition , composition & structure of meat • Be familiar with the classification & categories of meat • Know the different methods of inspecting & grading of meat • Identify the primary aging methods& the effect that they have on meat. • Identifying the classification & categories of cut & joints of meats. • Be familiar with the methods of preservation & storage of meats

3. Meat • Meat is animal flesh that is eaten as food • Humans are omnivorous and have hunted and killed animals for meat since prehistoric times • The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale. • Meat is mainly composed of water, protein and fatand is usually eaten together with other food. • Certain meat can be eaten raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways

4. Meats Meat is muscle tissue. Muscle composition gives meat its characteristic appearance Meat has a high content of protein, valuable for the growth & repair of the human body & is a good source of energy. An important source of vitamins, minerals & nutrients. (Vitamins B,A, & D Zinc & Iron)

5. Meats Water Up to 75% this is the main factor why meats ‘shrink’ when cooked. Protein An important nutrient and is the most abundant solid material found in meat 20%. Fat Constitutes5% of muscle tissue, as much as 30% of the whole carcass. A certain degree of fat is necessary for the following reasons: Juiciness-By means of marbling found in the meat tissue Tenderness -Marbling separates the meat fibers

6. Meats Connective tissue Is the network of protein that bind the muscle fibers together. Meats are high in connective if they come from muscles that are more prone to exercise. There are 2 types of Connective tissues Collagen & Elastin

7. Meats Collagen Is white in colour and concentrated in the skin, bones, cartilage, and tendons of animals. It is broken down or dissolved by long slow & moist methods of cooking (Braising, Stewing & Pot -Roasting) this will transform it into gelatine & water. Acids which are found in marinates help to soft & dissolve collagen as well

8. Meats Elastin Is yellowish in colour , with older animals having a higher proportion . Elastin is not broken down by cooking but has to be removed or minced

9. Meats All meats must be slaughtered at certified abattoirs. Must be inspected & tested by a Veterinary services to approve that meat is clean & fit for human consumption, and that it is processed within the food safety law & regulations. After approval the meat is stamped to certify inspection

10. Meats

11. Meats All meats must be slaughtered at certified abattoirs. Must be inspected & tested by a Veterinary services to approve that meat is clean & fit for human consumption, and that it is processed within the food safety law & regulations. After approval the meat is stamped to certify inspection

12. Meats Grading determines the ‘Quality’ of the meat. Not regulated by the EU law but is determined by the meat processors & manufactures. Grading is based on the texture, firmness ,colour, & marbling of the lean meat, also taking into consideration the age, feed & maturity of the animal

13. Meats When animals are slaughtered, their muscles are soft and flabby. Within 6-24 hours, rigor mortissets in, causing the muscles to contract and stiffen. Rigor mortis dissipates in 48 – 72 hours while hung under refrigeration. All meats are allowed to age or rest long enough for rigor mortis to dissipate. Hanging & ageing helps to develop the flavour & tender texture of meats. Enzymes that are present in the meat start to break down the connective tissue & other proteins, this process in inactive when the meat is frozen.

14. Meats-Dry aging Dry Aging Dry aging is the traditional process of placing an entire side of beef in a refrigerated room for 15 to 28 days at a temperature of 0 to 1°C The enzymes in the beef are allowed to break down muscle fibre, increasing tenderness Meat processed by dry aging loose up 20% of its volume weight

15. Meats-Wet aging Wet Aging Wet aging is the aging of pre jointed meat in vacuum packed bags Stored under refrigerated conditions of 0 to 1°C for a period of 7 to 10 days . Has minimum weight loss & a more faster method Wet aging is the predominant method aging of beef today.

16. MeatsMeat can be classified in 2 categories White meat Chicken , Pork, Rabbit, Turkey Red Meat Beef, Veal, Lamb, Venison, Duck, Goose , Goat , Buffalo

17. MeatsPresentation & Storage • Chilling 0-4 °C This means that meat is kept at a temperature just above freezing point in a controlled atmosphere. Today the process of Irradiation helps to prolong long the shelf life of chilled meat for up to 28 days

18. MeatsPresentation & Storage • Freezing -18 °C Small carcasses, such as lamb and mutton, can be frozen; their quality is not affected by freezing. They can be kept frozen until required and then thawed out before use. Some beef is frozen, but it is inferior in quality to chilled beef

19. MeatsPresentation & Storage • Salting meat can be pickled in brine; this method of preservation may be applied to silverside, brisket and ox tongues. Salting is also used in the production of bacon, before the sides of pork are smoked. This also applies to hams

20. MeatsPresentation & Storage • Canning large varieties of meat are canned, corned beef is of importance since it has a very high protein content. Pork is used for tinned luncheon meat and in canned hams