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Meat Cutting Day 3

Meat Cutting Day 3. Composition of Meat. The following percentages are representative of a cross section of chicken, pork, veal and beef. Water __75_% Almost always consistent Protein __18_% to 20% Varies Fat __3_% to 5% Varies Minerals _4__% Varies. Composition of Meat.

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Meat Cutting Day 3

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  1. Meat CuttingDay 3

  2. Composition of Meat • The following percentages are representative of a cross section of chicken, pork, veal and beef. • Water __75_%Almost always consistent • Protein __18_% to 20%Varies • Fat __3_% to 5% Varies • Minerals _4__% Varies

  3. Composition of Meat • Water • Why is it important for us to take into consideration? • _______Shrinkage___________. • It is important to understand the _moisture________content to more accurately ________manipulate_______the meat to your advantage. • ___Cooking_____________ • preservation, etc.

  4. Composition of Meat • Protein • Proteins are broken down by ____digestive__ enzymes into amino acids, at which point they can readily be absorbed into the _bloodstream_______________. • And become the __building blocks____________________ of living things

  5. Composition of Meat • Protein • Another group of substances related to proteins are the Pyrimidines, and Nucleopeptideshave very little nutritional value • do have the natural ability to excite gastric juices. Combined with fats, • primarily responsible for the flavor and aroma of meat. • found more abundantly in olderanimals • more concentrated in more frequently worked, or toughermuscles. • gives “Gamey” meat that “Gamey” flavor

  6. Muscle Breakdown • Myofibrils Smallest from of the muscle • Hair like strands surrounded by collagen FiberAbundle of _myofibrils,held together by a sheath of collagen • Muscle A bundle of fibers, held together/in place by reticulin

  7. Types of muscles • Skeletal- • responsible for movement, attached to bones • Smooth- • brains, lungs, intestines, sweetbreads and organ muscles • Cardiac- • heart muscle

  8. Those Darn Muscles…

  9. Composition of Meat • Fat FAT IS NOT FLAVOR! • IT IS the carrierof flavor.

  10. Composition of Meat • There are Three Types of Fat • 1.Subcutaneous is found on the exterior of the muscle • 2.inter-muscular is found on the Interior of the muscle and is known as fat distribution, or marbling • Good _Marbling will look like evenly drawn white lines equally distributed throughout the interior of the muscle. • The gradingof meatis based on this • The more evenly distributed the fatis, the more moistthe meat will be.

  11. Composition of Meat • Fat • 2. inter-muscular • Animal Fat is Saturated Fat distinguished by the fact that it is solid at room temperature • As heat is applied to the meat, the fat is liquefiedfrom its solid state, and helps to lubricatethe myofibrils of the muscle resulting in a much more texturally advantageous piece of meat. • Bad Marbling will look like a large pocket of fat unevenly distributed, and usually appears in one section of the muscle.

  12. USDA Quality Grades & Stamps

  13. Composition of Meat • Fat • 3. KHP Fat • Kidney Heart and PelvicFat • which is the fat that surrounds the organsand protects them from slamming into the skeletalsystem. • Also determines the quality of the life once lead by the animal

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