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Page 1: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Meats

Page 2: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Makeup of Meat

1. Muscle• Muscle fibers• Protein-rich• Grain- lengthwise direction of muscle • Cut against the grain

Page 3: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

2. Connective tissue- protein material that binds muscle together into bundles & anchors muscle to bone• Collagen- thin, white, transparent-softens into

gelatin• Elastin- tough, elastic, yellowish- can’t be

softened by heat

Page 4: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

3. Fat- Invisible/visible • Invisible: chemical composition• Visible- layer around the cut of meat• marbling

Page 5: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Page 6: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Page 7: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Nutrients in Meat

• Protein; iron, zinc, phosphorus, thiamine, riboflavin, niacin, B6, B12, saturated fats

• Meat-protein group of foods: beans, egg, fish, nuts, poultry

• 5-6oz-• 2-3oz is the size of your palm

Page 8: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Types of Meat

• Beef, veal, lamb(mutton), pork

Page 9: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

A. Cuts of Meat

• Cut- a specific, edible part of meat• Wholesale- large cut that is sold to retail• Retail cut- small cut of meat sold to customer• Red on the outside/blue on the inside?

• EX: Beef shoulder = chuck• Beef leg= round

Page 10: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Page 11: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Page 12: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Meat Tenderness

• Muscle movement• Marbling• Ways to tenderize• Mechanical: cutting, pounding, and grinding• Chemical: acid; marinate; enzymes

Page 13: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

B. Ground

• Differences in ground meat is the fat content• 30% - hamburger• 15-20% - chuck• Below 15% is lean

Page 14: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

C. Variety Meat

• Liver; kidney; tongue; oxtail; chitterlings• D. Processed meats:• Cold cuts• Cured• Smoked• Cooked

Page 15: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Page 16: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Cooking

• Conduction- grill/pan• Convection- oven/steam• Radiation-microwave/broiler

• Flavor:• Seasoning; marinades; sauces; glazes; smoked

Page 17: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Dry Method

• Roast• Pan• Broil• Pan frying• Stir fry• Grilling

Page 18: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Moist

• Braising• Roasting in bag• Slow cooker

• Why moist? Or why dry?

Page 19: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

Page 20: Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

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