Beef cooking methods can be categorized by internal temperature ranges that impact tenderness, juiciness, color, and microorganisms. [1] Between 122-149°F, muscle fibers shrink and collagen begins to break down, improving tenderness but moisture is retained. [2] From 149-160°F, connective tissue further shrinks and collagen breaks down halfway, making the meat very tender but less juicy. [3] Over 170°F, the meat hardens and becomes tough as it loses moisture, appearing well done and brown throughout.
• Butchery – Lamb
• Made by:
• Mudit Grover(18)
• Quality of Lamb
• Should be pale pink.
• Should be compact and evenly fleshed.
• Bones should be pink & porous so that the blood is shown when cut.
• Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
• Composition of Meat(Lamb)
• Enriched in Proteins, Fats.
• Some carbs like Glycogen & Glucose.
• Pigments contribute to the color of the meat.
• Enzymes increase tenderness during aging.
• Minerals : Phosphorus and Iron are the chief minerals in meat (lamb).
• Spoilage Indicators
• Spoiled lamb may look brown instead of pink or light red.
• The surface of the lean meat may appear white.
• The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch.
• The odor of the meat may seem off.
• Damaged packaging is often a sign of spoilage.
• Rigor Mortis
• Stiffness and hardness of muscles.
• Caused by chemical changes in the muscles after death.
• Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours.
• Cuts of Lamb
• Cooking Techniques
• Cooking Techniques
• Popular Dishes
Roasted Leg of Lamb
Irish Stew
Seekh Kabab
Navrain de Agneau
Shephard’s Pie
Crown Roast
• Outcome
• Learnt about the butchery of Lamb.
• Got to know about the quality selection of lamb.
• Cuts of Lamb.
• Cooking Techniques of different cuts of Lamb.
• Bibliography
www.wikipedia.com
www.about.com
www.youtube.com
www.google.com
A POWERPOINT presentation for discussion on TLE for grade 7 students. an exploratory approach to food or meat preservation. Discussed here are kinds of meat and poultry, its cuts, parts and types.
• Butchery – Lamb
• Made by:
• Mudit Grover(18)
• Quality of Lamb
• Should be pale pink.
• Should be compact and evenly fleshed.
• Bones should be pink & porous so that the blood is shown when cut.
• Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
• Composition of Meat(Lamb)
• Enriched in Proteins, Fats.
• Some carbs like Glycogen & Glucose.
• Pigments contribute to the color of the meat.
• Enzymes increase tenderness during aging.
• Minerals : Phosphorus and Iron are the chief minerals in meat (lamb).
• Spoilage Indicators
• Spoiled lamb may look brown instead of pink or light red.
• The surface of the lean meat may appear white.
• The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch.
• The odor of the meat may seem off.
• Damaged packaging is often a sign of spoilage.
• Rigor Mortis
• Stiffness and hardness of muscles.
• Caused by chemical changes in the muscles after death.
• Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours.
• Cuts of Lamb
• Cooking Techniques
• Cooking Techniques
• Popular Dishes
Roasted Leg of Lamb
Irish Stew
Seekh Kabab
Navrain de Agneau
Shephard’s Pie
Crown Roast
• Outcome
• Learnt about the butchery of Lamb.
• Got to know about the quality selection of lamb.
• Cuts of Lamb.
• Cooking Techniques of different cuts of Lamb.
• Bibliography
www.wikipedia.com
www.about.com
www.youtube.com
www.google.com
A POWERPOINT presentation for discussion on TLE for grade 7 students. an exploratory approach to food or meat preservation. Discussed here are kinds of meat and poultry, its cuts, parts and types.
Powerpoint presentation of "Butchery" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
Powerpoint presentation of "Butchery" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
STOCKS
Composition of stocks
mirepoix
PRODUCTION OF STOCKS
4 Types of Basic Stocks
white stock
brown stock
fish stock
vegetable stock
procedure for making stocks
Cooking methods have a direct influence on the quality of food being assayed.And the process variables like temperature & time influence govern these methods whatsoever be it.
Right combination & method lands the delight to your table .
This presentation covers various cooking techniques for various meat cuts along with their pros & cons.
If you like it ,Please press the thumb up button & donot forget to give your feedback in comments section, it would be extremely valuable . Any query ? Feel free to post in comments section. All the best ! Enjoy !
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. 122 F & below
(internal
temperature)
122 F &below
149 F
(internal
temperature)
149 F & over
(internal
temperature)
Tendernes
s/Texture
Muscle fiber width
& length gradually
decreases
Collagen fibers
”buckle,” but
tenderizing is
negligible.
Muscle fiber width
rapidly decreases
(from 113 F to
144F)&
extensively
shrinks in length
(from 113 F to
149 F).Proteins
cogulated by 144F
begin to break
down when tissue
is held 30 minutes
or more at 140 F
Muscle tissues
harden and
become tough.
Connective tissue
shrinks.
Solubilization of
collagen is about
half completed at
around 143 F
(higher for meat
from older
animals)
3. Juiciness Muscle loses
a slight
amount of
water.
Water content of
muscle decreases
as proteins are
broken down.
Tender meat is
juicy at this point.
Beef becomes
less juicy a
temperature
increases.
Color Center of beef
becomes
bright red.
Outside
becomes
grayish-brown
as
temperature
rises.
Beef cooked
rare(140 F internal
temperature) is
red with a thin
brown layer on
surface.
Beef at 160 F is
medium pink in
color. Beef at170
is well done and
brown throughout.
Microorganisms Most
microorganism
s are still
actively
reproducing at
these
temperatures.
Most yeast and
molds are
inactivated by
moist heat of
140F for 10
minutes.
Pathogenic
bacteria is
destroyed at 149
F for 12 to 15
minutes.