The document discusses meat, including the main types of meat from beef, veal, lamb, and pork. It covers the composition of meats such as muscle, connective tissue, fat, and bone. Important aspects of purchasing meats are addressed, including inspection, grading, tenderness factors. Preparation techniques for meats are outlined, including dry and moist heat cooking methods. Proper storage of meats in refrigeration or freezing is also covered.

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Meat
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• Beef
– Steers, bulls (rarely used), heifers and cows,
and calves (baby beef, over three months old)
• Veal
– Calves (three weeks to three months)
• Lamb and mutton (sheep)
• Pork (pigs)
Types of Meats

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• Structure of meats
– Water
– Muscle
• Main source of meat
• Most protein in animals is in muscle
– Connective tissue
• Collagen and elastin
– Adipose (fatty) tissue
• Cover fat vs. intramuscular (marbling) fat
– Bone
Composition of Meats

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Composition of Meats (cont’d.)

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Composition of Meats (cont’d.)

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• Antibiotics
– Given to ensure health and promote growth
– May contribute to antibiotic-resistant bacteria
development
• Pigments
• Extractives
Composition of Meats (cont’d.)

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Composition of Meats (cont’d.)

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• Inspection
– USDA Food Safety and Inspection Service
– Only guarantees wholesomeness, not quality
or tenderness
– Inspections of meat transported across state
lines or brought into the U.S. from a foreign
country
Purchasing Meats

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• Grading
– USDA contracted to grade meat
– Voluntary program
– Quality grade
• Color, grain, surface texture, fat distribution
– Yield grade
Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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• Tenderness of meats
– Cut
– Animal’s age
– Heredity
– Diet
– Marbling
– Rigor mortis
Purchasing Meats (cont’d.)

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• Slaughterhouse conditions
– Dark-cutting meat
– PSE condition
– Thaw rigor
– Cold shortening
– Green meat
Purchasing Meats (cont’d.)

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• Aging meat to increase tenderness
– Dry aging
– Fast or wet aging
– Vacuum-packed aging
• Artificial tenderizing
– Enzymes, salts, and acids
– Mechanical tenderization
– Electrical stimulation
Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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• Processing methods
– Curing
– Smoking
– Canning
– Drying
• Additives
Purchasing Meats (cont’d.)

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Purchasing Meats (cont’d.)

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• Changes during heating
– Tenderness and juiciness
– Searing
– Flavor changes
– Flavor enhancements
Preparation of Meats

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• Determining doneness
– Internal temperature
– Time/weight charts
– Color changes (rare, medium, well done)
– Touch
Preparation of Meats (cont’d.)

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• Dry heat preparation
– Roasting
– Broiling and grilling
– Pan-broiling
– Frying
– Sautéing
– Pan-frying
– Deep-frying
Preparation of Meats (cont’d.)

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• Moist heat preparation
– Braising
– Simmering or stewing
– Steaming
– Microwaving
Preparation of Meats (cont’d.)

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Purchasing Meats (cont’d.)

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• Refrigeration
– Best refrigerated between 32° and 36° F
– Wrapping guidelines
• Store wrapping for two days; after that, replace
wrapping
– Cook within 3-5 days for regular meats, and
1-2 days for variety meats
Storage of Meats

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• Types of packaging
– Polystyrene tray
– Fas-flushed tray
– Vacuum packaging
Storage of Meats (cont’d.)

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• Freezing
– Wrap with aluminum foil, heavy plastic, or
freezer paper
– Keep at 0° F or below
• How long can you keep meat frozen?
– Most meats for 6-12 months
– No longer than 3 months for ground beef
Storage of Meats (cont’d.)

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Storage of Meats (cont’d.)

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• Types of meats
– Beef, veal, lamb, pork
• Important aspects of meat preparation
– Composition
– Purchasing criteria
• Meat inspection
– Preparation techniques
– Storage techniques
Chapter Summary