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FT 2110 Lecture Chap 4 _ Meat.pptx
- 1. FTECH 2110 –Basic Food Preparation Source: BROWN, A. (2011) Understanding Food: Principles and Preparation, 4th ed. Cengage Learning Inc., USA. 1 - Meat
- 2. Meat is generallydefined as the muscles of animals, but in a broader sense it also covers the organs and glands obtained from the animal.
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- 4. Beef Beef originates from cattlethat are classified according to age and gender. Veal - from the young calves of beef cattle, either male or female, between the ages of 3 weeks and 3 months.
- 5. Steer. Male cattlethat are castrated while young so that they will gain weight quickly. Bull. Older uncastrated males that provide stag meat; usually used for breeding and then later for processed meats and pet foods. Heifer. Females that have not borne a calf. Cow. Female cattle that have borne Calves; is less desirable than that from steers or heifers. Calf. Provides meat from 8-12 month old; baby beef
- 6. Lamb & Mutton -meat of sheep - lamb comes from sheep less than 14 months old, and mutton from those over 14 months
- 7. Mutton is darkerand tougher than lamb and has a stronger flavor, which grows even more pronounced as the animal matures.
- 8. Pork Most pork isderived from young swine of either gender slaughtered at between 5½ and 7 months of age. Technically, pigs are less than 4 months old, whereas hogs are older than 4 months.
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- 10. Structure of Meat Meatsare composed of a combination of water, muscle, connective tissue, adipose (fatty) tissue, and often bone. The proportions of these elements vary according to the animal and the part of its anatomy represented by the cut of meat.
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- 12. Connective tissue Connective tissueis a part of ligaments and tendons, and also acts as the “glue” that holds muscle cells together. The most abundant protein in connective tissue is collagen. It is tough and fibrous, but converts to a gel when exposed to moist heat. The other two main types of connective tissue proteins are elastin and reticulin. Elastin, as the name implies, has elastic qualities, and reticulin consists of very small fibers of connective tissue that form a delicate interlace around muscle cells.
- 13. Effect of collagenon tenderness The type and amount of connective tissue found in a meat cut determines its tenderness or toughness and the best type of cooking method. Cuts high in connective tissue are naturally tough and need to be properly prepared in order to become more tender. Muscles used for movement, such as those found in the neck, shoulders, legs, and flank, contain more collagen and tend to be tougher than muscles from the loin, or lower back, and rib areas, which get less exercise.
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- 16. Effect of ageon tenderness Collagen concentration also increases as animals age, which is why meat from older animals is tougher. These usually less expensive, tougher cuts require slow, moist heating at low temperatures to convert, or hydrolyze, the tough connective tissue to softer gelatin. Conversely, the tougher cuts have more flavor than the more tender ones.
- 17. Effect of elastinon tenderness The other two components of connective tissue have less effect on meats when they are cooked. Elastin, which is yellowish, rubbery, and often referred to as silver skin, does not soften with heating, so it should be removed before preparation if possible. There is very little elastin in meats, except in cuts from the neck and shoulder, so it is less likely to affect tenderness.
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- 19. Adipose (fatty) tissue Adiposetissue is, simply, fat, which serves as insulation under the skin (subcutaneous) and as padding in the abdominal cavity for sensitive internal organs.
- 20. When it appearson the outside of meat, this fat is known as cover fat. Cover fat helps retain the moisture of meats, but this separable fat is often trimmed from meats prior to preparation. Fat found within muscles is called intramuscular fat or marbling.
- 21. Fat content varieswidely among meats and is dependent on the source animal’s genetics, age, diet, and exercise, and on the cut of the meat. Well-marbled beef fetches a higher price, so many cattle ranchers, in an attempt to improve marbling, feed cattle richer grain during the last weeks or months before slaughter.
- 22. Why is marblingdesirable in meat? When meat is cooked, the intramuscular fat deposits melt and contribute to perceived flavor and juiciness. For this reason, the more marbling in a cut of beef, the higher the grade.
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- 24. Hanwoo beef (Korea) ~$26USD/kilo (Php 1,300) https://www.jettfoods.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/i/m/image_6_34.j peg Wagyu beef (Japan) ~$400 USD/kilo (Php 20,000) https://images-na.ssl-images-amazon.com/images/I/912EETFn72L._SL1500_.jpg
- 25. Bone Bones are usedas landmarks for identifying the various meat cuts from a carcass. When buying meat, keep in mind that bone weighs more than meat and that the higher the proportion of bone there is to meat, the less the meat yield and the more the cost of the edible portion will be.
- 26. arm bone blade bone ribbone T-bone flat bone Beef
- 27. Marrow Marrow is thesoft, fatty material in the center of most large bones. The marrow found within the bone will generally be of two different types: (1) yellow marrow, found in the long bones, and (2) red marrow—red because it is supplied with many blood vessels—in the spongy center of other bones. Marrow is a valued food in many cultures and can provide much of the flavor in soups.
- 29. Pigments The color ofmeat is derived from pigment containing proteins, chiefly myoglobin and, to a lesser extent, hemoglobin. The so-called red meats—beef, pork, sheep, and lamb—have more of these pigments than poultry or fish do.
- 30. Myoglobin receives oxygenfrom the blood and stores it in the muscles, whereas hemoglobin transports oxygen throughout the body and is found primarily in the bloodstream. https://i.pinimg.com/originals/2f/8c/09/2f8c092e2be2cb34c9061f2b618e5330.jpg
- 31. Effect of oxygenon meat color After slaughter, meat undergoes several changes in color over time due to modifications in the molecular structure of myoglobin. https://lh3.googleusercontent.com/proxy/byKZlcApzeg4OTrO1xNLwilBBf30ANwPcvXyNRNV2cJ765DkNVIBoStXbZfVJyFrkJ_GmWsh6 WlmHyNyUizb7m3GtJN2eQwOiHCWdHeWjJOG3abKrfs9LLmTGIazaDgEwh1BZWtSXg8
- 32. Myoglobin within themeat is purplish red, but once exposed to oxygen (when meat is cut), it becomes bright red - a color indicating freshness and so desired by consumers.
- 33. Using plastic wrapthat is permeable to oxygen allows meat retailers to maintain the bright red color for a longer period of time, whereas vacuum wrap, which eliminates the oxygen, causes the meat to appear purplish-red.
- 34. Extractives Meat derives someof its flavor from nitrogen compounds called extractives. The most common extractives are creatine and creatinine, but urea, uric acid, and other compounds also contribute to the flavor of meat.
- 35. The meat fromolder animals contains more connective tissue and extractives, and therefore yields more flavor than that from younger livestock. Extractives are water soluble, so some of the flavor of boiled or simmered beef may be lost in the cooking water, but the flavor can be recaptured by using the cooking liquids in the preparation of soup or gravy.
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- 37. Extreme variations oftenderness exist in meat, even within different areas of a single meat cut, but overall, natural meat tenderness is due to factors such as the cut, age, and fat content.
- 38. Natural tenderizing The particularcut of the meat, the animal’s age at slaughter (connective tissue concentration), the animal’s heredity and diet, the meat’s marbling, slaughtering conditions, and aging all play a part in determining tenderness.
- 39. Cut. Muscles thatare exercised are tougher than those that are not, due to higher concentrations of connective tissue. Animal’s age. As muscles age, the diameter of the muscle fibers increases and more connective tissue develops, resulting in toughening of the meat.
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- 41. Heredity. Cuts ofmeat will vary in tenderness because of genetic factors.
- 42. Diet. The typeof diet fed to the animal directly influences its fat accumulation, which is one of the factors affecting the tenderness and flavor of its meat. Ranchers have long known that grain- fed cattle yield ground beef that is more tender and better flavored than that from cattle fed hay or left to feed on the range.
- 43. Marbling. Fattening animalsbefore slaughter is thought to increase tenderness by increasing marbling and the development of subcutaneous fat.
- 44. Rigor mortis. Within6 to 24 hours after slaughter, the muscles of livestock enter the state of rigor mortis. This condition reverses naturally 1 or 2 days after slaughter.
- 45. Aging. All freshbeef is aged for at least a few days and may be aged up to several weeks. Enzymes naturally found in the meat break down the muscle tissue, improving its texture and flavor.
- 46. Dry aging. Carcassesare hung in refrigeration units (1-3°C) with 70% to 90% humidity for 1 ½ to 6 weeks. The advantage of dry aging is that the dehydration concentrates the meat’s flavor, making it more succulent and mellow.
- 47. Fast or wetaging. Most beef is aged in plastic shrink-wrap. Warmer temperatures of 21°C with a high humidity of 85 to 90% lower the aging time to 2 days. Ultraviolet lights are used to inhibit microbial growth. Most retail meat is fast aged.
- 48. Vacuum-packed aging. Lessweight loss and spoilage occur in meats that are aged by vacuum packing. During this process, meat carcasses are divided into smaller cuts, vacuum packed in moisture and vapor-proof plastic bags, and then aged under refrigeration. Takes about 14 days.
- 49. Artificial tenderizing External treatmentscan be applied to meats to increase their tenderness. These include the use of enzymes, salts, acids, and mechanical methods such as grinding or pounding.
- 50. Enzymes. A moreeven distribution of enzymes may be achieved by injecting a tenderizing solution of papain, or some other proteolytic enzyme, into the bloodstream of animals 10 minutes before slaughter.
- 51. Commercial meat tenderizers containing enzymesare available for consumers to use, but they are effective only on fairly thin cuts of meat because they penetrate to a depth of only 1⁄2 to 2 millimeters.
- 52. Examples of tenderizers: •Papain from papaya • Bromelain from pineapple • Ficin from figs • Trypsin from animal pancreas • Rhyozyme P-11 from fungi Most enzymes are at their optimal activity at 55- 75°C, which is reached only during heating. Exceeding 85°C denatures the enzyme.
- 53. Salts (potassium, calcium,or magnesium chlorides). These salts retain moisture and break down the component that surrounds the muscle fibers, resulting in the release of proteins. Polyphosphates are sometimes added to the salts to improve the meat’s juiciness by increased water retention ability.
- 54. Mechanical tenderization. Meatcan be tenderized mechanically by needling or pounding. These actions physically break the muscle cells and connective tissue, making the meat easier to chew. https://images.slideplayer.com/15/4588608/slides/slide_34.jpg https://mediad.publicbroadcasting.net/p/shared/npr/styles/x_larg e/nprshared/201805/190762175.jpg
- 55. Electrical stimulation Themeat of beef cattle and sheep becomes more tender when a current of electricity is passed through the carcass after slaughter and before the onset of rigor mortis.
- 56. Electrical stimulation speeds uprigor mortis by accelerating glycogen breakdown and enzyme activity, which disrupts protein structure, making the meat more tender. Australian Meat Processor Corporation