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Meat & meat cookery
Meat refers to the edible flesh of animals consumed as food. It is made up of water, protein, fat, and other components. There are two main types - red meat which is darker in color due to higher myoglobin content, and white meat which is lighter. Common meats include beef, pork, lamb, and poultry. The structure and composition of meat affects qualities like tenderness, juiciness and flavor. Proper cooking and storage methods help retain the best qualities of different cuts of meat.
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Meat & meat cookery
- 1. MEAT & MEATCOOKERY
- 2. Meat • refers tothe edible flesh of animals • is animal flesh that is eaten as food
- 3. Composition: Meat consist of: Water – 75% Protein – 19% Intramuscular fat – 2.5 % Carbohydrates – 2.3%
- 4. Red and WhiteMeat
- 5. Red Meat • Thecolor depends on the concentration of myoglobin in muscle fiber. When myoglobin is exposed to oxygen reddish color appears. • Redness depends on species, animal age, and narrow muscle fibres. Examples : Red meats L: Beef, veal, lamb, mutton, carabeef
- 6. White Meat • whitemeat may also refer to any lighter- colored meat. • It is believe that white meat is healthier than red meat Examples: pork, poultry and game, fish and shellfish
- 7. Meats from Diff.Animals • Pork – pig/hog • Beef – cow/cattle • Chevron – goat • Venison – deer • Lamb (less than 1 yr.) mutton- sheep (more than 1 yr) • Carabeef - carabao
- 8. Structure of Meat: 1.Lean Tissue – consist of one or more muscles which is made up of many bundles of muscle fibers. 2. Connective Tissue – Surround the fibers and unites them in bundles. a) Collagen – arranged in parallel , do not stretch, color is white, disintegrate in hot water b) Elastin – yellowish portion, do not tenderize while cooking 3. Fat – around or between muscles
- 9. Composition of Meat: Water •Water is about 75% of muscle tissue. Shrinkage can be a big problem in cooking meat which result to loss of weight and loss of profit. Protein • About 20% of the muscle tissue is a protein. Protein coagulates when it is heated. This means firmer and loses moisture. Coagulation is related to doneness.
- 10. Fat • 5 %of the muscle tissue is fat. A beef carcass can be as much as 30% fat. 1. Juiciness – Marbling is fat deposited within the muscle tissue. Juiciness depends on how much marble contains in the meat. 2. Tenderness – Marbling separates muscle fibers, making them easier to chew. 3. Flavor – Flavor depends on the marbling.
- 11.
- 12. Cut in BeefCarcass
- 13. BEEF • Beef isthe meat of domesticated mature cattle usually over 12 months of age • It is usually bright, cherry red in color with creamy white fat. • Cattle is the collective name for all domesticated oxen
- 14. Cattle are classifiedas: • Bulls – male cattle, usually not raised to be eaten. • Calves – young cows or bulls prized for their meat. • Cows – female cattle after the first calving, raised principally for milk and calf production.. • Steers – male cattle castrated prior to maturity and principally raised for beef.
- 15. Veal • Calves underthe • Meat from calves age of nine slaughtered when months. (8-16 they are older than weeks) five months is called • lighter in color calf. than beef, • deeper red, with • more delicate some marbling and external fat. flavor • A veal carcass • generally more weighs in a range of tender. 60 to 245 pounds (27- 110 kg.)
- 16. Variety Meats/ OrganMeats • Sweetbreads – these are the thymus glands of veal and lamb.. • Liver, heart, kidney, and tongue of beef, veal, lamb and pork. • Tripe – the inner lining of the stomach of ruminant (cud-chewing) animals. – blanket tripe - tuwalya – honeycomb tripe – libro-libro or librilyo
- 17. • brains • chitterlings– cleaned intestines • other innards – include the lights (lungs), melt (spleen) and mesentery (abdominal membrane) • Pork / beef blood
- 18. Basic Beef Cuts • Head • Ulo ng baka • Chuck • Batok • Ribs • Costillas/tadyang • Short Loin - • Cadera • Rump • Tapadera • Round • Pierna corta • Hind shank • Kenchi • Short Plate • Kabilugan • Flank • Camto • Brisket • Puntay pecho
- 19. Cut in PorkCarcass
- 20. Pork Products • Ham– comes from pork leg. It is usually cured and smoked. • Bacon – is smoked pork belly meat
- 21. Pork Carcass BasicCuts • Head • Ulo bg baboy • picnic • Kasim • jowl • Batok/kalamnan • Blade roast • Costillas • fore shank/ hind shank • Pata • Spare ribs • tadyang • Ham • Pigue • Shank • Bias • foot • Pata • Picinic shoulder • Kasim • Side Belly • liempo
- 22. Changes in Meatafter Death 1) Muscle is pliant, soft, gel like, sticky, immediately after death 2) A few minutes to 1 hr. – muscle shortens, become rigid, hard, inflexible. Should not be cooked at this time 3) After a few days – gradual tenderization, after freezing. This is the time to cook the meat
- 23. Market Forms ofMeat • Fresh Meat – this is meat immediately after slaughter, without undergoing chilling or freezing. • Chilled Meat – is meat that has been cooled to a temperature just above freezing (1-3°) within 24 hours after slaughter. • Frozen Meat – are meat cuts frozen to an eternal temperature of 20°C (-40°C).
- 24. Market Forms ofMeat • Cured Meat – are meat products that have been treated with a curing agent solution like salt, sodium nitrate (salitre), sugar, and spices. • Canned Meat – are cooked meat products and only requires to be reheated. • Dried Meats – dehydrated meats.
- 25. Effects of CookingMeats • Changes in pigment – myoglobin from bright red color to grayish brown. • Changes in meat protein- Decrease in length of fiber causing shrinkage. Excessive heating makes the meat tougher, stringy and rubbery. • Fat melts , causing shrinkage • Loss in moisture • Heat converts collagen into gelatin. This requires more heat • Long cooking develops better flavor
- 26. Factors Influencing Flavor •Flavor is due to decomposition of protein and oxidation of fat. Saltiness and sweetness of the blood. The distinctive flavor of animal is affected by specie, sex, age, amount of exercise, degree of ripening. • The older the animal the stronger the flavor. • More exercised animals have tougher meat • The more varied the feed, the more distinctive its flavor.
- 27. Six Stages ofDoneness: • very rare - red, juices blood, soft, jelly-like • rare -raw red portion of meat is small, around is pink brown outer surface, juices are red • medium rare –interior portion is rich pink. Meat is plump and firm • medium – modified rose, pink juices are less • medium well – pink color disappears, juices are clear gray, firm to touch • Well - gray inside and out, shrunken, little or no juice appear, brown and dry.
- 28. Storage of Meats: FreshMeats: 1.Check purchases as soon as it arrives to ensure the quality. 2.Do not wrap tightly, bacteria and mold thrive in moist. Allow air to circulate to inhibits the growth of bacteria. 3.Do not open vacuum packed meats until it is ready to use. 4.. Store at 32⁰ to 36⁰ F
- 29. 5. Store freshmeat in the coldest part of the refrigerator (40°F/5°C or lower). 6.Use refrigerated fresh meats within 3-4 days. Ground meats and variety meats are more perishable than other meats, use them within 1-2 days. 7.Refrigerator cured & smoke meats, sausages, and ready to serve meats, unless the label says otherwise. Leave them in their original wrappers.
- 30. 8.Freeze meats forlonger storage. (0°F/18°C or colder) for maximum keeping quality. – you can freeze luncheon meat, hotdog, and ham up to 2 months. – Ground meats will keep for 3 months. – Pork cuts for 6 months – Lamb will keep up to 9 months. • Beef will keep for a year.
- 31. Principles of Cooking •To improve its palatability quality. • To increase tenderness- –Elastin – is very tough and elastic, and cooking cannot soften it. –Collagen – also tough and elastic, but cooking can soften and tenderize it.
- 32. Methods of TenderizingTough Meat Cuts: • Mechanical Method Elastin can be broken down by: – Pounding/beating – Slicing thinly – Grounding • Marinating – involves soaking meat in a solution called marinade which contains acid, such as vinegar, lemon/calamansi juice or tomato juice that helps tenderize meat.
- 33. • Use ofproteolytic enzymes that tenderize meats – Papain – from papaya – Bromelin – from pineapple – Ficin – from figs • Aging - when animals are slaughtered, their muscles are soft and flabby. Within 6-24 hours, rigor mortis sets in, causing the muscles to contract and stiffen.
- 34. • During cooking,heat coagulates the proteins in the, muscle fibers. • cooking meats at too high temperature or for too long will make it tough and dry. • Meats cuts cooked in liquid will fall apart. This is due to over coagulation of the proteins.
Editor's Notes
- #6 Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. When myoglobin is exposed to oxygen , reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, [55] while white meat contains more broad fibres that tend to work in short fast bursts. [55] The meat of adult mammals such as cows , sheep , goats , and horses is generally considered red, while domestic chicken and turkey breast meat is generally considered white.
- #7 Poultry and game Chicken Duck Turkey Goose Pheasant Grouse Ostrich Quail Partridge Rabbit Venison Livestock Beef and Veal Bison Dog Goat Guinea pig Horse Kangaroo Lamb and mutton Llama Pork Yak Fish and seafood Crab Crayfish Lobster Prawn Shrimp Anchovy Basa Bass Catfish Carp Cod Crappie Dolphin Eel Flounder Grouper Haddock Halibut Herring Kingfish Mackerel Mahi Mahi Marlin Milkfish Orange roughy Perch Pike Pollock Salmon Sardine Sole Swordfish Tilapia Trout Tuna Walleye Whale
- #8 . A lamb carcass generally weighs between 41 to 75 pounds (20 to 35 kg.).
- #13 It is important to know the location of bones when cutting or working with meats. This makes meat fabrication and carving easier and aids in identifying cuts. An entire beef carcass can range in weight from 500 to more than 800 pounds (225-360 kg.)
- #16 Young veal has a firm texture, light pink in color and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal’s meat red.
- #17 As animal ages; its thymus gland shrinks; therefore, sweetbreads are not available from older cattle or sheep
- #20 Hogs are bred specially to produce long loins: the loin contains the highest-quality meat and is the most expensive cut of pork. Pork is unique in that the ribs and loin are considered a single primal. A hog carcass generally weighs in a range in 120 to 210 pounds (55-110 kg.).
- #32 To improve its palatability quality. Cooking develops flavors in meat; some methods yield more flavors than other. Changes in the fat and in the protein due to heating contribute to the distinct flavor of cooked meat. It also brings about changes in meat pigments, making meat more appetizing. To increase tenderness- remember that meat consists of muscle tissue, connective tissue, fat and bone. Connective tissue holds together fibers in the muscle tissues. The connective tissue contains 2 proteins. Elastin – is very tough and elastic, and cooking cannot soften it. Collagen – also tough and elastic, but cooking can soften and tenderize it. Some meat cuts have more collagen than others. Meat cuts with little collagen are tender. Cuts with a lot of collagen are less tender
- #34 Rigor mortis dissipates within 48-72 hours under refrigerated conditions. All meats should be allowed to rest, or age, long enough for rigor mortis to dissipate completely. Meats that have not been aged long enough for rigor mortis to dissipates, or that have been frozen during this period, are known as “green meats”. They will be very tough and flavorless when cooked.