meat and meat cookery chapter 25. introductory foods, 13 th ed. bennion and scheule © 2010 pearson...

Meat and Meat Cookery

Chapter 25

Introductory Foods, 13th ed.Bennion and Scheule

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Consumption Trends Less red meat More poultry

Overall, the total consumption of meat, poultry, and fish has increased in last 30 years.



Nutritive Value Composition

75 % water 20 % protein 5 % fat, carbohydrate, and minerals

Good source of Thiamin, riboflavin, niacin, iron, zinc, selenium, and

phosphorus.

Source of fat and cholesterol in the diet Amount of fat varies with the cut of meat



Composition and Structure Muscle Connective tissue Fatty or adipose tissue Bone Pigments



Muscle Muscle fibers

Long thread like cells Bundled together and surrounded by sarcolemma

Inside muscle cells Myofibrils surrounded by sarcoplasm

Inside myofibrils Proteins that form thin and thick filaments Myosin and actin Thin and thick filaments slide together when muscle

contracts forming actomyosin



Connective Tissue Needed to bind muscle cells together

Has few cells but instead a material called ground substance and strong fibers or fibrils containing collagen

Three kinds Collagen Elastin Reticulin



Collagen and Elastin Collagen

White Not “elastic” With moist heat may be hydrolyzed to gelatin

Elastin Yellow “Elastic” Little softening with heat Must be trimmed or cut to tenderize



Fatty Tissue Type of fat varies with animal

Beef and mutton Hard more brittle fat Contain higher percent of saturated fatty acids

Softer fats Higher percent of unsaturated fatty acids

Fat may be more yellow because Animal is older Animal feed



Fat in Meat Intramuscular

Also called marbling Associated with juiciness, flavor, and tenderness

Intermuscular Between individual muscles “Seams” of fat

Subcutaneous Found under skin May be trimmed before sale to consumer



Bone Bones help to identify retail cuts of meat

Back or Chine bone Young animal – bone is red and less hard Mature animal – bone is white and hard



Myoglobin Pigment in meat

Is darker in older animal Beef vs. veal

Varies with type of meat Beef, Lamb, Pork



Myoglobin Pigment Forms

Oxymyoglobin Bright cherry red Formed in presence of oxygen

Deoxymyoglobin Purple-red With little oxygen

Metmyoglobin Brown Formed after a period of exposure to oxygen Not necessarily an indication of spoilage



Meat Classifications Beef Veal Lamb Mutton Pork



Meat Production

Antibiotics Antibiotics residuals not permitted in meat FSIS tests for residuals

Hormones May be used in cattle and lambs Not permitted in veal or pork

Grass-fed vs. Feedlot finished



Animal Welfare Livestock must be treated humanly

Methods of slaughter regulated Humane Methods of Slaughter Act of 1978



Postmortem Changes Rigor mortis – stiffening of carcass

In beef rigor mortis resolves in 24-48 hours



Aging

Is the holding of meat after rigor mortis is resolved

Beef – often aged for 10-14 days Lamb – may be aged

Promotes Increased tenderness Improved flavor and juiciness

Aging methods Wet Dry



Packaging Oxygen permeable plastic wrap with a Styrofoam tray

Case ready meat

Packaging systems Vacuum packaged, reduced oxygen High oxygen modified atmosphere Carbon monoxide, low oxygen modified atmosphere



Labeling FSIS approves labels

Safe handling instruction are required

“Natural” label Term is not as fully regulated as other labeling terms Not interchangeable with the term “organic”

“Organic” label Specific requirements of USDA Organic regulations must

be met



Meat Labeling Kind of meat Primal cut Type of cut Examples:

Beef Rib Roast Beef Loin, T-Bone Steak Pork Loin Chops Pork Shoulder Boston Butt, Boneless



Government Regulation USDA has responsibility at the federal level

Wholesome Meat Act of 1967

Federal Meat Inspection Act Oversees imported meat



Government Inspection Mandatory inspection for wholesomeness Inspection stamp HACCP system Testing for Salmonella and E.coli Bovine Spongiform Encephalopathy Trichinella spiralis regulations



Government Grades / Grading Grading is voluntary, and paid for by the meat

packers.

Yield Grades

Quality Grades Beef Veal Lamb Mutton Pork



Purchasing Meat Identifying the cut of meat is useful in

understanding price/value and recommended cooking methods

Primal or wholesale cuts

Retail cuts



Restructured Meat Involves flaking, coarse grinding, dicing, or

chopping the meat

Ingredients added to promote binding

Meat formed into desired shape and size



Variety Meats Sweetbreads Heart Tongue Tripe Liver Kidney Oxtail



Ground Beef and Hamburger

Ground beef Beef that is ground Fat may not be added

Hamburger Beef that is ground Fat may be added to increase percent of fat

Fat level Maximum fat content of 30 percent is permitted for

hamburger or ground beef

Irradiated ground beef or hamburger



Economic Considerations Meat may represent a substantial portion of

food budget

Use of more economical cuts

Price per pound vs. price per serving Edible yield

Portion size



Tenderness Cut of meat

Muscles used little (i.e. rib, loin) more tender than muscles used for locomotion

Connective tissue Fat and marbling Other factors

Electrical stimulation after slaughter Aging Heredity of animal Animal feeding Muscles selected



Tenderizing Mechanical tenderization

Grinding / Cubing

Tenderizing compounds Enzymes including proteinases

Papain, bromelin, and others



Flavor Flavor developed by cooking

Chemistry of meat flavor Volatile and nonvolatile compounds

Flavor influenced by Feeding management of cattle Serving temperature Time between preparation and consumption Reheating – “warmed-over flavor”



Cured Meats Originally used as a method of preservation for meats.

Curing ingredients Nitrite Salt

Cured products Ham, bacon, corned beef, frankfurters, sausage, and others



Cured Meat Pigments Nitrate reacts with myoglobin

Nitrosylmyoglobin produced With heat becomes nitric oxide hemochrome – a pink

pigment

Salt also produces a pink pigment

Cured meat pigments are reactive to lighting and may discolor in lighted display areas.



Safe Storage of Meat Highly perishable Store at or below 40°F (4.5°C) Consider cross-contamination

Refrigeration storage Preparation and handling



Preparation and Food Safety Ground beef

E. Coli risk Cook to 155°F (68°C) to 160°F (70°C) Brown color is NOT a reliable indicator meat was cooked to

a safe temperature

Pork, Beef, Veal or Lamb steaks or roasts Cook to 145°F (63°C) Potential risk of Trichinela spiralis in pork



Methods of Preparation

Dry Roasting, baking, broiling, and pan-broiling Best for tender cuts of meat Slow roasting may be acceptable for less tender cuts

Moist Stewing, cooking in water, pressure cooking Less tender cuts of meat

Combination Braising Less tender cuts of meat



Effect of Heat on Meat Fat melts

Myoglobin is denatured

Tenderness changes Decreases 104°F (40°C) to 140°F (60°C) Increases above 140°F (60°C)

Decreased capacity of muscle to hold water



Losses and Shrinkage Losses

Drippings Water evaporation Losses greater if

Dry heat cooking methods Cooked to higher temperature

Shrinkage Less shrinkage if cooked at lower temperatures Less yield when greater shrinkage



Preparation

Basting

Salting

Juiciness Influenced by the meat and the cooking method

Tenderization Consider connective tissue Use of acid-containing marinades Proper carving – across the meat grain Use of meat tenderizers



Specific Cooking Methods

Roasting or Baking Carry over cooking Thermometer use

Broiling Methods to check for doneness

Pan broiling

Sautéing Frying



Specific Cooking Methods Microwave cooking

Uneven cooking and lack of browning

Braising

Stewing

Pressure cooking

Crockery slow cooking



Cooking Methods Variety meats

Frozen meats



Soup Stock

Soup stock Flavored liquid made from meat and meat bones Often includes vegetables for additional flavor

Soup stocks may be made from Scratch Purchased soup “bases”

Look for bases with meat, NOT salt as the first ingredient

Bouillon

Consommé



Gravy May be prepared from pan drippings

Methods for making gravy Roux Slurry



Carving Meat Meat should be cut across the grain

Method varies with the cut of meat

meat and meat cookery chapter 25. introductory foods, 13 th ed. bennion and scheule © 2010 pearson...

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