meats. makeup of meat 1. muscle muscle fibers protein-rich grain- lengthwise direction of muscle cut...
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Meats
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Makeup of Meat
1. Muscle• Muscle fibers• Protein-rich• Grain- lengthwise direction of muscle • Cut against the grain
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2. Connective tissue- protein material that binds muscle together into bundles & anchors muscle to bone• Collagen- thin, white, transparent-softens into
gelatin• Elastin- tough, elastic, yellowish- can’t be
softened by heat
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3. Fat- Invisible/visible • Invisible: chemical composition• Visible- layer around the cut of meat• marbling
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Nutrients in Meat
• Protein; iron, zinc, phosphorus, thiamine, riboflavin, niacin, B6, B12, saturated fats
• Meat-protein group of foods: beans, egg, fish, nuts, poultry
• 5-6oz-• 2-3oz is the size of your palm
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Types of Meat
• Beef, veal, lamb(mutton), pork
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A. Cuts of Meat
• Cut- a specific, edible part of meat• Wholesale- large cut that is sold to retail• Retail cut- small cut of meat sold to customer• Red on the outside/blue on the inside?
• EX: Beef shoulder = chuck• Beef leg= round
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Meat Tenderness
• Muscle movement• Marbling• Ways to tenderize• Mechanical: cutting, pounding, and grinding• Chemical: acid; marinate; enzymes
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B. Ground
• Differences in ground meat is the fat content• 30% - hamburger• 15-20% - chuck• Below 15% is lean
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C. Variety Meat
• Liver; kidney; tongue; oxtail; chitterlings• D. Processed meats:• Cold cuts• Cured• Smoked• Cooked
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Cooking
• Conduction- grill/pan• Convection- oven/steam• Radiation-microwave/broiler
• Flavor:• Seasoning; marinades; sauces; glazes; smoked
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Dry Method
• Roast• Pan• Broil• Pan frying• Stir fry• Grilling
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Moist
• Braising• Roasting in bag• Slow cooker
• Why moist? Or why dry?
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