Meats

Makeup of Meat

1. Muscle• Muscle fibers• Protein-rich• Grain- lengthwise direction of muscle • Cut against the grain

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

3. Fat- Invisible/visible • Invisible: chemical composition• Visible- layer around the cut of meat• marbling

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

Types of Meat

• Beef, veal, lamb(mutton), pork

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

Meat Tenderness

• Muscle movement• Marbling• Ways to tenderize• Mechanical: cutting, pounding, and grinding• Chemical: acid; marinate; enzymes

B. Ground

• Differences in ground meat is the fat content• 30% - hamburger• 15-20% - chuck• Below 15% is lean

C. Variety Meat

• Liver; kidney; tongue; oxtail; chitterlings• D. Processed meats:• Cold cuts• Cured• Smoked• Cooked

Cooking

• Conduction- grill/pan• Convection- oven/steam• Radiation-microwave/broiler

• Flavor:• Seasoning; marinades; sauces; glazes; smoked

Dry Method

• Roast• Pan• Broil• Pan frying• Stir fry• Grilling

Moist

• Braising• Roasting in bag• Slow cooker

• Why moist? Or why dry?