Meat CuttingDay 2

Hormones are chemicals that are produced naturally in animals and plants (phytosterols). They control important body functions- growth, development and reproduction.

In animals- makes them gain weight more quicklyincreases milk production

Steroids and Hormones

Naturally occurring hormones- estrogen, progesterone and testosterone.

Synthetics- tenbolone acetate (testosterone)zeranol (estrogenl) Melengestral acetate (progesterone)

Steroids and Hormones

In the EU, scientist have proven that the use of hormones in food does cause problems

Added hormones have been suspect toincreasing cancerearly onset of puberty in females as well as increasing diabetes and

hypothyroidism

Steroids and Hormones

Steroids and Hormones rBgh- recombinant

bovine growth hormone

Stimulates lactation by 40% in dairy cows

Found to cause cancer by panel of Scientist in Canada.

Radiation / IrradiatedSoft X-raysGamma X-raysCathode rays

The cell is ionized, alters the interior of the

cell to the point that the bacteria can no longer recognize it and decreases the chances of bacterial growth.

Dry and Wet AgingDry aging

the traditional method for improving the flavor and texture of the meat.

utilizes the natural lactic acid present in the muscle at the time of death

to slowly denature the protein and enhance the characteristics of the meat.

Dry aging As the lactic acid digests

the protein, it releases moisture, which needs to escape the meat to promote the dry aging process.

A considerable amount of liquid is released through this process, which greatly increases the value of the meat.

Traditionally dry aging was done with full sides of beef.French used a method called mortification.

They would hang the animal by its gambrel cord until it naturally broke signifying that the meat had been properly aged.

Today, dry aging is reserved for the more expensive cuts of meat cut to primals.

Dry Aging

Wet Aging or Vacuum Packaged Aging Developed to improve /

increase the shelf life of meat for distribution

To decrease the amount of storage space used they started to break

the animal down from sides to primals

and aged in the cryovac bags also known as MAP

packaging, or Modified Atmospheric Packaging

There are two basic styles, or methods of using marinades to tenderize meat and add flavor. Acidic and Enzymatic.

Meat texture is composed of 2 types of toughness- mechanical resistance of the myofibrillar structure connective tissue content

The Art and Science of Marinades

Digestive enzymes are complex proteins involved in digestion that stimulate chemical changes in other substances. There are three classes of digestive enzymes:

Enzymatic Tenderization

Enzymatic Tenderization 1. Proteolytic enzymes-

which digest protein Bromelin- Pineapples Papain- Papayas Ficin- Figs Actinidin- Kiwi

Must be fresh juice, not canned

2. Lipases- that digest fat 3. Amylases- which digest

carbohydrates

Acidic TenderizationAcids actually

denature the protein, change the protein

structure to create a different means of organizing the protein strands.

Acetic Acid- Vinegars or wineCitric Acid- lemons, limes, oranges,

grapefruit, kumquats, pomelos, etc. Lactic Acid- Buttermilk, Yoghurt

Lactic acid marinating varies from other methods because it mimics the natural process of lactic acid similar to dry aging. The use of lactic acid has been done for hundreds of years and is less detrimental to the quality of the meat.

Acidic Tenderization