Transcript Meat Cutting D3 Student

 The following percentages are representative of
a cross section of chicken, pork, veal and beef.
 Water
__75_% Almost always consistent
 Protein __18_% to 20% Varies
 Fat
__3_% to 5% Varies
 Minerals
_4__% Varies
 Water
 Why is it important for us to take into consideration?
 _______Shrinkage___________.
 It is important to understand the _moisture________
content to more accurately
________manipulate_______ the meat to your
advantage.
 ___Cooking_____________
 preservation, etc.
 Protein
 Proteins are broken down by ____digestive__
enzymes into amino acids, at which point they
can readily be absorbed into the
_bloodstream_______________.
 And become the __building blocks__________
__________ of living things
 Protein
 Another group of substances related to proteins are
the Pyrimidines, and Nucleopeptides have very little
nutritional value
 do have the natural ability to excite gastric juices.
Combined with fats,
 primarily responsible for the flavor and aroma of meat.
 found more abundantly in older animals
 more concentrated in more frequently worked, or tougher
muscles.
 gives “Gamey” meat that “Gamey” flavor
 Myofibrils Smallest from of the muscle
 Hair like strands surrounded by collagen
FiberA bundle of _myofibrils, held together by a
sheath of collagen
 Muscle A bundle of fibers, held together/in place by
reticulin
 Skeletal responsible for movement, attached to bones
 Smooth brains, lungs, intestines, sweetbreads and organ
muscles
 Cardiac heart muscle
 Fat
FAT IS NOT FLAVOR!
 IT IS the carrier of flavor.
 There are Three Types of Fat
 1.Subcutaneous is found on the exterior of the muscle
 2.inter-muscular is found on the Interior of the muscle
and is known as fat distribution, or marbling
 Good _Marbling will look like evenly drawn white lines
equally distributed throughout the interior of the muscle.
 The grading of meat is based on this
 The more evenly distributed the fat is, the more moist the
meat will be.
 Fat
 2. inter-muscular
 Animal Fat is Saturated Fat distinguished by the
fact that it is solid at room temperature
 As heat is applied to the meat, the fat is liquefied
from its solid state, and helps to lubricate the
myofibrils of the muscle resulting in a much more
texturally advantageous piece of meat.
 Bad Marbling will look like a large pocket of fat
unevenly distributed, and usually appears in one
section of the muscle.
 Fat
 3. KHP Fat
 Kidney Heart and Pelvic Fat
 which is the fat that surrounds the organs and protects
them from slamming into the skeletal system.
 Also determines the quality of the life once lead by
the animal