Transcript MEAT - pvzgeleta

Meat
Types of Meat
• Beef – Meat of a cow or steer over one
year old.
• Veal – Meat of a cow 3 to 14 weeks old.
• Calf – Meat of a cow 14 weeks to one year
old.
Types of Meat
• Pork – meat of swine 7 to 12 months old
– Ham – pork leg
– Bacon – smoked pork belly meat
• Lamb – meat of a young sheep less than
two year old.
• Mutton- meat of a sheep over 2 years old.
• Variety Meats – edible parts of animals
other than muscles
– Liver, heart, kidney, tongue, etc.
Nutrients
• Protein – has 8 essential amino acids that
help to build, maintain and repair body
tissue
• B-Vitamins
– Niacin – promotes healthy skin and nerves
and aids in digestion
– B-12 – needed for normal function of body
cells and nervous system
Nutrients
• Iron – carry oxygen to cells and carbon
dioxide away from cells
• Zinc – form enzymes and insulin
• Cholesterol – helps the body form
hormones and liver bile for digestion.
• Fat – carry Vitamins A, D, E, and K
– Fat in meat is needed for flavor and juiciness
• Marbling vs. Visible fat
Forms of Meat
• Fresh – ready to cook
• Canned – fully cooked and sealed in
containers
• Frozen – raw or cooked
• Cured – fresh meat treated with salt,
sugar, spices, and chemically or wood
smokes
Inspection
• Meat is inspected for safety.
– Live animals and carcasses
– Round purple inspection stamp
• indicates meat in wholesome
• Made of harmless vegetable dye.
– Visual inspection does not detect harmful
microbes
Grading
• Meat is graded for quality.
• 1. Marbling – flecks of fat throughout the
meat. More marbling = more flavor and
more tender (higher quality)
• 2. Maturity – younger animals are more
tender.
• 3. Texture – fine muscle texture = higher
quality
• 4. Appearance – refers to meat color
Grade of Beef
• Prime – most tender cut of meat; usually
served in restaurants
• Choice – high quality; good marbling
• Select – leaner than choice and cost less
– Choice & select are sold in supermarkets
• Standard, Commercial, Utility, Cutter, &
Canner – lower grades used in
manufactured meat products
Cooking Meat
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Destroys harmful bacteria
Makes meat tender
Improves the flavor
Improves the appearance
Dry Cooking Methods
• Roasting:
– Slow oven 325 to 350 F
– Large cuts of meat
– Cook fat side up, uncovered
– Check for doneness – meat thermometer –
thickest part with out touching bone or fat
– Allow to stand for about 15 minutes before
carving
Dry Cooking Methods
• Broil
– Cooked under or over a direct heat source
• Pan Broil
– Cook in a heavy skillet without any fat or liquid
– Meat should be 1” or less thick
• Grill
– Cook on a barbecue
Dry Cooking Method
• Frying
– Deep-fry – food submerged in a large amount
of fat
– Panfry – cook in a skillet in a small amount of
fat
• Stirfry
• Searing
– Quickly brown exterior in oil to seal in juices
Moist Cooking Methods
• Braising
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Small amount of liquid
Tightly covered pan
Low heat
Used for less tender meat cuts
• Stew
– Cook small cuts of meat covered in liquid, covered
– Do not boil – simmer about 2 hours
– Helps tenderize meat
Tenderize
• Chemically – enzymes split proteins
• Mechanically
– Grinding
– Pounding
– Scoring
– Cubing
Storing Meat
• Fresh – up to three days in the refrigerator
• Frozen –
– purchased frozen meats can be stored in their
original packaging
– Fresh meats should be rewrapped in
moisture-proof material before freezing
• Keep meat frozen until ready to thaw
– Do not refreeze