Transcript MEAT, POULTRY, FISH

MEAT, POULTRY, FISH
VARIETIES
CATTLE - BEEF, VEAL
 HOGS - PORK
 SHEEP - LAMB, MUTTON
 RABBIT
 VENISON
 OTHER GAME
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COMPOSITION
MUSCLE TISSUE
Skeletal- provides support locomotion;
primary component of carcass; attached to
bone
 Cardiac and skeletal – striated muscles
 Smooth muscle: visceral muscle, digestive
system, reproductive system
 Protein – 15-20%, high biological value
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MUSCLE CELL MEMBRANE
MYOFIBRILS - alternating thick and thin
protein filaments, contractile muscles
 Small bundles (20-40 fibers) - 1 primary
bundle represents grain
 Primary bundle surrounded by connective
tissue
 Several primary bundles for larger secondary
bundle with blood vessels and nerves
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Muscle Cell
CONNECTIVE TISSUE
COLLAGEN
ELASTIN
RETICULIN
COLLAGEN
Primarily protein
 Flexible non-elastic fibers
 White or colorless
 Contracts to thick mass when heated
 More tender - cook with moist heat
 Some hydrolyzed to water soluble gelatin
 Older animals - collagen coil less
solubilization due to cross-linkages
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ELASTIN
Lesser component
 More elastic than collagen
 Holds bone and cartilage together
 Not softened to gelatin
 Yellow color
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RETICULIN
Very small fibers
 Network around muscle cells
 Found in younger animals
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FATTY TISSUE
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Energy storage
Dependent on animal feed, hormones, age, genetics,
breed, biological state, nutritional status, part of
carcass cut is from
Percent increases with age
Deposited around organs, under skin, between and
within muscles
Held by strands of connective tissue
Melted contributes to juiciness sensation of
tenderness and flavor
TYPES OF FATTY TISSUE
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Adipose tissue -around heart, kidney
Suet - hard fatty tissue around organs, more
saturated
Subcutaneous fat - under skin, more unsaturated
Intermuscular fat - between muscles (seam fat)
Intramuscular fat - within muscles (marbling)
Mainly triglycerides
Fat – 5-40% (lean 7-10%)
WATER
45-75% (lean = higher water content)
 Decreases with maturity and increased fat
 In muscle fiber - less in connective tissue
 Decreases when muscle fibers broken due
to chemical, mechanical, enzymatic
tenderization or salting, or change in pH
 Curing increases water content
 Protein releases water as it coagulates
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CARBOHYDRATES
Negligible
 Stored in liver as glycogen
 In muscle and blood as glucose
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VITAMINS AND MINERALS
Vitamin B complex - no Vitamin C
 Fat soluble in liver  low in A & D in red
meat
 Iron in heme and myoglobin pigments
 Zinc and phosphorus in muscle, some
copper
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MUSCLE CONTRACTION
Contractile proteins - actin (in thin
filaments) and myosin (in thick filaments)
 Form actomyosin cross-links
 Overlap of thick and thin filaments
 Few overlaps = tender meat
 Many overlaps = tough meat
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MORE TENDER MEAT
Minimize cross-links by hanging carcass
 Control pre-rigor temperature
 Natural aging or conditioning - hang in 3438F for 1-4 weeks
 Higher temperatures used but increases
growth of bacteria - use ultraviolet light to
reduce
 Proteases added to break down cross-links
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TENDERNESS
BONE SHAPE
Round hollow bone (leg) – less tender
 Flat, blade shaped bone – less tender
 T-bone shape – tender
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CONNECTIVE TISSUE
Higher amount of connective tissue less
tender the meat
 Least used muscles have less collagen (rib
and loin)
 Age increases cross-linkages less tender
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FAT AND MARBLING
Marbling = fat throughout the muscle
 Higher marbling  increase in tenderness
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PIGMENTS
MYOGLOBIN - holds O2 in muscle
 Primary pigment in meat
 Increases with age, level of muscle exercise
 Varies with species, sex, and muscle
 Oxymyoglobin - myoglobin exposed to O2;
bright red
 Metmyoglobin - oxidation of iron molecule =
brownish red color
 HEMOGLOBIN - transport O2 and CO2
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COLOR
Indicates
 Freshness
 Amount of iron
 Kind, species
 Age of animal at slaughter
 Doneness after cooking
 Curing
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INSPECTIONS
GRADING
USDA FOOD SAFETY AND
INSPECTION SERVICE (FSIS)
MANDATORY
 Inspected and passed
 Safe to eat and without adulteration
 Exam of carcass and viscera did not indicate
presence of disease – sight, touch, smell
 Not meant to imply freedom from all
disease causing microorganisms
 Inspection of processing plants
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STAMP
SAFETY REGULATIONS
Plants have HACCP plan
 SOPs for written sanitation requirements
 Tests for salmonella on raw meat and
poultry products
 Slaughter plants test for E.coli O157:H7 on
carcasses
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SAFE HANDLING INSTRUCTIONS
For beef and poultry
 Raw or partially cooked food
 1994 from USDA
 Decrease risk of foodborne illness
 Mandated for products and labeled in
USDA or state inspected processing plants
and at retail stores
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NUTRITION LABELS
Processed meat and poultry
 USDA defined content claims
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GRADING OF MEAT
VOLUNTARY PROGRAM -Indicates
quality and yield
 Evaluation of marbling, maturity, texture,
appearance
 Prime - very well marbled
 Yield - Boneless yield (1-5 Best to worst)
 Different for type of meat (beef, veal, lamb,
mutton)
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GRADING
SAFETY
ALL meat contains bacteria
 Approval of steam pasteurization to
decrease risk of E. coli
 High intensity pulsed light
 Irradiation - approved for pork to destroy
Trichinella
 Hormones - to promote &/or increase lean
muscle, decrease fat
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SAFETY
Hormones - to promote &/or increase lean
muscle, decrease fat
 Must be discontinued for specified period of
time prior to slaughter
 Random samples by FDA to monitor
 Antibodies - treat existing disease, prevent
disease, promote growth
 Subtherapeutic doses - 1989 National
Academy of Sciences
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CUTS OF MEAT
PRIMAL OR WHOLESALE
 SUBPRIMAL - boneless cut from primal
 RETAIL - cut from either
 Most tender = Rib, short loin, sirloin
 Medium tender = Chuck, round
 Least tender = flank, brisket, foreshank,
short plate, tip
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Cuts of
Beef
ALTERATIONS
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Meat changed by mechanical, chemical, or
enzymatic treatment altering the taste,
appearance, and keeping quality of the
product
RESTRUCTURED MEAT
Flaked, ground, chunked
 Reformed
 Shaped
 Salts, phosphates, nonmeat binders added to
hold protein particles together
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CURING OR SMOKING
Increases shelf life
 Forms pink color
 Produces salty flavor
 Contains nitrite – control growth of
Clostridium Botulinum
 Smoking – heat processed, dehydrates for
microbial growth
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COOKING
PURPOSE
Improve tenderness and flavor
 Destroy pathogens
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EFFECT
Peptides denature, reunite to coagulate 
releases water and melted fat
 Muscle fibers tighten
 Connective tissues become more tender
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TENDER CUTS
Small amount of connective tissue
 Cook short time at high temperature
 Dry heat
 Longer at lower temperature
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LESS TENDER CUTS
Prolonged cooking methods
 Will depend on amount of collagen, method
of cooking, cooking time and temperature
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COOKING METHODS
DRY HEAT- broiling, frying, pan frying,
roasting, stir-fry
 MOIST HEAT - reduces surface drying,
allows collagen to become gelatin
 Braising, pressure cooking, stewing,
steaming, cover with water
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ARTIFICIAL TENDERIZERS
MECHANICAL - cuts muscle fibers and
connective tissue
 Electrical - ultrasonic vibrations stimulate
muscle to breakdown ATP to Lactic Acid
and decrease pH
 Natural enzymes - from tropical plants
 Papain - papaya
Bromelain- pineapple
 Ficin - figs
Acid marinades
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POULTRY
Ducks
 Geese
 Guinea hens
 Pigeons or squab
 Chicken
 Turkey
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DEFINITION
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All domestic birds intended for human
consumption
COMPOSITION AND STRUCTURE
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Comparable to beef, lamb, pork
Good source of iron, phosphorus, B vitamins
Dark meat: more iron, zinc, riboflavin
more fat, connective tissue, myoglobin
less protein
Light meat richer in niacin
Chicken/turkey breast lower in cholesterol and fat
Fat content increases with age
USDA FOOD SAFETY AND
INSPECTION SERVICE (FSIS)
Wholesome Poultry Act of 1968
 Mandatory
 Sanitary processing and freedom from
disease
 Operate with HACCP
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LABEL
1997 labeling rule
 Defines terms fresh and frozen
 Hard chilled
 2002 label percent of absorbed or retained
water
 Nutrition labels required either as posters,
brochures, or labels
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GRADING
US Grades A, B, C
 Conformation
 Fat
 Freedom from blemishes & broken bones
 Voluntary
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GRADES
COOKING
Young, tender birds - same methods as
tender cuts of beef
 Frying for young, tender poultry
 Roasting for older bird
 Microwave not recommended due to
uneven distribution of microwaves and
nonuniform response of chicken
 Spoils readily - not aged, high salmonella
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FLAVOR
Volatile carbonyls - aroma of cooked
poultry
 Sulfur compounds give meaty-brothy taste
 Fresh - better taste and higher aroma than
reheated or after frozen storage
 Yield - varies by age
 usually 1# = 2 servings
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SEAFOOD
Fresh water
 Salt water
 Shellfish
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VERTEBRATE FISH
Fins
 Flat or round fish
 Based on fat content
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FIN FISH
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Fat content <5%:
Bass
Flounder
Halibut
Perch
Sole
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Fat content 5-20%
Albacore
Herring
Mackeral
Salmon
Shad
Sardines
Smelt
Tuna
SHELLFISH
Skeleton - hard shell on the outside
 Invertebrate
 Crustaceans - segmented armor: crabs,
crayfish, lobster, prawn, shrimp
 Mollusks - Soft unsegmented body calcified shell: abalone, clams, mussels,
oysters, scallops, octopus, squid,
periwinkle, snail
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TYPES
Clams
 Crab
 Lobster
 Oysters
 Scallops
 Shrimp
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COMPOSITION
Excellent source of protein-quality and
quantity equivalent to meat
 Shellfish slightly sweet due to glycogen
 Saltwater fish - iodine
 Excellent source of phosphorus
 Low in iron, calcium (except for salmon
with bones)
 Fish with vertebrae low in B vitamins
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FAT CONTENT
Mostly unsaturated
 Salt water fish contain polyunsaturated
Omega 3 & Omega 6
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FISH PRODUCTS
CUTS
Steaks cut perpendicular to backbone
 Fillets cut parallel to backbone
 Whole
 Drawn
 Dressed
 Sticks
 Butterfly
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ALTERATIONS
Minced fish
 Cured
 Canned
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INSPECTION
FDA  Office of Seafood
 Required to follow HACCP system since
1997
 For processors, repackers, and warehouses –
not retailers
 Standards for contaminants
 FDA administers National Shellfish
Sanitation Program
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GRADING
US Dept. of Commerce – National Oceanic
Atmospheric Administration
 Quality grades – US Grade A, US Grade B,
substandard
 Appearance, uniformity, absence of defects
character, flavor, odor
 Breaded items – proportion of edible fish to
breading and presence of bone
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SAFETY
Spoilage occurs rapidly due to powerful
digestive enzymes, fat content, composition
 Marine toxins - scrombroid poisoning and
ciguatera
 Rarely botulism
 Oysters pathogens from water with
untreated sewage
 Parasites killed with cooking
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FRESHNESS
Highly perishable
 Odor and appearance clue to freshness
 Eyes clear and bright, gills pink, flesh
bounces back to touch
 All fish classified as tender
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