Transcript Understanding Meat

Understanding Meat
A lesson on meat composition
Composition
• Muscle tissue of
domestic animals
–
–
–
–
75% water
20% protein
5% fat
Protein is an important
nutrient, When heated,
coagulation occurs
meaning it becomes
firmer and loses
moisture
Fat
• Fat accounts for up to
5% of the meat, but
fat also surrounds the
meat. A beef carcass
can have up to 30%
fat. Marbling is fat
deposited within the
muscle tissue. It
separates the muscle
tissue making it
easier to chew.
Fat is a main
source of flavor
Carbohydrates
• Meat contains a very
small amount of
carbohydrate. From a
nutrition standpoint, it
is insignificant, but it
is a necessary part in
the complex reaction
called the Maillard
reaction which causes
the meat to brown.
Muscle Fibers
• Lean meat is
composed of long thin
muscle fibers bound
in bundles. The
texture of a tenderloin
steak is much finer
grain texture than the
coarser grains of a
brisket or bottom
round
Elastin
• Older animals have a
higher proportion of
elastin and it is not
broken down in
cooking. The only
way to break down
the fibers is
mechanically such as
pounding or grinding.
Inspection & Grading
• Inspection is a
• Grading is not
guarantee of
required. Quality
wholesomeness. It
grading is based
is indicated by
on texture firmness
round stamp. It
and color of lean
means animal was
meat and the
clean and not
marbling.
diseased.
Green meat
• After slaughter, an
animals muscles
stiffen (rigor mortis)
due to chemical
changes in the flesh.
Softening takes 3-4
days for beef, less
time for smaller
carcasses.
• This is caused by
enzymes in the
flesh. Green meat
is not usually a
problem in beef, but
may be encountered
in game killed for
home consumption
if hunter freezes the
meat when it is too
fresh.
Aged meat
• Enzyme action
continues even after
meat is no longer
green. Holding meats
in coolers under
controlled conditions
provides time for this
natural tenderizing.
• Beef and lamb can be
aged because the
carcasses have
enough fat to protect
them from bacteria.
This does not mean long time
storage in refrigerator
Carcasses
• Split through the
backbone into sides,
then divided into
forequarter and
hindquarter. These
are called primal cuts
(or wholesale
cuts).These are then
cut into fabricated
cuts or retail cuts.
Connective Tissue
• Muscle fibers are bound
together in a network of
proteins called connective
tissue. Connective tissue is
tough. To cook meat
successfully, one must
understand which meats are
high in connective tissue and
which are low. You also
need to know the best way to
make tough meats tender.
Collagen
• Long, slow cooking in the presence of
moisture breaks down collagen by turning
it into gelatin and water. Therefore this is
the best method of for turning a meat high
in connective tissue into a tender tasty
piece of meat.
Other ways to tenderize meat
• Marinating meat in acid
such as tomato juice,
wine, or vinegar
• Enzyme tenderizers
The Cuts
• Higher in muscles, the tougher the meat
– Rib and Loin are tender (rare or medium)
– Leg or Round are less tender, great for
braising
– Chuck or Shoulder is tougher, need to use
moist heat
– Shanks, breast, brisket & Flank are least
tender cuts. Used for braising and simmering
because high collagen content converts to
gelatin creating rich sauces
– Ground meat is made from any cuts usually
trimmings.
Searing & Sealing
Searing meat at high
temperatures creates
desirable flavor and color by
browning the surface. This
creates a crust.
Sealing really does not occur
because meat does not have
pores, but an open network
of fibers.