Transcript Looking at Meat, Poultry, Fish, and Shellfish

Looking at Meat, Poultry, Fish, and
Shellfish
FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7
Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.
Cuts




A particular edible part of meat, poultry, or fish
Steaks, chops, and roasts
Cured meat and poultry products – ham, bacon, cold cuts,
sausages
Convenience forms
Nutrition

Complete proteins, B vitamins, phosphorus, trace
minerals, iron, zinc, omega-3 fatty acids

FAT and CHOLESTEROL


Animal foods contain cholesterol
Fat content varies



Invisible fat – part of chemical composition of the food
Visible fat – surrounds lean muscle
Marbling – fat streaks of internal fat
Tenderness



Depends on where meat was cut from animal
Exercised areas will be less tender
Cuts from along backbone will be tender
Makeup of Meat and Poultry





Meat and poultry have muscle fibers
As the animal ages, the fibers thicken
As fibers thicken, they become less tender
Connective tissue – protein material surrounding cells;
affect tenderness
Collagen – thin, white or transparent connective tissue;
when cooked in moist heat, softens and turns into gelatin


Elastin – very tough yellowish connective tissue; cannot
be softened by heat; must be pounded, cut or ground to
break down
Fat content has effect on tenderness

More marbling means more tender; flavor; juicy
Makeup of Fish



Muscle fibers of fish short and arranged in layers
Layers separated by sheets of very thin, fragile connective
tissue; when heated tissue turns to gelatin, making fish and
shellfish very tender
Flesh flakes or breaks up into small pieces because of
short muscles fibers
Comparing Costs



Meats, poultry, fish and shellfish – largest portion of food
budget
Compare cost per serving; look for bargains
If one cut on sale that is not on your list, consider
changing menu


Tender cuts more expensive than less tender cuts
Boneless cuts are more expensive than bone-in cuts;
boneless yields more servings per pound