Collagen Makes up __50_% of connective tissue in the body (skin, hair, fingernails) Found on the interior of bones in the form of the collagen matrix.

Slides:

Advertisements

Similar presentations

The Meat We Eat Meats Unit Animal Science. Terminology.

Advertisements

Dissecting a Leg We can learn about our skeletal system by looking at the skeletal system of other animals.

Fundamentals of Ag. The Meat We Eat. Terminology.

Slaughter Overview and Cuts of Beef

Understanding Poultry in the

Product Information: General.  Large, complex business  Harvesting  Average animal age = 18 to 22 months  Average animal weight = 1,300 lbs  Average.

1. Which of the following beef cut would not be suitable for roasting? (V-172) A. eye round B. tri-tip (bottom sirloin) C. round steak D. rump E. All of.

1. What are the guides to meat quality? (V-155). 1. What are the guides to meat quality? Government grades and manufacturer or retailer brands are guides.

Types of Meat Beef – Cattle, more than 1 year old – Bright red flesh Veal – Calves, 1-3 months old – Mild flavor, light pink color, little fat Lamb – Young.

Meat. What to think about  Wholesomeness (how healthy is it)  Quality (how good is it; age; what part)  Nutritive Value (how good is it for you) 

Beef. Composition of Meat Water- Protein- Fat- Fat 1. Juiciness Marbling Surface Fats 2. Tenderness Muscle Fibers 3. Flavor.

A lesson on meat composition

TERMS RELATED TO LIVESTOCK HARVEST. Objectives  Define anatomical terms important to livestock slaughter  Describe Market Readiness and the appropriate.

Meat Unit. 1. Where does our meat supply come from? Animal Name of Meat A. Steer Beef B. Young Steer (under 3 mo.) Veal C. Hogs Pork D. Deer Venison E.

Part 3 The Preparation of Food

Meat Science Jeopardy Jeopardy With your hosts, Mary Jo Manning, Mary Ellen Manning, and Peter Strom “Meat Science”

Meats Chapter 34 Textbook Page 533.

On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,

TEXAS MEAT INSPECTION. Objectives  Summarize the responsibilities of Department of Health Services Meat Inspection.

Meat and Meat Cookery Chapter 25. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All.

Meat. Types of Meat Beef Beef –Cattle, more than 1 year old –Bright red flesh Veal Veal –Calves, 1-3 months old –Mild flavor, light pink color, little.

Chapter 36 Meat.

“America runs on meat!!” “The General”, Cigar Dave; Cigar Dave Show-

1 Scientific Farm Animal Production, 10 th ed Field and Taylor Copyright ©2012, 2008 by Pearson Education, Inc. Upper Saddle River, New Jersey All.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

Meats Chapter 19 Page 321. What is Meat? The edible portions of mammals. These mammals contain muscle, fat, bone, connective tissue, and water. Meat provides.

MEAT MEAT What you wanted to know and more! WHY MEAT? Meat is an important component of the food pyramid because it contains significant amounts of several.

Chapter 36 Types of Meat Beef: cattle > one year old Veal: calves usually 1-3 months old Baby Beef: calves between 6-12 month old Lamb: sheep < one year.

Meat. How Much Should I Eat? 2-3 servings, total of 5-7 oz. 2-3 servings, total of 5-7 oz. –About the size of the palm of your hand Good source for iron,

Understanding Meats and Game

Review for AAS. Vocabulary Palatability: how a food appeals to the palate (smell, sight, taste, texture, etc.) Retail Cuts: small cuts of meat customers.

Beef. Composition of Meat Water- 75% of muscle tissue Protein- 20% of muscle tissue, coagulates and becomes firmer when cooked Fat- 5% of meat, some fat.

Meat is traditionally considered the center of a plate, the focus of the meal.

MEAT IS FROM ANIMALS, it is the edible flesh of animals.

Understand quality features of beef, pork and poultry Objective 4.02.

Class of Beef Ribs Class of Beef Ribs - Results.

Principles of Cutting Meat

 You need 4-6 oz. of protein. Bone affects serving size ▪ ¼ lb. boneless meat/person ▪ ½ lb. moderate bone meat/person ▪ 1 lb. large bone (turkey)/person.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

QUALITY GRADING LIVESTOCK Quality Standards for Beef, Pork and Poultry  The United States Department of Agriculture sets forth quality features.

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ”

Prior to the Progressives, Upton Sinclair and the energetic Teddy Roosevelt, most meat packing companies had few standards in which to follow! Things could.

BEEF. Inspection is Mandatory Grading is Voluntary.

Quality Standards for Beef, Pork, & Poultry

Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21.

The Meat We Eat Created by Joel Wondra Fouke FFA

The Meat We Eat Meats Unit Animal Science From foukeffa.org

Primal and Retail Cuts of Beef

Meat is traditionally considered the center of a plate, the focus of the meal.

The Meat We Eat Created by Joel Wondra Fouke FFA

Meat Beef and Pork Chapter 34.

Understanding Food Animal Harvest

Meat, Poultry, and Seafood

Meat Chapter 19.

Notes to complete the study sheet

People Ethical Treatment Animals People Eating Tasty Animals.

Cooking with Proteins Meat, and Eggs.

Animal Products Red Meat Products.

Dynamics of Meat & Poultry Harvest in Nevada

Beef and Poultry Meats.

The Meat We Eat Meats Unit Animal Science.

Beef and Poultry Meats.

Presentation transcript:

Collagen Makes up __50_% of connective tissue in the body (skin, hair, fingernails) Found on the interior of bones in the form of the collagen matrix. The collagen matrix on the interior of bones serves as a network of webbing that, over time, fills with calcium.

Elastin One of two types of silverskin. Elastin is the tougher of the two. Connects muscle to bone or bone to bone Ligaments and tendons Also make-up blood vessels As well as Backstrap, which is the thick band of connective tissue used to help hold the animals head upright.

Reticulin Holds muscle to muscle skin to muscle Allows us to easily pull the muscles apart Makes the unique noise of tearing Netting that suspends the fat around organs

All meat produced for human consumption must be inspected before distribution regulated by the branch of the US Department of Agriculture known as FSIS, or Food Safety and Inspection Service since the inception of the Wholesome Meat Act of 1906

The Jungle, which was written by Upton Sinclair was the driving force in the creation of The Wholesome Meat Act. Mr. Sinclair exposed the common workings and corruption of the slaughtering business in Chicago in the early 1900’s. Written more for Socialist Propoganda

Custom processing is the only exception. These are animals that are processed for personal consumption, not for retail sale.

Inspectors look for Antemortem, Postmortem, Facilities and Equipment, Compliance, Abnormalities, tumors, discolored organs, cleanliness of facilities, proper labeling and proper packaging.

The inspection of the carcass will be identified through the application of the official federal inspection stamp. If performed by a state inspector, the stamp will be in the shape of that state. Both stamps will include the official number that has been assigned to the specific processing plant.

Inspection of meat has nothing to do with the grading of meat. USDA Grading Meat grading is paid for by the packer/processor Presently, beef grading accounts for over 95% of the approximately 13 billion pounds of meat graded annually. The meat inspector will grade the carcasses before they are broken down into retail, or wholesale cuts in the side_.

Meat Grading is broken into two categories- Quality and Yield Yield- Indicates the quantity of edible meat in a carcass (ratio of fat and bone to _meat_). Used in retail, not restaurants yield and selling price.

Yield Grading is expressed with a number representing the yield. Yield Grade 1 through Yield Grade 5 are used Yield Grade 1 Represents the best yield

Y Yield Grades >52.3% % % 47.4%-45.4% <45.4% % Yield

Quality Eating Quality (_tenderness, juiciness and flavor), which is directly connected to the cooking technique. The greater the quality- the less cooking time will be required- the more moist the meat will be. The Quality Grade will be stamped on the animal in the form of a shield. Quality Grading is most commonly performed on Beef, Veal, Lamb and Pork