A lesson on meat composition 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 is a main source of flavor 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.

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 guarantee of wholesomeness. It is indicated by round stamp. It means animal was clean and not diseased. Grading is not required. Quality grading is based on texture firmness and color of lean meat and the marbling.

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.