Meat and Meat Alternatives Nutrition Nutrition  Excellent source of:  Protein  Iron  Zinc

Meat and Meat Alternatives Effects during cooking/heating Effects during cooking/heating  Flavor develops  Moisture lost  Protein  Denatured, fragmented, and shortened  Connective tissue  Collagen turns into gelatin w/ time, temp, moist  Fat  Melts and increases perception of juiciness

Meat and Meat Alternatives Goal of cooking Goal of cooking  Tender, juicy product Tenderness influenced by: Tenderness influenced by:  Animal  Age: veal vs. beef  Cut: more exercised is less tender  Cooking method  Temperature  Time  Dry vs. moist methods

Meat and Meat Alternatives Dry vs. moist cooking methods Dry vs. moist cooking methods  Dry  Used for tender cuts  Collagen not hydrolyzed  Cooked without added water  Moist  Used for less tender cuts  Hydrolyzes collagen to gelatin  Covered when cooked  Water is added (steam generated)

Meat and Meat Alternatives Cooking precautions Cooking precautions  Use oil, not margarine  Avoid smokepoint (produces acrolein)  Use tongs  Avoid piercing (results in juice loss)  Never broil on foil  Fat needs to drain  Could ignite  Keep 4 inches from heat

Meat and Meat Alternatives Doneness depends on cooking method Doneness depends on cooking method  Dry heat   150°F  Well °F  Moist heat  “Done” when CT is broken down  Palatability is achieved  “Well done” almost always

Meat and Meat Alternatives Carry over cooking Carry over cooking  Internal temp. continues to rise after meat is removed from heat source  Cook until temp. is 10-15° below desired temp.