Meat and Poultry

What is the main nutrient found in meat? Protein

What is the main function of protein? Build and Repair Body Tissue Replace muscle tissue Make antibodies Antibodies go after germs in your body

What is the secondary function? Energy Source

Nutrition MyPlate Excellent sources of complete protein 5-6 ounces per day (1 egg = 1 oz, ¼ cup beans/ peas = 1 oz, 1-2 ounces per meal Excellent sources of complete protein All provide B vitamins, phosphorus & certain trace minerals Meat & Poultry Iron & Zinc Fish Omega-3 essential fatty acids B vitamins are important for energy production and making red blood cells Over 1 lb of phosphorus in your body! Needed to help make protein for the growth, maintenance and repair of cells and tissues. Helps make ATP, used to store energy Zinc is important for growth and cell division, fertility, the immune system; taste/smell/appetite, vision Omega 3 fatty acids help control blood clotting, building cell membranes in the brain, help protect against heart disease and stroke

Nutrition Cholesterol Fat Types of fat All animal muscle contains about the same amount of cholesterol per ounce Fat content varies Types of fat Meat & Poultry Invisible fat- within the chemical composition of the food Visible fat Marbling w/in the muscle tissue of the meat

Which meat and which animal? Cow Beef Calf Veal Pig Pork Young Sheep Lamb Mature Sheep Mutton Chicken, Turkey, Fowl Poultry Liver, Brains, Heart Variety Meats

Meat Animal muscle is (usually) what we consider meat

Cuts of Meat Wholesale cuts large cuts for marketing Basically is the part of the animal the meat came from Listed 2nd on label Wholesale = entire leg, then they cut it up smaller and sell the smaller parts to people

Types of Cuts Retail Cuts Smaller cuts (supermarket) Specific to the meat you are buying Listed 3rd on label

Label

Animal Muscle SUPPORT LOCOMOTION

Which is it? Which type of meat is tough? Locomotion Which type of meat is tender? Support Which cut of meat is most nutritious? Either Which has the best flavor? Tender Which cut costs the most? Tender What is marbling and what does it do? Fat in the meat, provides tenderness, flavor & moisture

Methods to produce tenderness Grinding Hammering Scoring Use these with less tender cuts of meat, lower grades, locomotion parts of animals Commercial Marinating Moist Heat Tenderizer

The difference between steak & roast Same part of the animal, just a big piece or a small piece THIN THICK

Inspection & Grading USDA inspects all meat Meat Graded according to: Marbling (internal fat w/in the muscle tissues) Age of animal Texture and appearance of meat Common grades of beef: Prime Well marbled, tender, flavorful, $$$ Choice Most common, less marbling than prime but still tender Select Least amount of marbling, least expensive Lamb & Veal Same as beef w/ “good” replacing “select” Pork Not graded due to uniform quality Prime goes to hotels and upscale restaurants—2.9% Choice widely available in foodservice industry and retail markets—53.7% Select lowest sold at retail, less juicy and tender

Store & Thaw Fresh meats will usually stay fresh in the refrigerator 2-4 days. The safest way to thaw frozen meats is in the refrigerator, on the bottom shelf. The next best way is to thaw it in the microwave. Why on the bottom shelf? To prevent juices dripping on other stuff

Check the temp A meat thermometer is the best way to ensure properly cooked meat. It should be placed in the center of the meat away from the fat and bone. Because the fat and bone respond differently to the heat and that can mess up the temperature reading

Undercooked ground beef E-Coli

Proper cooking temperatures Steaks, roasts, beef, pork, veal - 145°* Ground beef, pork, veal – 155 °* Poultry of any kind – 165 °* Reheating - 165 ° *minimum temperature (you can go higher, but it depends on personal preference, and it will be drier)

Cooking Methods DRY Broil Grill (BBQ) Roast Stir Fry Sauté Pan frying Deep fat fry MOIST Braise Slow Cooker (crock pot) Pressure Cooker Simmering Poaching Steaming Braise: browned slowly and thoroughly on all sides, then a small amount of liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender

Cuts suitable for cooking methods Dry Heat Rib Short Loin Sirloins (Support) Moist Heat Chuck Round Shank Brisket Plate Flank (Locomotion)

Poultry Tender meat – can cook using dry or moist heat Light meat is lean and mild Dark meat is more fatty and more flavorful Poultry skin is not digestible and high in fat

Processed Meat Processed for distinctive flavor Types: Curing Smoking Ham, bacon, sausage, cold cuts Curing Placing the meat in a mixture of salt, sugar, sodium nitrate, potassium nitrate, ascorbic acid and water Smoking Liquid smoke for flavoring Drying & Salting Preserves meat Combo Bacon- cured and smoked Chipped beef- dried, salted and smoked Corned beef, salami, dried meat-jerky, hot dogs