1. Meat and Meat Cookery Chapter 25

2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 Consumption Trends Less red meat More poultry Overall, the total consumption of meat, poultry, and fish has increased in last 30 years.

3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Nutritive Value Composition 75 % water 20 % protein 5 % fat, carbohydrate, and minerals Good source of Thiamin, riboflavin, niacin, iron, zinc, selenium, and phosphorus. Source of fat and cholesterol in the diet Amount of fat varies with the cut of meat

4. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Composition and Structure Muscle Connective tissue Fatty or adipose tissue Bone Pigments

5. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 Muscle Muscle fibers Long thread like cells Bundled together and surrounded by sarcolemma Inside muscle cells Myofibrils surrounded by sarcoplasm Inside myofibrils Proteins that form thin and thick filaments Myosin and actin Thin and thick filaments slide together when muscle contracts forming actomyosin

6. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Connective Tissue Needed to bind muscle cells together Has few cells but instead a material called ground substance and strong fibers or fibrils containing collagen Three kinds Collagen Elastin Reticulin

7. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Collagen and Elastin Collagen White Not “elastic” With moist heat may be hydrolyzed to gelatin Elastin Yellow “Elastic” Little softening with heat Must be trimmed or cut to tenderize

8. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Fatty Tissue Type of fat varies with animal Beef and mutton Hard more brittle fat Contain higher percent of saturated fatty acids Softer fats Higher percent of unsaturated fatty acids Fat may be more yellow because Animal is older Animal feed

9. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Fat in Meat Intramuscular Also called marbling Associated with juiciness, flavor, and tenderness Intermuscular Between individual muscles “Seams” of fat Subcutaneous Found under skin May be trimmed before sale to consumer

10. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Bone Bones help to identify retail cuts of meat Back or Chine bone Young animal – bone is red and less hard Mature animal – bone is white and hard

11. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Myoglobin Pigment in meat Is darker in older animal Beef vs. veal Varies with type of meat Beef, Lamb, Pork

12. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 12 Myoglobin Pigment Forms Oxymyoglobin Bright cherry red Formed in presence of oxygen Deoxymyoglobin Purple-red With little oxygen Metmyoglobin Brown Formed after a period of exposure to oxygen Not necessarily an indication of spoilage

13. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 13 Meat Classifications Beef Veal Lamb Mutton Pork

14. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 14 Meat Production Antibiotics Antibiotics residuals not permitted in meat FSIS tests for residuals Hormones May be used in cattle and lambs Not permitted in veal or pork Grass-fed vs. Feedlot finished

15. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 15 Animal Welfare Livestock must be treated humanly Methods of slaughter regulated Humane Methods of Slaughter Act of 1978

16. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 16 Postmortem Changes Rigor mortis – stiffening of carcass In beef rigor mortis resolves in 24-48 hours

17. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 17 Aging Is the holding of meat after rigor mortis is resolved Beef – often aged for 10-14 days Lamb – may be aged Promotes Increased tenderness Improved flavor and juiciness Aging methods Wet Dry

18. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 18 Packaging Oxygen permeable plastic wrap with a Styrofoam tray Case ready meat Packaging systems Vacuum packaged, reduced oxygen High oxygen modified atmosphere Carbon monoxide, low oxygen modified atmosphere

19. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 19 Labeling FSIS approves labels Safe handling instruction are required “Natural” label Term is not as fully regulated as other labeling terms Not interchangeable with the term “organic” “Organic” label Specific requirements of USDA Organic regulations must be met

20. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 20 Meat Labeling Kind of meat Primal cut Type of cut Examples: Beef Rib Roast Beef Loin, T-Bone Steak Pork Loin Chops Pork Shoulder Boston Butt, Boneless

21. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 21 Government Regulation USDA has responsibility at the federal level Wholesome Meat Act of 1967 Federal Meat Inspection Act Oversees imported meat

22. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 22 Government Inspection Mandatory inspection for wholesomeness Inspection stamp HACCP system Testing for Salmonella and E.coli Bovine Spongiform Encephalopathy Trichinella spiralis regulations

23. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 23 Government Grades / Grading Grading is voluntary, and paid for by the meat packers. Yield Grades Quality Grades Beef Veal Lamb Mutton Pork

24. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 24 Purchasing Meat Identifying the cut of meat is useful in understanding price/value and recommended cooking methods Primal or wholesale cuts Retail cuts

25. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 25 Restructured Meat Involves flaking, coarse grinding, dicing, or chopping the meat Ingredients added to promote binding Meat formed into desired shape and size

26. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 26 Variety Meats Sweetbreads Heart Tongue Tripe Liver Kidney Oxtail

27. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 27 Ground Beef and Hamburger Ground beef Beef that is ground Fat may not be added Hamburger Beef that is ground Fat may be added to increase percent of fat Fat level Maximum fat content of 30 percent is permitted for hamburger or ground beef Irradiated ground beef or hamburger

28. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 28 Economic Considerations Meat may represent a substantial portion of food budget Use of more economical cuts Price per pound vs. price per serving Edible yield Portion size

29. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 29 Tenderness Cut of meat Muscles used little (i.e. rib, loin) more tender than muscles used for locomotion Connective tissue Fat and marbling Other factors Electrical stimulation after slaughter Aging Heredity of animal Animal feeding Muscles selected

30. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 30 Tenderizing Mechanical tenderization Grinding / Cubing Tenderizing compounds Enzymes including proteinases Papain, bromelin, and others

31. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 31 Flavor Flavor developed by cooking Chemistry of meat flavor Volatile and nonvolatile compounds Flavor influenced by Feeding management of cattle Serving temperature Time between preparation and consumption Reheating – “warmed-over flavor”

32. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 32 Cured Meats Originally used as a method of preservation for meats. Curing ingredients Nitrite Salt Cured products Ham, bacon, corned beef, frankfurters, sausage, and others

33. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 33 Cured Meat Pigments Nitrate reacts with myoglobin Nitrosylmyoglobin produced With heat becomes nitric oxide hemochrome – a pink pigment Salt also produces a pink pigment Cured meat pigments are reactive to lighting and may discolor in lighted display areas.

34. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 34 Safe Storage of Meat Highly perishable Store at or below 40°F (4.5°C) Consider cross-contamination Refrigeration storage Preparation and handling

35. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 35 Preparation and Food Safety Ground beef E. Coli risk Cook to 155°F (68°C) to 160°F (70°C) Brown color is NOT a reliable indicator meat was cooked to a safe temperature Pork, Beef, Veal or Lamb steaks or roasts Cook to 145°F (63°C) Potential risk of Trichinela spiralis in pork

36. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 36 Methods of Preparation Dry Roasting, baking, broiling, and pan-broiling Best for tender cuts of meat Slow roasting may be acceptable for less tender cuts Moist Stewing, cooking in water, pressure cooking Less tender cuts of meat Combination Braising Less tender cuts of meat

37. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 37 Effect of Heat on Meat Fat melts Myoglobin is denatured Tenderness changes Decreases 104°F (40°C) to 140°F (60°C) Increases above 140°F (60°C) Decreased capacity of muscle to hold water

38. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 38 Losses and Shrinkage Losses Drippings Water evaporation Losses greater if Dry heat cooking methods Cooked to higher temperature Shrinkage Less shrinkage if cooked at lower temperatures Less yield when greater shrinkage

39. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 39 Preparation Basting Salting Juiciness Influenced by the meat and the cooking method Tenderization Consider connective tissue Use of acid-containing marinades Proper carving – across the meat grain Use of meat tenderizers

40. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 40 Specific Cooking Methods Roasting or Baking Carry over cooking Thermometer use Broiling Methods to check for doneness Pan broiling Sautéing Frying

41. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 41 Specific Cooking Methods Microwave cooking Uneven cooking and lack of browning Braising Stewing Pressure cooking Crockery slow cooking

42. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 42 Cooking Methods Variety meats Frozen meats

43. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 43 Soup Stock Soup stock Flavored liquid made from meat and meat bones Often includes vegetables for additional flavor Soup stocks may be made from Scratch Purchased soup “bases” Look for bases with meat, NOT salt as the first ingredient Bouillon Consommé

44. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 44 Gravy May be prepared from pan drippings Methods for making gravy Roux Slurry

45. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 45 Carving Meat Meat should be cut across the grain Method varies with the cut of meat