1. Understanding Meats and Game

2. Composition of Meat
3 Primary Components
Water
Protein
Fat

3. Function of Water Water composes approximately 75% of meats structure.
Can be important due the possibility of shrinkage during cooking.

4. Function of Protein
Approximately 20 % of the composition of meats is protein
Protein cooks through the process of coagulation
Coagulation of Proteins toughens their structure

5. Function of Fat Fat generally accounts for between
5- 30% of the structure of Meat
Intramuscular fat is refered to as Marbling
Is important for three reasons
Juiciness
Tenderness
Flavor

6. Function of Carbohydrates
Adds flavor and ability to brown during cooking process

7. Structure of Meats
Muscle Fibers
Connective Tissue
Collagen
Elastin

8. Elastin – Must be mechanically broken down or removed ex.
Pounding/ Cubing
Grinding
Slicing of meat very thin against the grain

9. Collagen Can be broken down by cooking Also broken down by : Acids
Enzymes
Tenderizers

10. Quality Grading of Meat
Prime
Choice
Select
Standard
Commercial
Utility
Canner
Cutter