1 Muscular System Overview Skeletal Muscle Cardiac Muscle Smooth Muscle.
Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut...
-
Upload
katherine-alexander -
Category
Documents
-
view
216 -
download
1
Transcript of Meats. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut...
Meats
Makeup of Meat
1. Muscle• Muscle fibers• Protein-rich• Grain- lengthwise direction of muscle • Cut against the grain
2. Connective tissue- protein material that binds muscle together into bundles & anchors muscle to bone• Collagen- thin, white, transparent-softens into
gelatin• Elastin- tough, elastic, yellowish- can’t be
softened by heat
3. Fat- Invisible/visible • Invisible: chemical composition• Visible- layer around the cut of meat• marbling
Nutrients in Meat
• Protein; iron, zinc, phosphorus, thiamine, riboflavin, niacin, B6, B12, saturated fats
• Meat-protein group of foods: beans, egg, fish, nuts, poultry
• 5-6oz-• 2-3oz is the size of your palm
Types of Meat
• Beef, veal, lamb(mutton), pork
A. Cuts of Meat
• Cut- a specific, edible part of meat• Wholesale- large cut that is sold to retail• Retail cut- small cut of meat sold to customer• Red on the outside/blue on the inside?
• EX: Beef shoulder = chuck• Beef leg= round
Meat Tenderness
• Muscle movement• Marbling• Ways to tenderize• Mechanical: cutting, pounding, and grinding• Chemical: acid; marinate; enzymes
B. Ground
• Differences in ground meat is the fat content• 30% - hamburger• 15-20% - chuck• Below 15% is lean
C. Variety Meat
• Liver; kidney; tongue; oxtail; chitterlings• D. Processed meats:• Cold cuts• Cured• Smoked• Cooked
Cooking
• Conduction- grill/pan• Convection- oven/steam• Radiation-microwave/broiler
• Flavor:• Seasoning; marinades; sauces; glazes; smoked
Dry Method
• Roast• Pan• Broil• Pan frying• Stir fry• Grilling
Moist
• Braising• Roasting in bag• Slow cooker
• Why moist? Or why dry?