Upload
julie-martin
View
227
Download
2
Tags:
Embed Size (px)
Citation preview
Introductory Foods, 13th 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.
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
Meat Classifications Beef Veal Lamb Mutton Pork
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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”
Introductory Foods, 13th 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
Introductory Foods, 13th 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.
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th 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
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.42
Cooking Methods Variety meats
Frozen meats
Introductory Foods, 13th 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
Introductory Foods, 13th 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