OnCooking6CH13PPLecture_accessible.pptx

2. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives After studying this chapter, you will be able to 13.1 describe the structure and composition of meats 13.2 explain meat inspection and grading practices 13.3 purchase appropriate meats 13.4 store meats properly 13.5 prepare meats for cooking 13.6 apply various dry-heat, moist-heat and combination cooking methods to meats

3. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Meats • Beef, veal, lamb, pork • Meats often consume the largest portion of your food purchasing dollar; we will discuss how to protect your investment

4. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Muscle Composition (1 of 2) • Muscle tissue gives meat its characteristic appearance • The amount of connective tissue determines the meat’s tenderness • Muscle tissue is approximately 72% water, 20% protein, 7% fat and 1% minerals • Proper cooking prevents shrinkage

5. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Muscle Composition (2 of 2) • A single muscle is composed of bundles of muscle cells or fibers and connective tissue • Meat’s texture is determined by – Thickness of cells – Size of cell bundles – Size of connective tissue

6. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Marbeling • When an animal fattens, some water and protein in lean muscle tissue turns to fat • Marbeling refers to the whitish streaks of inter- and intra- muscular fat • Adds tenderness and flavor to cooked meat • Principal factor in determining meat quality

7. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Connective Tissue in Meat • Forms walls of long muscle cells, primarily in frequently used muscles – Tendons, ligaments • Consists of either collagen or elastin • When cooked with moist heat, contracts then breaks down into water and gelatin – Meat of older animals more resistant to breaking down using moist heat

8. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Muscle Tissue • A single muscle is composed of many bundles of muscle cells or fibers held together by connective tissue. • The thickness of the muscle cells, the size of the cell bundles and the connective tissues holding them together form the grain of the meat and determine the meat’s texture.

9. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Crosscut of a Bundle of Muscle Fiber • Enlarged crosscut of a bundle of muscle cells (fibers). • If the fiber bundles are small, the meat will have a fine grain and texture. Grain also refers to the direction in which the muscle fibers travel.

11. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved USDA Quality Grades • Beef – USDA Prime, Choice, Select, Commercial, Utility, Cutter, Canner • Veal – USDA Prime, Choice, Good, Standard, Utility • Lamb – USDA Prime, Choice, Good, Utility • Pork – USDA No. 1, No. 2, No. 3, Utility

13. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Aging Meats (1 of 2) • Muscles contract and stiffen (rigor mortis) within 6-24 hours slaughter • Aging (resting) • Wet Aging storing in vacuum-packaging • Dry Aging storing in temperature and humidity-controlled environment

15. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Purchasing Meat Terminology • Specifications – IMPS – Institutional Meat Purchase Specifications – NAMP – National Association of Meat Purveyors • Portion control (P.C.) – Ready to cook and serve

16. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Grass-Fed Meats • Most meat animals consume grains for some part of their lives. • Agricultural Marketing Service of the USDA has voluntary standards for the labeling of purely grass-fed meat. – Grass and forage shall be the only feed source for the lifetime of the animal except for milk consumed prior to weaning. – Range-fed, pastured and pasture-raised

17. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Storing Meat • Meat is highly perishable and a potentially hazardous food • Store at temperatures between 30°Fahrenheit and 35°Fahrenheit • When freezing, do so rapidly to - 50°Fahrenheit • Use moisture- and vapor-proof packaging to prevent freezer burn • Avoid freezer-burn

18. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Preparing Meats for Cooking • Tying and Trussing – Tying meat to form a uniform shape • Barding – Adding a layer of fat to the outside of meat • Larding – Inserting small strips of fat into meat

19. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Dry-Heat Cooking Methods • Must use high-quality, tender cuts of meat – Broiling and grilling – Roasting – Barbecuing (tougher cuts used) – Sautéing – Pan-frying – Deep-frying

21. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Carryover Cooking and Resting Roasted Meats • Carryover cooking – Cooking does not stop the moment that the roast is removed from the oven; it continues to cook inward through conduction • Resting – Allows the juices to redistribute themselves evenly throughout the roast • Carving – Roasts are always carved against the grain; carving with the grain will produce long, stringy, tough slices

22. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Moist-Heat Cooking Methods • Used quite often to tenderize tougher cuts of meat – Simmering • Combination cooking methods – Both dry and moist heat are used to achieve the desired result ▪ Braising ▪ Stewing

24. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Sous Vide Cooking • Low-temperature, moist-heat cooking under vacuum • Resembles poaching and braising – Vacuum seal food in plastic pouches – Cook in a precisely regulated hot water bath, below simmering – Foods may be browned after cooking • Food safety of utmost concern; local food regulations may require training, licensing and record keeping

25. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Safety Alert: Sous Vide Cooking • Foods cooked sous vide are highly susceptible to bacterial contamination. • To ensure food safety, follow the temperatures and cooking times exactly

26. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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