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Labensky 6 ce_ch12
1.
12-1 CHAPTER 12 PRINCIPLES OF MEAT
COOKERY Copyright © 2015 Pearson Canada, Inc.
2.
12-2 Muscle Composition • Muscle
tissue gives meat its characteristic appearance • Beef muscle tissue is approximately: 72% water, 20% protein, 7% fat, 1% minerals • Marbling is the whitish streaks of inter- and intra-muscular fat Copyright © 2015 Pearson Canada, Inc.
3.
Muscle Composition Connective Tissue •
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 12-3Copyright © 2015 Pearson Canada, Inc.
4.
12-4 Muscle Tissue Copyright ©
2015 Pearson Canada, Inc.
5.
12-5 Crosscut of Muscle
Fibers Copyright © 2015 Pearson Canada, Inc.
6.
12-6 Inspection of Meats •
All meat produced for public consumption in Canada is subject to health inspection under CFIA supervision • Inspections ensure products are processed under strict sanitary guidelines and are wholesome and fit for human consumption Copyright © 2015 Pearson Canada, Inc.
7.
12-7 Meat Inspection Stamp Copyright
© 2015 Pearson Canada, Inc.
8.
12-8 Grading of Meats •
Grading is a voluntary system • Two parts to the grading system: – Quality grades – Yield assessments (amount of usable meat as opposed to bone and fat) • Some purveyors and retailers develop their own labelling systems to provide quality assurance information Copyright © 2015 Pearson Canada, Inc.
9.
12-9 Grading of Meats
(cont’d) • Grading takes into account 5 factors: 1) Animal’s age (bone ossification) 2) Colour of the meat 3) Conformation of the muscling 4) Fat colour 5) Sex of the animal Copyright © 2015 Pearson Canada, Inc.
10.
12-10 Grading of Meats Beef –
Canada Prime – AAA, AA and A – B1, B2, B3, B4 – D and E Note: Approximately 82% of beef production in Canada is grade A or higher Copyright © 2015 Pearson Canada, Inc.
11.
12-11 Grade and Yield
Stamps for Canada Grade stamp for Canada AAA beef Yield stamp Copyright © 2015 Pearson Canada, Inc.
12.
12-12 Grading of Meats Veal •
Veal: – Based on muscle conformation, flesh colour and fat deposits – Currently 10 grades – A1, A2, A3 and A4 are the highest • Milk-fed or grain-fed is not taken in consideration in the grading • Minimum weight is 80 kg (176 lbs) Copyright © 2015 Pearson Canada, Inc.
13.
12-13 Grading of Meats Pork •
Pork is graded only for trading and export purposes • Producers are paid according to the fat-to- lean ratio • Lean to fat ratio must be between 54.7% and 63.4% or higher on the loin meat • Of the 12 grades, Canada Yield Class is the most desirable Copyright © 2015 Pearson Canada, Inc.
14.
12-14 Grading of Meats Sheep •
Grading is done for the producer, most lamb is sold ungraded • Most sheep marketed as spring lamb or genuine spring lamb • Spring lamb is 5 to 12 months old and weights 13.5 to 29.5 kg (30 to 65 lbs) • The fat will be white and the flesh dark pink Copyright © 2015 Pearson Canada, Inc.
15.
12-15 Aging Meats • When
animals are slaughtered, their muscles are soft and flabby. • Within 6-24 hours, rigor mortis sets in, causing the muscles to contract and stiffen. • Rigor mortis dissipates in 48-72 hours while under refrigeration. • All meats are allowed to age or rest long enough for rigor mortis to dissipate. – Green meats – not allowed this aging Copyright © 2015 Pearson Canada, Inc.
16.
12-16 Aging Methods Wet AgingDry
Aging Copyright © 2015 Pearson Canada, Inc.
17.
12-17 Purchasing and Storing
Meats • Several factors determine the cuts of meat your food service operation should be using – Menu – Menu price – Quality Copyright © 2015 Pearson Canada, Inc.
18.
12-18 Purchasing and Storing
Meats • Once you have determined your needs, you should – Consider employee skills • Do you have a person who can break down meats into needed cuts? – Consider your menu • Can you use the bones, meat and trimmings in something else? Copyright © 2015 Pearson Canada, Inc.
19.
12-19 Purchasing and Storing
Meats • Storage – Do you have ample refrigeration and freezer space? • Cost – Consider labour costs and trim usage. Is it less expensive to buy larger cuts for in-house fabrication, or to buy ready-to-use cuts? Copyright © 2015 Pearson Canada, Inc.
20.
12-20 Purchasing and Storing
Meats • Meat Storage – Meat products are highly perishable – Temperature control is essential – Fresh meats: store at -1°C to +2°C (30-35° F) – Frozen meats: store at minimum -18°C (0°F) or colder. Optimum freezer storage is -45°C (-50°F) Copyright © 2015 Pearson Canada, Inc.
21.
12-21 Preparing Meats – Marinating:
wet and dry – Barding – Larding Copyright © 2015 Pearson Canada, Inc.
22.
12-22 Barding a Pheasant Copyright
© 2015 Pearson Canada, Inc.
23.
12-23 Applying Various Cooking
Methods • Dry-heat cooking methods – Most appropriate for tender meats – Broiling, grilling, roasting, sautéing, pan-frying • Moist-heat and combination cooking methods – Recommended for less tender meats – Simmering, braising, stewing Copyright © 2015 Pearson Canada, Inc.
24.
12-24 Determining Doneness of
Beef Steak and Roasts Degree of Doneness Colour Degree of Resistance Very rare (bleu) Very red and raw-looking centre Almost no resistance Rare Large deep red centre Spongy; very slight resistance Medium rare Bright red centre Some resistance; slightly springy Medium Rosy pink to red centre Slightly firm; springy Medium well Very little pink at the centre; almost brown throughout Firm; springy Well done No red Quite firm; springs back quickly when pressed Copyright © 2015 Pearson Canada, Inc.
25.
Nutrition and Cooking
Methods • Many consumers prefer meats with little or no fat • Roasting, grilling and broiling methods permit fat to drip away • Moist-heat cooking methods allow you to skim surface fat from liquid during cooking 12-25Copyright © 2015 Pearson Canada, Inc.
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