Meat, Fish,

1
Meat, Fish, Poultry

• FCS 3120
• Chapter 15

2
Classification

• Meat
• Red meats from animals sources
• Beef, veal, port, lamb, game
• Poultry
• Fowl (feathers)
• Turkey, chicken, duck, goose, etc.
• Fish
• Aquatic with fins, gills, backbone skull
• Mollusk
• Crustaceans

3
Components of a cut

• Muscle (edible portion)
• Bone (identifies cut)
• Water
• Connective tissue
• Collagen
• elastin
• Fat
• Marbeling
• Cover fat

4
Age

• Veal less than 3 months
• Beef up to two years
• Lamb up to 14 months
• Mutton sheep over 2 years
• Pork 6 months

5
Nutritional composition of muscle

• Water (75)
• Protein (18)
• Fat (4-10)
• Cho (1 from stored glycogen in cells)
• Vit/minerals other organic compounds

6
Structure of muscle fiber

• Myofilaments
• Myosin (thick)
• Actin tropomyosin (thin)
• Actomyosin
• Saracomeres
• Sarcoplasm
• Saracloemna

7
Pigments

• Hemoglobin
• Myoglobin
• Oxymyoglobin
• Metmyoglobin

8
Effects of heat

• Proteins denatured
• Fat softens
• Loss of moisture
• Color changes
• Connective tissue changes

9
Curing

• Use of nitrates or nitrites to preserve
• Used to prevent Botulism
• Typically pinkish red in color
• Exposure to light air changes to brown color
• Health concerns

10
Slaughter

• Rigor mortis
• Aging
• Controlled storage
• Cold-shortening
• Hanging

11
Cooking Methods

• Dry Heat
• Roast/bake, broil, fry, grill, microwave
• Moist Heat
• Braise, stew, poach, steam

12
Cooking Loses

• Effect juiciness yield
• Drip loses
• Evaporative loses

13
Methods of tenderizing

• pH
• Salt
• Enzymes
• Papain (papaya salt)
• Acid marinades
• mechanical

14
Modified protein products

• Surimi
• Reduced fat meats
• Restructured meats
• Soy products

15
Gelatin

• Gelling agent derived from collagen
• Steps in gelation
• Hydration in cold liquid
• Disperse in hot liquid to form a sol
• Interfering factors
• Papain, bromealin, ficin, actinidin
• Chill

16
Government role

• Inspection (wholesomeness)
• Mandatory
• USDA
• Grading (quality-based on marbling age)
• Voluntary
• 6 grades
• Yield grading (amt of useable meat)
• Grades 1-5
• Most important in food industry