Meats

Kinds and Types of Meat : 

Kinds and types of meat used for main entrees. Meat - flesh of any animal used for food. Beef Veal Pork Lamb Rabbit Kinds and Types of Meat

MEATCOMPOSITION : 

MEATCOMPOSITION Structure Water Muscle Connective Tissue Adipose -Fatty- Tissue Bone Proportions of Each Varies According to Animal & Anatomy

MEATCOMPOSITION : 

MEATCOMPOSITION

MEATCOMPOSITION : 

MEATCOMPOSITION Structure Connective Tissue Ligaments & Tendons “Glue” Effect of Collagen on Tenderness Figure 6-5 Primary Protein Pearly White Tough Fibrous Protein Supports Muscle Prevents Overstretching Effect of Age on Tenderness Effect of Elastin on Tenderness

MEATCOMPOSITION : 

MEATCOMPOSITION Structure Adipose -Fatty- Tissue Cover Fat On Outside of Meat Marbling Deposited in Muscle Little White Streaks or Drops Bone

MEATCOMPOSITION : 

MEATCOMPOSITION Pigments Myoglobin Hemoglobin Meat + O2 -› Change in Myoglobin Myoglobin w/o O2 -› Purplish Red Myoglobin + O2 -› Bright Red Effects of Heat on Color Initially Converts Raw Meat to Bright Red Denature Pigment-Containing Proteins -› Well-Done Meat Grayish Brown Storing Meat -› Yellow Green Faded

MEATPURCHASING : 

MEATPURCHASING Artificial Tenderizing Chemical Enzymes Mechanical Tenderization Grinding Cubing Needling Pounding Marination Acids

Slide 8: 

Refer to p. 132 for Complete Figure

MEATPURCHASING : 

MEATPURCHASING

MEATPURCHASING : 

MEATPURCHASING