Meats

Views:
 
Category: Education
     
 

Presentation Description

No description available.

Comments

Presentation Transcript

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

MEAT COMPOSITION: 

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

MEAT COMPOSITION: 

MEAT COMPOSITION

MEAT COMPOSITION: 

MEAT COMPOSITION 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

MEAT COMPOSITION: 

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

MEAT COMPOSITION: 

MEAT COMPOSITION 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

MEAT PURCHASING: 

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

Slide8: 

Refer to p. 132 for Complete Figure

MEAT PURCHASING: 

MEAT PURCHASING

MEAT PURCHASING: 

MEAT PURCHASING