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149 Cards in this Set
- Front
- Back
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Steer |
Castrated young (male), gain wt quick Good quality 2/3 of beef used |
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Heifer |
Female before breeding (no calf yet) Good Quality |
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Cow
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female that had calf
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Bull |
adult male, uncastrated |
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Bull Meat |
Tough meat aka "Stag Meat" For processed food + pet foods |
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Veal |
3 weeks-3 months (male or female) |
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Veal is fed and appears |
milk based diet pale color, tender, milky flavor |
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Calves |
3 months-8 months |
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Baby Beef |
8 months-12 months |
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Pigs age + weight |
Less than 4 months Less than 120lbs |
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Hog age + weight |
Greater than 4 months Greater than 120lbs |
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Swine
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m/f
7-12 months Most commonly sold |
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Porcine is |
pork |
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Ovine is |
Lamb and Mutton |
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Lamb age |
Less than 14 months 90% of market |
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Mutton |
Older sheep greater than 14 months |
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Muscle fiber is made of |
Actin
Myosin |
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Connective tissue is
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collagen (pearly, tough, fibrous, gel with moist heat) elastin reticulin (young animals) |
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More connective tissue = |
tougher meat |
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Tough areas of animal |
most exercised (more collagen) Neck, Legs, Shoulder, Flank |
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Tender meat areas |
less exercised areas Back strap (sirloin) |
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Under skin/cover/separate fat functions (2) |
protects from microbial invasion Retains moisture |
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Padding is found |
around organs |
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Marbling increases |
juiciness cost |
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SFA in feed= |
SFA in meat same for PUFA |
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Growth hormone makes animal |
leaner |
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Young Animal fat color |
white fat |
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Older animal fat color |
Yellow fat (carotenoids) |
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Meat color depends on (7) |
species age heat storage processing exercise stress |
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Meat pigment is called |
myoglobin |
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Myoglobin structure |
Heme (Fe and 4 pyrolle ring) + globin protein (can also have water attach) |
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Ferrous (reduced form) Fe+2 |
can combine with 6 elements (4 pyrolle, globin, water) |
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Ferric (oxidized form) Fe+3 |
Can combine with 5 elements |
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Three forms of myoglobin |
Myoglobin Oxymyoglobin Metmyoglobin |
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Myoglobin in meat color and Fe form/bonded to |
Purplish red color Ferrous (Fe+2) Heme bound to water and protein |
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Oxymyoglobin location and form/bonded to |
makes up surface of meat bright red Ferrous (Fe+2) heme bound to protein and oxygen |
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Metmyoglobin color and form/bonded to
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brownish color Iron oxidized to Ferric iron (Fe+3) Heme bound to only protein |
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Formation of Metmyoglobin (5) |
Aged meat (oxidized) High temp storage Fluorescent Light Microorganisms Reduced Oxygen |
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Plastic wrapping meat |
is permeable to oxygen, keeps meat bright red |
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Vacuum packing meat |
keeps oxygen out, makes meat purplish red (myoglobin) |
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Heavily exercised muscle myoglobin content |
is higher |
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Cooking meat |
globin denatured ferrous iron --> ferric acid Heme --> Hemin (brown color of cooked meat) Red --> Brown |
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Young bone |
reddish, soft |
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Old bone |
flinty, white |
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Cuts of meat ID by |
bone shape |
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Cathepsins |
proteolytic enzyme that degrade muscle with low heat cooking Tenderizes meat during aging |
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Extractives of meat |
flavor/aroma Water soluble compounds Non protein nitrogenous compounds =1-2% of lean meat |
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Non protein nitrogenous compounds (8) |
creatine creatinine free amino acids hypoxanthine nucleosides nucleotides urea uric acid |
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Protein % in beef |
15-20% protein approx 7g/oz |
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Fat varies with |
cut and grade |
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SFA higher in |
lamb than pork |
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Leaner choices |
loin or round from beef loin or leg from veal and lamb |
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Processed meats higher in |
fat |
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Cholesterol in 3oz lean beef |
73mg |
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Cholesterol in 3oz skinless chicken |
76mg |
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Cholesterol in 3oz lamb |
78mg |
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Cholesterol in 3oz pork |
70mg |
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Organ meets are higher in |
Cholesterol |
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Glycogen is |
negligible in muscle, lost during slaughter |
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Glucose in |
blood |
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Calories in meat depend on |
fat in cut |
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Cuts lower in calories (2) |
flank or round |
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Vitamins in meat |
excellent B source especially: thaimin riboflavin pyridoxine B12 Organ meats higher in A, B1, B2 |
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Pork is excellent source of (vit) |
B1 Thiamin |
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Minerals in meat |
Iron (heme and inorganic) (highest in liver) Phosphorus Zinc Copper |
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Federal Meat Inspection Act 1906 |
made interstate meat inspection mandatory |
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Wholesome Meat Act of 1967 |
made sure meat within a State is as safe as federal standards |
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Whos in charge of inspection? |
USDA Food Safety and Inspection Service |
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Trained inspectors or licensed Vets inspect: |
live animals carcasses processing Monitor temperatures Additives Packaging/Labeling Employee hygiene Check imported meat |
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USDA Stamp seen |
on larger cuts of meat, not retail |
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Hazard Analysis Critical Control Points (HACCP) 1997 |
USDA incorporated HACCP in meat/poultry slaughter houses +mandatory E coli testing |
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Grading is |
optional Paid USDA Inspector 12/13th rib cut and exposed for muscle grade |
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Grading depends on (4) |
color grain surface texture fat distribution |
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Prime Beef |
Best, heavy marbling (less than 1/5 marketed, restaurants) |
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choice Beef |
Moderate marbling |
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Select Beef |
Spotty marbling, consumer : choice/select |
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Standard Beef |
Older, less tender |
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Commercial Beef |
Ground beef/ processed |
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Utility Beef |
Canned |
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Veal Grades |
Prime Utility Cull |
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Pork Grades |
Acceptable Utility |
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Lamb Grades |
Prime-Select Utility Cull |
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Yield |
amount of edible lean meat available 1-5 1 is most, 5 is lowest yield |
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Cost depends on (3) |
Tenderness Grade Brand name |
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CUTS National Livestock Meat Board --------> National Cattlemen's Beef Association |
1973-standardized retail cut nomenclature |
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Nomenclature of retail cuts part of |
Institutional Meat Purchases Specifications (IMPS) published by National Association of Meat Purveyors (NAMPS) |
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CARCASS cut large to small |
Wholesale/Primal-->Subprimal-->Retail Cuts |
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Subprimal cut is |
sipped to markets |
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Label of Rib-eye Steak (3 parts) |
Species, primal, retail name Beef, Rib, Rib-eye Steak |
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Changes during cooking (4) |
Color improved flavor destroys harmful organisms increases tenderness |
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Heme-->Hemin color change |
Pink red to brown or gray (partial breakdown of protein) |
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Flavor from |
volatile substance interaction Protein coagulation and breakdown Fat melting and decomposition Caramelization of Carbs Maillard Reaction Nonprotein Nitrogenous Compounds |
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WOF Warmed over flavor |
reheated meat Fe+2 to Fe+3 which catalyzes lipoxidation of unsaturated fatty acids (off flavor) Minimal with microwave due to quickness |
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WOF in raw meat |
develops 1 after ground and exposed to air |
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Processed Meat and WOF |
NO3 and PO4 and ascorbates added to inhibit WOF |
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Temp to kill mold and yeast |
rare stage of 140F moist heat for 10 minutes |
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Temp to kill bacteria |
Medium rare: 149F for 12-15 minutes (kills all pathogenics) Medium to well: 165-212F Slow cook: raise temp 40-140F over 4 hours |
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Cooking does not inactivate |
toxins, avoid danger zone |
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Sequence of tenderness in cooking |
Toughen Decrease in weight and juiciness Tenderization:Collagen converted to gelatin (Low temp/long cook: enzymes breakdown muscle) |
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Toughening stage |
protein denatures and coagulates Protein dehydration (protein cant hold H2O) Fat melts and is lost/reabsorbed in drippings |
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Does elastin soften? |
no, not unless very high temps |
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Collagen hydrolysis and enzyme activity contribute to |
tenderness in meat (cooked at low temps) |
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Constant Low temp cooking |
increases palatability, appearance, and lessens loss of weight and nutrients |
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High temp cooking |
short cook, greater shrinkage, toughened proteins, juice lost |
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Proteolytic Enzymes |
Papain + Chymopapain Bromelin (pineapple) Ficin (fig) Trypsin (animal pancreas) Rhyozyme (fungi) Vein enzyme injection 131-170F (dest at 185) |
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Acid tenderizing |
Vinegar, wine, lemon, tomato, fruit juice Changes flav and darkens meat Not much inc in tenderness, more moisture retention |
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Salts tenderizing |
KCl CaCl2 MgCl2 polyphosphates INCREASED tenderness from holding water |
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Mechanical Manipulation Tenderizing |
grind cube score pound need pinning Cuts muscle fibers and connective tissue |
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Factors affecting Tenderness |
Connective tissue concentration Exercise Cut Age Heredity Diet Marbling Slaughter Cond. Aging |
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As connective tissue increases, |
tenderness decreases Exercise inc tissue |
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Tender = |
low in connective tissue, high in fat, least exercise |
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Tender cuts |
Back of animal rib short loin sirloin Use dry method of cooking (roast, broil, pan broil/fry) |
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Less tender/Medium Tender Cuts |
Shoulder and hind quarter round chuck Use moist cooking braise or potroast immersed in liquid |
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Least Tender cuts |
Underside of animal Flank brisket foreshank shortplate Use moist cooking Braise and immerse in liquid |
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As animal ages |
diameter of muscle and connective tissue increases |
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Heredity
Black Angus |
bread to have high marbling
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Diet of tender meated animal |
grain fed. more tender more marbling |
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Fattening animal b4 slaughter |
increases subcutaneous fat and marbling |
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Glycogen --> Lactic Acid |
from stress, fear, fasting, temp extremes or exercise b4 slaughter poor quality meat |
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Rigor mortis sets in |
6-24hrs after slaughter and if cooked = tough meat |
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Rigor mortis reverses |
2 days after slaughter |
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After slaughter, store for |
2-3 days in slightly above freezing |
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Enzymes and microorganisms cause chemical and physical changes... |
rigor mortis disappears and muscle softens |
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Optimal age of meat bought |
10 days (4-10 to be cut trnsported and sold retail) |
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Top quality beef aged up to |
6 weeks |
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veal and pork not |
aged bc tender |
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Ground beef |
only muscle ground 44% of beef sold should be less than 30%fat lean=23% extra lean=15% |
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Hamburger meat is |
ground meat with added ground fat |
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meat loaf |
mix of beef, pork, veal with cereal, vegetable, milk prod |
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Lean Meat |
<10g fat in 85g <4g SF <95mg cholesterol |
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Extra Lean Meat |
<5g fat in 85g meat <2g SF <95mg cholesterol |
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Kosher Meat
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one blade stroke Rabbi present Completely bled and arteries and veins removed blood is synon. with life/not consumed |
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Offal or Sundry meats aka |
specialty meats Organ Liver, kidney, brain Muscle tongue, heart, tripe (stomach lining) |
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Organ meats cook time/tenderness |
short and tender |
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Muscle meats cook time/tenderness |
more exercised tough, strong flavor slow long cook |
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Processed Meat |
Altered by chemical mechanical or enzymatic treatment |
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Cured Meats |
Sodium nitrite and nitrate extended shelf life protects against clostridium botulinum stable pink color |
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Smoked meats |
cured meats also smoked for flavor aroma color |
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Canned meats |
pasteurized or sterilized |
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Proper cooking of meat |
do not wash, just wipe dry trim visible fat and connective tissue tenderize if needed |
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Determining doneness |
time and weight charts color change and temperature touch |
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Rare temp |
red interior 136-140 doesnt reach safe temp |
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medium temp |
pink, less juicy 160-167 |
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well done temp |
brown, moist not juicy 172-180 |
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Carry over cooking |
some roast sit for 15-30mins to dist heat and juice can be removed at 10-15 degrees below required |
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Dry methods of cooking |
Roast Broil Pan broil Fry |
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Roasting tender cuts |
chuck/round fat side up on rack oven 300-350 internal 325 remove 10-15 degrees b4 325 |
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Broiling tender meat
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1-3" thick meat high temp w/ tender meat = short cook small thin steaks, no cover |
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Frying cuts |
thin cuts sautee pan fry deep fat fry with crumbs |
