MEAT Flashcards
Muscle tissue
Consists of bundles of muscle fiber
Sarcoplasm
Known as meat juice
Bones
Give flavour to meat
Connective tissue
Surrounds the muscle tissue and attach fibres to one another as well as bones
Collagen (4)
- white connective tissue
- non elastic muscle and binds muscle fibres to one another and to bone
- changes to gelatin when cooked
- hard when raw; soft when cooked
Elastin
- yellow connective tissue
- extremley elastic and are found where strength and elasticity are required
- eg. Ligaments
- soft when raw; hardened when cooked
Meat Types (3)
- red meat
- pork
- game
RED MEAT (3)
-beef/veal (young baby beef)
-mutton/lamb
(Lamb is between 3 - 12 months old)
(Mutton is older than 12 months)
-goat
PORK (2)
- slaughtered when still young
- less fatty
GAME (8)
- Feathered: pheasant, pigeon, quail, goose
- Furred: kudu, springboard, rabbit, etc.
- Aquatic: crocodile
- Ratites: ostrich (very lean red meat)
Game Characteristics (3)
- very dry because it’s very lean
- becomes dry & tough when overcooked
- marinating reduces ‘wild taste’
OFFAL TYPES (8)
- liver
- kidney
- heart
- tongue
- oxtail
- tripe
- sweetbreads
- head
LIVER (2)
- use ox, calf and lamb liver
- sauté or pan-fry
KIDNEY (2)
- use veal and lamb kidneys
- sauté or use in pies
TONGUE (3)
- beef tongue is most popular
- popularly served cold and sliced
- boil for long hours to peel off rough skin
Sweetbreads (2)
- thymus glands of veal and lamb
- sauté or braise
OXTAIL (3)
- very flavourful
- high level of white connective tissue
- used in soups and stews
TRIPE
Muscular lining of the stomach of sheep and beef
Scraped clean, bleached and boiled
HEADS
Pig, sheep, cow and calf are sold whole or in halves
HEART (2)
- veal, beef and sheep (very tough)
- stew or braise
What’s is the main aim during preparation?
To prevent loss of sarcoplasm
How do we prevent loss of sarcoplasm? (4)
Don’t wash/immerse in water -> nutrients dissolves
Don’t salt -> salt extracts meat juice
Thaw correctly-> thaw in fridge drip tray to min sarcoplasm loss
Don’t cook too high, low or for too long -> dries product
Define TRIMMING
Neatens the meat. Use a sharp knife
Define STUFFING
Often used for debunked joints
Advantages of Stuffing (4)
Stretches meat
Makes interesting dishes
Enhances flavour
Enhances appearance
Marinating. What is a marinade? (3)
Liquid mixtures (oil & acid) that are seasoned to add flavor to and tenderize meat. Use plastic bags or non-metal containers
*acid breaks down protein and makes it softer
Define BARDING (3)
Covering a piece of meat w/ thin slices of fat or bacon
- prevents drying out during cooking
- Enhances flavour
Define LARDING (5)
Strips of fat/bacon (lardoons) are inserted into meat with larding needle.
- freeze strips to make it easier
- insert along the grain
- larding adds moisture
- improves appearance & taste
BINDING/TYING (3)
Tying roast with string
- ensures even cooking
- retains shape after roasting
CARVING (3)
Carve against the grain of meat
- let meat rest before carving to allow meat juice to settle
- carving shortens fibres so it’s easier to chew
DEBONING
Remove bones from a piece of meat
Advantages of Deboning (5)
- cooks evenly
- meat can be stuffed thus stretching it
- easy to Carve
- bones reserved for stock
- interesting dishes can be prepared
Disadvantages of Deboning (2)
- losses flavour (no bones)
- mpre expensive cause additional labour
MEAT TENDERISING (2)
Mechanical - meat mallet/tenderising machine
Chemical - meat tenderize, acids, paw paw
ENHANCING MOISTURE & FLAVOURS (3)
Advantages (2)
- peppering steak
- sealing or searing meat
- basting
- improves appearance
- Enhances flavour
DRESSING STEAK (3)
Cut through fat @ regular intervals
- prevents curling up when cooking
- renders fat
Serving sizes (2)
- 120g off the bone
- 150 to 200g on the bone
Meat Accompaniments
Beef = horseradish, Yorkshire pudding Lamb = mint sauce, mint jelly Pork = apple sauce, apple jelly
Meat Cuts with NO BONES
Mutton (2)
Beef (7)
Mutton
- thick rib
- flank
Beef
- hump (whole)
- bolo
- thick flank
- aichtbone
- silverside
- topside
- fillet
FACTORS INFLUENCING MEAT QUALITY (3)
Before slaughtering
During slaughtering
After slaughtering
Before slaughtering:
FEEDING
Good feeding = good quality
Before slaughtering:
MARBLING
Intra-muscular fat (tasty & tender meat)
Before slaughtering:
AGE (2)
Young animals = tender, less fatty meat
Older animals = tougher, more tasty meat
Before slaughtering:
MUSCLE ACTIVITY (2)
Lots of movement = tougher meat
Less movement = tender meat
Before slaughtering:
TREATMENT
Keep animal calm before slaughtering = tender meat
During slaughtering
*rapid bleeding promotes attractive appearance & improves eating quality
After slaughtering:
COLD SHRINKAGE
Rapid cooling of carcasses will cause cold shrinkage = tough meat
After slaughtering:
ELECTRICAL STIMULATION
After electrical stimulation the carcass can be cooled rapidly without becoming tough
After slaughtering:
RIGOR MORTIS (2)
After-death stiffening due to biochemical changes in muscle fibre.
*process to be completed before cutting otherwise meat will be tough
After slaughtering:
MATURING/RIPENING/AGEING
Natural process that improves meat tenderness
- natural enzymes break down muscle fibres
- Frozen meat can’t nature anymore
WET AGEING
- used for beef
* vacuum packed and refrigerated for 2 weeks
DRY AGEING (3)
- done between 0 to 3 degrees Celsius
- beef hangs for 10 - 12 days
- meat looses 20% of its weight during ageing
After slaughtering:
COOKING PROCESS
Heat has an influence in muscle fibre and connective tissue
Grading of meat (4)
- according to: age, fat quantity, shape & size of carcass
- vegetable ink stamp
- goat marked in orange
- pork not marked
Storage:
VACUUM PACKING (5)
Package:
- airtight
- moisture proof
- odourless
- colourless
- strong to prevent puncturing
STORAGE
Refrigerate (7)
Airtight
- fresh meat -> 2 to 4 days
- ground meat -> 1 to 2 days
- cooked meat -> 3 to 4 days
- vacuum packed -> 2 weeks
- store in drip tray
- meat can still mature
STORAGE
Freezing
-nutri value, appearance & taste unaffected
-should freeze quickly to make small ice crystals
Less cell rupture & less sarcoplasm loss
Freezer Burn
Dehydration of meat caused by incorrect wrapping of meat during freezing
STORAGE (6)
- freezer temp @ -18°C
- remove air from packaging
- pack in portion sizes
- label packet
- leave space for air circulation
- dont store internal organs, wors & cooked meat for longer than 2 months
COOKING METHODS
Heat effect on meat (5)
-fats melt & coats muscle fibre
- 54C is rare = warm & red in centre
- 60C is medium rare = warm & pink-red
- 65C is medium = warm and pink
- 71C is well done = brown or grey inside
COOKING METHODS
Moist Heat
Boiling - immerse in water at 100C
Stewing - slow simmering below boiling point
Steaming - cooking by means of high or low pressure steam
COOKING METHODS
Dry Heat
Oven roasting - meat roasted uncovered in oven, for large meat cuts, fat side up, baste regularly
Grilling - heat source is above or below food
Frying - food friend in warm fat or oil
COMBINATION METHODS
Braising
Pot roasting
Cooking bags and foil
Stur frying with lid (sweating)5
