Meat and Meat Flashcards
Popular breeds of swine for meat are
Landrace
Yorkshire
Saddleback
Large white
Duroc
Meat from carabao is called
Carabeef
Meat from goat is called
Chevon
Meat from sheep less than 6 months is called and from older sheep
Lamb and mutton for older sheep
Suckling pig less than a month old is used for
Lechon de leche
Pigs up to 6 months are used for
Lechon
Epimysium covers
muscle tissue
Perimysium covers
muscle bundles
Endomysium covers
muscle fibers
The sarcolemma covers the
myofibrils that contains sarcomere
Vitamins of the meat
Thiamin
Riboflavin
Niacin
B6
B12
Meat is also an excellent source of
iron and phosphorus
Cut that are both from the shoulder, although technically different cuts, with the but coming from the shoulder, also called picnic shoulder, which is the triangular piece that would be attached to the butt
Pork cuts
It’s basically a muscle and a heavily exercised area but this area contains a great deal of connective tissue including collagen which melts during cooking making the meat intensely flavorful
Beef chuck (batok or paypay)
Is separated from the brisket on or about the shank knuckle bones
Foreshank (kimchi sa unahan)
Is the portion remaining after chunk and foreshank are removed
ex: corned beef, brisket
Brisket ( punta y pecho)
Is separated from the round on or about the style joint
Hind shank (kinchi sa hulihan)
Is separated from the round by a straight cut perpendicular to the outer skin surface immediately posterior to and parallel with the long axis of the exposed surface of the aitch bone in the round
Rump ( tapadera)
Also called conditioning particularly beef is time honored practice of improving palatability in temperate countries
Aging
Is the original method, this is carried out in controlled environment with temperatures of 0 degrees to 2 degrees celsius, 80 to 85% relative humidity and air flow of 0.5 to 2.0 meter per second for 3 to 4 weeks
dry aging
fast aging occurs when the meat cuts are vacuum packed in waterproof- plastic materials and boxed for distribution
Wet Aging
A method of hanging the carcass during aging and or chilling has been found to affect tenderness as well
Hanging method
another method used to improve tenderness is by electrical stimulation (ES)
electrical stimulation
the practice of giving proteolytic to beef intended for slaughter is still one more method of achieving more tender meat
In-Vitro enzyme treatment
mechanical method such as pounding and grinding, marinating use of proteolytic enzyme and alternativeness and long boiling or pressure cooking
Tenderizing treatments at kitchen level
meat trimmings and tougher meat cuts are made more tender by, to break the connective tissue and muscle fibers
Grinding/ Chopping
with a device called a meat tenderizer or a pestle is a common practice
pounding
Cuts the muscle fiber and makes chewing easier
slicing thinly
is intended primarily to heighten or incorporate flavor in meat but it has the added effect of tenderizing
marinating
origin are used in commercial meat tenderizing preparations
use of proteolytic enzymes
other products can be used to improve the texture of meat, even if they are not usually sold as meat tenderizers
alternative meat tenderizers
the most common way of tenderizing the meat
prolonged simmering
is the other quality attribute most desired in meat
juiciness
as affected by all the factors that also affect tenderness, is attributed to the soluble components in water and fat components of the meat
flavor
meat that sold in the market after 12-18 hours slaughter
fresh meat
meat is chilled to just above freezing temparature ( 1- 2 celsius) meat are both wholesail of retail cuts
chilled meat
is still sold in many markets, in some outlet customer can ask for the chicken to be dressed right at the market stall
live poultry
The cuts suitable for grilling are
stirloin steak
rump steak
porterhouse steak
T-bone steak
cuts suited for roasting
ribs and sirloin
cuts suited for pot roasting
flank, brisket rump, top side and silverside
brown meat first in small amount of fat
braising
used for tough cuts of meat such shin, chuck and flank
stewing
BBQ in bamboo sticks or tender cuts of meat are grilled over live charcoal on a parilla
Charcoal grilling or inihaw sa Uling
chops of all kind be grilled or fried
grilling and frying
Suitable for all cuts as in sinigang
stewing, boiling
important way of cooking poultry
roasting
good method of cooking for poultry
braising and caseroling
routine meat inspection looks for signs of parasitic infection so heavily infested meats are condemned
parasites
cooking temparature for whole cuts of pork, steaks, roasts, and chops from 160 degree celsius to 145 but added 3 min. rest time before carving or consuming
safe cooking temparature
