MEAT PT 2 Flashcards
what are lamb and mutton
meat of sheep
whats lamb vs meat
lamb is from younger sheep (less than 14 months); mutton is from older sheep (more than 14 months), and meat is darker, tougher and stronger in flavor
whats pork
from young swine of either sex
how old is pork
5.5 - 7 months old
describe pork in three ways
fine/tender muscle fibers, interspersed with + surrounded by fat (20-40%),about 1/3 sold as fresh pork
what is the 2/3 pork that isn’t sold as fresh pork sold as
rest is cured: ham, sausage, bacon
whats the Federal Meat Inspection Act (1906)
made inspections for all meat transported across state lines or brought into the US mandatory; guarantees wholesomeness, not quality
whose responsibility is FMIA
USDA
what does FMIA
examine live animals, slaughtered carcasses and meat at processing facilities and monitor temp, packaging, labeling, hygiene
what does meat that passes inspection
receives stamp
describe grading in two ways
voluntary procedure; USDA contracted by meat packer or distributer
what is grading based on
two types; quality grade (prime, choice, select, etc); color, grain, surface texture, fat distribution
what happens to fat during heating
melts + improves flavor and tenderness
define prime
most marveling (most expensive)
describe USDA prime vs USDA choice vs USDA select
prime = heavy, even marbling; choice = moderate marbling, less even, delicate streaks; select - spotty marbling
what are the top 3 beef quality grading
prime, choice, select (but there are 8 in total)
differntiate between prime, choice and select beef
prime usually sold to resutrants and too expensive for the average consumer. choice + select usually purchased in grocery store
what are the fourth and fifth beef quality grades
standards + commercial, which usually aren’t sold at retail level because they’re from older cattle
what are the sixth, seventh, and eighth beef quality grades
utility, cutter and canner and they’re used for processed/cabbed meats or pet foods
whats another part of grading
yield grade, which is based on ratio of lean muscle to non-meat portion (fat, bone, inedible material); scale of 1 (highest yield) to 5 (lowesT0
whats the natural tenderness of meat influenced by
cut of meat, animal age, genetics, diet, rigor mortis
describe how tenderness is influenced by cut of meat
muscles that are exercised more are tougher (like cuts from muscles used for locomotion)
how does animals age influence tenderness
meat from older animals is tougher bc diameter of muscle fibers increases and more CT develops
give an example of how genetics influence tenderness
black Agnus beef bred to be heavily muscled and marbled
how does diet influence tenderness
directly influences animal’s fat accumulation
whaat are the two major types of cuts of meat
wholesale and retail
describe wholesale meat
primal cuts; large cuts of animal carcass (about 7-9 cuts); prior to reaching supermarket and consumer
describe retail meat
smaller cuts of meat derived from wholesale cuts sold to consumers
whats artificial tenderzing
external treatments with commercially available enzymes
what are some enzymes used in artificial tenderzing
papain (papayas); bromelin (pineapple); ficin (figs); trypsin (pancreas of animals)
what do salts do in artificial tenderzing
increase water retention
what do acidic marinades do in artificial tenderizing
break down outside surface of meats
what does mechanical tenderization do in artificial tenderzing
grinding and pounding physically breaks down muscle cells and CT
what are variety meats
highly-valued sources for micronutrients and protein
what are the two types of variety meats
organ meats (kidney, liver); very tender
muscle meats (tongue, heart); very tough
what are cured meats
ham, bacon, sausage, lunch meats; done with nitrites or nitrates, salty, sweeteners which preserve meat and add flavor
whats dry curing
rubbing ingredients into meat surface
whats brining
soaking in salt solution
what are some additives in processed meats
nitrates, which keep meats pink color; preservatives (antioxidants like BHT, BHA); flavorings like sugar and salt; coloring agents like annatto, saffron, turmeric
describe safety concerns around nitrites
carcinogenic nitrosamines can form in stomach; levels in food can be lowered but not eliminated
what are smoked meats
placed in smoker and exposed to smoke of burning wood
are most cured meats also smoked
yes
what happened in late 1800s
technique developed to distill smoke into liquid; can be spread on cured meat to achieve smoke flavor, which saves time and minimizes pollution
describe canned meats
either pasteurized (need refrigeration) or sterilized (no regrifration if sealed)
describe dried meats
cooked, sometime smokes, dried under specific temp and humidity; jerkies
describe tenderness and juiciness
maximized by cooking at right time/temp combo
what happens if meat cooked high temp for too long
meat will toughen and shrink due to protein denaturation and water loss
when does CT soften
at same temps that cause toughening of muscle proteins; time/temp depending on amount of collagen present in cut
whats best for tougher cuts and why
low and slow moist heat best for tough cuts, because collagen is degraded and converted to gluten
what are some examples of low and slow moist heating methods
stewing and braising
what heat methods are best for tender cuts + three examples
dry heat; roasting, sautéing, grilling
whats searing
exposing meat to v high initial temp in order to seal outside to keep juices in and increase flavor and color
is searing effective for juice retention
no but good technique for improving flavor and color through carameliation and Maillard rxn
what are the four method to determine meat doneness
meat thermometer, time/weight charts, color change, touch
whats the most accurate method for determining meat doneness
meatthermometer
where should meat thermometer go in
thickest part and shouldn’t touch any fat or bone
what meats are requried to reach higher internal temps
ground meats
describe steak interior
intact muscles; sides remain sterile and heating kills surface bacteria
describe ground meat interior
has been exposed during grinding and must be sufficiently heated
do people get sick from undercooked ground beef or steak
steak
when are time/weight charts useful for determining doneness
useful in estimation but unreliable when used alone
what are the three color changes of meat and what do they indicate
strong red interior = rare
rosy pink interior = medium
brown interior = well done
describe how touch can indicate meat doneness
firmness of the meat when pressed lightly on center can indicate rare, medium, or well
describe how carving can impact tenderness
the way meat is sliced affects tenderness
whats the grain of meat
direction in which muscle fibers are running
what happens when you cut meat across the grain
increases tenderness by shortening muscle fibers into smaller, easier to chew segments
do meats have high amounts of water and protein? what is this ideal for
yes; ideal for microbial growth
where should meat be stored
fridge or freezer
how long can meat be stored in original wrap? what happens after that time period
up to 2 days; after that, creates moist surfaces that promote bacteria
should raw meat be cooked or frozen by “use by” date
yes
how long can cooked ground meat and whole cuts be stored for
ground meat = up to 2 days
cooked whole cuts = 3 - 5 days
