HNF 101 Meat Part 2

page 13-23

what are the market forms of meat?

1. fresh

2. chilled

3. frozen

4. processed

fresh meat refers to?

• meat immediately after slaughter

• 12-18 hours after slaughter

chilled meat refers to?

• meat that has been cooled to a temperature just above freezing (1-3degC)

• 24 hours after slaughter

where are chilled meats sold?

supermarkets and specialty meat shops

how are chilled meats packaged?

polystyrene trays + stretch film overwrap

frozen meat refers to?

• meat frozen to an internal temperature of -2degC

what are examples of frozen meat?

• turkey and duck

  • vacuum packed

processed meat refers to?

meat changed from its original fresh cut

what was done to processed meat?

preserved via:

• curing

• smoking

• canning

• drying

what are the main types of processed meat?

1. ham

2. bacon

3. sausage

what is ham?

cured pork

where is ham extracted from?

hind leg of a hog

what are the kinds of ham?

1. canned

2. water-added

3. imitation

4. country

5. picnic

what is canned ham?

boneless, fully cooked ham

how can canned ham be served?

cold or heated

what is added to canned ham?

gelatin in dry form

function of gelatin in canned ham?

to absorb the ham’s natural juices as it cooks

what is water-added ham?

ham that contains no more than 10% by weight of the added water

added water in water-added ham makes it?

• moist

• juicy

• tender texture

what is imitation ham?

ham that retains more than 10% moisture after curing

what is country ham?

ham cured by dry salt method

how is country ham cooked?

hickory smoke → develop distinctive flavor

what is picnic ham?

cured pork from the front leg instead of back

characteristics of picnic ham?

• less tender

• higher in fat than regular ham

what is bacon?

cured, smoked meat from side of hog

bacon is balanced in terms of?

proportion of fat to lean

implications of bacon’s proportions?

too much lean: less tender

too much fat: too much shrinkage

what is sausage?

meat that has been finely chopped/ground and blended with various ingredients, seasoning, spices

what happens to the mixture for sausage?

stuffed into casings or skins

what is added to sausage?

pork and/or beef

purpose of pork and/or beef in sausage?

increase moisture content and improve texture

kinds of sausage?

1. uncooked

2. cooked

3. dry/semidry

what are uncooked sausage?

sausage made from ground, uncooked meat

• ex: fresh pork sausage

what is cooked sausage?

sausage made from cured meat, slightly smoked before stuffed into casings

• ex: hotdog

what is dry/semidry sausage?

sausage made of cured meat that has been dried

• ex: pepperoni

what ware the characteristics of good quality meat?

1. large proportion of lean-to-bone

2. lean meat is firm, fine-textured, well-marbled

3. beef is bright red; pork is pink

4. bones are pinkish to reddish and are porous (young animal)

how is meat ideal of microbial growth?

it has high percentages of water and protein

in general, where should meat be stored?

refrigerator or freezer

what temperature should meat be refrigerated?

just above freezing (0degC): between 0-2degC

which part of the rerigerator should meat be stored in?

coldest part

when does meat freeze?

when temp drops below -2degC

storage limit of fresh meat in refrigerator?

not longer than 3-5 days

ground meat should be cooked within?

1-2 days

how long can cooked meat be stored for?

3-4 days

what to do with meats to be stored beyond recommended storage times?

place in freezer

storage guidelines for freezing meat?

• aluminum foil

• heavy plastic bag

• freezer paper

• below or at -18degC

frozen storage limit for beef cuts?

6-12 months

frozen storage limit for ground beef?

no longer than 3 months

what happens when meat is refrozen?

texture and flavor are adversely affected

what happens when meat is stored longer than recommended storage time?

freezer burn

process of freezer burn?

loss of moisture from surface of frozen food

what are the two main ways to prolong meat age-life and palatability?

1. aging

2. tenderizing

aging is what kind of process?

ripening process

what is done during aging?

carcasses are hung in refrigeration units for longer periods to reverse rigor mortis

what does hanging meat during aging do?

• stretches muscles

• aids in aging process

aging improves?

• juiciness

• tenderness

• palatability

• color

• ability to brown upon cooking

kinds of aging?

1. dry

2. fast

3. vacuum-packed

specifications for dry aging?

carcasses hung in refrigeration units

• 1-3degC

• low or high humidity

• 1.5-65 weeks

specifications for fast aging?

• warmer temp → 21degC

• high humidity

• 2 days

• UV lights to inhibit microbial growth

specifications for vacuum-packed aging?

meat carcasses:

• divided into smaller cuts

• vacuum-packed in vacuum bags

• aged under refrigeration

vacuum-packed aged meats have?

• less weight loss

• less spoilage

methods of tenderizing?

1. enzymes

2. salts

3. acids

4. mechanical tenderization

5. electric stimulation

what specific enzyme is used for tenderizing?

proteolytic enzymes

function of proteolytic enzymes?

breaks down protein within muscle fibrils to relax contracted muscles towards end of rigor mortis

how are enzyme solutions used?

injected into bloodstream of animals 10 minutes before slaughter

where are commercial meat tenderizers effective on?

thin cuts of meats

what are the proteolytic enzymes used to tenderize meat?

papain → papaya

bromelain → pineapple

ficin → figs

trypsin → animal pancreas

rhyzozyme p-11 → fungi

what are the salts used for tenderizing?

chlorides of:

• K

• Ca

• Mg

how does salt tenderize?

• retains moisture

• breaks down component surrounding muscle fibers → releases proteins

how do acids tenderize meat?

• used as marinades

• break down outside surface of the meat

examples of acids for tenderizing?

• vinegar

• wine

• lemon

• tomato

• fruit juices

principal concept in mechanical tenderization?

physically break muscle cells and connective tissues

mechanical tenderization include what processes?

• grinding

• cubing

• needling

• pounding

• slicing thinly

• marinating

what happens in grinding and cubing?

increases surface-area-to-volume ratio → enables teeth to chew easier

what happens in needling?

uses numerous needle-like blades into meat to separate tissues

what happens in pounding?

uses special hammer to break apart surface tissue of meat

pounding is used to prepare what?

dried meat

• ex: tapa

what happens in slicing thinly method?

cuts muscle fiber → makes chewing easier

slicing thinly is used for what meats?

• stir frying

• sautéing

what happens in marinating?

• uptake of solution of water by the meat

main goal of marinating?

primarily heighten or incorporate flavors in meat

what does electric stimulation do?

speeds up rigor mortis

how does electric stimulation speed up rigor mortis?

accelerates glycogen breakdown enzymatic activity → makes meat tenderizer

when is electric stimulation done?

• beef and sheep

• after salughter, before rigor mortis

what are 3 main steps for preparing meet for cooking?

1. wipe

2. trim

3. thaw

how is meat wiped for cooking?

using a paper towel to remove surface moisture

why should washing meat not be done?

• results in faded color

• loss of water-soluble nutrients and flavor compounds

how is meat trimmed for cooking?

trim any visible fat or connective tissue

why is meat trimmed before cooking?

• reduce calories

• increase tenderness

how can frozen meat be thawed?

• refrigerator

• microwave

what are the implications with frozen meat?

• take longer time to heat

• more difficult to heat evenly

• prone to undercooking

what are the cooking methods for beef/carabeef?

• grilling

• roasting

• pan frying

• pot roasting

• braising

• stewing

• charcoal grilling

relationships between cooking methods for beef/carabeef?

• cuts for grilling and pan frying are same

• cuts for pot roasing and braising are same

what cuts are used for grilling?

• sirloin steak

• T-bone/porterhouse steak

• rump steak

what cuts are used for roasting?

larger cuts → ribs and sirloin

what cuts are used for pot roasting?

• flank

• brisket

• rump

• sirloin

what cuts are used for stewing?

tough cuts of meat (flank, oxtail, neck, brisket)

what cuts are used for charcoal grilling?

• BBQ

• tender cuts of meat

what tool is used for charcoal grilling?

parilla