Meat, Poultry, and Seafood

Structure of meats

muscle tissue, connective tissue, adipose tissue, bone

myoglobin

stores oxygen in muscle (reddish liquid)

hemoglobin

transports O2 through the blood

extractives

flavor compounds consisting of nonprotein, nitrogen-containing substances that are end products of protein metabolism

water soluble and may leach out using moist heat cooking methods 

pigments

contribute to meat color

antibiotics and hormones

given to ensure health and promote growth but contribute to antibiotic resistant bacteria

USDA Prime grade meat

very heavy marbling that looks like snowflakes and is evenly distributed

USDA Choice grade meat

moderate marbling in a delicate lacy streaks that is less evenly distributed than in prime

USDA Select grade meat

spotty marbling scattered like rice grain

How does marbling of meat affect meat tenderness?

Higher marbling makes meat more tender because it has more fat

How does an animal’s age affect meat tenderness?

younger animal’s meats are more tender

How does an animal’s diet affect meat tenderness?

grass fed meat is lower in fat and grain fed is higher in fat

How does rigor mortis affect meat tenderness?

muscles utilize all of the glycogen, which is converted to lactic acid, which impacts the pH of the meat and cause tenderness (as long as the pH doesn’t go too low); water-holding best at pH 5.8

How does aging meat affect meat quality?

improves juiciness, tenderness, flavor, color, and ability to brown during heat; naturally occurring enzymes break down muscle tissue

dry aging

dehydrates meat, which concentrates the flavor

fast/wet aging

basic method of aging meat, meat ages during travel

vacuum-packaged aging

does not allow water to evaporate so the meat experiences less weight loss

List two ways to artificially tenderize meat

using enzymes, salts, and acids

mechanical tenderization (pounding meat)

larding

 inserting strips of bacon, salt pork, or other fat into slits in the meat with a large needle

barding

tying thin sheets of fat or bacon over lean meat to keep it moist, remove before serving

searing

cooking that exposes a meat cut to a very high initial temperatures

Which dry-heat preparation method is best for thicker meats (2.5in or more)?

roasting

Which dry-heat preparation method is best for thinner meats (1-2.5in)

broiling and grilling

pan-broiling

places meat directly on the hot surface of a preheated pan with no added fat or oils; best for very thin cuts of meat (less than ½ in)

braising

sears or sautées the meat and then simmered it in a covered pan in a small amount of water or other liquid; ideal for less tender cuts such as beef, check, round steak, and flank steak because it breaks down collagen and tenderizes the meat

Which moist-heat preparation method is best for large cuts of meat, like turkey and ham?

steaming

simmering or stewing

meat is cooked completely submerged in liquid

fas-flushed tray

high vertical sides entrap more oxygen, allowing the meat too stay red longer, but it not suitable for freezing because the extra oxygen will dry out the meat

How long can meat be refrigerated for?

5 days whole, 2 days ground

keep refrigerator temperature between 32 and 36F

How long can meats be frozen (at or below 0F)?

Most meats: 6-12 months

ground beef: no longer than 3 months

What differentiates white meat and dark meat in poultry?

the amount of myoglobin present-dark meat has more myoglobin than white meat

white meat

leaner, upper body, such as breast and wings

dark meat

fattier, lower body, such as thigh, drumstick, and legs

Why should you not wash raw poultry prior to preparation?

is contaminates many surfaces with salmonella

best place to thaw frozen poultry

in the refrigerator

minimum internal temperature of poultry

165F

Why is poultry easier to fry than beef?

poultry is typically lower in fat, in smaller pieces, and more often breaded when fried than beef

quickest way to prepare poultry

poaching

How should you adapt cooking time if cooking stuffed poultry?

increase cooking time by 5 minutes per pound

How should poultry be stored in the refrigerator?

at 40F for up to 3 days

How long should poultry be frozen?

Whole poultry: 0F for 6-12 months

leftover cooked poultry: 0F for 4 months

List 3 reason why fish is naturally more tender than meat or poultry

fish muscle has lower collagen

collagen contains less hydroxyproline

muscle fibers are shorter

How can you determine that a shellfish is alive and safe to eat?

when alive shellfish are active, so if you tap on the shell and it remains open, the mollusk is dead and should be discarded

cooking fish too much causes:

excessive flakiness, dryness, flavor loss, and toughness in shellfish

grilling is best for which type of fish?

fatty fish

How can you tell when a fish is done baking?

when it flakes easily with the gentle pressure of a fork without falling apart

ceviche

raw fish is prepared with an acidic marinade that denatures the proteins and turns the flesh white

sashimi

raw fish consumed by itself, sliced very thin

How long can fish be stored frozen?

up to 9 months

Which shellfish freezes well?

cooked shrimp

What happens when you freeze lobster?

tougher meat, off-flavors, and difficulty removing meat from the shell