Module 8.1-8.3

Denaturation

Irreversible process where protein molecules alter shape due to stress such as heat or extreme pH.

Coagulation

Denatured proteins clump together, resulting in solidification.

Meat Cookery

Methods of preparing meats to improve palatability and tenderness and to kill harmful microorganisms.

Rigor Mortis

Stiffening of muscles after death, resulting in tough meat if cooked immediately.

Connective Tissue

Tissue that binds muscle cells, increases with age and exercise, affecting meat tenderness.

Myoglobin

Iron-containing protein in muscle tissue that stores oxygen, contributing to the color of meat.

Moist Heat Cooking

Cooking method best for tougher cuts of meat that require moisture to tenderize.

Dry Heat Cooking

Cooking method best for tender cuts of meat that do not require moisture.

Barding

Cooking technique that involves tying fat over lean meat to prevent it from drying out.

Tenderizing Agents

Substances such as enzymes that help break down muscle fibers to make meat tender.

Fresh Meat

Meat that is sold immediately after slaughter, stored at lower temperatures to maintain quality.

Complete Proteins

Proteins that contain all essential amino acids in adequate amounts, often found in animal sources.

High Biological Value Proteins

Proteins that include all essential amino acids necessary for human health.

Marination

Soaking meat in a mixture usually containing acid or spices to enhance flavor and tenderness.

Aging Meat

Meat stored under controlled conditions for a time to enhance flavor and tenderness.

Variety Meats

Internal organs and entrails of animals, often considered delicacies in various cuisines.

Shellfish

Aquatic animals that can be categorized as crustaceans or mollusks, often used in cooking.

Mercury Poisoning

Toxin accumulation in larger fish due to their diet of smaller fish, posing a risk to humans.

Paralytic Shellfish Poisoning

Illness caused by consuming shellfish containing toxins from algae, can be fatal.

Subcutaneous Fat

Fat located just under the skin, affecting the appearance and moisture level of meat.

Intramuscular Fat

Fat located within muscle fibers, contributing to the flavor and tenderness of meat, also known as marbling.

Trimethylamine oxide (TMAO)

Found in fish meat; causes fish mince to be tough

Trimethylamine (TMA)

Causes spoiled fish odor; may be washed off from fish during prep

Cornstarch

Addition of this may help improve texture of fish

Acidic Ingredients

Helps decrease volatility of TMA, lessening the development of off odors and spoilage bacteria.

-1-1ºC

Storage temperature of fresh fish

Collagen

Most abundant protein in connective tissue; can be converted to gelatin

Elastin

Protein found in connective tissue (silver skin)that provides elasticity and resilience, often found in structures like skin and blood vessels.

Intermuscular Fat

Fat found between muscle fibers (seam fat)

Intramuscular Fat

Fat found within muscle fibers, also known as marbling.

Glandular Meats

Variety Meats:
Liver, kidney, sweetbreads, brains

Muscle Meats

Variety Meats:
Heart, tongue, tripe, oxtail

Postmortem Changes

Pre-rigor (soft and pliable muscles), Rigor Mortis (rigid, tough muscles), Post-rigor (aging; increased tenderness)

1-2 days after slaughter

Reversion of rigor mortis

Actomyosin

Protein that plays a key role in muscle contraction and structure.

Increases tenderness, flavor, and juiciness in meat during resolution of rigor.

Gelatin

Water and heat helps break down collagen into _____ during the cooking process of meat.

Fat oxidation

Contributes to the deterioration of a cooked meat dish.

Weight and volume loss

Muscles fibers shrink, evaporation of water, and melting of fat when meat is cooked.

60ºC

Rare: Internal temperature of beef should be ___

71ºC

Medium Rare: Internal temperature of beef should be ___

77ºC

Well Done: Internal temperature of beef should be ___

71ºC

Doneness of Pork: Internal temperature should be ___

Trichinella Spiralis

Most common parasite found in undercooked meat/pork.

Few crosslinks in collagen

Contributes to the juiciness found in young meat.

-18ºC

Storage of meat in the freezer until used

Shank/Flank/Plate/Brisket/Neck/Oxtail

Tough cuts of beef

Ro Ru Chuck

Less tender cuts of beef

Loins Ribs

Tender cuts of beef

Poultry

Domestic birds raised for meat, eggs, or feathers, including chicken, turkey, ducks, and geese.

Spatchcocking

Cooking technique where the backbone of the poultry is removed to flatten the bird for faster cooking.

Cage-Free Poultry

Birds that are not confined to cages and can move freely indoors.

Free-Range Poultry

Birds that have outdoor access and can roam freely, often considered more humane.

74ºC - 82ºC

Internal Cooking Temperature for Poultry to ensure safety.

Whole or Galantina

Chicken sold without blood and feathers, meaning all the other parts are still intact.

Dressed

Chicken is bled, defeathered, and craw removed.

Ready to Cook

Dressed chicken with visceral organs removed or eviscerated, head and feet also removed.

Rock cornish game hens

Chicken Classification:

5-7 weeks, 1-2lbs

Roasters

Chicken classification:
9-12 weeks, 3-5lbs

Broilers/fryers

Chicken Classification:

3-5 months, 2-2.5 lbs

Capons

Chicken Classification: neutered male chickens raised for meat.

<8 months, 4-8 lbs

Hens/Fowls

Chicken Classification:

<1 year, 2-2.5lbs

Veal

Beef:
3 weeks - 3 months

Calves

Beef:
3-8 months

Steers

Beef:
Young castrated male

Heifers

Beef:
Young females that haven’t borne a calf

Rigor Mortis

Postmortem stage for fish preferred