Name __________________________
Period _________
Meat Notes and Cooking Methods
1. Meat definition:
• refers to _______________________________________
• is _____________________________________________
2. What we eat are the _______________of animals. Meat and poultry are excellent
____________sources of:
____________ (builds and repairs ___________________, makes you feel fuller longer)
• ___________ (helps carry ______________ to body tissues through blood, helps produce
__________)
• ____________ (support metabolism, maintain healthy
___________________________________, enhance immune system function, promote cell
growth)
3. Meat consist of :
___________ – 75%
_____________ -19%
_____________ – 2.5 %
_____________– 2.3%
4. Grades of Beef (from government inspection):
____________(best)
____________
____________
____________
____________
5. RED MEAT: The color depends on the concentration of myoglobin in muscle fiber. When myoglobin is
exposed to oxygen _________________________________
Redness depends on ____________, _______________, and narrow ____________________
6. Red Meat Examples:
___________: _________(adult cattle) ___________ (baby calves)
Lamb, _______________, __________________
Carabeef (water buffalo meat)
A sheep in its first year is called a ___________. The meat of a juvenile sheep older than one year is
_____________; The meat of an adult sheep is __________________, a term only used for the meat,
not the living animal.
7. WHITE MEAT:
white meat may also refer to any ___________________________.
• It is believe that white meat is healthier than __________________.
Examples: pork, poultry and game, fish and shellfish
8. Meats form different animals:
• ____________ – pig/hog
• ____________– cow/cattle, veal- baby calves
• ____________– goat
• ____________– deer
• ____________ (less than 1 yr.) mutton- ____________ (more than 1 yr)
9. Structure of Meats:
1. Lean Tissue –
2. Connective Tissue –
a) Collagen –
b) Elastin –
3. Fat –
10. Composition of Meat:
Water
• Water is about ______________________________. Shrinkage can be a big problem in cooking meat
which result to loss of weight and loss of profit.
Protein
• About 20% of the muscle tissue is a ____________________. Protein coagulates when it is heated.
This means firmer and loses moisture. Coagulation is related to ___________________.
11. FAT:
• 5 % of the muscle tissue is ______________. A beef carcass can be as much as ____________% fat.
1. Juiciness – __________________is fat deposited within the muscle tissue. Juiciness depends on how
much ________________________________________.
2. Tenderness – ______________________________________________________________________
3. Flavor – __________________________________________________________________________
12. BEEF:
• Beef is the meat of _______________________________________________________________
• It is usually bright, cherry red in color with creamy white fat.
• Cattle is the collective name for all domesticated oxen
13. Cattle are classified as:
• Bulls – __________________________________________________
• Calves – __________________________________________________
• __________– female cattle after the first calving, raised principally for milk and calf production..
• Steers – __________________________________________________
14. VEAL:
• Calves under the age of _______________________________
• more __________________________
• generally ________________________
15. Variety Meats / Organ Meats:
• _________________ – these are the thymus glands of veal and lamb.
• ________________, ________________, _______________, _________________ of beef, veal, lamb
and pork.
• ______________ – the inner lining of the stomach of ruminant (cud-chewing) animals.
• ______________
• _____________ – cleaned intestines
• other innards – include the lights (lungs), melt (spleen) and mesentery (abdominal membrane)
• __________/___________ blood
16. Basic Beef Cuts:
• H
• C
• R
• S
• R
• R
• H
• S
• F
• B
17. Pork Products:
• Ham – ___________________________________. It is usually cured and smoked.
• Bacon – ___________________________________________.
18. Pork Carcass Basic Cuts:
• H
• P
• J
• B
• F /H
• S
• H
• S
• F
• P
• S
19. Changes in Meat after death:
1) Muscle is ______________, _____________, ________________, ________________, immediately after
death
2) A few minutes to 1 hr. – _______________________________________________ Should not be cooked at
this time
3) After a few days – gradual ____________________ after freezing. This is the time to _________________
20. Market forms of Meat:
• _______________________ – this is meat immediately after slaughter, without undergoing chilling or
freezing.
• _____________________ – is meat that has been cooled to a temperature just above freezing (1-3°)
within 24 hours after slaughter.
• ______________________ – are meat cuts frozen to an eternal temperature of 20°C (-40°C).
21. Market forms of meat continued:
_______________________ – are meat products that have been treated with a curing agent
solution like salt, sodium nitrate (salitre), sugar, and spices. (brining)
________________________ – are cooked meat products and only requires to be reheated.
____________________ – dehydrated meats. (beef jerky)
22. Effects of cooking meats:
• Changes in pigment – ____________________________________________________________
• Changes in meat protein- Decrease in length of ________________causing shrinkage. Excessive
heating makes the meat __________________, ___________________, _______________
• Fat melts , causing ____________________
• Loss in __________________
• Heat converts collagen into ________________. This requires more ___________.
• Long cooking develops better ______________.
23. Factors influencing Flavor:
• Flavor is due to decomposition of _________________ and _________________________; Saltiness
and sweetness of the blood. The distinctive flavor of animal is affected by
__________________________________________________________________________.
• The older the animal the __________________________________.
• More exercised animals have __________________________.
• The more varied the feed, the more _______________________________________.
24. 6 Stages of Doneness:
• very rare - __________________________________________________
• rare -__________________________________________________
• medium rare –__________________________________________________
• medium – __________________________________________________
• medium well – __________________________________________________
• Well -__________________________________________________
25. Storage of Meats:
Fresh Meats:
1. Check purchases as soon as it arrives ______________________________________.
2. Do not _________________________, bacteria and mold thrive in moist. Allow air to circulate to
inhibits the growth of bacteria.
3. Do not open __________________________________________________
4. Store at _______ to ________
5. Store fresh meat in the __________________________________________________
[Link] refrigerated fresh meats within __________________. Ground meats and variety meats are more
perishable than other meats, use them within ________________.
[Link] cured & smoke meats, sausages, and ready to serve meats, unless the label says otherwise,
Leave them in their original ________________.
[Link] meats for longer storage. (0°F/18°C or colder) for maximum keeping quality.
– you can freeze luncheon meat, hotdog, and ham _________________
– Ground meats will keep for _____________
– Pork cuts for ________________
– Lamb will keep up to ____________
• Beef will keep for __________
26. Principles of Cooking:
• To improve its palatability quality.
• To increase tenderness-
• Elastin - __________________________________________________
• Collagen – __________________________________________________
27. Methods of Tenderizing Tough Meat Cuts:
• Mechanical Method
Elastin can be broken down by:
1.
2.
3.
• __________________– involves soaking meat in a solution called marinade which contains acid, such
as vinegar, lemon juice or tomato juice that helps __________________
28. Cooking Meat:
During cooking, ____________________________________________
Cooking meats at too high temperature or for too long will make it _____________________
Meat cuts cooked in liquid will __________________. This is due to over coagulation of the
proteins.