1. Meats

2. Makeup of Meat 1. Muscle Muscle fibers Protein-rich Grain- lengthwise direction of muscle Cut against the grain

3. 2. Connective tissue- protein material that binds muscle together into bundles & anchors muscle to bone Collagen- thin, white, transparent-softens into gelatin Elastin- tough, elastic, yellowish- can’t be softened by heat

4. 3. Fat- Invisible/visible Invisible: chemical composition Visible- layer around the cut of meat marbling

7. Nutrients in Meat Protein; iron, zinc, phosphorus, thiamine, riboflavin, niacin, B6, B12, saturated fats Meat-protein group of foods: beans, egg, fish, nuts, poultry 5-6oz- 2-3oz is the size of your palm

8. Types of Meat Beef, veal, lamb(mutton), pork

9. A. Cuts of Meat Cut- a specific, edible part of meat Wholesale- large cut that is sold to retail Retail cut- small cut of meat sold to customer Red on the outside/blue on the inside? EX: Beef shoulder = chuck Beef leg= round

12. Meat Tenderness Muscle movement Marbling Ways to tenderize Mechanical: cutting, pounding, and grinding Chemical: acid; marinate; enzymes

13. B. Ground Differences in ground meat is the fat content 30% - hamburger 15-20% - chuck Below 15% is lean

14. C. Variety Meat Liver; kidney; tongue; oxtail; chitterlings D. Processed meats: Cold cuts Cured Smoked Cooked

16. Cooking Conduction- grill/pan Convection- oven/steam Radiation-microwave/broiler Flavor: Seasoning; marinades; sauces; glazes; smoked

17. Dry Method Roast Pan Broil Pan frying Stir fry Grilling

18. Moist Braising Roasting in bag Slow cooker Why moist? Or why dry?