1. Meats
Chapter 34
Textbook Page 533

2. Meat- edible muscle of animals, typically cattle, sheep and pigs.
Contains three main parts-
1. Muscle- protein- rich tissue made of long, thin cells grouped together in bundles.
a. grain- is the lengthwise direction of the muscle fibers.
2. Connective Tissue- holds muscle fibers together and also anchors muscle to the bone.
a. callogen- thin, white, transparent connective tissue found in tendons, between muscle cells and between muscles.
b. elastin- tough, elastic, yellowish connective tissue in ligaments & blood vessels.

3. 3. Fat- meat contains visible & invisible fat
a. marbling- small white flecks of fat that appear within the muscle tissue
Nutrients in Meat
A. Meat- excellent source of protein
1. Also provides lots of iron, zinc, phosphorus, thiamin, riboflavin, niacin, and Vitamins B6 and B12.
2. Can be high in saturated fats
a. choose lean cuts when possible
3. Teens need 5-6 ounces of meat p/ day

4. III. Meat Quality A. Cut- specific, edible part of meat such as a steak, chop or roast 1. wholesale cut- large cut that is sold to retail stores. 2. retail cut- small cut sold to consumers B. Inspection- all meat that crosses state lines must be inspected for wholesomeness before and after the animal is slaughtered 1. if approved, is marked with a stamp C. Meat Grading- voluntary program which grades meat according to industry standards including… 1. amount of meat on the animal 2. amount of marbling 3. age of the animal 4. texture and appearance of the meat

5. 1. Prime- highest quality and most expensive.
D. Beef Quality Grades
1. Prime- highest quality and most expensive.
a. meat is well marbled, tender and flavorful
2. Choice- less marbling than prime but is still tender
and flavorful
a. Most common grade sold in supermarkets
3. Select- least amount of marbling and is the least expensive.
a. often sold as the store brand
E. Factors that impact meat tenderness
1. muscle movement- the less it moves, the more tender it is
2. Marbling- fat in marbling melts during cooking, releasing juices and flavor
3. Bone Shape- give clues about where the meat comes from on the animal and how tender it will be
F. Tenderizing Meat
1. tenderize mechanically- by cutting, grinding & pounding
2. tenderize chemically- by marinating in an acidic ingredient such as vinegar, lemon juice, soy sauce, etc.

6. Types of Meat Ground Meat- is very popular and relatively inexpensive
1. by law, ground beef cannot contain more than 30% fat
2. ground chuck contains 15-20% fat
B. Variety meats- edible organs and extremities such as liver, brains, heart, tongue, pigs feet, etc.
C. Processed Meat- meat with added flavorings and preservatives.
1. includes cold cuts (sandwich meat)
D. Convenience forms of meat- canned, frozen and ready-to cook products

7. Buying and Storing Meat
A. Buying Meat- only buy what you’ll need immediately
1. Choose the cut that looks the leanest
2. Lean cuts include- round, loin, sirloin and chuck arm.
3. Lean pork roasts and chops include- tenderloin, center loin and ham
B. Storing Meat- must be refrigerated
1. place meat in a plastic bag to keep the juices from dripping onto other food
2. fresh meat stores in the fridge for 3-5 days
3. freeze meat for longer storage

8. VI. Cooking Meat A. Meat becomes more firm, fat melts & connective tissues soften. 1. overcooked meat is tough, dry, difficult to chew and hard to digest B. Preparing Meat 1. Thaw, rinse with cold water, trim fat, marinate and cook 2. never marinate for more than 24 hours 3. never use leftover marinade for basting unless you boil it, first for at least one minute. 4. Tender cuts should be cooked with dry heat methods such as grilling, broiling & roasting 5. Less tender cuts should be cooked with moist heat methods such as braising and stewing 6. Use a meat thermometer to test for doneness a. place thermometer in thickest part, not touching bone or fatty tissue

9. C. Cooking Methods 1. Broiling- cooking very near open flame 2
C. Cooking Methods 1. Broiling- cooking very near open flame 2. Grilling 3. Roasting- cooked slowly on a rack above the juices 4. Frying 5. Pan-broil 6. Braising- brown the meat, then cooking in a liquid such as meat stock at 325 until cooked through 7. Pressure- cook 8. Slow-cooking meat (crockpot) 9. Microwaving Meat-beware of hot spots within the meat a. This is common because microwaves do not cook evenly b. Proteins may explode if too hot too quickly