Meat Poultry and Seafood Meat Beef Pork Veal

Meat, Poultry and Seafood

Meat Beef, Pork, Veal, Lamb

Choices of “Meat” n Beef, Veal, Pork, and Lamb are classified as *Red Meat* Based on the amount of myoglobin n Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. n n *Pork and Veal* are most tender b/c they come from very young animals

What animal does it come from? 1. 2. 3. 4. Cow Pig or Swine Young Sheep Young Cattle 1. 2. 3. 4. Beef Pork Lamb Veal

Beef Grades Select: leaner, usually cost less; tough in texture; dries out easily when cooked; n Choice: high quality with good amount of marbling; slightly tougher than Prime: mostly used in restaurants and hotels; highest grade; abundant amount of marbling n

Other Meats n Processed Meat: meat that has had some further preparation; very few nutrients, high fat and sodium contents n n Examples: bacon, salami, sausage, hotdogs, ham, bologna Variety meat: edible parts of animal other than muscle, inexpensive, rich in vitamins and minerals n Examples: liver, heart, kidney, tongue, sweetbreads (thymus gland), tripe (stomach lining), brains, chitterlings (cleaned intestines) tail, feet, ears, snout

Components of a Cut of Meat Muscle: meat without bones or fat n Connective Tissue: connects or surrounds the tissue or organs contains elastin and collagen n Marbling: flecks of fat throughout the lean meat, indicates the tenderness of a cut n Elastin: protein that can not be softened by cooking; tough and elastic n

Selecting The number of servings in a pound of meat will depend on *The amount of fat, gristle and bone* n Choose meats that are *Brightly red in color* n Avoid meats that have sour odors, dullgrayish-brown colors, and/or slippery to touch n *Round* generally has the lowest fat content n

Preparing Meat to Cook All meat should be rinsed before cooking n After cutting raw meat; *wash and sanitize the cutting board and knife* n

Tenderizing Methods A. B. C. Grinding- breaks down elastin in meat Marinate- soak in a solution to make softer Simmering

Cooking Methods n Tender Meats Broiling n Roasting n Pan-broiling n Stir frying n n Less Tender Meat Braising n Cooking in Liquid (Stewing, Simmering) n

Cooking Methods n n Roasting n Broiling n Stir-fry Pan-broil

Cooking Methods n Braising n Cooking in Liquid

Cooking Meats Cook steaks (rib eye, t-bone, flank etc. ) by *Broiling* 3 -4 inches from the heat source n The safest way to check the doneness of meat is by *measuring the internal temperature using a meat thermometer* n Smaller cuts of meat will cook most efficiently in the microwave ex. *Sausage links* n

Poultry Any domesticated bird Examples: Chicken, Turkey, Goose, Duck

Nutritional Value Protein n Phosphorus n Iron (also in red meats) n B Vitamins n

Other Nutritional Information n Older birds have more fat than younger birds n Boneless, Skinless Chicken Breast contain the least amount of fat. n Dark meat has higher fat content n Lower in saturated fat compare to red meat n Most of the fat is contained in the skin of poultry

Selection & Storage n Poultry contains more bone in proportion to meat n When possible purchase boneless poultry cuts to get max. servings. n To prevent spoilage fresh poultry can be stored 2 -3 days rewrapped

Cooking Principles n Thaw frozen chicken in the refrigerator n Place meat thermometer in the thickest part of the thigh; poultry is done when thermometer reaches appropriate temp. n Wash and stuff loosely just before cooking. n When poultry cooks, a harmless chemical reaction sometimes occurs causing the flesh to

Cooking Methods n Roasting: best for whole birds; place breast side up n Can be done in a cooking bag to shorten the cooking time n Stewing: cover completely with water & simmer n n Best method for large older birds Stir-frying: quickest cooking method 10 minutes or less

Fish and Shellfish Lowest and healthiest form of all “meat” categories

Categories Finfish and Shellfish Finfish: have fins and backbones and may live in fresh or saltwater n Lean Fish (white fish): very little fat n n Ex. Swordfish, haddock, cod, and flounder Fat fish: have a fattier flesh (pink, yellow, gray) n Ex. Mackerel, catfish, Shellfish: have shells instead of backbones n Mollusks: soft bodies partially or fully covered by shells n n Ex. Oysters, clams, and scallops Crustaceans: covered by firm shells and have segmented bodies

Selection Guidelines Shrimp can be purchased with the intestinal tract removed and will be labeled as “deveined” n Fresh finfish should meet the follow characteristics: n Firm flesh n Red gills n Bright, bulging eyes n Fresh smell (strong fish odor indicates spoilage) n No slime n

Storage n Both fish and shellfish are highly perishable and should be stored in the refrigerator or freezer tightly wrapped. n Refrigerator: 1 -2 days

Finfish Forms n n Drawn: has entrails (insides) removed Dressed: has entrails (insides), head, fins and scales removed Fish steaks: crosssectional slices taken from a dressed fish Fish fillets: one side of the fish without the backbone

Cooking Fish and Shellfish Fish are generally tender because they have little connective tissue. n Cook both fish and shellfish are cooked for short periods of time. n

Question n Which would have the lowest amount of fat? Grilled hamburger steak n Fried shrimp n Grilled hot dog n Broiled fish fillet n

Food borne Illness Reminders n Temperature zone that allows for the growth of bacteria is: n n Improperly cooked ground beef can be contaminated with: n n 40 -140 E. Coli Fresh poultry can be contaminated with: n Salmonella