TLE 4TH QUARTER

• Meat


  The flesh of cattle, sheep, pigs, and other animals used as food
• Types of meat


  • Beef
  • Veal
  • Lamb
  • Pork
  • Carabao
• Beef


  • Obtained from cow
  • One of the much sought-after types of red meat
• Pork


  • Derived from pig
  • Classified as red meat
  • Less fatty than beef
• Sheep meat


  • Also known as mutton for mature sheep or lamb for immature sheep
  • Classified as red meat
  • Staple food in some parts of the world
• Carabao


  • Raw beef from carabao
• Veal


  • Flesh of young calf about four to five months old
  • Considered the finest meat by some
• Venison


  • Meat from deer or goat
• Composition of meat


  • Water (70% of muscle tissue)
  • Protein (20% of muscle tissue)
  • Fat (5% of muscle tissue)
  • Carbohydrates
• Protein coagulation


  Protein becomes firmer and loses moisture when heated
• Marbling


  Fat deposited within the muscle tissue
• Marbling


  • Contributes to juiciness and tenderness
  • Main source of flavor in meat
• Maillard reaction


  Complex reaction that takes place when meats are browned by roasting, broiling or sautéing
• Muscle fibers


  • Determine the texture or grain of a piece of meat
  • Fine grained meat has small fibers, coarse textured meat has large fibers
• Connective tissue


  • Network of proteins that bind the muscle fibers together
  • Collagen (white connective tissue) dissolves with long slow cooking
  • Elastin (yellow connective tissue) not broken down in cooking
• Basic preparation methods of meat


  1. Washing

  2. Skinning

  3. Dicing

  4. Trimming

  5. Slicing

  6. Seasoning

  7. Coating
• Slicing


  Cutting meat across the grain or muscle fibers, particularly important for tougher cuts
• Seasoning


  • Addition of salt and white/black pepper to improve flavor
  • Add salt after meat has browned to avoid drawing out juices
• Coating


  Flour coat or bread crumb coat
• Entree

  The courses after the gross piece, divided into cold entrees and hot entrees
• Today, entrees are usually served as the main dish with suitable vegetable and salad garnishes
• Both hot and cold entrees are frequently described as simple dishes on the menu where they appear in various categories such as hot snack, garnishes for main dishes, and specialties of the day
• Main gross piece


  Prepared in single large pieces, requires different methods of preparation compared to entrees which are cut up before being cooked
• Nutrient content of meat


  • Water
  • Protein
  • Fat
  • Carbohydrates (very little)
  • Vitamins (B vitamins)
  • Minerals (iron, zinc, copper, phosphorus)
• Protein in meat


  High quality protein is the major constituent of meat, accounting for about 20% of its weight
• Fat in meat


  The fat content can vary widely according to the grade of meat and its cut
• Carbohydrates in meat


  Meat contains very little carbohydrates, as the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter
• Vitamins in meat


  Meat is an excellent source of certain B vitamins: thiamin, riboflavin, pyridoxine, vitamin B12, niacin, and some folate
• Minerals in meat


  Meat is an excellent source of iron, zinc, copper, phosphorus, and a few other trace minerals
• Four kinds of doneness in meat


  • Rare (very soft, jelly-like texture)
  • Medium rare (springy, resistant)
  • Medium (firm, definite resistance)
  • Well done (hard, rough)
• Market forms of meat


  • Fresh meat (recently slaughtered, not preserved)
  • Frozen/chilled meat (placed in the chiller, slightly cold)
  • Cured meat (preserved by salting, smoking, or aging)
  • Processed meat (preserved by chemical process)
• Pork - meat from domesticated pigs