tailieunhanh - Lecture Professional cooking (7/E): Chapter 10 (part 1) - Gisslen

Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,. | Chapter 10 Understanding Meats and Game Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Definition of Meat Meat Muscle tissue The flesh of domestic animals and of wild game animals. The largest expense item of a food-service operation. Composition Composition, Structure, and Basic Quality Factors Water: 75% Protein (essential nutrient): 20% Fat: 5% of muscle tissue, and as much as 30% of the beef carcass Carbohydrate: very small amount Water A high percentage of water in muscle tissue explains the challenge of shrinkage during cooking Excessive moisture loss during cooking: Dry Meat Loss of product weight Loss of product profit Composition, Structure, and Basic Quality Factors Composition Protein Muscle tissue becomes firmer and loses moisture as it coagulates. Doneness is related to the desired degree of muscle protein coagulation. Excessive coagulation results in toughening of the proteins and moisture loss. Composition, . | Chapter 10 Understanding Meats and Game Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Definition of Meat Meat Muscle tissue The flesh of domestic animals and of wild game animals. The largest expense item of a food-service operation. Composition Composition, Structure, and Basic Quality Factors Water: 75% Protein (essential nutrient): 20% Fat: 5% of muscle tissue, and as much as 30% of the beef carcass Carbohydrate: very small amount Water A high percentage of water in muscle tissue explains the challenge of shrinkage during cooking Excessive moisture loss during cooking: Dry Meat Loss of product weight Loss of product profit Composition, Structure, and Basic Quality Factors Composition Protein Muscle tissue becomes firmer and loses moisture as it coagulates. Doneness is related to the desired degree of muscle protein coagulation. Excessive coagulation results in toughening of the proteins and moisture loss. Composition, Structure, and Basic Quality Factors Composition Fat Deposited throughout tissue as marbling, which separates muscle fibers and makes them easier to chew. Surface fat retains moisture during cooking. A certain amount of fat is therefore desirable for: Juiciness Tenderness Flavor Composition, Structure, and Basic Quality Factors Composition Carbohydrate Presence of carbohydrate is necessary for the Maillard Reaction to occur, resulting in flavor and browning in meats. Composition, Structure, and Basic Quality Factors Composition Muscle fibers Determine the meat’s texture or grain. Fine-grained Meat: small muscle fibers bound in small bundles Coarse-textured meat: large muscle fibers Composition, Structure, and Basic Quality Factors Structure Connective tissue Binds muscle fibers together in bundles. Meat from exercised muscles are high in connective tissue. Collagen: broken down by heat, acids, enzymes and tenderizers Elastin: must be physically removed or broken