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Meat Identification, Chapter 27

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by

Christy Sharp

on 12 June 2016

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Transcript of Meat Identification, Chapter 27

Meat:
A composition of
muscle,
connective tissue,
fat,
and sometimes
bone.
4-H Meat Grading Video
slaughterhouse
Dry Aging Room
Meat cooking techniques
Beef Primal Cuts
Pork Primal Cuts
Two most common elements of meat:
1. Water 2. Protein
The loss of water during processing or cooking is:
S h r i n k a g e
Connective Tissue:
Active
muscles and
older
muscles have more connective tissue!
Elastin
must be removed before cooking. It is too tough and does not breakdown easily.
Fats:
Why do we like fats in our meats?

Fats add
moisture
,
tenderness
and
flavor
.
Two types of Fat:
This fat is THICK, on the OUTSIDE and keeps the meat from drying out while aging or long cooking times.

This fat is on the inside and is also called
marbling
. This is prized for it's addition of flavor in meats.
We
age
meat to let it
Grading
meats is voluntary. We use grading to measure the
quality
of the meats.
Mechanical Tenderizers
Pounding - mallet

Dicing - small pieces

Grinding - ground up meat

Cubing - cuts small incisions

Jaccard - needlelike punctures
Chemical Tenderizers
Acidic Marinades - vinegar or citrus

Papain - enzyme from papaya fruit
Yield Grade
=
A measurement of usable meat opposed to fat and bones
Inspection
=
Required by the USDA to make sure meat is fit for human consumption
Primal Cuts
Large sections of the meat carcass
Beef Grades
* Prime
* Choice
* Select
Standard
Commercial
Utility
Cutter
Canner
Pork Grades
No. 1

No. 2

No. 3

No. 4

Utility
Poultry
Grade A

Grade B

Grade C
Poultry Identification
2.
Intarmuscular Fat
1.
Subcutaneous Fat
relax
and
bre
con
ti
down
ak
ne
cti
ve
ss
ue.
Collagen
can be broken down into a tender, rich gelatin which adds softness and flavor to the meat.
Yield Grade
Wet Aging
Dry Aging
Pork Grading & Fabrication
Full transcript