Understanding Meat and Pork: Nutrition, Types, Tenderness, and Storage, Slides of Ancient Philosophy

Download Understanding Meat and Pork: Nutrition, Types, Tenderness, and Storage and more Slides Ancient Philosophy in PDF only on Docsity! MEAT and PORK -is defined as the flesh of animals used as food that can be part of a healthful diet.Meat is a major source of key nutrients,such as high-quality protein,Iron and B vitamins. MEAT CHILLED MEAT Chilled meat is stored whole,or processed and packed in a chiller at 0⁰C-2⁰c. Chilled meat is already aged and ready for consumption FROZEN MEAT Frozen meat is stored in a freezer at 18⁰C and generally processed and packed.Frozen meat is already aged and ready for consumption. PROCESSED MEAT and BY- PRODUCT Meat that has been preserved through;salting, smoking,drying, roasting,cooking or canning.By-products of meat are sausages,cold cut livers,kidney etc. Older male animals, which were non-castrated ,have a stronger flavor and are tougher than castrated males or females. SEX Have a direct influence on the meat quality. The feed used can influence the color and taste of the meat. Controlled feeding of grain or fattening meal result in a more tender meat than grass fed animals FEEDING PRACTICES Animals which are kept in clean and well- maintained stable and not allowed to move much,are more tender than animals which freely in the pasture LIVING ENVIRONMENT Through enzymes activities is to breakdown glycogen to simple sugars and convert them to Lactic acid which helps tenderize meat parts and make them more digestible.Lactic acids enchance meat flavor and reduce the bacterial growth.Meat is aged from 5days up to 6weeks or longer. AGEING A fresh carcass is hung in a chiller at an ideal temperature of 0⁰C-1.5⁰C,but this also can be done up to 4⁰C and approximately 85% humidity for 10days.the ageing weight loss in 1day can be from 1%-4% depending on the type of carcass. DRY CARCASS Meat is packed in moisture proof plastic,which prevents the meat from oxidation, dehydration and evaporation.the oxygen free environment inhibits the growth of spoilage bacteria,but still enables the natural tenderizing process of ageing. WET or VACUUM Packing EFFECTIVE Electric Stimulation A method where electric current is passed through the carcass ,shortly after killing .This technique encourages muscles relaxation and prevents cold shortening. COMMERCIAL MEAT CLASSIFICATION CARCASS SIDE QUATER CUTS SECONDARY CUTS COMMERCIAL CUTS Whole animal,after it was slaughtered and skinned, intestines,headand hooves where removed.Carcass are generally not purchased by hotel , restaurant and other food service operation. CARCASS COMMERCIAL CUTS Restaurant cuts are portioned secondary cuts,which are ready to be cooked MEAT SPECIFICATION In the international market , primary, secondary and restaurants cuts are basically specifiedby the meat association supported by law.The association clearly specifies the cut with meat ,bone and fat ratio.as well as cut length and diameter.Therefore restaurants,hotels,and other food catering establishment would simply order by the cuts ,based on the given specifications. It is very important to conduct a yield test ,to identify the waste ratio,which could vary with the same type of cuts , defending in the processibg method we are using. YIELD TEST FAT COLOR and TEXTURE The fat color in animals vary , defending on the diet,age and breed ,The color could range from white to light yellow.The yellow color is a sign of carotene presence, generally animals,which are grass or hay fed,have a yellow fat,as this type of feed is high in carotene.Grain fed animals has white fat,as grain is low in carotene Meat is stored in two basic forms either chilled or frozen.Meat of the same type can always be stored together.Meat should especially not be stored together with poultry and seafood. MEAT STORAGE REFRIGERATED STORAGE It is important to remember in meat refrigeration the chiller temperature has to be below 5⁰C .Ideally ,meat is refrigerated in the range of 1⁰C-2⁰C,with humidity 85%.The refrigerator can also be a source of cross contamination if food items are not stored properly. The freezer should never be overstocked ,as this will reduce the freezer air circulation. It is recommended,when possible,to portion meat before freezing and to pack them in small quantities,so they freeze faster. All frozen items have to be Labelled,by indicating name,date purchased and date to be consumed. Meat thawing shouldbe done as much as possible in the refrigerator at 5⁰C or below.Meat packed in puncture proof plastic can be thawed under running water at +20⁰C-+21⁰C.It is not recommended to thaw meat in direct water,as there is risk of cross contamination,and the water will wash out proteins , vitamins and minerals. MEAT PRESERVATION DRY CURING BRINE CURING QUICK CURING DRY CURING Meat parts are rubbed with a mixture of dry salt spices.with this process,natural brine will form after a short time. SMOKING Smoking is more likely used to add smoke flavor to cured or even uncured products.That gives the product a completely new flavor. COLD SMOKING HOT SMOKING COLD SMOKING Meat is done at a temperature of 32⁰C to 49⁰C. In this process,the product is smoked with dense smoke over a longer period of time HOT SMOKING The product is exposed to over a short period of time and high heat,of approximately 70⁰C to 120.Depending on the smoking technique, products can be fully cooked or partially cooked. PORK CUTS The pork side is divide into forequarter and hindquarter.Generally ,the cuts from the hindquarter are more popular in commercial cooking. FOREQUARTER e Neck e Fore loin/Shoulder e Hock e Trotter HINDQUARTER LOIN LONG LEG Rib loin Mid loin Tenderloin Spare ribs Topside Silverside Rump Knuckle Hock CLASSIFICATION OVINE -The general term for the meat EWE - Female RAM - Male WETHER -Castrated male YOUNG LAMB -Up to five months old LAMB -Up to 12months old HOGGET - Any sheep 1to2 years old MUTTON -Any sheep over 2 years old rere ey eee SO MUCH! ©