MEAT: Overview

Most prized food substance in most cultures. Meat eating probably started as scavenging

in our hominid ancestors ~3mya. Animal flesh and bone marrow are more

concentrated sources of nutrition and protein than almost any plant material.

Mobile food source that can be accessed year round (many plants are unavailable in winter, etc.)

Meat: Cultural Significance

Meat: Cultural Significance

‘The Hunt’ has been an important cultural rite for ~100,000 years. Evidenced by cave art/paintings, rock glyphs,

songs, lore, etc. Usually followed by feast, celebration; provides

reinforcement of social connections and hierarchy.

Meat is still the centerpiece of many meals, particularly celebrations.

Meat: taboos against

Meat: taboos against

Meat is also widely reviled in certain cultural groups. Unlike other foods meat requires the slaughter of

sentient life. How to condone slaughter while maintaining

humaneness? How to rectify our biology (we are

omnivorous by design) with mental constructs/culture?

Meat: Changes over time

Meat of today (factory farmed) is produced from younger and leaner animals. Quality has probably deteriorated over time Meat of today, cooked with traditional methods, is

likely to end up dry and flavorless. Range of meats usually seen on plates is much

reduced from antiquity. Manner in which animals are raised has changed

significantly over time.

Meat: What exactly are we eating

Meat includes body tissue of an animal. Animals defined by ability to move (root of

word means ‘to breathe’). We usually distinguish between:

‘Meat proper’ – muscle tissue (originally used by the animal for locomotion)

Offal – organ tissue (liver, kidney, heart, stomach, etc.)

Muscle structure

Muscle divided into 3 categories: Smooth – blood vessels, stomach, intestine Cardiac – heart Skeletal – voluntary muscles (bulk of consumed

meat) A piece of meat is composed of one of more

muscles muscle fibers myofibrils myofilaments of actin & myosin.

Meat: Muscle fibers and other

A piece of meat for human consumption will include: ~75% water (explains shrinking of meat during

cooking) ~20% protein (usually skeletal muscle) ~3% fat (varies quite a bit based on cut of meat) Connective tissue:

Binds muscle fibers into bundles and muscle to bone Elastin – stretchy, cannot be broken down by heat Collagen – ‘melts’ under heat into gelatin unctuous

Meat: Light vs. Dark

Muscle types based on movement: Fast explosive movement uses white muscle

fibers – fueled by glycogen, tire quickly. Slower sustained movement uses red muscle

fibers – high in myoglobin. Most muscles are a mix of the two Examples:

Meat: Animals and Birds

Commonly eaten animals include: Cattle – descended from wild Ox/Auroch Bos

primigenius, take ~2 years to reach maturity European style – cows are older (2-4 years at

slaughter). American style – moved from well-marbled to leaner

meat, slaughtered at 15-24 months. Japanese style – ‘kobe or wagyu beef’, 24-30 months

old, pampered cows, up to 40% marbling fat. Veal – meat of young male cows (usually 5-16 wks

old)

Meat: Animals and Birds

Sheep - lamb (1-12 months) and mutton (older and aged for a week after slaughter)

Pigs – descendant of wild boar, grows fast, large litters, omnivorous, carries a fair number of parasites. Pork – from animals ~6 months old, less than ½

the fat of a century ago. Meat is whiter because pigs use muscles

intermittently.

Meat: Animals and Birds

Chicken – multiple ages used for differnet purposes/markets. Range from 6 wks to over 40 wks old.

Turkeys – breast muscle is little used, legs are well exercised and flavorful. Bred for large size (at 12-24 weeks, French Bresse 32 wks old).

Ducks – dark flavorful breast meat (why?) Squab – noble name for Rock Dove (pigeon)

Cuts of meat: Sheep

Cuts of Meat: Cow