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Understanding Meats and Game
Composition of Meat
• 3 Primary Components
• Water • Protein • Fat
Function of Water
• Water composes approximately 75% of meats structure.
• Can be important due the possibility of shrinkage during cooking.
Function of Protein
• Approximately 20 % of the composition of meats is protein
• Protein cooks through the process of coagulation
• Coagulation of Proteins toughens their structure
Function of Fat
• Fat generally accounts for between
5- 30% of the structure of Meat
• Intramuscular fat is refered to as Marbling
• Is important for three reasons • Juiciness • Tenderness• Flavor
Function of Carbohydrates
• Adds flavor and ability to brown during cooking process
Structure of Meats
• Muscle Fibers • Connective Tissue
– Collagen – Elastin
Elastin
– Must be mechanically broken down or removed
ex.
Pounding/ Cubing
Grinding
Slicing of meat very thin against the grain
Collagen
– Can be broken down by cooking
– Also broken down by :• Acids• Enzymes • Tenderizers
Quality Grading of Meat
1. Prime 2. Choice 3. Select 4. Standard5. Commercial 6. Utility 7. Canner8. Cutter