Meat and Poultry
Meat and Poultry
MEAT
Meat includes edible portion of the mammals, the chief one being cattle
Structure
Meat comprises of three parts:
1. Lean or flesh part: It is composed of microscopic fibres which are tube like and tapering at the ends and vary in size. These fibres are held together by the CONNECTIVE TISSUES. Fats, blood cells and nerves are found in the connective tissue. Individual fibre is made up of outer walls and the cell contents. Muscles are composed of bundles of microscopic fibre and each bundle is enclosed in a sheath of connective tissue which extends beyond the muscle to form a tendon and ligament. Tendon hold muscles to bony framework.
2. Fatty Tissue: fat globules lie embedded in a network of connective tissues. The distribution of the fatty tissue is inter and intra- muscular under the skin.
3. Bones: long shafts of the bones are composed of compact bony tissue. A center canal is filled with yellow marrow. Contain red marrow which has get blood cells.
Meats are generally divided into two categories:
1. White Meat: Veal, Pork and Poultry.
2. Red Meat: Beef, Mutton, Lamb
FACTORS TO MAKE MEAT TENDER
1. MOIST HEAT: With application of moist heat, white connective tissue changes to gelatin and yellow remain unaffected.
2. TENDERIZERS: Raw papaya (papain, enzyme which make meats tender and is present in papaya), vinegar, tomatoes , curds, lemon and tamarind.
3. RIPENING / AGEING: By hanging the meat in cool conditions 2-5° C to improve colour, flavour and tenderness.
4. MECHANICAL POUNDING AND GRINDING: This is done to break down the connective tissue. This process tears the connective tissue and thereby tenderizes it and makes it easy for cooking.
Lamb
1. Aged less than 1 year when slaughtered.
2. Flesh light red in colour and finely grained.
3. White or creamy white fat, bones are soft and porous.
4. Carcass should be evenly fleshed with even coating of fat.
5. Hung for 4 - 7 days after slaughtering
Mutton
1. Aged 1 to 3 years when slaughtered.
2. Flesh darker red then lamb.
3. Fat is white and brittle, bones harder then lamb.
4. Hung for 4 - 7 days after slaughtering.
Quality Points
1. Bones porous, with slight bluish tinge.
2. Fat evenly distributed hard brittle, flaky and clear white in colour.
3. Lean flesh firm dull red, with fine texture or grain.
4. Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
Storage
1. Carcasses of lamb should be hung by the leg.
2. Joints should be stored in well drained trays, which should be changed daily, under refrigeration 3°C to 5°C for a maximum of 5 days. Smaller joints and cuts deteriorate quicker than a whole lamb carcass.
3. Frozen joints should be stored in a deep freeze at -18°C with an appropriate wrapping and defrosted in a refrigerator at 3°C to 5°C for 24 hours.
Pork
1. Flesh light pink in colour and finely grained.
2. Skin should be thin, smooth and dry.
3. Fat not excessive in proportion to the flesh.
4. Use within 7 - 10 days of slaughtering.
Quality Points
The following list indicates the quality points to look for when purchasing pork.
1. Moist, firm and pale pink flesh.
2. There should be no excessive fat.
3. The fat should be white and firm.
4. The skin should be smooth, hairless and undamaged.
5. The carcass should have a pleasant smell.
6. Pork keeps less well than other meats, and needs very careful handling, preparation and cooking.
7. It may contain parasitic worms, which are destroyed by thorough cooking. Always serve pork well done, never under-cook pork.
8. Pork should be cooked for 25 mins per 450 gms weight and 25 mins over.
9. Pork joints should be well fleshed without excessive fat.
10. The flesh should be pale pink, firm, finely textured and not too moist. Look for smooth skin an pliable bones.
11. There should not be any unpleasant smell or odours.
12. The handling of pork should be efficient and hygienic.
Storage
1. Pork is not hung before preparation.
2. Sides of pork should be hung by the leg.
3. Joints should be stored in deep trays, which should be changed daily, under refrigeration 3°C to 5°C for a maximum of 3 to 4 days.
4. The smaller the joint the more rapidly it deteriorates.
5. Frozen joints should be stored in a deep freeze at -18°C with an appropriate wrapping and defrosted in a refrigerator
at 3°C to 5°C for 24 hours.
Bacon is obtained from the sides of a baconer pig. The meat is cured (salted in brine) and sometimes smoked. Green bacon is a name often used to describe un smoked bacon .
Ham comes from the hind leg of a baconer pig, cut round on the bone. Cured and Smoked or Cured and Un smoked (Green).
Gammon comes from the hind leg of baconer pig, cut square on the bone.
Cooking Ham’s & Gammon’s
• Hams and gammons must be soaked before cooking to remove excess salt.
• Hams should be soaked for at least 24 hours: gammons overnight.
• Weigh the soaked joint, scrub off any ‘bloom’ (green mould on meat face) which is the hallmark of a naturally cured ham in perfect condition.
• Place the ham in a pan of fresh, cold water, bring slowly to the boil, At the end of the cooking period turn off the heat and leave the ham or gammon in the stock for one hour, or until cool.
Beef / Boeuf (Aged over 1 year but under 3 years when slaughtered.)
• Quality points of Beef.
• Moist, firm with bright red flesh.
• There should be no excessive fat.
• The lean meat should be flecked with fat which is known as marbling.
• The fat should be dry, creamy white in colour and odourless.
• The bones should not be brittle and when cut should have a bloody interior.
• The quality of meat & poultry is influenced by factors such as the breed of animal, the way it has been reared, its sex, age at the time of slaughtering, the conditions at the abattoir and the way it is then processed as either fresh or frozen meat.
• Quality descriptions such as Prime, Choice and Standard are used to grade various meats but in general quality can be judged by the compact shape and the amount of lean meat of a particular cut.
• Hung for 12 - 14 days after slaughtering.
Storage
• Beef is purchased in hind or fore quarters and must be hung in a chilled temperature for up to 14 days.
• During this period the meat becomes tender and the flavour develops as a result of an enzymic reaction and the natural relaxation after rigor mortis.
• The period of hanging is longer than with other types of meat because the animal is older when slaughtered.
• Joints should be stored in deep trays under refrigeration and the surplus blood drained from the trays regularly.
• Frozen joints of beef must be kept at a temperature of –18°C and correctly defrosted before use.
• Nowadays it is common to purchase chilled vacuum packed joints and cuts of beef. When required the clear wrapping is removed and the meat allowed to stand in a refrigerator until the colour becomes normal.
• Once opened this type of meat must be used quickly. Vacuum packed meat should be stored at 0°C.
MEAT
Meat includes edible portion of the mammals, the chief one being cattle
Structure
Meat comprises of three parts:
1. Lean or flesh part: It is composed of microscopic fibres which are tube like and tapering at the ends and vary in size. These fibres are held together by the CONNECTIVE TISSUES. Fats, blood cells and nerves are found in the connective tissue. Individual fibre is made up of outer walls and the cell contents. Muscles are composed of bundles of microscopic fibre and each bundle is enclosed in a sheath of connective tissue which extends beyond the muscle to form a tendon and ligament. Tendon hold muscles to bony framework.
2. Fatty Tissue: fat globules lie embedded in a network of connective tissues. The distribution of the fatty tissue is inter and intra- muscular under the skin.
3. Bones: long shafts of the bones are composed of compact bony tissue. A center canal is filled with yellow marrow. Contain red marrow which has get blood cells.
Meats are generally divided into two categories:
1. White Meat: Veal, Pork and Poultry.
2. Red Meat: Beef, Mutton, Lamb
FACTORS TO MAKE MEAT TENDER
1. MOIST HEAT: With application of moist heat, white connective tissue changes to gelatin and yellow remain unaffected.
2. TENDERIZERS: Raw papaya (papain, enzyme which make meats tender and is present in papaya), vinegar, tomatoes , curds, lemon and tamarind.
3. RIPENING / AGEING: By hanging the meat in cool conditions 2-5° C to improve colour, flavour and tenderness.
4. MECHANICAL POUNDING AND GRINDING: This is done to break down the connective tissue. This process tears the connective tissue and thereby tenderizes it and makes it easy for cooking.
Lamb
1. Aged less than 1 year when slaughtered.
2. Flesh light red in colour and finely grained.
3. White or creamy white fat, bones are soft and porous.
4. Carcass should be evenly fleshed with even coating of fat.
5. Hung for 4 - 7 days after slaughtering
Mutton
1. Aged 1 to 3 years when slaughtered.
2. Flesh darker red then lamb.
3. Fat is white and brittle, bones harder then lamb.
4. Hung for 4 - 7 days after slaughtering.
Quality Points
1. Bones porous, with slight bluish tinge.
2. Fat evenly distributed hard brittle, flaky and clear white in colour.
3. Lean flesh firm dull red, with fine texture or grain.
4. Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat.
Storage
1. Carcasses of lamb should be hung by the leg.
2. Joints should be stored in well drained trays, which should be changed daily, under refrigeration 3°C to 5°C for a maximum of 5 days. Smaller joints and cuts deteriorate quicker than a whole lamb carcass.
3. Frozen joints should be stored in a deep freeze at -18°C with an appropriate wrapping and defrosted in a refrigerator at 3°C to 5°C for 24 hours.
Pork
1. Flesh light pink in colour and finely grained.
2. Skin should be thin, smooth and dry.
3. Fat not excessive in proportion to the flesh.
4. Use within 7 - 10 days of slaughtering.
Quality Points
The following list indicates the quality points to look for when purchasing pork.
1. Moist, firm and pale pink flesh.
2. There should be no excessive fat.
3. The fat should be white and firm.
4. The skin should be smooth, hairless and undamaged.
5. The carcass should have a pleasant smell.
6. Pork keeps less well than other meats, and needs very careful handling, preparation and cooking.
7. It may contain parasitic worms, which are destroyed by thorough cooking. Always serve pork well done, never under-cook pork.
8. Pork should be cooked for 25 mins per 450 gms weight and 25 mins over.
9. Pork joints should be well fleshed without excessive fat.
10. The flesh should be pale pink, firm, finely textured and not too moist. Look for smooth skin an pliable bones.
11. There should not be any unpleasant smell or odours.
12. The handling of pork should be efficient and hygienic.
Storage
1. Pork is not hung before preparation.
2. Sides of pork should be hung by the leg.
3. Joints should be stored in deep trays, which should be changed daily, under refrigeration 3°C to 5°C for a maximum of 3 to 4 days.
4. The smaller the joint the more rapidly it deteriorates.
5. Frozen joints should be stored in a deep freeze at -18°C with an appropriate wrapping and defrosted in a refrigerator
at 3°C to 5°C for 24 hours.
Bacon is obtained from the sides of a baconer pig. The meat is cured (salted in brine) and sometimes smoked. Green bacon is a name often used to describe un smoked bacon .
Ham comes from the hind leg of a baconer pig, cut round on the bone. Cured and Smoked or Cured and Un smoked (Green).
Gammon comes from the hind leg of baconer pig, cut square on the bone.
Cooking Ham’s & Gammon’s
• Hams and gammons must be soaked before cooking to remove excess salt.
• Hams should be soaked for at least 24 hours: gammons overnight.
• Weigh the soaked joint, scrub off any ‘bloom’ (green mould on meat face) which is the hallmark of a naturally cured ham in perfect condition.
• Place the ham in a pan of fresh, cold water, bring slowly to the boil, At the end of the cooking period turn off the heat and leave the ham or gammon in the stock for one hour, or until cool.
Beef / Boeuf (Aged over 1 year but under 3 years when slaughtered.)
• Quality points of Beef.
• Moist, firm with bright red flesh.
• There should be no excessive fat.
• The lean meat should be flecked with fat which is known as marbling.
• The fat should be dry, creamy white in colour and odourless.
• The bones should not be brittle and when cut should have a bloody interior.
• The quality of meat & poultry is influenced by factors such as the breed of animal, the way it has been reared, its sex, age at the time of slaughtering, the conditions at the abattoir and the way it is then processed as either fresh or frozen meat.
• Quality descriptions such as Prime, Choice and Standard are used to grade various meats but in general quality can be judged by the compact shape and the amount of lean meat of a particular cut.
• Hung for 12 - 14 days after slaughtering.
Storage
• Beef is purchased in hind or fore quarters and must be hung in a chilled temperature for up to 14 days.
• During this period the meat becomes tender and the flavour develops as a result of an enzymic reaction and the natural relaxation after rigor mortis.
• The period of hanging is longer than with other types of meat because the animal is older when slaughtered.
• Joints should be stored in deep trays under refrigeration and the surplus blood drained from the trays regularly.
• Frozen joints of beef must be kept at a temperature of –18°C and correctly defrosted before use.
• Nowadays it is common to purchase chilled vacuum packed joints and cuts of beef. When required the clear wrapping is removed and the meat allowed to stand in a refrigerator until the colour becomes normal.
• Once opened this type of meat must be used quickly. Vacuum packed meat should be stored at 0°C.
VEAL
Up to 12 weeks old. Diet of mothers milk delicate flesh, creamy white to pale pink in color If the meat is darker in color, soak overnight in milk to remove blood and soften the meat
Major Cuts of Veal
POULTRY is the collective term applied to domestic birds reared for human consumption and includes duck, goose, turkey and guinea fowl.
Types of Poultry
• Chicken
•Turkey
• Duck
• Goose
• Squab
• Pheasant
• Quail
• Guinea Fowl
Up to 12 weeks old. Diet of mothers milk delicate flesh, creamy white to pale pink in color If the meat is darker in color, soak overnight in milk to remove blood and soften the meat
Major Cuts of Veal
POULTRY is the collective term applied to domestic birds reared for human consumption and includes duck, goose, turkey and guinea fowl.
Types of Poultry
• Chicken
•
• Duck
• Goose
• Squab
• Pheasant
• Quail
• Guinea Fowl
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