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Chapter 36: Meats
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List the three ways that meats can be processed.
Cured, smoking, cooking
Are all processed meats ready to eat?
No, some of them have to be cooked like bacon or sausage.
Describe how to marinate meat.
Use an acid, oil, seasonings.
List a cooking method that is done for less tender cuts of meat.
Pressure-cooking, braising, slow-cooking
Describe the roasting cooking method.
Used for tender cuts of meat, done in a shallow roasting pan
How can you test for doneness?
A meat thermometer, an infrared thermometer
Processed slices of cold meat and poultry
Cold cuts
What percent of meats produced in the United States if processed?
35%
How long can variety meats be stored fresh?
24 hours
Edible organs and extremities of beef, veal, lamb, and pork.
Variety meats
Why does the interior of packaged beef have a bluish tint?
It hasn't had oxygen on it yet.
This type of ground beef has the least amount of fat.
Ground sirloin
This type of ground meat has 15-20% fat.
Ground chuck
This type of ground beef has the most fat, is least expensive, and shrinks the most when cooked.
Ground beef
How much of beef produced is used for ground beef?
45%
How can less tender cuts of meat be tenderized?
Grind, pound, cut. Acids also tenderize meat
What determines the tenderness of a cut of meat?
How much the animal has used that muscle
How is pork graded?
It's not, pork is more uniform than beef.
Define select grading.
Least amount of marbling, least expensive, sometimes sold as the store brand.
Define choice grading.
Most common grade sold. Less marbling than prime, but still flavorful and tender.
Define prime grading.
Highest and most expensive grade. The meat is well marbled, tender, and flavorful.
What standards are meat graded to?
Amount of marbling, age of animal, texture and appearance of meat
Who grades meat?
USDA
This act required all meat shipped across state lines to be inspected for wholesomeness
Federal Meat Inspection Act
Smaller cuts that are found for sale in a retail store
Retail cuts
These cuts are sold to retail stores
Wholesale cuts
A specific, edible part of meat
Cut
Lengthwise direction of muscle
Grain
What is marbling?
Small, white flecks of fat
Tough, elastic, yellowish. Found in ligaments and blood vessel walls.
Elastin
Thin, white, transparent tissue found in tendons, between muscle cells. When cooked, it turns into gelatin.
Collagen
The edible muscle of animals.
Meat
Name two nutrients in meat.
Iron, zinc, phosphorous, thiamin, riboflavin, niacin, and B Vitamins
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