MEAT Grade 12 STRUCTURE: CONNECTIVE TISSUE Muscle is surrounded by - - PowerPoint PPT Presentation

Grade 12

MEAT

• Muscle is surrounded by connective

tissue = attaches the fibres

STRUCTURE: CONNECTIVE TISSUE

• Collagen - white
• White
• Non-elastic
• Moist heat = turns into gelatine
• Elastin- yellow
• Elastic
• Very tough and remains inedible
• Only mechanical action can tenderise

2 TYPES CONNECTIVE TISSUE

• NOT MEAT BLOOD
• All blood drained with slaughtering
• Juices left = sarcoplasm
• Sarcoplasm full of flavour and

nutrients

• Semi-fluid gel like consistency

SARCOPLASM

• Never immerse meat in water
• Do not salt meat before cooking
• Pack, freeze and thaw meat properly
• Do not cook meat at too high

temperatures or for too long HOW TO PREVENT THE LOSS OF SARCOPLASM

QUALITY OF MEAT

FACTORS THAT INFLUENCE QUALITY:

• Before slaughtering
• During slaughtering
• After slaughtering
• Cooking process

FEEDING

AGE

MUSCLE ACTIVITY

MUSCLE ACTIVITY

TREATMENT OF ANIMAL

SUMMARY: BEFORE SLAUGHTERING

• Feeding
• Age
• Muscle Activity
• Relationship of muscle fibre to

connective tissue

• Marbling
• Treatment

DURING SLAUGHTERING The animal’s brain should not be damaged – enables heart and lungs to continue functioning for as long as possible.

AFTER SLAUGHTERING

• Cold shrinkage
• Electrical stimulation
• Rigor Mortis
• Ripening/Ageing (Wet and Dry)
• Cooking process

RIPENING OF MEAT: DRY

• Always buy the best quality meat

available!!

• The better quality raw product = the

better quality cooked product

• Better quality meat will last longer
• The fineness of the grain = texture =

indication of the cut and tenderness GOOD QUALITY MEAT

Characteristics of Good quality meat:

BEEF & VEAL LAMB & MUTTON PORK

Colour of meat Bright red/cherry red Older: Dark plum-red Bright pink colour Mutton: darker Greyish pink Older: darker Texture of meat Smooth, firm and not dry Smooth, fine, firm to the touch Firm when pressed Fat Evenly and firmly distributed Evenly distributed across carcass White or cream colour Older: oily appearance Bones Surface red and porous Older: white and harder Red and porous Mutton: less red and harder Red and porous Smell Fresh smell Fresh smell Fresh smell

• SAMIC = South African Meat Industry

Company

• Grade classification of meat =

regulated way of indicating the quality of meat to the consumer

• Pork = not roller marked as pork is

considered soft meat

• Goat = roller marked in orange taking

in account the age (AAA, ABAB, BBB, CCC) GRADING OF MEAT

• Meat is graded according to:
• 1. Age of the animal
• 2. Quantity of fat
• 3. Shape and size of the carcass
• The approved grading is stamped
• nto the carcass with coloured

vegetable ink (harmless)

• The quantity of visible fat is indicated

with 000 (no fat) to 666 (extra fat) GRADING OF MEAT

Grade Classification of meat:

AGE CLASS

TENDERNESS

MARK FAT COLOUR

0 TEETH A Most tender AAA

000-666 Purple

1-2 TEETH AB Tender ABAB

000-666 Green

3-6 TEETH B Less Tender BBB

222 Lean fat 333 Medium 555 Very 666 Extra Brown

MORE THAN 6 TEETH C Least tender CCC

444 fat 555 very fat 666 extra fat Red/Pink

Vacuum packing

• Package airtight
• Moisture proof
• Odourless and colourless
• Keeps 2 weeks in fridge

STORAGE OF MEAT

Vacuum packing

• Package strong not

to be punctured by bones

• Enzyme action continue but bacteria

cant multiply STORAGE OF MEAT

Refrigerator

• Pack and seal airtight
• 4 °C
• 1 - 4 days
• Store in drip tray

STORAGE OF MEAT

Freezer

• Pack and seal airtight and label
• - 12 °C
• Nutritional value, appearance and

taste not affected

• Freeze quickly and only ONCE

STORAGE OF MEAT

Freezer burn

Dehydrated exposed Surface of meat caused by sublimation STORAGE OF MEAT

Meat juices

– a loss of sarcoplasm can result in a very dry and compact product

SARCOPLASM

NEVER WASH MEAT/IMMERSE IN WATER

• most of the nutrients and flavoursome

components easily dissolved in water

LOSS OF SARCOPLASM

MEAT MUST NOT BE SALTED

• salt extracts the meat juices from the

meat

LOSS OF SARCOPLASM

MEAT MUST NOT BE OVERCOOKED

• as long as heat is applied, meat juice will be

released, leaving the final product dry and compact

LOSS OF SARCOPLASM

• 1. Trimming
• 2. Stuffing
• 3. Marinating
• 4. Barding
• 5. Larding
• 6. Binding
• 7. Carving
• 8. Boning
• 9. Tenderising
• 10. Enhancing moisture and flavour

PREPARATION METHODS

TRIMMING

* Neatens the meat * Use a very sharp knife * Remove excess fat * Remove sinewy membranes

TRIMMING

STUFFING

* Used for boned joints * Ingredients:

• breadcrumbs, cooked rice

and soft cheese adds moisture * Eggs added for binding

STUFFING

ADVANTAGES OF STUFFING

• Stretches the number of serving portions
• Enhances the appearance
• Enhances the flavour
• Create variety of interesting dishes

MARINATING

BARDING

LARDING

BASTING

COOKING MEAT

MOIST COOKING METHODS DRY COOKING METHODS

EFFECT OF HEAT ON MEAT

• Fat melt = coat muscle fibres
• Protein denaturates and coagulates
• Flesh becomes firmer
• Connective tissue shrinks, softens

and melts

• Collagen transforms to gelatine
• Elastin (yellow connective tissue) not

affected by moist heat

Muscle fibres become tougher and Harder Connective tissue becomes softer

The Cooking Process

Heat influences both the muscle fibre and connective tissue

• In opposite ways!

DRY HEAT VS MOIST HEAT

MOIST HEAT DRY HEAT

Tough meat cuts – usually forequarter Tender cuts – usually hindquarters White connective tissue (collagen) = change to gelatine Meat has little connective tissue Muscle fibre = tougher Muscle fibres should just coagulate Slower Faster Retain juices Outside seared and juices stay inside

Degree of Doneness of Meat

Degree of Doneness Colour Touch

Internal Temperatur e

Meat juice

Rare – Au Bleu Browned surface – red inside Soft – gives to pressure 54 °C Red droplets on surface Medium Rare - Saignant Browned surface – red-pink inside Moderately soft 60° C Reddish pink Medium Well – A point Thick layer of gray with pink inside Moderately firm and resilient 65 °C Pink Well done – Bien cuit Grey throughout Firm – does not give way to pressure 77 °C Clear

MEAT CUTS: BEEF

THE BEEF CARCASS

Gammon

Guard of Honor

Standing Rib Roast

Brawn

Caul

Lamb Noisette

Saddle of Lamb

Saratoga Chop

PORTION SIZES

120 g off the bone 150-200 g on the bone

SERVING SIZE PER PERSON

ACCOMPANIMENTS

TYPE OF MEAT SAUCES ACCOMPANIMENTS Roast mutton and lamb Mint sauce Mint jelly Fondant Potatoes Noisette Potatoes Noisette potatoes Beef Roast Horseradish sauce Gravy – jus Yorkshire pudding

ACCOMPANIMENTS

TYPE OF MEAT SAUCES ACCOMPANIMENTS Beef Steaks Bearnaise sauce Maitre d’hotel butter Fried onions Jacket Potatoes Straw potatoes Pork Apple Sauce Onion, leeks Apple rings/halves

HERBS TO USE WITH BEEF

HERBS TO USE WITH LAMB/MUTTON

HERBS TO USE WITH PORK