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

MEAT Grade 12

STRUCTURE: CONNECTIVE TISSUE • Muscle is surrounded by connective tissue = attaches the fibres

2 TYPES 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

SARCOPLASM • NOT MEAT BLOOD • All blood drained with slaughtering • Juices left = sarcoplasm • Sarcoplasm full of flavour and nutrients • Semi-fluid gel like consistency

HOW TO PREVENT THE LOSS OF 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

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

GOOD QUALITY MEAT • 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

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

GRADING OF MEAT • 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 onto the carcass with coloured vegetable ink (harmless) • The quantity of visible fat is indicated with 000 (no fat) to 666 (extra fat)

Grade Classification of meat: AGE CLASS TENDERNESS MARK FAT COLOUR 000-666 Purple 0 TEETH A Most AAA tender 000-666 Green 1-2 TEETH AB Tender ABAB 3-6 TEETH B Less BBB 222 Lean fat Brown 333 Medium Tender 555 Very 666 Extra MORE C Least CCC 444 fat Red/Pink 555 very fat THAN 6 tender 666 extra fat TEETH

STORAGE OF MEAT 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

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

LOSS OF 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

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

TRIMMING

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

STUFFING

STUFFING * Used for boned joints * Ingredients: - breadcrumbs, cooked rice and soft cheese adds moisture * Eggs added for binding

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 DRY COOKING MOIST COOKING METHODS 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

The Cooking Process Muscle fibres become Heat influences tougher and both the muscle Harder fibre and connective tissue - In opposite ways! Connective tissue becomes softer

DRY HEAT VS MOIST HEAT MOIST HEAT DRY HEAT Tough meat cuts – usually forequarter Tender cuts – usually hindquarters White connective tissue (collagen) = Meat has little connective tissue change to gelatine 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 Colour Touch Internal Meat juice Temperatur Doneness e Rare – Browned surface Soft – gives to 54 °C Red droplets on Au Bleu – red inside pressure surface Medium Rare - Browned surface Moderately 60° C Reddish pink Saignant – red-pink inside soft Medium Well – Thick layer of Moderately 65 °C Pink A point gray with pink firm and inside resilient Well done – Grey throughout Firm – does 77 °C Clear Bien cuit not give way to pressure

MEAT CUTS: BEEF

THE BEEF CARCASS

Gammon

Guard of Honor

Standing Rib Roast

Brawn

Caul

Lamb Noisette

Saddle of Lamb

Saratoga Chop

PORTION SIZES

SERVING SIZE PER PERSON 120 g off the bone 150-200 g on the bone

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

ACCOMPANIMENTS TYPE OF MEAT SAUCES ACCOMPANIMENTS Beef Steaks Bearnaise sauce Fried onions Maitre d’hotel butter 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