MEATS

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MEATS

• Types of Meats
• Muscle Composition
• Meat Cookery

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TYPES OF ANIMALS

• Four-legged vs Two-legged
• Ruminants vs Non-ruminants
• Red, Pink, White meats

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RUMINANT BOS TAURUS
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MARKET FORMS OF MEATS

• Fresh
• Frozen
• Canned
• Cured
• Cured and smoked
• Other

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FRESH MEAT
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CURED MEATS
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BONES, SKIN, FAT, CONNECTIVE TISSUE
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SAUSAGES
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Domestication of Animals

• Sheep 9000 B.C. -- Middle East
• Dog 8100 B.C. -- Eurasia
• Goat 7500 B.C. -- Middle East
• Pig 7000 B.C. -- Middle East
• Cattle 6500 B.C. -- Middle East
• Guinea Pig 6000 B.C. -- South Am.
• Horse 3000 B.C. -- Russia
• Chicken 2000 B.C. -- India

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Meat Composition
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CROSS-BRIDGING
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FRESHLY SLAUGHTERED
RIGOR MORTIS (T6 HOURS)
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MEAT CUTS
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MEAT COOKERY

• High-collagen meats
• use low-temperature/long-time methods
• e.g., braising, low-temp. roast, Texas bbqing,
  smoking, stewing
• Low-collagen meats
• use high-temperature/short-time methods
• e.g., grilling, high-temp. roasting, bbqing,
  broiling, sautéing, pan-frying
• or, low-temperature/short-time methods
• poaching steaming

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Meat Cookery Issues

• Seal the pore theory
• Carry-over cooking
• To salt or not to salt
• Heat shocking the collagen

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MARINATION-Five Methods

• enzymatic
• papain, bromelain, ficin
• acidic
• fruit juices, wines, vinegars
• basic
• baking soda
• oil-based
• olive oil herbs
• soy sauce