Hog and Ham Project - PowerPoint PPT Presentation

1 / 28
About This Presentation
Title:

Hog and Ham Project

Description:

provide a medium for displaying the label. increase product visibility and appearance. ... You must know the cut of meat to cook it properly! Temperatures are ... – PowerPoint PPT presentation

Number of Views:136
Avg rating:3.0/5.0
Slides: 29
Provided by: euba
Category:
Tags: cook | do | ham | hog | how | long | medium | project | steak | you

less

Transcript and Presenter's Notes

Title: Hog and Ham Project


1
Hog and Ham Project
  • Change in value

2
Todays Market Hog
  • Live weight
  • 273
  • Carcass weight
  • 196
  • Back Fat
  • 0.75
  • Loin Eye Area 6.82
  • Fat Free Lean 51.3

3
Value from Farm to Plate265 Market Hog
  • Live Value 0.28/Lb X 265 74.20
  • Lean Grid .043/lb X 197 85.20
  • Wholesale cut value .52 X 197 101.40
  • Retail Value 2.65/lb X 129 341.85

4
Why The Change?
  • 0.38
  • Based on live weight
  • is based on USDA 1s and 2s
  • Does not take into account condemnation.
  • Buyer takes risk
  • Does not take into account misgrading.

5
Why The Change?
  • 0.56
  • Based on carcass weight.
  • Know for sure what is being purchased.
  • Exact fat and lean
  • Condemnation
  • seller takes risk

6
Why The Change?
  • .63
  • Trimmed of excess fat
  • Packaging Cost
  • Labor

7
Why The Change?
  • 2.99/lb
  • Cutting loss
  • Labor cost
  • Spoilage loss
  • Pilferage loss
  • Advertising cost

8
Hog and Ham Project
  • Storing,Handling and Cooking Meat

9
Storage and Handlingof Red Meat
  • Consumers have the responsibility of maintaining
    meat as a wholesome food product once they have
    purchased it!

10
Storage and Handling of Fresh Meats
  • Packaging _at_ Retail
  • Tray (strength)
  • Diaper (weep loss)
  • Polyvinyl chloride overwrap
  • minimize H20 vapor transmission rate
  • allow high oxygen transmission rate
  • allow meat to BLOOM

11
Storage and Handling of Fresh Meats (contd)
  • Purpose of retail packaging is to
  • protect the product
  • provide a medium for displaying the label
  • increase product visibility and appearance.
  • Therefore, it is not suitable packaging for
    freezing

12
Storage and Handling of Fresh Meats (contd)
  • Storage Life (_at_ 36-40F)
  • original container 2-3 days
  • variety ground meats 1-2 days

13
Freezing Meat
  • Common retail packaging (overwrap) is NOT
    SUITABLE FOR FREEZING MEAT!
  • You should REWRAP the meat
  • Butcher/Freezer Paper (laminated)
  • Vacuum Package
  • Waxed paper or aluminum foal over the PVC wrap
  • Barrier for oxygen and moisture
  • keep moisture in and oxygen out

14
Freezing Meat (contd)
  • RAPID vs. slow freezing
  • retard rancidity and bacteria growth
  • formation of smaller ice crystals
  • Freezing does not kill all bacteria
  • Keep frozen products below 0F

15
Other Helpful Hints
  • Cooked products
  • Cool before freezing
  • Re-package in suitable containers
  • Defrosting
  • original wrap in refrigerator
  • 3 - 7 hours per pound
  • 12 - 14 hours for a 1 inch thick steak
  • NOT in sink or on the counter top

16
Preparing and Serving Meat
17
Why do we cook meat?
  • Flavor
  • Destroy Bacteria/Parasites (Safety)
  • Tenderness/Texture
  • Juiciness
  • Appearance/Color

18
A MUST
  • GET A THERMOMETER!

19
Methods of Heating
  • Conduction
  • Meat is in direct contact with a heat source,
  • such as the heated surfaces of electric burners
  • or the flame of gas burners.
  • Convection
  • Heated air moves in currents around
  • a piece of meat and the surrounding
  • medium.
  • Radiation
  • Infrared and microwave.

20
Key Points
  • Heat can cause both tenderization and toughening
    !
  • You must know the cut of meat to cook it
    properly!
  • Temperatures are internal temperatures
  • Internal temperatures correlate to degree of
    doneness

21
Recommended Cooking Temperatures Degrees of
Doneness
Fresh Pork 160F
22
Notes
  • You do not need to overcook pork (well done) to
    achieve food safety.
  • Meat products can continue to cook after removal
    from the heat source. It is not uncommon for
    meat to have a 2 to 7 degree post-cooking
    temperature rise.

23
Methods of Cooking
  • Dry Heat Methods
  • Tender cuts of meat that are low in connective
    tissue amount and can withstand fast, high heat
    cooking
  • Direct or indirect heat without moisture
  • Roasting, Broiling, Panfrying, Stirfrying,
    Grilling, Deep fat frying, and Panbroiling

24
Methods of Cooking
  • Moist Heat Methods
  • Less tender cuts of meat with a high amount of
    connective tissue which needs a low temperature
    and long cooking time to turn the connective
    tissue to gelatin
  • Indirect heat and the addition of liquid for
    retained moisture
  • Braising and cooking in liquid

25
Medium Tender Cuts
  • Pre-cooking Preparation
  • Marinating and/or Mechanically Tenderizing
  • Long time, low temperature cooking
  • roasting, broiling, panbroiling or
    panfrying/stirfrying
  • To serve, cut across the grain
  • Pork Country-Style ribs, shoulder steak, picnic
    roast.

26
Methods of Tenderizing
  • Marinades
  • Acidic liquid (containing a small amount of oil),
  • lemon juice, vinegar
  • Optimum - 6-24 hrs. under refrigeration
  • Most marinades only penetrate ¼ inch
  • To maximize, fork marinade into meat
  • For flavor purposes only, wine, soy sauce, or
    olive oil and spices can be used

27
Methods of Tenderizing
  • Mechanical - breaks down muscle fibers as well as
    connective tissue
  • Pounding
  • Pound meat with a mallet, heavy plate edge, etc.
  • Cubing (Commercial process)
  • More thorough than pounding
  • Usually done by personnel in the grocery store

28
Methods of Tenderizing
  • Commercial Tenderizers
  • Commercial products with natural enzymes
  • Enzymes
  • Papain ----- Papaya
  • Bromelin ---- Pineapple
  • Ficin ----- Figs
  • Do not leave meat in the enzyme solution for an
    extended amount of time or the meat will become
    soft mushy
Write a Comment
User Comments (0)
About PowerShow.com