MEAT, POULTRY, FISH

VARIETIES CATTLE - BEEF, VEAL HOGS - PORK SHEEP - LAMB, MUTTON RABBIT VENISON OTHER GAME

COMPOSITION

MUSCLE TISSUE

Skeletal- provides support locomotion; primary component of carcass; attached to bone

Cardiac and skeletal – striated muscles Smooth muscle: visceral muscle, digestive

system, reproductive system Protein – 15-20%, high biological value

MUSCLE CELL MEMBRANE MYOFIBRILS - alternating thick and thin

protein filaments, contractile muscles Small bundles (20-40 fibers) - 1 primary

bundle represents grain Primary bundle surrounded by connective

tissue Several primary bundles for larger secondary

bundle with blood vessels and nerves

Muscle Cell

CONNECTIVE TISSUE

COLLAGEN

ELASTIN

RETICULIN

COLLAGEN Primarily protein Flexible non-elastic fibers White or colorless Contracts to thick mass when heated More tender - cook with moist heat Some hydrolyzed to water soluble gelatin Older animals - collagen coil less

solubilization due to cross-linkages

ELASTIN

Lesser component More elastic than collagen Holds bone and cartilage together Not softened to gelatin Yellow color

RETICULIN

Very small fibers Network around muscle cells Found in younger animals

FATTY TISSUE Energy storage Dependent on animal feed, hormones, age, genetics,

breed, biological state, nutritional status, part of carcass cut is from

Percent increases with age Deposited around organs, under skin, between and

within muscles Held by strands of connective tissue Melted contributes to juiciness sensation of

tenderness and flavor

TYPES OF FATTY TISSUE

Adipose tissue -around heart, kidney Suet - hard fatty tissue around organs, more

saturated Subcutaneous fat - under skin, more unsaturated Intermuscular fat - between muscles (seam fat) Intramuscular fat - within muscles (marbling) Mainly triglycerides Fat – 5-40% (lean 7-10%)

WATER 45-75% (lean = higher water content) Decreases with maturity and increased fat In muscle fiber - less in connective tissue Decreases when muscle fibers broken due

to chemical, mechanical, enzymatic tenderization or salting, or change in pH

Curing increases water content Protein releases water as it coagulates

CARBOHYDRATES

Negligible Stored in liver as glycogen In muscle and blood as glucose

VITAMINS AND MINERALS

Vitamin B complex - no Vitamin C Fat soluble in liver low in A & D in red

meat Iron in heme and myoglobin pigments Zinc and phosphorus in muscle, some

copper

MUSCLE CONTRACTION

Contractile proteins - actin (in thin filaments) and myosin (in thick filaments)

Form actomyosin cross-links Overlap of thick and thin filaments Few overlaps = tender meat Many overlaps = tough meat

MORE TENDER MEAT Minimize cross-links by hanging carcass Control pre-rigor temperature Natural aging or conditioning - hang in 34-

38F for 1-4 weeks Higher temperatures used but increases

growth of bacteria - use ultraviolet light to reduce

Proteases added to break down cross-links

TENDERNESS

BONE SHAPE

Round hollow bone (leg) – less tender Flat, blade shaped bone – less tender T-bone shape – tender

CONNECTIVE TISSUE

Higher amount of connective tissue less tender the meat

Least used muscles have less collagen (rib and loin)

Age increases cross-linkages less tender

FAT AND MARBLING

Marbling = fat throughout the muscle Higher marbling increase in tenderness

PIGMENTS MYOGLOBIN - holds O2 in muscle Primary pigment in meat Increases with age, level of muscle exercise Varies with species, sex, and muscle Oxymyoglobin - myoglobin exposed to O2;

bright red Metmyoglobin - oxidation of iron molecule =

brownish red color HEMOGLOBIN - transport O2 and CO2

COLOR

Indicates Freshness Amount of iron Kind, species Age of animal at slaughter Doneness after cooking Curing

INSPECTIONS

GRADING

USDA FOOD SAFETY AND INSPECTION SERVICE (FSIS)

MANDATORY Inspected and passed Safe to eat and without adulteration Exam of carcass and viscera did not

indicate presence of disease – sight, touch, smell

Not meant to imply freedom from all disease causing microorganisms

Inspection of processing plants

STAMP

SAFETY REGULATIONS

Plants have HACCP plan SOPs for written sanitation requirements Tests for salmonella on raw meat and

poultry products Slaughter plants test for E.coli O157:H7 on

carcasses

SAFE HANDLING INSTRUCTIONS

For beef and poultry Raw or partially cooked food 1994 from USDA Decrease risk of foodborne illness Mandated for products and labeled in

USDA or state inspected processing plants and at retail stores

NUTRITION LABELS

Processed meat and poultry USDA defined content claims

GRADING OF MEAT

VOLUNTARY PROGRAM -Indicates quality and yield

Evaluation of marbling, maturity, texture, appearance

Prime - very well marbled Yield - Boneless yield (1-5 Best to worst) Different for type of meat (beef, veal, lamb,

mutton)

GRADING

SAFETY ALL meat contains bacteria Approval of steam pasteurization to

decrease risk of E. coli High intensity pulsed light Irradiation - approved for pork to destroy

Trichinella Hormones - to promote &/or increase lean

muscle, decrease fat

SAFETY Hormones - to promote &/or increase lean

muscle, decrease fat Must be discontinued for specified period of

time prior to slaughter Random samples by FDA to monitor Antibodies - treat existing disease, prevent

disease, promote growth Subtherapeutic doses - 1989 National

Academy of Sciences

CUTS OF MEAT

PRIMAL OR WHOLESALE SUBPRIMAL - boneless cut from primal RETAIL - cut from either Most tender = Rib, short loin, sirloin Medium tender = Chuck, round Least tender = flank, brisket, foreshank,

short plate, tip

Cuts of Beef

ALTERATIONS

Meat changed by mechanical, chemical, or enzymatic treatment altering the taste, appearance, and keeping quality of the product

RESTRUCTURED MEAT

Flaked, ground, chunked Reformed Shaped Salts, phosphates, nonmeat binders added to

hold protein particles together

CURING OR SMOKING

Increases shelf life Forms pink color Produces salty flavor Contains nitrite – control growth of

Clostridium Botulinum Smoking – heat processed, dehydrates for

microbial growth

COOKING

PURPOSE Improve tenderness and flavor Destroy pathogens

EFFECT

Peptides denature, reunite to coagulate releases water and melted fat Muscle fibers tighten Connective tissues become more tender

TENDER CUTS

Small amount of connective tissue Cook short time at high temperature Dry heat Longer at lower temperature

LESS TENDER CUTS

Prolonged cooking methods Will depend on amount of collagen, method

of cooking, cooking time and temperature

COOKING METHODS

DRY HEAT- broiling, frying, pan frying, roasting, stir-fry

MOIST HEAT - reduces surface drying, allows collagen to become gelatin

Braising, pressure cooking, stewing, steaming, cover with water

ARTIFICIAL TENDERIZERS MECHANICAL - cuts muscle fibers and

connective tissue Electrical - ultrasonic vibrations stimulate

muscle to breakdown ATP to Lactic Acid and decrease pH

Natural enzymes - from tropical plants Papain - papaya Bromelain- pineapple Ficin - figs Acid marinades

POULTRY

Ducks Geese Guinea hens Pigeons or squab Chicken Turkey

DEFINITION

All domestic birds intended for human consumption

COMPOSITION AND STRUCTURE

Comparable to beef, lamb, pork Good source of iron, phosphorus, B vitamins Dark meat: more iron, zinc, riboflavin

more fat, connective tissue, myoglobin

less protein Light meat richer in niacin Chicken/turkey breast lower in cholesterol and fat Fat content increases with age

USDA FOOD SAFETY AND INSPECTION SERVICE (FSIS)

Wholesome Poultry Act of 1968 Mandatory Sanitary processing and freedom from

disease Operate with HACCP

LABEL

1997 labeling rule Defines terms fresh and frozen Hard chilled 2002 label percent of absorbed or retained

water Nutrition labels required either as posters,

brochures, or labels

GRADING

US Grades A, B, C Conformation Fat Freedom from blemishes & broken bones Voluntary

GRADES

COOKING Young, tender birds - same methods as

tender cuts of beef Frying for young, tender poultry Roasting for older bird Microwave not recommended due to

uneven distribution of microwaves and nonuniform response of chicken

Spoils readily - not aged, high salmonella

FLAVOR

Volatile carbonyls - aroma of cooked poultry

Sulfur compounds give meaty-brothy taste Fresh - better taste and higher aroma than

reheated or after frozen storage Yield - varies by age usually 1# = 2 servings

SEAFOOD

Fresh water Salt water Shellfish

VERTEBRATE FISH

Fins Flat or round fish Based on fat content

FIN FISH

Fat content <5%: Bass Flounder Halibut Perch Sole

Fat content 5-20% Albacore Herring Mackeral Salmon Shad Sardines Smelt Tuna

SHELLFISH

Skeleton - hard shell on the outside Invertebrate Crustaceans - segmented armor: crabs,

crayfish, lobster, prawn, shrimp Mollusks - Soft unsegmented body -

calcified shell: abalone, clams, mussels, oysters, scallops, octopus, squid, periwinkle, snail

TYPES

Clams Crab Lobster Oysters Scallops Shrimp

COMPOSITION Excellent source of protein-quality and

quantity equivalent to meat Shellfish slightly sweet due to glycogen Saltwater fish - iodine Excellent source of phosphorus Low in iron, calcium (except for salmon

with bones) Fish with vertebrae low in B vitamins

FAT CONTENT

Mostly unsaturated Salt water fish contain polyunsaturated

Omega 3 & Omega 6

FISH PRODUCTS

CUTS

Steaks cut perpendicular to backbone Fillets cut parallel to backbone Whole Drawn Dressed Sticks Butterfly

ALTERATIONS

Minced fish Cured Canned

INSPECTION

FDA Office of Seafood Required to follow HACCP system since

1997 For processors, repackers, and warehouses

– not retailers Standards for contaminants FDA administers National Shellfish

Sanitation Program

GRADING

US Dept. of Commerce – National Oceanic Atmospheric Administration

Quality grades – US Grade A, US Grade B, substandard

Appearance, uniformity, absence of defects character, flavor, odor

Breaded items – proportion of edible fish to breading and presence of bone

SAFETY Spoilage occurs rapidly due to powerful

digestive enzymes, fat content, composition Marine toxins - scrombroid poisoning and

ciguatera Rarely botulism Oysters pathogens from water with

untreated sewage Parasites killed with cooking

FRESHNESS

Highly perishable Odor and appearance clue to freshness Eyes clear and bright, gills pink, flesh

bounces back to touch All fish classified as tender