M E AT INDUSTRY Presented by: Cantos, Marydel Espeleta, Katherine Mae Manalo, Vanessa INTENDED LEARNING OUTCOMES ● Identifying the different types of meat, composition & its nutritional value of meats ● Determining the process in purchasing of meats ● Describe and apply different preparations of meats ● Identifying the different types of storage for certain meat products TYPES AND KINDS OF MEAT FOR PROCESSING BEEF STEERS Male cattle that are castrated while young so that they will gain weight quickly. BULLS These older uncastrated males that provide stag meat are usually used for breeding and then later for processed meats and pet foods. HEIFERS AND COWS Heifers, females that have not borne a calf, are also used for meat. The meat from cows, female cattle that have borne calves, is less desirable than that from steers or heifers. CALVES Calves 3 to 8 months old are too old for veal and too young for beef. If they go to market between 8 and 12 months, their meat is referred to as baby beef. VEAL Veal comes from the young calves of beef cattle, either male or female, between the ages of 3 weeks and 3 months. The meat from calves allowed to roam in a pasture is called free-rangeveal and it is slightly less tender than traditionally fed veal. LAMB AND MUTTON Lamb and mutton are the meat of sheep. The primary difference between the two is the age of the animal from which they come: in general, lamb comes from sheep less than 14 months old, and mutton from those over 14 months. PORK Most pork is derived from young swine of either gender slaughtered at between 5 1/2 and 7 months of age. Technically, pigs are less than 4 months old, whereas hogs are older than 4 months, although the terms are oft en used interchangeably. COMPOSITION AND NUTRITIONAL VALUE MUSCLE TISSUE Muscles are made up of a collection of individual muscle cells, called muscle fibers that are each surrounded by an outer membrane called the sarcolemma. Each muscle fiber is further filled with cell fluid (sarcoplasm) in which there are about 2,000 smaller muscle fibrils serving as the contractile components of the muscle fiber. Contraction & Relaxation The muscle fibril is separated into segments called sarcomeres, which are bordered by dark bands called Z lines. The sarcomeres contain two proteins,actin (thin) and myosin (thick), that are alternately aligned. Muscle contraction occurs when the sarcomeres shorten as the thick and thin filaments “slide” past each other, forming another protein called actinomyosin. The energy for muscle contraction is provided by adenosine triphosphate (ATP). CONNECTIVE TISSUE A part of ligaments and tendons, and it also acts as the “glue” that holds muscle cells together. It is composed primarily of a mixture of proteins and mucopolysaccharides ● ● ● Collagen - most abundant protein in connective tissue. It is tough and fibrous, but converts to a gel when exposed to moist heat. Elastin - type of connective tissue; has elastic qualities Reticulin - consists of very small fibers of connective tissue that form a delicate interlace around muscle Effect of Age on Tenderness Collagen concentration increases as animal ages resulting for meat of older animals to be tougher. These usually less expensive, tougher cuts require slow, moist heating at low temperatures to convert or hydrolyze the tough connective tissue to softer gelatin. Conversely, the tougher cuts have more flavor than the more tender ones. CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, and Effect of Elastin on Tenderness infographics & images by Freepik Elastin, which is yellowish, rubbery, and often referred to as silver skin, does not soften with heating, so it should be removed before preparation if possible. There is very little elastin in meats, except in cuts from the neck and shoulder, so it is less likely to affect tenderness. ADIPOSE (FATTY) TISSUES Adipose tissue is, simply, fat, which serves as insulation under the skin (subcutaneous) and as padding in the abdominal cavity for sensitive internal organs. ● ● Cover fat helps retain the moisture of meats, but this separable fat is often trimmed from meats prior to preparation. Intramuscular fat or Marbling - fat found within muscles. A recent technique in swine livestock management is the use of a growth hormone, somatotropin, which results in a leaner animal. Effect of Elastin on Tenderness The animal’s age, diet, and species was affect the color and texture of fat. Iticons is white in younger CREDITS: This presentation template created by Slidesgo, including by Flaticon, and animals, and turns progressively more yellow as the by animal’s age because of the presence of infographics & images Freepik carotenoid pigments in the feed. BONE Bones are used as landmarks for identifying the various meat cuts from a carcass. Marrow Marrow is the soft, fatty material in the center of most large bones. The marrow found within the bone are of two different types: yellow marrow - found in the long bones red marrow - red because it is supplied with many blood vessels—in the spongy center of other bones. ANTIBIOTICS AND HORMONES Each year, more than 20 million pounds of antibiotics are given to animals raised for meat to shield them from disease and promote growth The six hormones approved in the United States include three natural hormones (testosterone, progesterone, and estradiol), and three synthetic hormones (trenbolone acetate, which mimics testosterone; melengestrol acetate, which mimics progesterone; and zeranol, which mimics estradiol). Advocates state that the hormone levels in such beef are within the natural levels of hormones found in the animal. European beef is primarily from bulls (high in testosterone), whereas beef comes predominantly from steers (castrated bulls, CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, and which are low in testosterone) in North &America. infographics images by Freepik PIGMENTS The color of meat is derived from pigment containing proteins, chiefly myoglobin and, to a lesser extent, hemoglobin. Theso-called red meats—beef, pork, sheep, and lamb—have more of these pigments than poultry or fish do. ● Myoglobin - receives oxygen from the blood and stores it in the muscles ● Hemoglobin - transports oxygen throughout the body and is found primarily in the bloodstream. Effect of Oxygen on Color Exposure of meat to oxygen changes the color of myoglobin, and therefore the meat. Myoglobin within the meat is purplish red, but once cut and exposed to oxygen, it becomes bright red—a color indicating freshness and so desired by consumers. After a while, meats left in storage may be exposed to bacteria, less oxygen, and/or kept under fluorescent or incandescent lights, all of which turn the meat brownish-red. CREDITS: presentation template was created by Slidesgo, including icons by Flaticon, and Effect ofThis Heat on Color infographics & images by Freepik Cooking meat initially converts the color of raw meat to bright red, but then the denaturing of the pigment containing proteins yields the classic color of well-done meat—grayish brown. Storing cooked meat too long causes the denatured protein to further break down, causing the meat to turn yellow, green, or faded. EXTRACTIVES Meat derives some of its flavor from nitrogen compounds called extractives. The most common extractives are creatine and creatinine, but urea, uric acid, and other compounds also contribute to the flavor of meat. CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, and infographics & images by Freepik PURCHASING MEATS INSPECTION ● ● ● Mandatory Animals are inspected before and after slaughter; ○ observe meat at various processing stages ○ monitors temperatures and additives ○ assess packaging materials and labels ○ determines sanitation for employees and facilities. Performed by government officials, veterinarians, or by specially trained supervised inspectors INSPECTION FEDERAL MEAT INSPECTION ACT OF 1906 Governing law that mandates the inspection of all meat products going into interstate commerce. WHOLESALE ACT OF 1967 Requires all the states adopt and enforce meat inspection practices equal to the Federal meat inspection standard regardless of the meat interstate shipment. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) Designed to reduce cost of the likelihood danger of bacteria present in meat products. GRADING ● ● ● ● Voluntary Agricultural Marketing Service of USDA - the agency responsible for grading meat Assist wholesale buyers and ultimately the retail customers to be able to get and choose a consistent quality of meat purchase Measures and classifies the characteristics of carcasses into two groups ○ Quality - designation pertains to the overall eating desirability of the meat ○ Yield - grading based on the expected quantity of sealable meat from carcass QUALITY GRADING Grades are assigned on the basis of: ● ● ● Marbling - fat flecks or streaks on the meat Color and Texture of the meat Maturity - determined by the color, size, and texture of the cartilage bones Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner YIELD GRADING Ranges from "1" to "5" ● ● yield grade 1 - denotes the greatest ratio of lean to fat yield grade 5 - the lowest yield ratio. BEEF GRADES BEEF GRADES STANDARD AND COMMERCIAL These USDA grades has the lowest quality for restaurants and groceries because they are usually from older, more mature, and therefore less tender cattle. UTILITY, CUTTER AND CANNER These grades are used by food manufacturers to make ground beef, hot dogs, and other processed meat foods. PORK GRADES Not graded by the USDA Yield Standard VEAL GRADES Prime, Choice, Good, Standard, Utility, and Cull Prime & Choice Grades juicier and more flavorful than the lower grades of veal/calf veal. LAMB GRADES Prime & Choice Grades found at the retail sale Good, Utility and Cull are used for food processing. TENDERNESS OF MEAT NATURAL TENDERIZING The tenderness of the meat varies depending on ○ Location of cut ○ Animal’s age ○ Heredity ○ Diet ○ Slaughtering Condition RIGOR MORTIS - contraction and stiffening of the muscle; Beef requires 6 to 24 hrs - Muscle is very tender at the time of slaughter but become progressively less tender until rigor is complete AGING - Holding of beef in a cooler or refrigerator Increases tenderness due to natural enzymatic changes taking place in the muscle TENDERNESS OF MEAT ARTIFICIAL TENDERIZING External treatments are applied to meats to increase their tenderness. ○ Enzyme - certain tenderizing solutions like Papain are administered into the muscles of animals before slaughter that makes the meat to be tender once cooked ○ Salts - in the form of potassium, calcium, or magnesium chlorides retain moisture and break down the component that surrounds the muscle fibers, resulting in release of proteins ○ Acid - the use of marinades contributes to the tenderness of meat as it breaks down the external surface of the meat ○ Mechanical Methods - Grinding and Pounding, and Electrical stimulation immediately after slaughter increase tenderness. CUTS OF MEAT ● Animal carcasses are typically divided into primal and sub-primal portions before they reach the supermarket and the consumer. ● Although the carcasses of each species are slightly different, the fundamental wholesale or sub-primal cuts are identical, and the main muscles and the bone markings distinguish them. ● The wholesale cuts of these meats will then be purchased into a consumer retail cuts. BEEF CUTS RETAIL CUTS cuts from forequarter are the tenderest and pricey GROUND BEEF a maximum of 30% of fat is allowed LAMB CUTS FORESADDLE PRIMAL: ● Rack ● Chuck SUB-PRIMAL: ● Neck ● Shoulder ● Rib ● Breast ● Foreshank ● HINDSADDLE PRIMAL: ● Leg ● Loin SUB-PRIMAL: ● Loin ● Flank ● Sirloin ● Leg ● Hindshank ● PORK CUTS PORK LEG greatest primal cut SPARE RIBS & LOIN significantly lengthier because the ribs and sirloins of pork are not separated in the same way as the other carcasses ● PROCESSED MEATS CURING, SMOKING, CANNING, DRYING Processing methods done by manufacturers for the purposes of preserving, adding flavour and improved texture of meats to be purchased and available on the market. Other examples of processed meat: ● Salami ● Bologna ● Bratwurst ● Pastrami HAM SAUSAGE Cured meat from hind leg ● ● ● ● ● Canned Ham Water-added Ham Imitation Ham Country Ham Picnic Ham BACON Cured and smoked meat from the side of a hog Ground meat blended with various ingredients ● ● ● Uncooked Cooked Dry/Semi-dry MECHANICALLY DEBONED MEAT ● ● sold meats that are left on the bones includes ground bone, bone marrow, and soft tissues, used most frequently for other meat processed products. RESTRUCTURED MEAT ● ● consists of meat trimmings or carcasses of a lesser quality similar to regular meats when based in texture, taste and look, but is cheaper. PREPARATIONS OF MEAT Meat is usually the most expensive portion of a meal; therefore, its preparation is usually given extra consideration. Meats can be prepared using both dry and moist heat methods. Keep an eye on the changes in the meat as it heats up, looking for signals of doneness and understanding the variations between dry-heat and moist-heat cooking. The cut of meat dictates how the meat will be prepared in part. Tender cuts are best for dry-heat methods like roasting, broiling, grilling, and frying; tougher cuts are ideal for long, slow, moist methods like braising, stewing, or steaming. Before using any of the several moist-heat procedures to prepare meat, it should first be cleaned with a paper towel to eliminate any surface moisture. When preparing frozen meats, they should be thoroughly thawed in the refrigerator or microwave before cooking. CHANGES DURING HEAT —Tenderness and Juiciness ● Tenderness, juiciness, and flavor are enhanced by cooking meats at the optimal temperature for the appropriate period of time. ● At 102°F (39°C), the collagen molecule begins to denature, and at 149°F (65°C), it collapses, resulting in a significant loss of volume and length in the meat. ● Longer cooking at lower temperatures tenderizes meat, especially harder portion ● As the meat cooks, any fat in the flesh melts, increasing tenderness, juiciness, and flavor. ● —Flavor Changes ● Storing meat for more than 2 days in the refrigerator or heating leftover meat can result in an unfavorable warmed-over flavor (WOF). DETERMINING DONENESS INTERNAL TEMPERATURE Using a meat thermometer is the most accurate method of determining doneness The thermometer should be inserted into the thickest portion of the meat and in such a way as not to touch any fat or bone. DETERMINING DONENESS TIME/WEIGH CHART Useful in estimating roughly how long it will take to cook a piece of meat. DETERMINING DONENESS TOUCH The firmness of the meat can be used to determine doneness. The color and firmness of some meat cuts, such as steaks and chops, can be used to determine their doneness. If you lightly press on the center of the lean tissue, you can tell if the meat is rare, medium, or well done. DETERMINING DONENESS COLOR CHANGES Meat pigments change color as the meat is cooked. Doneness can be determined by observing the following colors in red meats: Rare. Strong red interior. Rare meat does not reach a final internal temperature considered microbiologically safe. Medium. Rosy pink interior and not quite as juicy as a rare piece of meat. Well done. Brown interior. No traces of red or pink left. Moist, but no longer juicy. DRY-HEAT PREPARATION ROASTING TEMPERATURE For roasting, temperatures between 300°F and 350°F (149°C and 177° C) are advised, which should result in an evenly cooked, easy-to-carve, juicy, tender, tasty roast with a higher yield than roasting at higher temperatures. ROASTING Roasting is the heating of moderate to-large tender cuts of meat in the dry, hot air of an oven. A roast will usually be at least 21 ⁄2 inches thick and provide more than three servings Higher oven temperatures of 350°F to 500°F (177°C to 260°C) are advised for faster roasting with thoroughly charred crusts, but higher oven temperatures induce more shrinkage. DRY-HEAT PREPARATION BROILING & GRILLING Smaller cuts of tender meat ranging from 1 to 3 inches in thickness can be broiled or grilled Broiling and grilling times are based primarily on the meat’s thickness and its distance from the heat Beef retail cuts suitable for broiling: filet mignon, strip loin, Delmonico, rib eye, top butt sirloin, chuck tender, and top round. PAN BROILING Very thin cuts of meat, less than ⁄2 inch, can be pan-broiled to achieve a tasty outside crust without overcooking the meat. Thin, tender cuts of beef steaks, lamb chops, and ground-beef patties are perfect for pan-broiling. FRYING Sautéing, pan-frying, and deep-frying are suitable for tender, small pieces of meat that are low in fat or that have a breaded coating ● ● ● Sauteing Pan-Frying Deep Frying MOIST HEAT PREPARATION BRAISING ● ● ideal for less tender cuts such as beef chuck, round steak, and flank steak, because braising breaks down collagen and tenderizes the meat. Braising can transform a meat’s texture from tough to fork tender SIMMERING OR STEWING ● ● Simmered or stewed meat is cooked completely submerged in liquid. Cured meats, such as corned beef or tongue and fresh beef brisket cuts, are commonly prepared by stewing. STEAMING ● ● ● Steaming exposes food directly to moist heat Meats can be steamed in a pressure cooker or in a tightly covered pan. They can also be wrapped in aluminum foil or placed in a plastic oven bag, which is then placed in a heated oven. MICROWAVING ● ● Microwave ovens are usually not the best option for cooking meats, except for thawing and reheating leftovers. They decrease juiciness, do not brown, and do not heat sufficiently to kill pathogens such as Trichinella spiralis. CARVING ● ● ● The way the meat is sliced affects its tenderness The first step in slicing meat is to determine the direction in which the muscle fibers run, called the grain Cutting across the grain shortens the muscle fibers into smaller segments, making the meat easier to chew. STORAGE OF MEATS REFRIGERATED Meats are best refrigerated at just above freezing (32°F/0°C), between 32°F and 36°F (0°C to 2°C). The best place to store meats in the refrigerator is in the coldest part. REFRIGERATION TIME ● General guidelines suggest that fresh meat should not be stored in the refrigerator longer than 3 to 5 days, and that ground meats and variety meats should be cooked within 1 or 2 days ● Cooked meat can be kept for about 3 to 4 days. WRAPPING MEAT Most retail meats are packaged with plastic wrap and can be refrigerated in their original wrap for up to 2 days. After that time, the store wrapping should be removed and replaced by loosely wrapped plastic wrap, wax paper, or aluminum foil. Exceptions to this general storage guideline are hams and other processed meats that are high in salt. CONTROLLED ATMOSPHERE PACKAGING It can extend the shelf life of fresh red meat from the current 2 days to up to 28 days The process involves using a special package that allows the removal of oxygen and its replacement with a mixture of 70 percent nitrogen and 30 percent carbon dioxide FROZEN Meats to be frozen should be wrapped tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0°F (218° C) Most beef cuts can be kept frozen for 6 to 12 months, but ground beef should be frozen for no longer than about 3 months REFRIGERATED CONTROLLED-ATMOSPHERE PACKAGING WRAPPING MEAT FROZEN THANK YOU! RESOURCES ● Committee, T. B. C. C. A. (2015, September 8). Lamb. Meat Cutting and Processing for Food Service. https://opentextbc.ca/meatcutting/chapter/lamb/. ● Committee, T. B. C. C. A. (2015, September 8). Pork. 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