meat and plant protein part 1

Flesh of animals used for

food, derived primarily from

muscle tissue.

◦ Includes: beef, veal, lamb,

mutton and pork

main source of meat and protein

ligaments

◦ tendons

◦ silver skin

◦ proteins: collagen and elastin

◦ Adipose (fatty) tissue

◦ Bone

◦ Water

based on meat maturity and myoglobin content

ease of chewing

related to water and fat content

influenced by fat type, Maillard ( a complex chemical reaction between amino acids and reducing sugars )that occurs when food is heated reactions, and seasonings

uniform color, visible marbling, minimal purge (liquid in

package)

is mandatory in the

United States, but grading is voluntary.

◦ There are quality grades for beef, veal,

lamb, and mutton.

color,

grain, surface texture, and fat

distribution

highest

lowest

the

amount of lean meat in proportion to fat,

bone, and other inedible parts.

Very tender, juicy,

flavorful, The most

expensive of the

grades marbling High used for High-end

restaurants

Quite tender and

juicy, good flavor , Middle-priced , marbling Moderate Retail common

Fairly tender, not as

juicy and flavorful.

Firmer texture; best

with marinade/moist

heat generally lower

in price.

Small (least of

the three)

Lean-focused

large sections from carcass sold to

processors or butchers (e.g., chuck,

rib, loin, round)

smaller consumer-ready

portions sold in stores (e.g., rib eye,

tenderloin, top round).

Postmortem handling (stress handling, rigor

mortis, aging).

Aging; adding enzymes, salts, and acids; or

subjecting them to mechanical or electrical

treatments.

The cooking method plays a critical role in the

tenderness of meat