PPT-MEAT & MEAT COOKERY

Meat refers to the edible flesh of animals is animal flesh that is eaten as food Composition Meat consist of Water 75 Protein 19 Intramuscular fat 25 Carbohydrates 23. MEAT MINCERS MEAT DESCRIPTION MEAT MINCER PRODUCTION PER HOUR : 50 kg / h S U PPLIED WITH S.STEEL TRAY AND PUSHER S.STEEL STRUCTURE * OPTION - ACCESSORIES – FUNNELS , BLADES , PLATES TR 8 Prepared by:. Dr. C. Boyd Ramsey. Professor Emeritus. OBJECTIVES. To show the importance of cooking procedures on meat palatability. To match each meat cut with the best cooking method. To present the key procedures needed for successful indoor and outdoor meat cookery. ANSC 3404. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. There are many different ways to prepare eggs and breakfast meats.. Section 17.1 Meat and Egg Preparation. Breakfast meats . are often served with eggs and a side of bread or potato.. Breakfast Proteins. FOOD SAFETY. 13 Million . cases of food borne illness each year.. Food contaminated with bacteria. Stomach cramps, nausea, vomiting, diarrhea, and fever.. Most cases of food borne illness can be prevented by using safe food handling practices and using a food thermometer to check that your food is cooked to a safe internal temperature!. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. Kind . of meat. Primal wholesale cut. Retail . cut. Sell By date. The weight . Unit price (cost per pound). Price. Handling of meat. Steaks are thinner cuts while roasts are a thicker cut. Fresh meats will usually last in the refrigerator for 2 to 4 days. . Meat. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. Meat. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. Meat alternatives (sometimes called meat substitutes or meat analogues) are plant-based products designed . to replace meat.. Examples of meat alternatives include:. mycoprotein – protein sourced from fungi;. Mixing of meat of one species with another . Mislabeling. Adulteration. of meat is “the fraudulent practice which involves substitution or mixing of flesh of cheaper variety which is objectionable for the reason of health, religion and economics”.. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. Meat color is very important because it affects consumer purchase decisions. Research continues to find ways to improve the length of time a product stays “bright red” in the meat case. The protein responsible for meat color is myoglobin. Protein. The proteins in meat coagulate on heating. At around 60°C the protein begins to denature and the muscle fibres become firmer. . After 60°C the fibres shrink and the meat juices are squeezed out. .