PPT-The science of red meat What happens when meat is cooked?

Protein The proteins in meat coagulate on heating At around 60C the protein begins to denature and the muscle fibres become firmer After 60C the fibres shrink and the meat juices are squeezed out . 1 milk. 1 fruit/vegetable. 1 grains/breads. 1 meat/meat alternate (optional). For breakfast to . be a reimbursable meal, it must contain . three. different food . items. . Offer Versus Serve. A . minimum of . . Snack. . Must contain at least two . of . the four . components. milk. fruit/vegetable. grains/bread. meat/meat . alternate. Milk. Milk. . . Milk. , . fluid 1 cup (8 fl. . Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad. Pasta salad: cooked pasta, veggies, dressing, sometimes meat. Meat portion(well done)Hot zoneCold zoneDanger zonePoultryReheat foodThaw in fridgeAvoid eatingafter 2 hourMeat portion(medium)Set fridgeature0–5 Flash. Mat/. Poultrty. /Seafood. Blank. next. The highest quality USDA grade of beef is. 1. p. rime.. 1. The connective tissue that breaks down during long, slow, moist-heat cooking is called. 2. collagen. Cooking . Meat is cooked for four basic reasons. :. to . make it safe to eat, . easier . to chew. ,. easier . to digest, and . more . favourable. . . One thing to remember is that cooking denatures protein and the longer meat is cooked, the more liquid is squeezed out. The B vitamins, one of meat's nutritional specialties, are carried off in the juices along with soluble fats and minerals. If the juices are used for braising or sauces, die nutritional decline will be slight.. Sausage. What is a Sausage?. Word sausage is from word . Salsus. Salsus. . means salt or preserved. Is a chopped or comminuted and seasoned meats that is formed into a symmetrical shape. Can contain non-meat ingredients. 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. . Since it is such an integral part of the meal, it’s important to know how to properly cook the different cuts of meat and how to identify quality meat.. Cuts of meat are a combination of:. Muscle. Connective tissue. ChefsTemp is a kitchen appliance company that brings state-of-the-art cooking tools to professional, gourmet, and amateur chefs alike. We service kitchen enthusiasts worldwide and bring high-end cooking technology to the people. We help cooks, food enthusiasts, BBQ lovers and kitchen kings and queens level up their cooking skills. Visit: https://www.chefstemp.com/the-best-meat-thermometers-of-2022/ By Dr. Gargi . Mahapatra. Assistant Professor cum Junior Scientist. Bihar Veterinary College. B.A.S.U., Patna.. Red meat (Dark) Red . Cattle,Buffalo,Sheep,Goat. The process of cutting or breaking down the meat/poultry into its usable parts.. Poultry Preparation. Types of poultry include turkey, chicken, duck, goose, pheasant, quail and other birds.. Poultry works good with dry or moist heat methods although more mature birds are best cooked with moist methods to help with tenderness.. By:. Dr.. R. K. . Jaiswal. Asstt. . Prof.-cum-Jr. Scientist. Dept. of LPT. Bihar Veterinary College. Bihar Animal Sciences University. Patna-800014 (Bihar). LPT . 602: . MEAT. . PROCESSING. . , PACKAGING, QUALITY. Jolene Wolf, MPH, RD, LD, CDE. Clinical Dietitian. Mary Greeley Medical Center. Vegetarian Diets Continue to Increase in Popularity. 3% of Americans are full-time vegetarians. 37% say they always or sometimes eat vegetarian when dining out.