OnCooking6CH13PPLecture_accessible.pptx

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 13
Principles of Meat Cookery
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

Learning Objectives
After studying this chapter, you will be able to
13.1 describe the structure and composition of meats
13.2 explain meat inspection and grading practices
13.3 purchase appropriate meats
13.4 store meats properly
13.5 prepare meats for cooking
13.6 apply various dry-heat, moist-heat and combination
cooking methods to meats

Meats
• Beef, veal, lamb, pork
• Meats often consume the largest portion of your food
purchasing dollar; we will discuss how to protect your
investment

Muscle Composition (1 of 2)
• Muscle tissue gives meat its characteristic appearance
• The amount of connective tissue determines the meat’s
tenderness
• Muscle tissue is approximately 72% water, 20% protein,
7% fat and 1% minerals
• Proper cooking prevents shrinkage

Muscle Composition (2 of 2)
• A single muscle is composed of bundles of muscle cells
or fibers and connective tissue
• Meat’s texture is determined by
– Thickness of cells
– Size of cell bundles
– Size of connective tissue

Marbeling
• When an animal fattens, some water and protein in lean
muscle tissue turns to fat
• Marbeling refers to the whitish streaks of inter- and intra-
muscular fat
• Adds tenderness and flavor to cooked meat
• Principal factor in determining meat quality

Connective Tissue in Meat
• Forms walls of long muscle cells, primarily in frequently
used muscles
– Tendons, ligaments
• Consists of either collagen or elastin
• When cooked with moist heat, contracts then breaks
down into water and gelatin
– Meat of older animals more resistant to breaking
down using moist heat

Muscle Tissue
• A single muscle is composed of many bundles of muscle cells or
fibers held together by connective tissue.
• The thickness of the muscle cells, the size of the cell bundles and the
connective tissues holding them together form the grain of the meat
and determine the meat’s texture.

Crosscut of a Bundle of Muscle
Fiber
• Enlarged crosscut of a
bundle of muscle cells
(fibers).
• If the fiber bundles are
small, the meat will
have a fine grain and
texture. Grain also
refers to the direction in
which the muscle fibers
travel.

Inspection and Grading of Meats
• All meats are inspected by the USDA

USDA Quality Grades
• Beef
– USDA Prime, Choice, Select, Commercial, Utility,
Cutter, Canner
• Veal
– USDA Prime, Choice, Good, Standard, Utility
• Lamb
– USDA Prime, Choice, Good, Utility
• Pork
– USDA No. 1, No. 2, No. 3, Utility

USDA Quality Grade Stamp

Aging Meats (1 of 2)
• Muscles contract and stiffen (rigor mortis) within 6-24
hours slaughter
• Aging (resting)
• Wet Aging storing in vacuum-packaging
• Dry Aging storing in temperature and humidity-controlled
environment

Aging Meats (2 of 2)
• Wet Aging (below left) and Dry Aging (below right)

Purchasing Meat Terminology
• Specifications
– IMPS – Institutional Meat Purchase Specifications
– NAMP – National Association of Meat Purveyors
• Portion control (P.C.)
– Ready to cook and serve

Grass-Fed Meats
• Most meat animals consume grains for some part of their
lives.
• Agricultural Marketing Service of the USDA has voluntary
standards for the labeling of purely grass-fed meat.
– Grass and forage shall be the only feed source for the
lifetime of the animal except for milk consumed prior
to weaning.
– Range-fed, pastured and pasture-raised

Storing Meat
• Meat is highly perishable and a potentially hazardous
food
• Store at temperatures between 30°Fahrenheit and 35°Fahrenheit
• When freezing, do so rapidly to - 50°Fahrenheit
• Use moisture- and vapor-proof packaging to prevent
freezer burn
• Avoid freezer-burn

Preparing Meats for Cooking
• Tying and Trussing
– Tying meat to form a uniform shape
• Barding
– Adding a layer of fat to the outside of meat
• Larding
– Inserting small strips of fat into meat

Dry-Heat Cooking Methods
• Must use high-quality, tender cuts of meat
– Broiling and grilling
– Roasting
– Barbecuing (tougher cuts used)
– Sautéing
– Pan-frying
– Deep-frying

Degree of Doneness
• Degrees of
doneness: (from top
to bottom) meat
cooked rare, medium
rare, medium and
medium well

Carryover Cooking and Resting
Roasted Meats
• Carryover cooking
– Cooking does not stop the moment that the roast is
removed from the oven; it continues to cook inward
through conduction
• Resting
– Allows the juices to redistribute themselves evenly
throughout the roast
• Carving
– Roasts are always carved against the grain; carving
with the grain will produce long, stringy, tough slices

Moist-Heat Cooking Methods
• Used quite often to tenderize tougher cuts of meat
– Simmering
• Combination cooking methods
– Both dry and moist heat are used to achieve the
desired result
▪ Braising
▪ Stewing

Stewing Terminology
• Ragout
• Fricassee
• Navarin
• Blanquette
• Chili con carne
• Goulash
• Tagine
• Adobo

Sous Vide Cooking
• Low-temperature, moist-heat cooking under vacuum
• Resembles poaching and braising
– Vacuum seal food in plastic pouches
– Cook in a precisely regulated hot water bath, below
simmering
– Foods may be browned after cooking
• Food safety of utmost concern; local food regulations
may require training, licensing and record keeping

Safety Alert: Sous Vide Cooking
• Foods cooked sous vide are highly susceptible to
bacterial contamination.
• To ensure food safety, follow the temperatures and
cooking times exactly

Copyright
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provided solely for the use of instructors in teaching their courses
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integrity of the work and is not permitted. The work and materials
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recipients of this work are expected to abide by these restrictions
and to honor the intended pedagogical purposes and the needs of
other instructors who rely on these materials.

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