Transcript Understanding Meats and Game

Understanding Meats and Game
Composition of Meat
• 3 Primary Components
• Water
• Protein
• Fat
Function of Water
• Water composes approximately 75% of
meats structure.
• Can be important due the possibility of
shrinkage during cooking.
Function of Protein
• Approximately 20 % of the composition of
meats is protein
• Protein cooks through the process of
coagulation
• Coagulation of Proteins toughens their
structure
Function of Fat
• Fat generally accounts for between
5- 30% of the structure of Meat
• Intramuscular fat is refered to as Marbling
• Is important for three reasons
• Juiciness
• Tenderness
• Flavor
Function of Carbohydrates
• Adds flavor and ability to brown during
cooking process
Structure of Meats
• Muscle Fibers
• Connective Tissue
– Collagen
– Elastin
Elastin
– Must be mechanically broken down or
removed
ex.
Pounding/ Cubing
Grinding
Slicing of meat very thin against the grain
Collagen
– Can be broken down by cooking
– Also broken down by :
• Acids
• Enzymes
• Tenderizers
Quality Grading of Meat
1.
2.
3.
4.
5.
6.
7.
8.
Prime
Choice
Select
Standard
Commercial
Utility
Canner
Cutter