Meat

 –  how  to  cook  it?  

Lesson  7  –  1.29.15  
 Learning  Objec<ves  
7.1  –  Explain  how  cooking  affects  meat  flavor,  
texture,  and  color  
7.2  –  Explain  what  the  Maillard  reac<ons  are  and  
describe  how  they  contribute  to  cooking  meat  
7.3  –  Compare  and  contrast  how  conduc<on,  
convec<on,  and  radia<on  cook  meat  
7.4  –  Predict  how  brining  (and  the  processes  of  
diffusion  and  osmosis)  affect  meat  
 Key  terms  
•  Carameliza<on   •  Brining  
•  Maillard  reac<on   •  Concentra<on  
•  Bleu  meat   •  Solute  
•  Rare  meat   •  Diffusion  
•  Medium-­‐done  meat   •  Osmosis  
•  Well-­‐done  meat  
•  Conduc<on  
•  Convec<on  
•  Radia<on  
•  Marinade  
•  Meat  tenderizer  
Why  does  the  sausage  become  
more  flavorful?  
Why  does  the  sausage  change  
color?  
Why  does  the  sausage  become  
more  tender?  
 What  is  TRUE  about  carameliza<on  
and  the  Maillard  reac<ons?  
A  –  Maillard  reac<ons  only  require  amino  acids  
to  be  present   Amino acids + sugars
B  –  Carameliza<on  reac<ons  produce  more  
flavors  than  Maillard  reac<ons  Maillard is more flavorful
than caramelization
C  –  Maillard  reac<ons  only  occur  when  cooking  
meat   No; can work for carbs too
D  –  Carameliza<on  reac<ons  only  require  sugar  

More  info  on  browning  reac<ons:   h\ps://www.youtube.com/watch?v=KhLZ2_KTqf4  

 Flavor  and  color  changes:  Maillard  reac<ons  

Brown colors and

flavor explosion!
Heat (T
230 to 300F)
Amino acid
Sugar (glucose) (leucine)

Will  meat  boiled  in  

water  turn  brown   No, water boils at 212F
and  flavorful?  
If you want brown meat,
cook dry at high T

If you want pale meat,

cook in liquid
h\ps://www.youtube.com/watch?v=c7WI41huAok   balsamic
 Which  of  these  will  promote  Maillard  
reac<ons  to  occur?  
Alkaline conditions can speed up cooking
A  –  adding  baking  soda  to  the  surface  of  a  piece  
of  meat  prior  to  grilling  
B  –  adding  lemon  juice  to  the  surface  of  a  piece  
of  meat  prior  to  grilling  
C  –  adding  bacon  to  the  surface  of  a  piece  of  
meat  prior  to  grilling  
D  –  adding  oil  to  the  the  surface  of  a  piece  of  
meat  prior  to  grilling  

h\ps://www.youtube.com/watch?v=t3IFLtZZipk  
 What  is  myoglobin  bound  to  
that  results  in  different  colors?  
water oxygen water

Blue/purple Red (raw, air) Brown

(raw, no air) (cooked or not fresh)
 What  happens  to  color  when  you  cook  
meat?  Fix  the  errors!  
•  In  the  absence  of  oxygen  and  prior  to  cooking,  
myoglobin  binds  carbon  dioxide  and  appears  purple  
water
•  The  meat  is  exposed  to  oxygen  and  turns  red  
myosin
•  When  meat  is  first  cooked  to  about  120   F,  ac<n  
o

denatures  and  causes  the  meat  to  turn  from  red  to  
white   pink
•  Next  myoglobin  starts  to  denature  at  140  oF,  loses  an  
electron,  and  binds  nitrogen  instead  of  oxygen,  so  the  
water
meat  turns  from  pink  to  brown  
 
 How  were  these  ribs  likely  prepared?  

A  –  Cured  
B  –  Boiled  
C  –  Grilled  
D  –  Smoked   Pink ring
E  –  Baked  
CO - carbon monoxide NO - nitric oxide cured meat

Pink (smoked) Pink (cured)

 Which  piece  of  meat  has  the  most  
myoglobin  in  the  oxygen-­‐bound  state?  

A   B  
Rare  (120  oF)   Medium-­‐rare  (130  oF)  

C   D  
Medium  (140  oF)   Medium-­‐well  (150  oF)  
Microbes destroyed at 160F

E   Can you get sick from rare beef?

Yes, but the surface has most of
Well-­‐done  (160  oF)   the bacteria (so kill/clean that)
 Beef  sous  vide  

Each  piece  was  cooked  in  a  

vacuum-­‐sealed  plas<c  bag  
in  a  water  bath  for  20  
minutes  
 What  happens  to  texture  when  you  
cook  meat?  Fix  the  errors!  
myosin
•  As  ac<n  begins  to  denature  at  120  oF,  it  coagulates  
and  squeezes  water  out  of  the  fibers;  con<nues  up  
to  140  oF  
collagen
•  By  140  to  150  oF,  myoglobin  starts  to  denature  and  
meat  suddenly  releases  lots  of  juice,  shrinks  in  size,  
and  becomes  chewier  and  tougher  
•  Meat  con<nues  to  shrink  and  s<ffen,  but  at  170  oF,  
collagen  dissolves  into  starch,  and  fibers  fall  apart  
gelatin
As  proteins  denature  and  coagulate,  they  cause  the  fibrils  to  shrink,  
which  results  in  water  (juices)  gelng  squeezed  out  of  the  meat  
Meat  “doneness”  and  texture  

h\p://veruscondi<o.wordpress.com/tag/meat/  
Why  should  you  cook  roasts  
slowly  over  low  heat?  
•  What  are  the  enzymes  that  
tenderize  meat  during  aging?  
–   Calpains
  and cathepsins
•  Enzymes  are  ac<ve  up  to          
122  oF  (50  oC)  
•  But  above  this  temperature,  
enzyme  ac<vity  starts  to  drop  
–  Why?  
They start to denature
 If  enzymes  are  ini<ally  100%  ac<ve,  
what  will  happen  to  enzyme  ac<vity  as  
temperature  increases  via  cooking?    

100%  
Enzyme  ac<vity  

50  oC  

Temperature  
 Enzyme  ac<vity  in  beef  as  a  func<on  of  temperature  
Enzyme  ac<vity  

Enzymes start to denature at 122F (50C)

 Which  piece  of  meat  would  be  most  tender?  
A  –  a  piece  of  meat  cooked  at  120  oF  for  2  hours  
B  –  a  piece  of  meat  cooked  at  150  oF  for  2  hours  
C  –  a  piece  of  meat  cooked  at  120  oF  for  48  hours  
D  –  a  piece  of  meat  cooked  at  150  oF  for  48  hours  
Meat cooked at
120F for 2 hrs

Meat cooked at
120F for 48 hrs

The longer cooked meat

falls apart more easily
(more tender)
 You  are  cooking  a  steak  on  a  charcoal  
grill  with  the  lid  closed.  What  form(s)  of  
heat  transfer  are  hea<ng  the  steak?  
A  –  Conduc<on  only  
B  –  Radia<on  only  
C  –  Conduc<on  and  radia<on  
D  –  Convec<on  and  radia<on  
E  –  Conduc<on,  convec<on,  
and  radia<on  
Also  conduc<on  when  the  pot  is  touching  the  heat  source  
 How  to  serve  juicy  meat?  

Brining  makes  meat  juicy  

Soaking  the  meat  in  a  salt  solu<on  prior  to  cooking  
1.  Water  and  salt  enters  the  meat  
2.  Salt  disrupts  the  structure  of  muscle  filaments  and  proteins,  and  allows  water  to  
remain  inside  the  meat    
How  does  salt  and  water  get  in  the  meat?  
 Concentra<on,  diffusion,  and  osmosis  
•  Concentra<on  –    amount
  of "something" (solute) dissolved
in another substance

•  Diffusion  –    movement of molecules from higher to lower

concentrations

•  Osmosis  –    movement of water across a membrane from low

to high solute concentration
 

How  do  these  concepts  apply  to  brining?    

 Diffusion  across  a  membrane  

•  Molecules  diffuse  from  _high ____  to  _low

____  
concentra<on  un<l  the  concentra<ons  are  equal  
•  The  membrane  could  be  the  cell  membranes  of  
muscle  cells  in  a  piece  of  meat  
 Which  statement  best  describes  how  
these  par<cles  will  behave  over  <me?  
A.  Only  red  molecules  will  move  from  side  A  to  B.  
B.  Only  blue  molecules  will  move  from  side  B  to  A.  
C.  All  of  the  molecules  will  move  so  that  red  and  blue  
will  become  equal  on  both  sides.  
D.  Red  molecules  will  move  from  side  B  to  side  A  and  
blue  molecules  will  move  from  side  A  to  side  B.  
Both  blue  and  red  par<cles  can  pass  through  membrane  

Side A Side B
 h\p://www.youtube.com/watch?v=2Th0PuORsWY  

Inside  tubing:  high  starch  concentra<on,  zero  iodine  concentra<on  

In  solu<on  in  beaker:  zero  starch  concentra<on,  high  iodine  concentra<on  
Iodine  can  pass  through  membrane,  starch  cannot  
When  starch  mixes  with  iodine,  it  turns  purple   BagWhat   is  going  to  happen?  
turns purple
Osmosis   Water  moves  to  where  there  are  more  solutes  
(sugar,  salt,  fats,  proteins,  etc)  
Salt sucks (salt sucks in the water)
 How  does  this  relate  to  brining?  
Standard  brine  
•  There  is  a  higher   is  3  –  6%  salt  
concentra<on  of  salt  in  the  
brine  than  in  the  meat  
•  There  is  a  higher  
concentra<on  of  fats,  
proteins,  sugars,  etc  (all  
solutes)  in  the  meat  than  in  
the  brine  
What  will  happen?  
Through diffusion, the salt will go into the meat
And the water will enter the meat by osmosis
 How  does  brining  affect  juiciness?  
Before   A-er  
Difference  
roas)ng   roas)ng  

Control   2.35  pounds   1.92  pounds   -­‐18.4%  

Soaked  in  
2.42  pounds   1.94  pounds   -­‐19.7%  
plain  water  

Soaked  in  salt   2.49  pounds   2.14  pounds  

water   -­‐14.1%