MEAT, POULTRY, FISH

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 Meat
‘Meat is the post-mortem aspect of the 300 or so
anatomically distinct muscles of the body, together with
the connective tissue in which the muscle fibres are
deposited and such intermuscular fat as cannot be
removed without disrupting the muscle as a whole’.

Meat refers to the skeletal muscle from the carcasses of

animals – cattle (beef), pork and lamb (sheep).
 MEAT VARIETIES
❖ CATTLE - BEEF, VEAL
❖ HOGS - PORK

❖ SHEEP - LAMB, MUTTON

❖ RABBIT

❖ VENISON
COMPOSITION
 MUSCLE TISSUE

❖ Skeletal- provides support locomotion;

primary component of carcass; attached to
bone
❖ Cardiac and skeletal – striated muscles

❖ Smooth muscle: visceral muscle, digestive

system, reproductive system
❖ Protein – 15-20%, high biological value
 MUSCLE CELL MEMBRANE
❖ MYOFIBRILS - alternating thick and thin
protein filaments, contractile muscles
❖ Small bundles (20-40 fibers) - 1 primary
bundle represents grain
❖ Primary bundle surrounded by connective
tissue
❖ Several primary bundles for larger secondary
bundle with blood vessels and nerves
Muscle
Cell
CONNECTIVE TISSUE

COLLAGEN
ELASTIN
RETICULIN
 COLLAGEN
❖ Primarily protein
❖ Flexible non-elastic fibers

❖ White or colorless

❖ Contracts to thick mass when heated

❖ More tender - cook with moist heat

❖ Some hydrolyzed to water soluble gelatin

❖ Older animals - collagen coil less

solubilization due to cross-linkages
 ELASTIN
❖ Lesser component
❖ More elastic than collagen

❖ Holds bone and cartilage together

❖ Not softened to gelatin

❖ Yellow color
 RETICULIN
❖ Very small fibers
❖ Network around muscle cells

❖ Found in younger animals

 FATTY TISSUE
❖ Energy storage
❖ Dependent on animal feed, hormones, age, genetics,
breed, biological state, nutritional status, part of
carcass cut is from
❖ Percent increases with age
❖ Deposited around organs, under skin, between and
within muscles
❖ Held by strands of connective tissue
❖ Melted contributes to juiciness →sensation of
tenderness and flavor
 TYPES OF FATTY TISSUE
❖ Adipose tissue -around heart, kidney
❖ Suet - hard fatty tissue around organs, more
saturated
❖ Subcutaneous fat - under skin, more unsaturated
❖ Intermuscular fat - between muscles (seam fat)
❖ Intramuscular fat - within muscles (marbling)
❖ Mainly triglycerides
❖ Fat – 5-40% (lean 7-10%)
 WATER
❖ 45-75% (lean = higher water content)
❖ Decreases with maturity and increased fat

❖ In muscle fiber - less in connective tissue

❖ Decreases when muscle fibers broken due

to chemical, mechanical, enzymatic
tenderization or salting, or change in pH
❖ Curing increases water content

❖ Protein releases water as it coagulates

 CARBOHYDRATES
❖ Negligible
❖ Stored in liver as glycogen

❖ In muscle and blood as glucose

 VITAMINS AND MINERALS
❖ Vitamin B complex - no Vitamin C
❖ Fat soluble in liver → low in A & D in red
meat
❖ Iron in heme and myoglobin pigments

❖ Zinc and phosphorus in muscle, some

copper
 MUSCLE CONTRACTION
❖ Contractile proteins - actin (in thin
filaments) and myosin (in thick filaments)
❖ Form actomyosin cross-links

❖ Overlap of thick and thin filaments

❖ Few overlaps = tender meat

❖ Many overlaps = tough meat

 MORE TENDER MEAT
❖ Minimize cross-links by hanging carcass
❖ Control pre-rigor temperature

❖ Natural aging or conditioning - hang in 34-

38F for 1-4 weeks
❖ Higher temperatures used but increases
growth of bacteria - use ultraviolet light to
reduce
❖ Proteases added to break down cross-links
 General Composition of Meat
• 20% protein
• 8% fat
• 1-2% glycogen (carbohydrate)
• 1% ash
• 70% water
 BONE SHAPE
❖ Round hollow bone (leg) – less tender
❖ Flat, blade shaped bone – less tender

❖ T-bone shape – tender

 CONNECTIVE TISSUE
❖ Higher amount of connective tissue less
tender the meat
❖ Least used muscles have less collagen (rib
and loin)
❖ Age increases cross-linkages →less tender
 FAT AND MARBLING
❖ Marbling = fat throughout the muscle
❖ Higher marbling → increase in tenderness
 PIGMENTS
❖ MYOGLOBIN - holds O2 in muscle
❖ Primary pigment in meat

❖ Increases with age, level of muscle exercise

❖ Varies with species, sex, and muscle

❖ Oxymyoglobin - myoglobin exposed to O2;

bright red
❖ Metmyoglobin - oxidation of iron molecule =
brownish red color
❖ HEMOGLOBIN - transport O2 and CO2
 COLOR
Indicates-
❖ Freshness

❖ Amount of iron

❖ Kind, species

❖ Age of animal at slaughter

❖ Doneness after cooking

❖ Curing
INSPECTIONS

GRADING
 USDA FOOD SAFETY AND
INSPECTION SERVICE (FSIS)
❖ MANDATORY
❖ Inspected and passed

❖ Safe to eat and without adulteration

❖ Exam of carcass and viscera did not indicate

presence of disease – sight, touch, smell
❖ Not meant to imply freedom from all
disease causing microorganisms
❖ Inspection of processing plants
STAMP
 SAFETY REGULATIONS
❖ Plants have HACCP plan
❖ SOPs for written sanitation requirements

❖ Tests for salmonella on raw meat and

poultry products
❖ Slaughter plants test for E.coli O157:H7 on
carcasses
SAFE HANDLING INSTRUCTIONS

❖ For beef and poultry

❖ Raw or partially cooked food

❖ 1994 from USDA

❖ Decrease risk of foodborne illness

❖ Mandated for products and labeled in

USDA or state inspected processing plants
and at retail stores
 NUTRITION LABELS
❖ Processed meat and poultry
❖ USDA defined content claims
 GRADING OF MEAT
❖ VOLUNTARY PROGRAM -Indicates
quality and yield
❖ Evaluation of marbling, maturity, texture,
appearance
❖ Prime - very well marbled

❖ Yield - Boneless yield (1-5 Best to worst)

❖ Different for type of meat (beef, veal, lamb,

mutton)
GRADING
 SAFETY
❖ ALL meat contains bacteria
❖ Approval of steam pasteurization to
decrease risk of E. coli
❖ High intensity pulsed light

❖ Irradiation - approved for pork to destroy

Trichinella
❖ Hormones - to promote &/or increase lean
muscle, decrease fat
 SAFETY
❖ Hormones - to promote &/or increase lean
muscle, decrease fat
❖ Must be discontinued for specified period of
time prior to slaughter
❖ Random samples by FDA to monitor

❖ Antibodies - treat existing disease, prevent

disease, promote growth
❖ Subtherapeutic doses - 1989 National
Academy of Sciences
 CUTS OF MEAT

❖ PRIMAL OR WHOLESALE
❖ SUBPRIMAL - boneless cut from primal

❖ RETAIL - cut from either

❖ Most tender = Rib, short loin, sirloin

❖ Medium tender = Chuck, round

❖ Least tender = flank, brisket, foreshank,

short plate, tip
Cuts
of
Beef
 ALTERATIONS
❖ Meat changed by mechanical, chemical, or
enzymatic treatment altering the taste,
appearance, and keeping quality of the
product
 RESTRUCTURED MEAT
❖ Flaked, ground, chunked
❖ Reformed

❖ Shaped

❖ Salts, phosphates, nonmeat binders added to

hold protein particles together
https://www.youtube.com/watch?v=OYKuGznf8J4&t=302s
Reference book