Meat, Poultry and FishFCS 175- Lab # 10Jacki Raivo 11/7/11Introduction: Myoglobin: “A single-chain, iron-containing protein found in muscle fibers, structurally similar to a single subunit of hemoglobin and having a higher affinity for oxygen than hemoglobin of theblood.” (TheFreeDictionary)Marbling: Intramuscular small streaks of fat that lend to juiciness, tenderness and flavor.Capon: “A castrated male chicken” (Merriam Webster.)Eicosapentaenoic Acid: “One of the principal omega-3 fatty acids. Abbreviated EPA. The body has a limited ability to manufacture EPA by converting the essential fatty acid, alpha-linolenic acid (ALA) which is found in flaxseed oil, canola oil or walnuts.” (MedicineNet.com)Docosahexanoic Acid: “DHA. An essential fatty acid, thought to be important to the development of infants, particularly as regards their eyes and brain. DHA is present in breast milk and has been added to some infant formulas. Postnatal DHA may improve vision and some cognitive functions in infants and toddlers. DHA is an omega-3, polyunsaturated, 22-carbon fatty acid. It is present in abundance in certain fish (such as tuna and bluefish) and marineanimal oils.” (MedicineNet.com)Methods and Results: In lab we prepared a strawberry Bavarian cream dessert and some hamburgers to demonstrate the ability to use gelatin and the effect of fat content in meats and their cooking times. We prepared the Jell-o according to the package and added some thawed frozen strawberry juice then let that set up in the fridge for what seemed like forever. Once that was set up (which it hardly was) we beat it until foamy with an electric mixer and folded in Cool Whip and the strawberries. That was chilled again. It didn’t ever set up all the way. If we would have left it overnight it would have but time was a factor. The whipped cream didn’t blend very well and was chunky. For the burgers we used a 20% fat ground beef and I made a completely different recipe with spices because I couldn’t eat some of the original ingredients for the burgers. I shaped those into patties and plopped them onto the pan. There was a lot of fat in the bottom and our thermometer wasn’t very accurate but there wasn’t a trace of pink in the middle. They were pretty delicious. Discussion: Meat (red meat) contains fat soluble vitamin A, niacin, and thiamin and is 20% protein. It is made up of muscle, adipose tissue, connective tissue which is composed of tendons and ligaments. Dry heat cooking methods are best for high quality cuts of meat and moist heat better for tougher cuts like chuck. There are three types of fat: intramuscular, intermuscular and subcutaneous. Beef is more red raw than pork due to the amount of myoglobin in the muscles. Storing fresh meat is around 3-5 days, cooked or ground meat only 1-2 and leftovers 3 days tops for commercial food preparation. Gelatin is derived from pork or beef but also can be derived from seaweed or fish. Poultry has more B vitamins and Iron. It is also the most common product for the production of salmonella and campylobacter. Wooden cutting boards should never be used for poultry or rinsing the cuts. Fish is full of heart healthy omega 3, DHA, EPA, polyunsaturated acids, zinc, iron, copper, calcium, and iodine. Fresh fish doesn’t smell and should look pretty much like you just pulled it out of the ocean/body of water it was caught. Fish 145 F, Poultry and Meat 165 F.Summary: I thought the Bavarian cream was really gross but I have an aversion to Jell-O. I just think it’sso unnatural. The burgers were yummy but I think I’d add and egg to keep them from being crumbly next time. I’ll definitely be more careful and vigilant about raw meat juices in the future and be sure to sanitizeproperly. Also I will probably invest in a good digital thermometer…maybe for Christmas.