Lecture 10 Outline of Last Lecture I. Food-Service OrganizationII. Meal Planninga. Cycle MenuIII. PurchasingIV. Time ManagementV. As Purchased vs. Edible PortionVI. Percentage YieldOutline of Current Lecture II. Protein “Chemistry”III. Types of MeatIV. Composition of Meatsa. Structure of Meats b. Antibioticsc. Pigments V. Purchasing Meatsa. Inspection b. Gradingc. Tenderness of Meatsd. Slaughterhouse ConditionsCurrent LectureII. Protein “Chemistry”:a. Amino Acidsb. Functions:i. The functions of proteins are: Hydration, Denaturation, Coagulation, Enzymatic Reactions, Buffering, and Browning.1. Browning that can occur in protein/meat happens at 191F and is called Maillard Reaction. III. Types of Meat:a. Beef: this includes steers, bulls (rarely used), heifers and cows, and calves (baby beef, over 3 months old).b. Veal: are calves (3 weeks to 3 months).c. Lamb and mutton(sheep)d. Pork (pigs)IV. Composition of Meats:a. Structure of Meats: Consists of…. i. Waterii. Muscle1. Main source of meat and most of the protein in animals is in muscles.iii. Connective tissue1. Collagen and Elastin2. The older the animal the more connective tissue found in the animal.iv. Adipose (fatty) tissue 1. Cover fat vs. intramuscular (marbling) fatv. Bones These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. FSHN 300 1nd Editionb. Antibiotics:i. Given to ensure health and promote growth.ii. May contribute to antibiotics resistant to bacteria development.c. Pigments:i. Hemoglobin:1. Is the primary cause for the color of the meat.a. The more exercise the animal gets the darker the meat will be. V. Purchasing Meats:a. Inspection:i. USDA Food Safety and Inspection Service.ii. Only guarantees wholesome, not quality or tenderness.iii. Inspections of meat transported across state lines or brought into the U.S. from a foreign country.b. Grading:i. USDA contracted to grade meat as Prime, Choice, or Select.ii. It is a voluntary programiii. Quality grade looks at the color, grain, surface texture, and fat distribution in meatsiv. Yield grade is the portion of meat that can actually be eaten to the amount of fat, bones, etc.c. Tenderness of Meats:i. Depends on the cut of meat, the animal’s age, heredity, diet, the amount of marbling, and rigor mortis.ii. Older cuts of meat have more flavors, but are less tender.d. Slaughterhouse Conditions:i. Dark-cutting meatii. PSE conditioniii. Thaw rigoriv. Cold shorteningv. Green meatThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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