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CSU FSHN 300 - Meats and Poultry

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Lecture 11 Outline of Last Lecture I. Protein “Chemistry”II. Types of MeatIII. Composition of Meatsa. Structure of Meats b. Antibioticsc. Pigments IV. Purchasing Meatsa. Inspection b. Gradingc. Tenderness of Meatsd. Slaughterhouse ConditionsOutline of Current Lecture II. Purchasing Meata. Agingb. Artificial Tenderizingc. Types of Meat Cutsd. Processing MethodsIII. Preparation of Meatsa. Changes During Heatingb. Determining Donenessc. Dry Heat Preparationd. Moist Heat PreparationIV. Storage of Meatsa. Refrigerationb. Types of Packagingc. Freezing Meatsi. How long can you keep meat frozen?V. Poultry Overviewa. Common Typesb. Not usually found in the marketplacec. Increasing in PopularityCurrent LectureII. Purchasing Meat:a. Aging meat to increase tenderness.i. Dry aging, fast or wet aging, and vacuum-packaged aging are usually used with beef.1. Pork has too much fat to do it and veal has too little fat to do it.ii. Older animals/meat are tougher to chew, but are also more flavorful.b. Artificial Tenderizing:i. This process can include enzymes, salts, acids, mechanical tenderization (breaking down of tissue including connective tissue), and electrical. stimulationc. Types of Meat Cuts:i. Two major types of meat cuts: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 Edition1. Wholesale and retaild. Processing Methods:i. Includes curing, smoking, canning, and dryingii. Additives: nitrates and antimicrobials III. Preparation of Meats:a. Changes During Heating:i. Tenderness and juicinessii. Larding (sticking pieces of fat into the cut of meat that is usually not very tender or juicy) and Barding (ex. Like the bacon that is wrapped around filet mignon).iii. Searingiv. Flavor changes and flavor enhancementsv. The most accurate form of determining the doneness of meat is by taking the internal temperature of it.1. Steak has the highest minimum safe internal temperature, because bacteria are found on the outside of the steak, which is killed during cooking.b. Determining Doneness:i. Internal temperature ii. Time/weight chartsiii. Color changes (rare, medium, well done)iv. Touch (this is how a lot of food service companies check for doneness). c. Dry Heat Preparation:i. Includes: roasting, broiling and grilling, pan-broiling, frying, sautéing, pan-frying, and deep-frying.d. Moist Heat Preparation:i. Includes: braising, simmering or stewing, steaming, and microwavingIV. Storage of Meatsa. Refrigeration:i. Best refrigerated between 32°F and 36°Fii. Wrapping guidelines:1. Store wrapping for two days; after that, replace wrapping.iii. Cook within 3-5 days for regular meats, and 1-2 days for variety meats.b. Types of Packaging:i. Include: Polystyrene tray, fas-flushed tray, vacuum packaging (MAP/CAP).c. Freezing Meats:i. Wrap with aluminum foil, heavy plastic, or freezer paperii. Keep at 0°F or belowiii. How long can you keep meat frozen?1. Most meats for 6-12 months2. No longer than 3 months for ground beefV. Poultry Overview:a. Includes all domesticated birds that are raised for their meat.b. Recently, chicken and turkey have increased in popularityc. In the U.S., production of broilers (young chickens) has increased by an incredible 176x–from 34 million to 6 billion.d. Common Types:i. Chicken, turkey, duck, goose, guinea fowl, and pigeon.e. Not usually found in the marketplace:i. Pheasant, wild duck, and quail.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.f. Increasing in Popularity:i. Ostrich and emuThese 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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