NFS 53 1st Edition Lecture 13 Outline of Last Lecture I An introduction to Grass based Dairy and Beef II System Perspective a Grain Crop b Grass Crop c Rotational grazing d Animal Health e Downsides f USDA Grass fed definition g USDA organic certified h American Grass Fed Association III Health benefits of grass fed meat and dairy IV Flavor profile V Cooking consideration VI Meat structure a Connective tissue b Protein filaments c Fat d Bone e Texture and taste Outline of Current Lecture I Cuts of meat II Tenderizing techniques III Storage IV Poultry V Meat cookery VI Cooking and eating fish trends VII Fish classification VIII Vertebrate fish with fins IX Shellfish or Invertebrates X Composition XI Storage 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 XII Market Forms XIII Cooking Finfish Current Lecture I Cuts of meat a Most tender cuts i Rib T bone or loin and wedge or sirloin b Medium tender cuts i Chuck or arm shoulder area rump hind leg area and round c Least tender cuts i Flank plate brisket neck shank d Rib bone rib steak standing rib roast rib eye roast e T bone T bone steak NY strip steak porterhouse steak loin roast loin chop tenderloin f Wedge bone sirloin steak sirloin tips g Round bone round steak top round bottom round cubed steak h Blade bone blade steak blade roast shoulder steak shoulder roast arm roast or arm steak II III IV V Tenderizing techniques a Enzymes digest proteins and cause Tenderization papain bromelin ficin Caused by general hydrolysis b Mechanical pounding grinding cubing Accomplished by breaking fibers c Acid hydrolyzes proteins such as a marinade d Salts retain moisture and break down compounds surrounding muscles which causes the release of protein e Hydration of connective tissue by cooking in moisture Storage a Cold storage is required as meat is highly perishable b Best if stored below 36 F or at least refrigerator temperatures Maximum refrigerator storage is 3 5 days however ground or variety meats should be used in 1 2 days c Should be wrapped as not to absorb odors from surrounding foods Poultry a Turkey chicken goose duck Meat cookery a Why i To make it easier to digest ii To make it safe iii To make it more tender and flavorful b Dry heat used on tender cuts of meat that contain a high proportion of muscle tissue Examples roasting or baking broiling saut deep fat frying c Moist heat used for less tender cuts of meat that contain more connective tissue like collagen and elastin which soften in moisture Examples braising stewing boiling slow cooking VI Cooking and eating fish trends a Total fin fish and shell fish consumption was 11 7 lb per person in 1970 and is 14 9 lb per person in 2011 b About 10 9 lb is fresh and frozen fish about 3 7 lb is canned mainly tuna 2 5 lb and salmon and 0 3 lb cured VII Fish classification a Vertebrate versus Invertebrate b Salt or Freshwater c Lean or Fat VIII Vertebrate fish with fins a Lean 5 fat in edible flesh i Examples cod flounder bluefish sole haddock pike perch b Fatty or not lean 5 fat in edible flesh i Examples eel trout salmon shad mackerel lake bass sturgeon IX Shellfish or Invertebrates a Mollusks partially or wholly enclosed in hard shell i Examples oysters clams abalone scallops mussels b Crustaceans covered with crust like shell and segmented bodies i Examples lobster crab shrimp crayfish X Composition a Similar to lean meat b 18 20 high quality protein c Low in fat and cholesterol d Fat is most unsaturated e 30 45 omega 3 fatty acids with 8 12 being eicosapentanoic acid EPA f Fish are good sources of zinc iron and copper with marine fish being a good source of iodine XI Storage a Fresh fish is highly perishable Must be frozen or stored in ice until sold b As bacteria decompose fish a substance called trimethylamine is released Trimethylamine is measured to assess the bacteria counts in fish c Rapid spoilage also due to high enzyme activity in fish d Store below refrigerator temperatures 30 F for only 1 2 days and covered tightly to prevent contamination of other foods XII Market Forms a Drawn fish entrails removed b Dressed scaled eviscerated heads tails fins removed c Steaks cross section of dressed fish d Fillets side cut off fish lengthwise away from back bones e Butterfly fillet both sides of fillet f Fish sticks cut from fillets or steaks or made from minced fish XIII Cooking Finfish a Both dry and moist heat methods are used although due to delicate structure of tissues and low amounts of connective tissue dry methods are common b Fish should be fully cooked to avoid sources of parasites and bacteria c Fish is fully cooked when flakes of flesh separate easily d Overcooking is often considered undesirable due to dryness