NFS 53 1st Edition Lecture 13Outline of Last Lecture I. An introduction to Grass-based Dairy and BeefII. System Perspective a. Grain Cropb. Grass Cropc. Rotational grazingd. Animal Healthe. Downsidesf. USDA “Grass-fed” definitiong. USDA organic certifiedh. American Grass-Fed AssociationIII. Health benefits of grass-fed meat and dairyIV. Flavor profileV. Cooking considerationVI. Meat structurea. Connective tissueb. Protein filamentsc. Fatd. Bonee. Texture and tasteOutline of Current Lecture I. Cuts of meatII. Tenderizing techniquesIII. StorageIV. PoultryV. Meat cookeryVI. Cooking and eating fish: trendsVII. Fish classificationVIII. Vertebrate: fish with finsIX. Shellfish or InvertebratesX. CompositionXI. StorageThese 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 FormsXIII. Cooking FinfishCurrent LectureI. Cuts of meata. Most tender cuts i. Rib, T-bone or loin, and wedge or sirloinb. Medium tender cutsi. Chuck or arm - shoulder area, rump - hind leg area, and roundc. Least tender cuts i. Flank, plate, brisket, neck, shankd. Rib bone-rib steak, standing rib roast, rib eye roaste. T-bone-T-bone steak, NY strip steak, porterhouse steak, loin roast, loin chop, tenderloinf. Wedge bone-sirloin steak, sirloin tipsg. Round bone-round steak, top round, bottom round, cubed steakh. Blade bone-blade steak, blade roast, shoulder steak, shoulder roast, arm roast, orarm steakII. Tenderizing techniquesa. 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 whichcauses the release of protein.e. Hydration of connective tissue by cooking in moisture.III. Storagea. Cold storage is required as meat is highly perishableb. 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 usedin 1-2 daysc. Should be wrapped as not to absorb odors from surrounding foods.IV. Poultrya. Turkey, chicken, goose, duckV. Meat cookerya. 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, sauté, deep fat fryingc. 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 cookingVI. Cooking and eating fish: trendsa. 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 curedVII. Fish classificationa. Vertebrate versus Invertebrateb. Salt- or Freshwaterc. Lean or FatVIII. Vertebrate: fish with finsa. Lean: <5% fat in edible fleshi. Examples: cod, flounder, bluefish, sole, haddock, pike, perchb. Fatty or not lean: >5% fat in edible flesh i. Examples: eel, trout, salmon, shad, mackerel, lake bass, sturgeonIX. Shellfish or Invertebratesa. Mollusks - partially or wholly enclosed in hard shell i. Examples: oysters, clams, abalone, scallops, musselsb. Crustaceans - covered with crust-like shell and segmented bodies i. Examples: lobster, crab, shrimp, crayfishX. Compositiona. Similar to lean meatb. 18-20% high quality proteinc. Low in fat and cholesterold. Fat is most unsaturatede. 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 iodineXI. Storagea. 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 fishc. Rapid spoilage also due to high enzyme activity in fishd. Store below refrigerator temperatures (30 F) for only 1-2 days and covered tightlyto prevent contamination of other foods.XII. Market Formsa. Drawn fish - entrails removedb. Dressed - scaled, eviscerated, heads, tails, fins removedc. Steaks - cross section of dressed fishd. Fillets - side cut off fish lengthwise away from back bonese. Butterfly fillet - both sides of filletf. Fish sticks - cut from fillets or steaks or made from minced fishXIII. Cooking Finfisha. 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 easilyd. Overcooking is often considered undesirable due to