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Meat - PowerPoint PPT Presentation


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Meat. Basics. Meat = the edible muscle of animals Contains both visible ( marbling )and invisible fat Meat is an excellent source of protein. Also, a major source of iron, zinc, and other vitamins. But can be very high in saturated fat. More Info. Tenderness

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Presentation Transcript
basics
Basics
  • Meat = the edible muscle of animals
  • Contains both visible (marbling)and invisible fat
  • Meat is an excellent source of protein.
  • Also, a major source of iron, zinc, and other vitamins.
  • But can be very high in saturated fat.
more info
More Info
  • Tenderness
    • The less a muscle is moved the more tender it is
      • Example: muscles along the backbone
    • Fat in marbling melts during cooking
    • Less tender cuts of meat can by tenderized by you
      • Grinding, pounding, and cutting
      • Adding acid (tomatoes, sour cream, vinegar, etc.) during marinating
  • Variety Meat
    • Consists of edible organs and extremities
      • Examples: tongue, brain, feet, stomach lining, etc.
cooking
Cooking
  • Broiling –cooked very close to heating element (tender cuts)
  • Grilling – direct dry heat, turn regularly
  • Roasting – in oven (large tender cuts)
cooking1
Cooking
  • Frying – uncovered skillet, turn occasionally (thin, tender pieces)
  • Braising – brown meat on all sides, then add liquid and simmer on low heat
  • Pressure Cooking– using liquid in a sealed vessel (large, less tender)
  • Slow Cooking - low heat, long time (less tender)
  • Microwave
testing for doneness
Testing for Doneness
  • Meat thermometer (temp depends on type)
  • Cut it open