Scribd Logo
Upload

Welcome to Scribd!

  • 256 views

    Info Sheet 6.1-1 MEAT COMPOSITION AND STRUCTURE

    Uploaded by

    Oubli Bonheur
    Muscle tissue consists primarily of water, protein, and fat. Water makes up around 75% of muscle tissue. Protein accounts for about 20% and fat can be up to 5% but more may surround the muscles. Meat structure has muscle fibers bound together by connective tissue. There are two types of connective tissue - collagen and elastin. Cooking breaks down collagen into gelatin through moisture and heat over time.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Info Sheet 6.1-1 MEAT COMPOSITION AND STRUCTURE

    Uploaded by

    Oubli Bonheur
    256 views18 pages
    Muscle tissue consists primarily of water, protein, and fat. Water makes up around 75% of muscle tissue. Protein accounts for about 20% and fat can be up to 5% but more may surround the muscles. Meat structure has muscle fibers bound together by connective tissue. There are two types of connective tissue - collagen and elastin. Cooking breaks down collagen into gelatin through moisture and heat over time.

    Original Title

    Info sheet 6.1-1 MEAT COMPOSITION AND STRUCTURE.pptx

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Muscle tissue consists primarily of water, protein, and fat. Water makes up around 75% of muscle tissue. Protein accounts for about 20% and fat can be up to 5% but more may surround the muscles. Meat structure has muscle fibers bound together by connective tissue. There are two types of connective tissue - collagen and elastin. Cooking breaks down collagen into gelatin through moisture and heat over time.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    256 views18 pages

    Info Sheet 6.1-1 MEAT COMPOSITION AND STRUCTURE

    Uploaded by

    Oubli Bonheur
    Muscle tissue consists primarily of water, protein, and fat. Water makes up around 75% of muscle tissue. Protein accounts for about 20% and fat can be up to 5% but more may surround the muscles. Meat structure has muscle fibers bound together by connective tissue. There are two types of connective tissue - collagen and elastin. Cooking breaks down collagen into gelatin through moisture and heat over time.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 18

    MEAT

    COMPOSITION AND
    STRUCTURE
    INFORMATION SHEET 6.1-1
    COMPONENTS OF MEAT

    Muscle tissue consists of three major components: water, protein, and fat.
     Water is about 75 percent of muscle tissue. With such a high percentage of water,
    you can see why shrinkage can be a big problem in cooking meat. Too much
    moisture loss means dry meat, loss of weight, and loss of profit.
     Protein is an important nutrient and the most abundant solid material in meat.
    About 20 percent of muscle tissue is protein.
     Fat accounts for up to 5 percent of muscle tissue. Of course, more fat may
    surround the muscles. A beef carcass can be as much as 30 percent fat. Because
    of health and dietary concerns, many meat animals are being bred and raised with a
    lower fat content than in past years.
    Nevertheless, a certain amount of fat is desirable for three
    reasons:

    Juiciness
    Tendernes
    s
    Flavor
    MEAT STRUCTURE

    1. MUSCLE FIBERS 2. CONNECTIVE TISSUE


    MEAT STRUCTURE

    1. MUSCLE FIBERS
    Lean meat is composed of long, thin muscle fibers bound together in bundles.
    These determine the texture or grain of a piece of meat. Fine-grained meat is
    composed of small fibers bound in small bundles. Coarse-textured meat has large
    fibers. Feel the cut surface of a tenderloin steak, and compare its smooth texture to
    the rough cut surface of brisket or bottom round.
    2. CONNECTIVE TISSUE
    Muscle fibers are bound together in a network of proteins called connective
    tissue. Also, each muscle fiber is covered in a sheath of connective tissue.
    CONNECTIVE TISSUE

    1. Meats are highest in connective tissue if:


     They come from muscles that are more exercised. Muscles in the legs, for example,
    have more connective tissue than muscles in the back.
     They come from older animals. Veal is tenderer than meat from a young steer,
    which, in turn, is tenderer than meat from an old bull or cow. (Young animals have
    connective tissue, too, but it becomes harder to break down as the animal ages.)
    2. Meats high in connective tissue can be made tenderer by using proper
    cooking techniques.
    2 KINDS OF CONNECTIVE TISSUE

    1. Collagen.

     Long, slow cooking in the presence of moisture breaks down or dissolves collagen by
    turning it into gelatin and water. Of course, muscle tissue is about 75 percent water, so
    moisture is always present when meats are cooked. Except for very large roasts, however,
    long cooking by a dry-heat method has the danger of evaporating too much moisture and
    drying out the meat. Therefore, moist-heat cooking methods at low temperatures are most
    effective for turning a meat high in connective tissue into a tender, juicy finished product.
    2. Elastin

     Older animals have a higher proportion of elastin than younger animals. Elastin is not
    broken down in cooking. Tenderizing can be accomplished only by removing the elastin
    (cutting away any tendons) and by mechanically breakingup the fibers
    CONNECTIVE TISSUE

    COLLAGEN ELASTIN

    Other factors also help tenderize Mechanically breaking up the fibers, as in :


    collagen:

     Pounding and cubing (cubed steaks)


     Acid
     Grinding (hamburger)
     Enzymes
     Slicing the cooked meat very thin
     Tenderizers against the grain (as in London broil)
    Title and Content Layout with Chart

    0
    Category 1 Category 2 Category 3 Category 4

    Series 1 Series 2 Series 3


    Two Content Layout with Table

     First bullet point here Class Group 1 Group 2


     Second bullet point here Class 1 82 95

     Third bullet point here Class 2 76 88

    Class 3 84 90
    Title and Content Layout with SmartArt

    Step 1 Step 2 Step 3 Step 4


    Title Title Title Title
    Task Task Task Task
    description description description description

    Task Task Task Task


    description description description description

    Task Task
    description description

    Task
    description
    Picture with Caption Layout
    Caption
    ADD A SLIDE TITLE - 1
    ADD A SLIDE TITLE - 2
    Add a Slide Title - 3
    Add a Slide Title - 4
    Add a Slide Title - 5

    You might also like