Theory of food chapter 4

THEORY OF FOOD

Chapter (4) understanding meat & game

What is meat?

Meat is muscle of tissue

The meat divide into 2 group:

·         Farmed (Animal that are preserved like a cow, chicken, & duck. This group animal has a very soft meat & does not require a long time to cook

·         Game (This group animal is game (Haiwan buruan) like a buffalo, rabbit, vanison and others. This group animal has a very hard meat because meat or tissue regular to work).

CONTENT	WATER
Meat	75 ( Percent ) Water upwards
Protein	20 ( Percent)
Fat	5 ( Percent )
Carbohydrate	30 ( Percent )

Types of muscle tissue

1. CONNECTIVE TISSUE

Connective tissue is soft tissue because this animal less active.

2. Elastane

Yellowish vein.

3. Green meat

Freshly slaughtered meat.

4. Marbling

1. Fat layer

2. Quick cook

(The more marbling increasingly quick to cook).

• When slaughtered are soft & flabby to store in.
• Rigor mortise tenderness & flavor.
•  Aging texture & flavor.
•  Wet  (smeller cut).
•  Vacuum plastic.
•  Dry aging.     The hold body (Carcasses).

Organ meat (offal)

1. Heart
2. Liver
3. Lungs
4. Kidneys
5. Tongue short- cut
6. Tail
7. Tongue root
8. Honeycomb trip
9. Intestines
10. Fat

Consider employees skills:

1.  Employee skill   = Have a person with expertise in work cutting meat.

2. Storage               = Have a big space in the refrigerator or freeze.

3. Cost                   = Consideration labor cost, meat cost, equipment cost.

4. Menu                 = Avoid wastage occurs.

Specifications import to service operation

-They fully describe the item in exact detail:

1. Item name

2. Grade

3. Weight range

4. State of refrigeration

5. Fat limitation

Breaking down connective tissue:

1. Meat animal body is supporting by bones, tendons. Held together by fibrous connective tissue.

2. Contain to type of protein: collagen + elastin.

3.  Connective highest and muscle that are frequently used.

4. Long, slow cooking, tenderizes collagen.

Preparing meat methods:

1. Barding methods

Wrap the meat with marbling and tie with thread on a regular basis.

2. Larding methods

Put in fat into meat.

3. Marinating methods

Cook meat and put into with soup.

JUICINESS

1.Internal fat

2. Protein coagulation

3.Gelatin