Meat, poultry seafood
description
Transcript of Meat, poultry seafood
meat The edible flesh of animals, birds and fish eaten by
humans.
Important part of the human diet
Meat remains popular in the Australian diet
Origin of meat People have been hunting and consuming meat for
thousands of years
Meat has become more readily available with the introduction of farming
First fleet carried 2 bulls, 6 cows, 44 sheep, pig, goats and poultry and farming began in Australia
Now Australia is the worlds leading meat and livestock exporter, sending produce to over 100 countries
collagen A long stiff protein that is made up of three
separate molecules composed of amino acid
These are twisted chains
The more collagen the tougher the piece of meat
Quality of meat Factors contributing to the tenderness of meat
include
Age of animal younger are more tender as they have done less exercise
Part of the animal used greater muscle used the tougher the piece of meat
Treatment of animal before slaughter
Stress = negative impact on meat and impacts on the aging process
Treatment of carcass after slaughter
Meat must be hung straight after slaughter allowing the enzymes to soften muscle tissue
Selecting meat for optimal quality
The following should be considered when purchasing and storing meat
Storage Raw meat should be covered, kept away from other
foods and either refrigerated or frozen
Do not buy meat that has been handled correctly or is room temperature
Physical Properties Physical characteristics of all meat should include
specific color
Beef red
Veal pale pink
Pork pale pink
Lamb bright pink
Mutton dark red
Why we cook meat 1. to kill bacteria
2. improving the flavour
3.making it easier to chew
When meat is cooked the muscl fibres soften
Denature Permanent structural change of the protein
molecules
Occurs by the application of heat
Mechanical actions
Additions of enzymes
Coagulation Permanent change in the protein from a liquid to a
thick mass as a result of heat or acid
Origin Chickens were kept in Vietnam as long as 10,000
years ago
Cultivated for their eggs and meat
Poultry industry has 2 areas
Breeding birds for meat and eggs
Structure Similar to red meat
Needs to be cooked due to high levels of bacteria
Parts of a chicken include
Drumstick wing thigh
Neck breast liver
Maryland neck tenderloin
Chemical Protein- complete proteins
Iron - not as much as red meat
Water
Fat - skin very high in saturated fat
Different ways to cook chicken will determine the amount of saturated fat content in the meal
List different ways to cook chicken
Important physical points Poultry is a very good source of
Salmonella food poisoning
Avoid cross contamination
Avoid undercooking
Meat must be white when serving
No pink meat should be served
Quality considerations of poultry
When purchasing or cooking chickens, the following should be considered.
Firm and plump breast
Skin should not be broken or torn with no marks or bruses
Look and smell clean and fresh moist not dry
Flexible breast bone
Origin Fishing for human consumption has been practiced
since prehistoric times
Equipment used clubs spears nets hand
Ancient Chinese, Persions and Egyptians all fished and even today fish is a major source of food for most nations around the world
Australia Is an Island so has a wide variety of fish available
Seafood is a popular choice
As a country we catch, farm and import as many products to meet the needs of the consumers
Classification There are 3 main categories of seafood
White fish snapper flathead
Oily fish tuna Salmon
Shell fish lobster prawns
Structure of seafood Why fish is so delicate…….
Texture is flaky
This is due to the way the bundles of muscle fibres are composed
In meat they are long and separated by connective tissue
In fish the fibres are shorter and separated by very thin connective tissue
Structure continued There is only a small amount of connective tissue
Very fragile
Easily converted to gelatine
The combination makes it easy for the flesh to fall apart
Quality Firm and elastic flesh texture
Eyes should be shiny and bulging
Pleasant smell not too fishy
Scales should be flat and moist
Bright color
Gills should look moist and bright
Should appear wet
Seafood should be bought fresh and eaten as soon as possible
Selecting/ buying fish Fish can be bought a number of ways
Very convenient product
Make a list of how seafood can be purchased
Chemical properties Fish is a source of
Protein – cpmplete source
Good fat – 5 % in white fish 10 – 15% in oily
Omega 3 fatty acids
Vit a, e, b group
Iron
Calcium in bones of canned fish