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Introduction
Introduction
Meat is usually classified as red or white according to how much myosin it contains. Myosin is the substance that gives meat its red pigment. However, some say that this is a confusing way to classify meat because a single source may produce meat of different pigmentation.
This lesson will present the kinds of meat according to source and the different meat grades.
REF:
Ray, M.F.& Dondi, B. (1981). Professional Cooking and Baking. USA. Glecoe/McGraw-Hill
Keeton, J.& Dikeman, M. (Oct 2017). “Red” and “White” Meats -Terms that Lead to Confusion. Retrieved from https://goo.gl/cjNZN7
Meat Grades
Meat Grades
The United States Department of Agriculture (USDA) grades meat according to quality grades and yield grades. The quality grade of meat refers to the amount of meat as compared to the inedible parts such as the bones per cut, the marbling of meat or the amount of fat interlaced in the muscles and the overall distribution of fat throughout the meat.
Meanwhile, the yield grade of meat determines the profit an establishment will have from a wholesale cut of meat. Yield grades are shown by numbers 1,2,3,4,5 with 1 having the highest yield. However, yield grading only concerns those establishments who purchase whole cuts of meat and portion them on their own.
REF:
Ray, M.F.& Dondi, B.(1981). Professional Cooking and Baking. USA. Glecoe/McGraw-Hill
FSIS-USDA (2014, Jun 3) Inspection & Grading of Meat and Poultry: What Are the Differences? Retrieved 2019, Jun 25 from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education
Tenderness of Meat
Tenderness of Meat
The tenderness of the meat is due to several factors. Here are the common factors that affect the tenderness of the meat.
- Age of the animal source
- How the animal was raised
- How the animal was slaughtered
Meat can be made tender using chemical substances or through mechanical means. Here are the common methods of tenderizing meat:
Aging Meat
Aging Meat
Aging is a process that lets the natural enzymes cause the ripening of meat by breaking the connective tissues and the water to evaporate out of the meat. Aged meat is more tender and flavorful making it more expensive as well.
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