Determining the Doneness of Meat

A number of changes occur in meat during cooking, and multitude of factors effect the cooking times of meats: the effects of carry-over cooking; differences in the type, size, and cut of meat; the presence of bones, which conduct heat faster than flesh, or of fat, which acts as an insulator; the actual oven temperature; the temperature of the meat before heating, and variations in the degree of doneness preferred by the preparer. Read more »

Flavor Changes

Natural compounds in meat yield that characteristic “meat” flavor, but other factors contribute to flavor as well, including protein coagulation, melting and breakdown of fats, organic acids, and nitrogen-containing compounds. Read more »

Tenderness and Juiciness

Cooking meats at the correct temperature for the right amount of time will maximize their tenderness, juiciness, and flavor. Although heat makes meat more palatable, exposing it to high temperatures for too long will toughen, shrink, and harden meat because it shortens muscle fibers, denatures proteins, and causes it to dehydrate. Even with proper cooking, it is not unusual for a 4-ounce piece of meat to be cooked to 3 ounces. Read more »

Preparation of Meats

Whether meat is prepared by dry-heat methods or by any of the various moist-heat methods, it should first be wiped with a paper towel to remove any surface moisture. Leaving water on the meat or washing it will result in a faded color and the loss of some water-soluble nutrients and flavor compounds. Read more »

Mechanically Deboned Meat

The traces of meat left on the bones after butchering can be collected and sold as mechanically deboned meat. This is accomplished by grinding the remaining meat and bones together, and removing the bone by putting the mixture through a sieve. Read more »

Types of Process Meat

There are three types of meats that are commonly processed: ham, bacon, and sausage. In addition, lower-fat processed meats are becoming popular with consumers.

Ham. Ham is cured pork, and according to USDA standards, only meat from the hind leg of a hog can be labeled ham. Several types of cooked ham products are available for purchases: Read more »

Processed Meats

About one-third of all meat is processed, meaning it has been changed from its original fresh cut. Ham and sausage are the most popular processed meat products. Other examples of processed meats include salami, bologna, bratwurst, and pastrami. Read more »

Different Cuts of Meat

There are two major types of meat cuts, wholesale and retail. Prior to reaching the supermarket, a carcass is divided into about seven wholesale or primal cuts. Although the carcasses of each species are sectioned slightly differently, the basic wholesale cuts are similar to each other and are identified by the major muscles and by bone “landmarks”. Read more »

External treatments can be applied to meats to increase their tenderness. These include the use of enzymes, salts, acids, and mechanical methods such as grinding or pounding.

Enzymes. One of the reasons that contracted muscles begin to “relax” toward the end of rigor mortis is that proteolytic enzymes work internally to break down the proteins within the muscle fibrils. A more even distribution of enzymes may be achieved by injecting a tendering solution of papain, or some other proteolytic enzyme, into the bloodstream of animals ten minutes before slaughter. Read more »

Aging meats improves their juiciness, tenderness, flavor, color, and their ability to brown during heating. This treatment pertains primarily to beef. Hanging aids in the aging process by stretching the muscles. The animal’s species, size, age, and activity before slaughter influence how long rigor mortis lasts. Beef takes about ten days to age, which is about the same amount of time it takes for meat to be transported, packaged, and sold to the consumer. Top quality beef is often aged longer, up to six weeks. Mutton is sometimes aged, but pork and veal come from such young animals that aging is not required to increase tenderness. The fat in pork tends to go rancid quickly, and veal’s lack of protective fat covering causes it to dry out too quickly - further reasons these meats are not routinely aged. Read more »