Meat and meat products. The main raw materials for the meat industry are farm animals (slaughter animals) and poultry. Meat and meat products

Repetition of the material covered:

• What about dairy products?
• What two groups are fermented milk products divided into?
• Explain the classification of cheeses.
• Tell me the recipe for cottage cheese pancakes.

Meat contains:

• proteins,
• fats,
• mineral salts,
• vitamins (group B)
• minerals and extractives.
• Extractive substances that are strong appetite stimulants.
• On average, a person eats up to 2000 kg of meat in a lifetime.

Types of meat

• Beef;
• Pork;
• Veal;
• Mutton;
• Poultry meat.

The freshness of meat can be determined by the following indicators:

• appearance,
• color, smell,
• consistency,
• condition of subcutaneous fat and bone marrow,
• tendons,
• as well as the quality of the broth and the meat itself after trial cooking.

Quality of meat:

• Covered with a thin drying crust.
• The color of the crust is pale pink or pale red.
• When touching the surface of the meat, the hand remains dry.
• On the cuts, the meat does not stick to the fingers, the juice is transparent.
• The texture of the meat is dense.
• Pits from pressure with a finger are quickly replenished.
• The tendons are elastic and dense.
• The surface of the joints is white and shiny.

Primary meat processing:

• Frozen meat is defrosted in air at room temperature.
• Thawed meat is washed cold water, and fatty areas - warm.
• Particularly contaminated places and stigmas are cut off.
• After washing, the meat is cleaned - excess fat, films, tendons are removed.
• Meat should be cut across the grain.
• Portion pieces are beaten off with a special hammer.
• To obtain a cutlet mass, the meat is passed through a meat grinder twice.

Primary meat processing:

• defrosting;
• washing;
• Drying;
• cutting;
• Deboning is the separation of meat from bones.

By thermal state:

• Paired- meat obtained immediately after the slaughter of animals. For the manufacture of sausages, sausages, sausages.
• cooled down- meat cooled in natural conditions or in ventilation chambers. The meat goes to the production of sausages, smoked meats and semi-finished products.
• Chilled- meat, the temperature of which is from 4 to 0 degrees.
• Ice cream- meat that is frozen and has a temperature of 6 to 8 degrees.

• Portion semi-finished products - beef steak, fillet, langet, entrecote, rump steak, brass beef.
• Small-sized semi-finished products - beef stroganoff, shish kebab, frying, azu, goulash.

Heat treatment of meat

• Cooking. Pour cold water, remove flakes of curdled protein from the surface and cook until tender.
• Frying. The meat is cut across the fibers, beaten off, breaded. Fry on both sides until golden brown.
• Baking. Before this, the meat is fried, boiled or stewed until half cooked, then baked in the oven in its natural form or with the addition of mayonnaise, eggs, etc.
• Extinguishing. Pre-fried or boiled until half cooked, put in a saucepan, add passivated vegetables, pour water or broth to completely cover the meat.
• Admission. This is meat cooking. Previously, the bottom of the saucepan is greased with oil, the meat is laid and poured with water so as to cover the product by 2/3.

Consolidation of the studied material:

• What types of meat are used for cooking?
• What are the characteristics of fresh meat?
• What are the steps involved in pre-processing meat?
• How does meat differ in thermal state?
• What semi-finished products are obtained from meat?

Practical work: "Soup with meatballs"

• Minced pork 400 gr.;
• Carrot 1 pc.;
• Onion 1 pc.;

• Potato 4 things.;

• Refined sunflower oil 4 tbsp. l.;
• Small vermicelli 4 tablespoons;
• Ground black pepper;
• Salt.

2. By gender: Meat of adult cattle (beef and bull meat) Pigs (pork and boar) 3. By age: Adult Young animals 4. By fatness: in category 5. By thermal state: Steam Cooled Chilled Frozen Defrosted (thawed)

Fresh meat - meat after the slaughter of an animal that has a temperature of at least 35 degrees. Chilled meat is meat that has been chilled to a temperature of 12 degrees. Chilled meat - has a temperature of 0 to 4 degrees. Frozen meat - has a temperature in the thickness of not more than 6 degrees. Defrosted meat is meat that has been defrosted in a special Chambers up to a temperature of 1-4 degrees

Poultry and game meat: poultry meat is distinguished 1. By age and type of bird: carcasses of chickens, chickens, ducklings, ducks, goslings; 2. According to fatness and quality of carcass processing (categories 1 and 2) 3. According to the method of technological processing 4. According to heat treatment

Marking Marking of bird carcasses, except for individual ones, is packed in bags made of polymer film, carried out by sticking labels and, very rarely, electrostamps. Pink paper label for category 1 poultry, green for category 2. Stick on the leg.

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"Samovar and tea drinking" - Samovar. Chaim Nachman Bialik. Silver samovar from the Jewish Home Museum. Thank you. Per. from Hebrew by V. Radutsky. A tale of love and darkness. Amos Oz. Kovel-Palestine, 1910-1911. Per. from Hebrew by D. Vygodsky. Russian subtext of Israeli cuisine. Samovar from the Museum of the Old Yishuv (Jerusalem).

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"Dough compositions" - You can make a sun and additional flowers from the remaining dough! Fantasies of flour, salt and water! The implementation of crafts at school fairs is real. Project evaluation: Author: Lyudmila Krutova, 10th grade student of secondary school №6. +. Advantages of salt dough: Dough coloring: A caterpillar fashioned from colored dough looks like it is alive.

"Culinary Festival" - Summer, Sun, Smiles, Heat, Fruits ... Target audience. Healthy, quick and very easy to prepare... fruit salad for example... The price does not include VAT. The terms of participation. Festival "Easy to cook!"... Decoration of the Festival. Sponsor participation 1 500 000 rubles. June 4-5, 2011 & The Trubetskoy Estate in Khamovniki.

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MEAT AND MEAT PRODUCTS.  Meat is a valuable food product. It is a source of complete proteins, fats and other substances necessary for the normal functioning of the body.  The most common domestic animals are pig, cow, goat, donkey, horse, etc.

MEAT OF Slaughtered Animals CHEMICAL COMPOSITION, NUTRITIONAL VALUE OF MEAT.  The nutritional value of animal meat is mainly due to the presence of complete proteins rich in essential amino acids. Some of them are difficult for the human body to obtain through the consumption of other foods. That is why meat is an important product in a balanced balanced diet. the greatest nutritional value represents the muscle tissue of meat. The grade of meat, its nutritional and energy value depend on the type, age and fatness of the animals, as well as on the conditions of their maintenance. The nutritional value of meat decreases with a higher content of connective tissue - collagen and elastin, which are poor in essential amino acids. The greatest value is the meat of young animals and the meat of animals of medium fatness (category II). The digestibility of meat is high (beef - by 8283%). The meat of lean cattle is digested worse and has a lower biological value.

PROTEINS  Meat muscle tissue proteins are represented by myosin, actin, globulin, myoglobin, etc. The value of meat proteins lies in the balanced content of essential amino acids.

FATS  Animal meat fats are refractory, as they consist mainly of saturated fatty acids. Their nutritional value is much lower than the unsaturated fatty acids found in liquid vegetable fats, and they are more difficult to digest. Important components of meat are nitrogenous and nitrogen-free extractive substances. They stimulate gastric secretion and increase appetite. Least of all extractive substances in mutton.

MINERALS  Minerals of meat sodium, potassium, calcium, magnesium, phosphorus, iron. Although meat minerals are very well absorbed, meat is not their main supplier for the human body.

VITAMINS  Vitamins are represented by thiamine, riboflavin, choline, tocopherols, pyridoxine, nicotinic and pantothenic acids. The quantitative content of vitamins in meat is small.

CARBOHYDRATES  Meat carbohydrates are represented by glycogen (animal starch) and its decay products - maltose, glucose, lactic acid, etc. The total amount of carbohydrates in meat is small (1%), but they play an important role in its maturation.

EXTRACTIVE SUBSTANCES  These are substances extracted from meat by water, which pass into the broth during cooking. Contained in meat in a small amount (about 1%), but their value is great. They determine the specific taste and aroma of meat; when eating meat dishes, they cause the secretion of gastric juice, contributing to better absorption of food.

WATER.  Meat water is 48-78%. Its amount is inversely related to the fat content, i.e. the more fat, the less water in the meat. That is why the meat of pigs and well-fed animals contains little water.

ENZYMES.  During the life of the animal, enzymes contribute to the synthesis and decomposition of substances, and after the slaughter of livestock, under the influence of them, only the decomposition of the constituent substances of meat occurs. Meat contains enzymes that cause the breakdown of proteins, fats and carbohydrates, and also participate in the maturation of meat.

CLASSIFICATION OF MEAT  Meat is classified according to the type of slaughtered animals, sex, age, fatness and thermal state.

 According to the type of slaughtered animals, meat of large and small cattle, pigs, deer, rabbits, horses, camels, buffaloes, wild animals (elk, bear, roe deer), etc.

 Meat of cattle is subdivided into meat of cows, meat of oxen (castrated males), meat of bulls (adult non-castrated males).  Cattle meat is divided by age: beef from adult cattle (over three years old), young animals (from 3 months to 3 years), veal (from 14 days to 3 months).  The meat of adult cows is bright red, the color of fat is from white to yellowish, the muscle tissue is dense with layers of fat (marbling).

 Young beef has a pinkish-red color, the muscles are fine-grained, marbling is poorly expressed.  Veal has a color from milky pink to pink; soft texture, almost no subcutaneous fat. Veal is easily digested by the human body, highly valued in children's and dietary nutrition.

 The meat of small cattle includes lamb and goat meat. Lamb (sheep meat) - the meat is light red in color, the texture is tender, the subcutaneous fat is white, dense, crumbly, there is no marbling.  The meat of old animals is coarse, with a specific smell, fat is refractory, white.  The best is the meat of young animals under the age of one year.  Goat meat differs from lamb in a more intense color of meat, inferior to lamb in taste.

 Pork. Pig meat is subdivided into pork, gilt meat, milk pig meat.  Pork is obtained from animals with a slaughter weight of 38 kg or more. The color of the meat is from light pink to red. Muscle tissue with marbling, subcutaneous fat - pink, internal - white.  The meat of gilts is the meat of animals with a slaughter weight of 12 to 38 kg. The meat is tender, the color is light.  Meat of dairy pigs - meat of animals with a slaughter weight of 3 to 6 kg. The muscle tissue is very delicate, the color is pale pink, almost white.

BY THERMAL STATE, MEAT IS SUBDICATED into fresh, cooled, chilled, ice cream, thawed, re-frozen.

 Fresh meat is obtained immediately after slaughter, the temperature in the thickness of the muscles is not lower than 34°C. Fresh meat is highly valued in the production of boiled sausages.  Cooled meat has a temperature in the thickness of the muscles not higher than 12°C. Such meat is unstable in storage.  Chilled meat. The temperature of such meat is from 0°C to 4°C, the nutritional value and culinary advantages of chilled meat are higher than that of all other types.  Frozen meat is subjected to freezing to a temperature not exceeding 8°C. It is used for long term storage; Compared to chilled meat, ice cream has lower nutritional and taste qualities.  Thawed meat. When meat is defrosted without temperature and humidity control (under natural conditions), it loses a lot of meat juice, while its nutritional value decreases.  Re-frozen meat, as well as thawed meat, is not allowed for sale. Differs from frozen meat more dark color surfaces. When warmed with a finger, the color of such meat does not change, while a dark spot remains on frozen meat.

 Fatness categories and cutting of cattle meat The fatness category is determined by the development of muscle tissue, the deposition of subcutaneous and muscle fat, and the degree of bone prominence.

 Meat of dubious freshness has signs of the initial stage of spoilage. The surface of the carcass is moist in places, slightly sticky, darkened. The muscles on the cut are moist, leave a wet spot on the filter paper, slightly sticky, dark red; in thawed meat, meat juice flows from the surface of the cut, slightly cloudy. The consistency of meat on the cut is less dense and less elastic than that of fresh meat. The smell is slightly sour or musty. The fat is soft, slightly sticky to the fingers, grayish matte in color, slightly loosened in defrosted meat. The tendons are less dense than those of fresh meat, dull white in color; articular surfaces slightly covered with mucus. The broth is clear or cloudy, with an odor not characteristic of fresh broth. Meat of dubious freshness is not allowed for sale, and the issue of its use for processing is decided by the sanitary supervision authorities.

 Meat of dubious freshness and stale meat has not only unsatisfactory organoleptic characteristics, but can be a source of food poisoning, since along with putrefactive microflora, it can also contain pathogenic bacteria.

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Meat of slaughter animals Meat is the most important food product, because it contains almost all the nutrients necessary for the human body in the right quantitative ratio.

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Meat - This is the carcass of a slaughtered animal, from which the skin is removed, the head, lower parts of the limbs and internal organs are separated.

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Classification of meat Meat of cattle is subdivided: By age: beef of adult cattle (over 3 years old); young animals (from 3 months to 3 years); veal (from 2 weeks to 3 months) By sex: bulls (adult non-castrated males), oxen (adult castrated males), cows. Industrial Processing Cooking

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Classification of meat Meat of pigs: - by sex: boars (non-castrated males), boars (castrated males), sows. The meat of small cattle is not divided by sex and age (lamb and goat meat). Used only for prom. processing, due to specific smell. In cooking

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Proteins 15-20%, complete up to 85% in muscle tissue. These are myosin, actin and actomyosin, myogen, myoglobin, myoalbumin, globulin, nucleoproteins. Incomplete proteins - in Comm. tissues: collagen (“colla” - glue) and elastin. Fats are compounds of glycerol with fatty acids. 20% - improve the taste of meat, increases it, but a large number of fat in meat impairs its taste and reduces digestibility, nutritional value. Carbohydrates are represented by glycogen (animal starch) and its decay products - maltose, glucose, lactic acid, etc. The total amount of carbohydrates in meat is small (1%), but they play a big role in its maturation. Minerals 0.8-1.3%. › potassium and phosphorus, as well as magnesium, calcium, iron, etc. Chemical composition meat Water 48-78%. The more fat, the less water in the meat.

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The chemical composition of meat Vitamins are found only in internal organs livestock (liver, kidneys), vitamins PP and group B. Extractive substances Pass into broth during cooking. Specific taste and aroma of meat 1% Enzymes Enzymes cause the breakdown of proteins, fats and carbohydrates, as well as those involved in the maturation of meat. Extractives

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Composition of meat (tissue) Muscular Connective Adipose Bone Cartilaginous Blood Separate coated fibers tissues are films, tendons, cartilage, sheaths of adipose and muscle tissue. Color-yellowish Fat cells separated by a loose conn. cloth. Skeleton. Tubular Flat Mixed Short Clear white, coated articular surfaces. bones, costal cartilages, m / y vertebrae, ear crayfish. Nutrient Comp. fabric, very high nourishing. value Prepare from them broth, bone fat, flour, gelatin. Muscles: the greater the load during life the animal carried, the darker and coarser the muscle tissue (cervical, abdominal, limbs), and vice versa. The more meat Comm. fabric, the lower its grade and culinary value, harder and coarser Improves the taste and quality of meat. Marbling - fat m / y muscle fibers (very valuable). In kulin. making. sausages. Medical prom. - blood serum, hematogen.

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Retail cutting of beef carcasses 1 - cut; 2 - cervical; 3 - scapular part; 4 - dorsal part; 5 - lumbar part; 6 - hip part; 7 - back shank; 8 - shoulder part; 9 - front shank; 10 - chest part; 11 - flank.

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Scheme of retail cutting of mutton and goat carcasses: 1 - cut; 2 - forearm; 3 - scapular-dorsal part; 4 - lumbar part; 5 - hip part; 6 - back shank

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Scheme of retail cutting of pork carcasses: 1 - shoulder part; 2 - dorsal part (loin); 3 - brisket; 4 - lumbar part with flank; 5 - ham; 6 - forearm (knuckle); 7 - shank.

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Biochemical validity of daily meat consumption The nutritional properties of proteins cannot be overestimated, very important point is the biochemical fact that meat contains twenty essential acids that must be supplied to the human body daily with food. Such biochemical components are included only in meat products, and, in addition, meat contains a complete set of vitamins, the lack of which in the body can lead to a danger to life. There is a misconception that fruits and vegetables can completely compensate for the lack of vitamins. This is a fatal delusion! Only meat and meat products can fully meet the daily requirement of the body for vitamins and microelements. Chronic constant insufficiency of meat proteins with food entering the body leads to irreversible degenerative changes at the genetic level.