Meat: the properties of meat technological. Composition and properties of meat

The role of meat in the human diet is difficult to overestimate. Harmonious and balanced composition and properties of meat from time immemorial have made this product indispensable in human nutrition.

Mineral substances contained in meat

The composition of meat includes proteins (amino acids lysine, leucine, valine, isoleucine, tryptophan, threonine, phenylalanine, methionine - up to 20%), lipids (polyunsaturated fatty acids - up to 3%), minerals (vitamins B, PP, E and K - up to 1%), hormones (nitrogenous and nitrogen-free extractives - up to 2%) and moisture. This product is the main supplier of phosphorus, an element necessary for the construction of bone tissue, and also for cellular metabolism.

What is meant by the word "meat" in food industries

Meat is a muscle fiber with adjacent tissues - fatty, connective, cartilaginous, nervous and bone, and also blood. In some cases, so-called by-products - liver, heart, kidneys, diaphragms, brains, cartilage, flesh of the head and esophagus, tongues. Seafood and fish do not belong to meat.

In the food industry, meat of domestic animals grown for slaughter is most often used. Rarely, as a delicacy product, muscle tissues of wild animals, reptiles and amphibians are used. Of great importance are the national characteristics of consumers and the availability of the product.

Steamed, chilled and frozen meat

Depending on the thermal state, raw meat is divided into paired, chilled and frozen.

This product is considered to be paired if, after the slaughter, no more than 6 hours have elapsed. It is most valuable from the point of view of microbiological composition and taste qualities. As the pair meat quickly spoils, it is placed in a refrigerator and cooled to a temperature of fibers and bones of 0 ... +4 degrees Celsius. The cooled, fully ripened product is subjected to subsequent freezing.

Culinary and technological properties of meat are preserved if freezing and defrosting are carried out correctly. Freezing should be carried out quickly, in shock, and thaw gradually, without the use of funds that accelerate thawing.

Division of meat into categories for carcass fatness

Beef by fatness is divided into the first and second categories. The first is labeled with a round stamp, the second is square. The color of the brand is purple. Meat of young animals is additionally marked with the letter "M", which is placed to the right of the fatness category.

Pork meat is divided into three categories of fatness and is branded with a purple stigma:

- Fat pork: the thickness of the fat is more than 4 cm. The stamp is round.

- Bacon pork: the thickness of the bacon is 2-4 cm. The stigma is round and the letter "B".

- Meat pork: the thickness of the fat is 1.5-4 cm. The stamp is square.

- Pork meat - trim. The stamp is square.

In the organoleptic study, raw meat is evaluated by smell, appearance, color, consistency, condition of subcutaneous fat, tendons and the quality of the broth in which the test product was welded.

What should be the quality chilled meat?

The properties of meat that has not been frozen are as follows:

- pale pink or pale red color of fibers;

- on the cut meat is slightly moist, but not sticky;

- the consistence is dense, elastic, the dent from indentation with a finger quickly enough aligns;

- meat juice transparent;

- a pleasant smell suitable for this type of animal;

- Pork fat - white, beef - light yellow;

- boiled broth is transparent, with a pleasant aroma and good taste.

Quality defrostered meat

The properties of meat subjected to freezing should be as follows:

- red color of fibers;

- the fibers are inelastic, the consistency is soft, the dents from pressing with a finger are not aligned;

- the broth is cloudy, a lot of scale is formed, a pronounced aroma is absent.

Meat of old animals, in contrast to the young, has a dark color, thick, dense and rigid tendons and films.

By-products

Specific weight of offal in pigs is 17%, in sheep - 20%, in cattle - 24%.

To the first category of nutritional value are the following by-products: liver, tongue, kidneys, brains and heart of all types of cattle, udders, diaphragms, beef and lamb tails.

To the second: head without tongue, lungs, lower part of legs, lips, spleen, esophagus, throat of all types of cattle, heads of sheep and sheep with tongue and brain, tail and intestine of pork, scar, Pork.

Features of cooking by-products

The greatest consumer value is represented by sub-products of the first category:

- Liver - due to the presence of a large number of vitamins A and B, hormones, calcium, iron and copper. In preparation for use in food, the product is released from the bile ducts, and with beef, in addition, film is removed. The liver is used for cooking pates, stewing and frying.

- The kidneys. Have a fat white color and a specific smell. From the kidneys remove the film, cut the fat and soaked in several waters for 4-5 hours. The soaked product is poured with fresh water, brought to a boil and cooked for about 5 minutes. The water is drained again, the kidneys are washed, again filled with fresh water and cooked until ready. Cooked kidneys are used for frying, stewing and first courses.

- The udders are used for filling pies. It is cut into several parts, remove large vessels, wash with cold water and pass through a meat grinder two times.

- Languages are thoroughly washed with a brush, scrape with a knife strong dirt and boil in cold water. The skin is removed from the ready hot tongues under the stream of cold water.

Second-class by-products - punch joint and ears - are carefully scorched on fire, scraped off dirt and bristles, scalded with boiling water. The punch joint is chopped along and peeled between the hoofs. These offal products are used for cooking jelly.

Bird

Poultry meat is a valuable food product. It consists of easily digestible proteins, hormones, fats, vitamins and mineral salts. The ratio of full and inferior proteins, characterizing the biological value of a product such as poultry, is 13: 1. The content of nutrients depends on the species, age, sex, breed and fatness. Chickens contain up to 22%, geese and ducks - about 18%, turkeys - up to 24% of nutrients from the total mass of the carcass. The amount of fat in the ducks reaches 50% of the total weight of the carcass, in the geese - 38%.

Sexual features slightly affect bird meat. Properties of meat of these animals are determined by age, which is determined by external characteristics. In males it is a spur. In one-year-old cocks it reaches 2 cm in length. The six-month spur is a small protrusion. Old paws are covered with rough rough skin. The age of the hens is also determined at the end of the keel bone. In young animals, it is elastic, cartilaginous, easily bends, in the old - firm, ossified.

The meat of a waterfowl is darker than the meat of turkeys and chickens. In geese and ducks, the color of the fibers does not depend on the location of the muscles, and in turkeys and chickens, the leg muscles are darker than on the wings and chest.

Fat content is the second main characteristic by which bird meat is evaluated. The properties of meat of a fatty oily bird are considered to be the best. Chickens, ducks, geese, turkeys of the first category have a large amount of subcutaneous fat.

Tips for processing meat

- The bird before cooking to remove excess feathers, rub with flour or bran and burn on fire, pulling away from the body of the wings and legs. The remaining hemp pull out with tweezers.

- To keep fresh meat longer outside the refrigerator, it is lowered for 1-5 minutes in salted boiling water. Processed in this way the product can be stored for several days in a cool, ventilated, inaccessible place for flies.

- Meat can be stored for several days outside the refrigerator, if you wrap it in a canvas, moistened with strong vinegar. Before use, the product should be washed with cold water.

- In the absence of a refrigerator even in summer, in hot weather, the meat will remain fresh for several days if you rub it with fresh lemon juice and keep it in a cool ventilated place. Lemon juice scares off flies.

- You can save the meat by wrapping it in parchment paper, and then into a canvas soaked in strong saline solution. Periodically wet the cloth so that it does not dry out.

- If the beef meat of the old animal is to be rubbed with mustard on all sides before it is cooked, it will become more gentle and quickly become soft. Before cooking, it should be rinsed with cold water.

- Hard beef meat is cooked faster, if you beat it off with a table hammer. In the water in which it will be cooked, it is necessary to pour 2-3 tbsp. Spoonful of vinegar.

- When extinguishing meat in the oven, it is sprinkled with hot water or broth. From cold water it will become stiff.

- To make the meat not too dry, put a vessel with water in the oven, where it is cooked. Evaporation, it protects the product from overdrying.

- When cooking meat, which has a specific smell, for example a scar, in the water put charcoal (2-3 pieces). It absorbs an unpleasant odor.

- The liver will become more delicious, if before cooking, soak it in milk for 2-3 hours.

- Fresh raw liver, if its preparation should be postponed for a while, preserved from drying, smeared with oil.

- Sausages and sausages often burst in boiling water. They can not be cooked at all, but can be fried or steamed in a water bath.