Meat, Poultry, and Seafood Guided NotesChoices of “Meat”● Beef, Veal, Pork, and Lamb are classified as *___*Red Meat* : *● Based on the amount of myoglobin● Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. ● *__Pork and Veal____* are mos
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Meat, Poultry, and Seafood Guided Notes
Choices of “Meat”
● Beef, Veal, Pork, and Lamb are classified as *___*Red Meat* : *
● Based on the amount of myoglobin
● Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle.
● *__Pork and Veal____* are most tender b/c they come from very young animals
What animal does it come from?
• Cow _____ Beef__________________________
• Pig or Swine _________Pig__________________________
• Young Sheep ________Lamb________________________
• Young Cattle _________Veal_________________________
Beef Grades
● ________Select_____________: leaner, usually cost less; tough in texture; dries out easily when cooked; most common grade used and purchased
● _____Choice________________: high quality with good amount of marbling; slightly tougher than Prime
● _______Prime______________: mostly used in restaurants and hotels; highest grade; abundant amount of marbling
Other Meats
● ______Pocessed Meat_______________: meat that has had some further preparation; very few nutrients, high fat and sodium contents
● Examples: _______bacon salami,sausage, hotdogs, ham, and bologna __________________________________________
● ___________Variety meat__________: edible parts of animal other than muscle, inexpensive, rich in vitamins and minerals
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