Understanding Meats and Game

Composition of Meat

• 3 Primary Components

• Water • Protein • Fat

Function of Water

• Water composes approximately 75% of meats structure.

• Can be important due the possibility of shrinkage during cooking.

Function of Protein

• Approximately 20 % of the composition of meats is protein

• Protein cooks through the process of coagulation

• Coagulation of Proteins toughens their structure

Function of Fat

• Fat generally accounts for between

5- 30% of the structure of Meat

• Intramuscular fat is refered to as Marbling

• Is important for three reasons • Juiciness • Tenderness• Flavor

Function of Carbohydrates

• Adds flavor and ability to brown during cooking process

Structure of Meats

• Muscle Fibers • Connective Tissue

– Collagen – Elastin

Elastin

– Must be mechanically broken down or removed

ex.

Pounding/ Cubing

Grinding

Slicing of meat very thin against the grain

Collagen

– Can be broken down by cooking

– Also broken down by :• Acids• Enzymes • Tenderizers

Quality Grading of Meat

1. Prime 2. Choice 3. Select 4. Standard5. Commercial 6. Utility 7. Canner8. Cutter