FOS Notes – 5
Meat
1. Meat: skeletal muscles of mammals
a. May include organs and glands as well
b. Excludes flesh of non-mammals (poultry and fish)
2. Composed of
a. Water
b. Muscle tissue
c. Connective tissue
d. Adipose (fatty) tissue
e. And sometimes bone
3. Myofibrils and Sarcomere
a. Myofibrils:
b. Sarcomere:
4. Rigor mortis
a. Stiffness of death
5. Composition of meats
a. Cover fat
i. Appears on outside of meat
b. Marbling
i. Intramuscular fat seen as white streaks
ii. Well marbled meat is more expensive
iii. Contributes to flavor and juiciness
c. Fat content depends on animal’s genetics, age, diet, exercise,
and cut of meat
d. Antibiotics and Hormones
i. Antibiotics are allowed
ii. Hormones are only allowed in early stages
6. Purchasing meats
a. Federal meat inspection act
i. Only guarantees wholesomeness, not quality
b. Grading
i. Voluntary procedure
ii. Quality grade
1. Prime
2. Choice
3. Select
4. Standard, commercial, utility, cutter, canner
c. Cuts of meat
Meat
1. Meat: skeletal muscles of mammals
a. May include organs and glands as well
b. Excludes flesh of non-mammals (poultry and fish)
2. Composed of
a. Water
b. Muscle tissue
c. Connective tissue
d. Adipose (fatty) tissue
e. And sometimes bone
3. Myofibrils and Sarcomere
a. Myofibrils:
b. Sarcomere:
4. Rigor mortis
a. Stiffness of death
5. Composition of meats
a. Cover fat
i. Appears on outside of meat
b. Marbling
i. Intramuscular fat seen as white streaks
ii. Well marbled meat is more expensive
iii. Contributes to flavor and juiciness
c. Fat content depends on animal’s genetics, age, diet, exercise,
and cut of meat
d. Antibiotics and Hormones
i. Antibiotics are allowed
ii. Hormones are only allowed in early stages
6. Purchasing meats
a. Federal meat inspection act
i. Only guarantees wholesomeness, not quality
b. Grading
i. Voluntary procedure
ii. Quality grade
1. Prime
2. Choice
3. Select
4. Standard, commercial, utility, cutter, canner
c. Cuts of meat
