Meat Fabrication
This is
the process of cutting carcasses into standard wholesale (primal) and retail
cuts. The general principles of meat fabrication are tender meat is separated
from tough meat, thick portion is separated from thin portion, muscle must be
cut across the meat fiber grain, cheap parts must be separated from the
expensive.
Some of the primal
cuts of beef and carabeef carcasses:
Hind Quarter
·
Shortloin is good for dried heat cooking.
·
Sirloin is good for cooking in roasting and
barbeque.
·
Tenderloin is good for grilling and broiling.
·
Flank or navel is for braising
·
Round is good for moist heat cooking for example
crockpot.
Meat
processing it includes all processes utilized in altering fresh meat. Except
for simple grinding, cutting and mixing. And it is necessary from the
standpoint of preservation because through processing the stability of shelf
life of meat products are prolonged and it can prevent early meat spoilage.
The type of processed meat
1.
Cured meat it is the process of application of
salt with or without sugar, with or without nitrate and may or may not be
smoked. However, smoking further improves the palatability and stability or
shelf life or cured meat for example ham, bacon, tocino and tapa.
2.
Sausage meat products that are ground, salted
and usually seasoned. It also stuffed in casing or formed into molds. There are
two classification of sausage and that is ground and emulsion-type sausages.
3.
Restricted meat products it is generally made
from flaked ground or sectioned beef or pork which is shaped into roast, steak
or loaves for example smoked and sliced beef and hams.
The three major
curing agents
1.
Salt it dehydrated the meat through Osmosis. And
inactivates the spoilage of cured meat due to microorganism damage.
2.
Sugar it lowers the Ph of the cured meat
products when it forms lactic acid and it enhances the flavor of cured product.
3.
Nitrate this is the color fixing agent
responsible for the production of pinkish cured meat color. It inhibits the
growth of “clostridium botulinum” and
other putrefactivebacteria.
References
Ms. Nora Cabaral
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