Meat Cookery

Meat Cookery       

  

                The term meat is generally applied only to butcher's meat-beef, mutton, lamb, pork and kid.

                The tenderness of the meat depends on the age and feeding of the animal, on the hanging and preparation after killing Muscle structures have an effect on the tenderness and the texture of the meat. The skeletal muscles are made up of fibres which are composed of proteins, salts and nitrogenous extractives. The fibres are grouped parallel to each other in bundles held together by connective tissue and surrounded by a sheath of heavier connective tissue. The size of the bundles varies with different muscles and determines to some extent the texture of the meat. There are two kinds of connective tissue, collagenous or white connective tissue and elastic or yellow connective tissue.

                    The flavour of meat is determined by various factors such as feeding, age, sex and maturity. The older the flesh the greater the flavour in most cases; young flesh is not so highly flavoured but is sweeter and more tender. Flesh of male animals is stronger in flavour than that of females unless the animal has been castrated. Well-developed muscles are usually more strongly flavoured, e.g., chicken leg as compared with breast. The longer the meat is hung the stronger the flavour, owing to certain chemical changes.                                                                 

                             Meat should not be eaten immediately after killing. It has to be hung till tender. Shortly after death rigor mortis sets in and the muscles stiffen. Meat must be hung at 1 to 3°C (about 34° to 38°F) at least, till this passes off and until the acids which then develop have had a chance to soften the connective tissue, The enzyme present in the tissues also helps to make the meat render and more juicy. In cold countries this process takes at least 3 days but it is much quicker in warmer temperatures, varying between 12 to 24 hours. If so desired meat can be hung for a longer period. Not all meats should be hung like this and veal and pork particularly should be eaten fresh. They should also be thoroughly cooked before use.

                            Generally speaking, old meat and meat with considerable muscular development will be darker in colour and stronger in flavour. The flavour of the meat varies depending on the saltiness and sweetness of the blood, the species, the age and sex of the animal and the degree of maturity when eaten. Another factor is fat, Pork and mutton for example, have individual flavours depending on the fat. The third factor is the amount sugar in the meat which on cooking tends to caramelize. Wherever possible select meat which is marbled. This is meat where the fat is interspersed between the muscle fibres and connective tissue. This shows feeding. Marbling helps to keep the meat moist when cooked by dry methods. Marbled meat is also more nutrition.

                   There are no special methods of cooking meat and the fundamental methods of cooking can be deftly adapted to suit the particular joint. The amount of connective tissue present in the meat determines to a great extent the method of cooking. When connective tissue is present in large amounts, the meat, being tough, is cooked by moist methods. For those cuts which have only a small amount of connective tissue, dry heat cooking may be used. Long-fibred cuts of meat require longer cooking than short-fibred ones. They should be stewed or braised to make them tender. Shorter-fibred meat is cooked by dry heat. The most developed muscle fibres are usually the longest and these coarser fibres are found in the legs, neck and tail. The shorter fibres are found in the fillet, rump and loin.

                       Dry heat cooking (roasting, frying and grilling or broiling, develops the characteristic meat flavour, coagulates the proteins, thus making fibres firm, hardens the connective tissue, and changes the colour. This change in colour is caused by a change in the composition of hemoglobin.

                   Shrinkage is observed in meat cooked by the dry heat method. Most cooking (braising, boiling, stewing, etc.) besides developing flavour and coagulating the meat, softens the collagenous tissue, thus rendering meat tender. Elastic connective tissue is softened only slightly by moist heat.

                   There is no shrinking in meat cooked by moist methods. When cooking meat it is desirable to retain the juices in the fibres.

Steaks, roasts, etc., are cooked either at a constant temperature of 149°C (about 300°F) for beef, veal and lamb and 177°C (about 350°F) for pork, or by the searing method, where the meat is cooked at a high temperature for the first 10 minutes and then cooked at a lowered temperature. This method was supposed to help in retention of juices but this has been disproved although the aroma, flavour and colour that accompany searing are preferred by some. Steaks are usually grilled at 204.5°C (about 400°F). Studies have illustrated that a lower oven temperature 1719-177°C (about 3000-350°F) as compared to a higher temperature 218.30-232.2°C (about 4250-450°F) results in less drip loss, less shrinkage, increased juiciness and more uniform colour throughout a cut. Overcooking or extended cooking at high temperature denatures the protein of meat, eggs, fish and birds or they toughen or become stringy or all three.

If a roast is cooked at a high temperature, the time of cooking is decreased, but dripping and evaporation losses are higher, and the meat is not so evenly cooked. The degree of 'doneness' also affects this loss. the steak done 'rare' or 'underdone' showing less than that done 'medium or 'well done'. 

                         A meat thermometer helps in determining the degree of doneness'. The thermometer should be inserted so that the bulb is at the center of the cut but not in contact with the bone. For thin cuts the thermometer is not very satisfactory.

                  Meat meant for boiling should be dipped into salted boiling water and then allowed to simmer till tender. A pressure saucepan may be used to save time when cooking less tender cuts of meat. Care should be taken to prevent cooking of meat in a pressure cooker or at a high temperature longer than necessary, otherwise it becomes hard, dry and flavorless.

             Frozen meat may be prepared by the same methods as fresh meat. It need not be (thawed before cooking. If it is not thawed, however, the cooking time is considerably increased to as much as two to three times the time required for cooking thawed or fresh meat. Thawing can be done in the refrigerator or at room temperature. When meat is not thawed, it does not retain a coating such as egg and breadcrumbs.

                 Tenderizers such as papain (taken from raw papaya) may be used to soften the fibres before cooking. These must be applied to the meat, which should then be allowed to stand for one hour for a cut of 2.5 cm (1") thickness. The acidity of vinegar, lemon juice, curd, cider and wine which can be added before or during cooking also helps to tenderize meat.

Sign of quality Mutton and lamb (lamb is meat from a lamb under one year old):

(i) A good quality animal should be compact and evenly fleshed.

(ii) The lean flesh should be firm, of a pleasing dull red colour and of a fine texture or grain.

(iii) There should be an even distribution of surface fat, which should be hard, brittle and flaky in structure, and of a clear white colour.

(iv) In a young animal the bone is pink and porous, so that when it is cut, a small amount of blood can be seen. With progressive aging the bones become hard, dense, and white inclined to splinter when chopped.

Pork

Fresh pork is at its best from September to April (the months with an “r” in them). At 5 to 6 weeks it is known as suckling pig.

Sign of quality

(i) The fat should be white, firm, smooth and not excessive.

(ii) Bones Should be small, fine and pinkish.

(iii) The skin or rind should be smooth.

Bacon and Ham Bacon is made by preserving the meat of carefully bred pigs. This can be applied in two ways:

(i)           By covering the meat with dry salt and allowing at least 4 weeks penetration.

   (ii)  By using a salt solution (brine).

This is injected into the flesh and then the meat is immersed in a salt solution for 5 days. Sometimes a combination of the two method is used - brine is injected into the meat side are then stacked and covered with dry salt for 2 to 3 weeks. It is then matured for about 3 weeks under controlled temperature. Desirable bacteria acting on the meat juices and salt produce the characteristics associated with well matured bacon.

             This bacon is now ready for sale as 'green' or pale' bacon. In certain parts of the world the bacon is preferred smoked. So it is then hung over smoldering wood dust for 2 days. This extracts excessive moisture and preservation   gives the bacon a distinctive flavour.  Smoking also improves the preservation as it acts as an antiseptic.This  is particularly suitable in hot climate.

        

Ham and gammon Ham and gammon come from the hind leg of a pig. Gammon is cut off the side porker. Ham, on the other hand is cut off at the fresh pork stage and includes a substantial part of the loin. It is cured after cutting, usually by y the long process of dry salting

Beef

Signs of good quality

(i)                The lean meat should be bright red with small flecks of the fat.

(ii)              The fat should be firm, brittle in texture, creamy white in colour and odourless. Older animals are dairy breeds have fat which is usually deeper yellow in colour.

(iii)             Beef in god condition should have streaks of fat running through the lean section and the flesh should rise again quickly after being pressed with the fingers. Any cut surface should present a slightly moist appearance to the touch.