OHCE Statewide Leader Training July, 2014 Developed by Barbara
Brown, Ph.D., R.D./L.D., Food Specialist, OCES Tenderness: How to
Cook Meat
Slide 2
Whats changing 2014 Oklahoma Cooperative Extension Service 2
Animals Cuts Fat content Grain vs grass fed Grades available where
you shop
Slide 3
USDA Quality Grades 2014 Oklahoma Cooperative Extension Service
3 A composite evaluation of factors that affect palatability of
meat (tenderness, juiciness, flavor) Factors include carcass
maturity, firmness, texture, color of lean, amount and distribution
of marbling within the lean Beef carcass quality grading is based
on (1) degree of marbling and (2) degree of maturity
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Meat composition 2014 Oklahoma Cooperative Extension Service 4
BoneIf present can be used to identify part of the animal the meat
cut is from Muscle tissuetightens when heated Connective tissuemore
in highly exercised parts of bodies (legs), older animals (mutton
vs lamb)more connective tissue = tougher meat Collagen Membranes
between muscle fibers and gristle at ends of bones are made of
collagen Readily softens with moist heat, converts to gelatin
Elastin Tendons made of elastin Not softened by cooking
Slide 5
Meat composition 2014 Oklahoma Cooperative Extension Service 5
Fatty tissue Most is deposited under skin, around glandular organs
first As fat continues to be deposited it will be found between
& within the muscle tissues (marbling) Melts when heated
Watersqueezed out when cooked Pigments Myoglobin responsible for
red color, more = darker meat Carries O 2 & CO 2, bright red
when exposed to O 2, bluish when not When oldbrownish-red
Slide 6
Effects of heat 2014 Oklahoma Cooperative Extension Service 6
Tenderizes Cooking to correct endpoint tenderizes collagen
connective tissues Overcooking yields tough, rubbery, stringy, dry,
excessive shrinkage of protein with loss of water from muscle
fibers, collagen converted to gelatin so fibers no longer adhere to
each other (strings) Toughens muscle fiber Moisture lost (drip,
evaporation) Fat lost (melt out, combines with water loss to impact
juiciness)
Slide 7
Effects of heat on meat 2014 Oklahoma Cooperative Extension
Service 7 Flavor develops Pigments changeWhen cooked myoglobin
turns greyish-brown Destroys pathogens For whole cuts of beef and
pork bacteria are only on the outside, so it is safe to cook the
rare stage, not true for ground meats
Slide 8
Methods of heat transfer 2014 Oklahoma Cooperative Extension
Service 8 Conduction: direct transfer of heat by contact from one
substance to another Convection: transfer of energy in a fluid
(such as a gas or liquid) Radiation: transfer of energy through
empty space (infrared waves)
Slide 9
2014 Oklahoma Cooperative Extension Service 9 Cooking
methodMethod of heat transfer Roast/Bake Radiation, convection
Broiling Radiation Boiling, steaming, frying, simmering, poaching,
stewing Conduction (from fluid) Conduction (of fluid) Braising
Conduction (from fluid & from vessel) Convection (not usually
an issue because the small amount of liquid exists is usually very
dense a& therefore doesnt circulate) Microwave Radiation
Slide 10
Cooking method chosen depends on 2014 Oklahoma Cooperative
Extension Service 10 Natural tenderness of the meat cut (type of
meat, age of animal, cut, tenderizing treatments) Amount and type
of connective tissue Leanness of the meat Size and thickness of the
cut of meat
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2014 Oklahoma Cooperative Extension Service 11 Wholesale meat
cuts
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Cooking methods 2014 Oklahoma Cooperative Extension Service 12
Dry heat No liquid, but can use fat or oil; use for tender or
medium-tender cuts Moist heat From highly exercised, less tender
parts of animals and older animals Cuts have high content of meat
extractives that provide flavor, higher in collagen Methods
combining moist & dry heat
Moist heat methods 2014 Oklahoma Cooperative Extension Service
14 Braising Pot-roasting Stewing or Casseroling Simmering Poaching
Pressure Cooking
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Combination methods: dry & moist 2014 Oklahoma Cooperative
Extension Service 15 Microwave Cookery Gives different results from
conventional cooking methods and it is not always a time saver.
Generally, meat cooks better, and more evenly, at lower power
settings. Size and shape of the meat cut affect evenness of cooking
and the time required. Covered Roasting Meat is enclosed, either in
an oven-bag or covered roasting pan, trapping some steam, and
cooked in the oven Variation is fry pan "roasting", cuts are first
browned in a hot fry pan, heat is reduced, lid put on, and cooking
is completed
Slide 16
Chemical tenderization 2014 Oklahoma Cooperative Extension
Service 16 Proteolytic enzymes (protein-splitting enzymes) Papain
(papaya), bromelain (pineapple), actinidin (kiwifruit) Reason why
you cant use these fruits fresh in gelatin Acids in marinades
(vinegar, citrus, wine) Acids act mainly on the surface, if left
too long the surface becomes mushy With no acid ingredient
marinades only add flavor
Slide 17
Physical tenderization 2014 Oklahoma Cooperative Extension
Service 17 Grinding, mincing, chopping Pounding Cutting or
needling
Slide 18
The searing myth 2014 Oklahoma Cooperative Extension Service 18
Meat is cooked at a high temperature so a caramelized crust forms
Does: develop a flavorful crust Does not: seal in flavors or
juices
Slide 19
Donenesswhy it matters 2014 Oklahoma Cooperative Extension
Service 19 Undercooking Safety issues Underdeveloped flavor Raw
texture Overcooking yields tough, rubbery, stringy, dry, excessive
shrinkage of protein with loss of water from muscle fibers,
collagen converted to gelatin so fibers no longer adhere to each
other (strings) Avoid hockey puck quality
Slide 20
Beef steak doneness by color Best option to determine doneness.
A thermometer Cooking to less well For whole cuts bacteria is on
the outside, not center so can cook to rare stage, not true for
ground 2014 Oklahoma Cooperative Extension Service 20
Slide 21
Determining doneness 2014 Oklahoma Cooperative Extension
Service 21 Only one sure method You cant tell when meat is safely
cooked by appearance Any cooked, uncured red meats including pork
can be pink, even when meat has reached a safe internal
temperature
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2014 Oklahoma Cooperative Extension Service 22 CategoryFood
Temp (F) Temp (F) Rest Time Rest Time Ground Meat & Meat
Mixtures Beef, Pork, Veal, Lamb160None Turkey, Chicken165None Fresh
Beef, Veal, Lamb Steaks, roasts, chops1453 minutes Poultry Chicken
& Turkey, whole165None Poultry breasts, roasts165None Poultry
thighs, legs, wings165None Duck & Goose165None Stuffing (cooked
alone or in bird) 165None Pork and Ham Fresh pork1453 minutes Fresh
ham (raw)1453 minutes Precooked ham (to reheat)140None
Slide 23
Endpoint temperatures, food safety and resting time 2014
Oklahoma Cooperative Extension Service 23 During rest time,
internal temperature remains constant or continues to rise, which
destroys harmful microorganisms
Slide 24
Resting time 2014 Oklahoma Cooperative Extension Service 24
When meat is removed from heat, it needs to rest Allows juices to
equalize throughout the meat, less lost when cut Tent with foil to
keep the meat warm Resting time for particular cuts vary Usually
between 3 and 20 minutes
Slide 25
Resting and juiciness Without restRested 2014 Oklahoma
Cooperative Extension Service 25 Source:
http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html
Slide 26
Putting it tenderly together 2014 Oklahoma Cooperative
Extension Service 26 Choose the animal (type of meat) Choose the
cut Choose the cooking method Dry heat Give cross-over cuts some
help (physical tenderization, chemical tenderization) Moist heat +
time Combo method Know when its done Food safety first Preference
second Let it rest
Slide 27
Resources 2014 Oklahoma Cooperative Extension Service 27 USDA
Food Safety and Inspection Service at
http://www.fsis.usda.gov/wps/portal/fsis/home
http://www.fsis.usda.gov/wps/portal/fsis/home
http://www.beefitswhatsfordinner.com/
http://www.porkbeinspired.com/index.aspx
http://www.eatchicken.com/