lesson 19

lesson 19 - Meat and Beans Dietary Guidelines Meat:...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
Meat and Beans – Dietary Guidelines Meat: recommended 5.5 – 6.5 ounces per day Excellent source of high quality protein, B vitamins, iron and zinc Vit B 12 aids in formation of red bloods cells and DNA, helps body use amino acids Iron is used to carry oxygen in the blood Zinc is necessary for enzymatic reactions and help immune system function properly USDA Meat Quality Grades - marbling Marbling: presence of intramuscular fat Prime: highly marbled meat from young animals Choice: moderately marbled Select: very slightly marbled USDA Meat Quality Grades – age of the animal Indicators of physiological maturity: Color and texture of rib-eye muscle Cartilage becomes bone Lean color darkens and muscle fibers toughen as animal gets older Cuts of Beef Location that counts. Cuts of meat most valued by consumer are: Ribs – rib eye and rib roast Loin – tenderloin, t-bone steak, sirloin Chuck – (often ground) Round – round steak, eye of round Myoglobin – Red Meat Pigment Myoglobin gives red meat its color. Globular protein with central iron (Fe) that binds O Color of red meat determined by the charge or valence of the Fe and the presence/absence of oxygen Muscle Pigment (Color) Chemistry Native pigment = dark, purple red (myoglobin)
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Oxygenated pigment = bright, cherry red (oxymyoglobin: bloom of fresh meat) Stored in O 2 at length = brown-red (metmyoglobin, color of ‘old’ meat) Cooked = gray-brown (denatured meat) Fat Content in Ground Beef TYPE OF GROUND BEEF % FAT $ per lb. Ground Beef 25 3.00 Ground Chuck 15 3.10 Ground Round 5-10 4.50 80% Lean 20 3.50 90% Lean 10 4.50 Extra Lean 5 4.50 Fat Content of Cooked Ground Beef MEAT TYPE 10% 20% 30% Raw ground beef 10 20 27 Pan-fried patties 8 11 11 Pan-fried crumbles 7 9 9 Cooked, rinsed crumbles 3 4 4 Food Safety Points to Remember Meat begins as a sterile tissue Incidence of pathogens is higher in ground meat than in whole cuts Safe handling instructions are placed on packaged meats Cook to proper temps to avoid foodborne illness
Background image of page 2
Egg Facts Eggs are a good source of
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 8

lesson 19 - Meat and Beans Dietary Guidelines Meat:...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online