FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 21 : Processing and Preparation of Meat and Poultry

Methods of preparing meat products

Tender cuts of beef, lamb and pork may be cooked by the following methods

1. Dry heat
1. Roasting: The meat is placed uncovered in a rack in a shallow pan to keep the meat out of drippings. The roasting pan is placed in the centre of the oven temperature i.e. at 163oC is maintained by thermometer. This ensures the adequate browning of meat for good flavours and good appearance. For small roasts an even temperature of 177oC is used. Roasting continues to cook at the centre even after they are removed from the outer surface.
   
   If meat is covered, the steam from the roasting meat is tapped inside and meat gets cooked by moist heat cookery.


2. Broiling: It consists of cooking meat by direct radiant heat such as the open fire of a gas flame, live coals or electric oven. Broiling is applied to tender cuts that are at least 2.5cm thick. Thinner cuts will be too dry if broiled.
   
   To broil, meat is placed on a rack and the rack is adjusted in such a way that the top of the meat is some 5 -10 cm from source of heat. A tray should be placed beneath the meat track to collect the melted fat. Broiling is carried out at a temperature of 176oC until the top side is down. The broiled side is salted and turned and broiled on the other side.
   
   Broiling is a faster method of cooking meat by dry heat than roasting. But roasting produces more juicy and tender meats than broiled meats.


3. Pan Broiling: Meat is placed in a cold girdle and heated so that meat cooks slowly. Any fat that accumulates in the pan is removed so that the meat will continue to pan broil rather than pan fry.


4. Frying: Two methods of frying are pan frying and deep-fat frying. The temperature is to be controlled such that the meat does not develop a burned flavour and dryness. With high temperature fat decomposes to acrolein which impairs the flavour of meat. Too high temperature results in inside uncooked and too low temperature results in greasier product.


2. Moist Heat: This method is used for less tender cuts. The combination of moisture, heat and long period of cooking causes meat to become tender owing to the conversion of connective tissue to gelatin.


1. Braising: In this method of cooking, the meat is first carefully browned on all sides by broiling, pan broiling or frying. Then it is cooked with or without the addition of water (steam from the water) of the meat. Tomatoes and fruit juices may be added as liquids. The juices not only furnish liquid for softening the collagen but also afford a variety of flavours and may hydrolyse protein because of their acidity.
2. Stewing: Large pieces of tough meat are cooked in sufficient water until tender.
3. Pressure Cooking: Braising and simmering of meat takes a long time for cooking. This method takes less time. Pressure cooked meats are less juicy and cooking losses are great.


3. Sausages: Sausages are prepared within a casing. Natural casings are made from cleaned animal intestines. But natural casings are expensive and non-uniform. Artificial casings are made from extruded tubes of regenerated collagen, cellulose materials or plastic films. The casings hold the ground meat together and prevent excessive moisture and fat losses during cooking and smoking operations. Large sausages such as bologna may have the casing removed after cooking and smoking and then be sliced and packaged. Such products are known as table-ready meats.