0:04 [music] Welcome you all to the week five session on meat, fish and poultry which is also one of the major food group and we'll be discussing about its uh nutritive value composition and how it is going to have an impact in our uh diet. At the end of this session, the student will be able to interpret the nutrient content of meat, fish and poultry and and understand the methods of uh preparation of meat, fish and poulry and
0:50 also to understand how the composition has a role to play. So we'll start with the meat first. Meat refers to the muscle of warm-blooded four-legged animal. So meat is always defined as a skeletal muscle with naturally attached tissue. The chief ones include cattle, sheep and pig. You can see in the picture here. So uh if you see u meat also includes the glands and organs of these animals. Meat products include many of the byproducts from animal slaughter such as the animal gut which is used for sausage casings and the fat is in used in the
1:35 manufacturer of lard and gelatin and others. So even the meat products are being utilized for uh other cooking purposes. So when we talk about red meat, red meat consist of mutton, goat meat, pork, beef and rabbit meat. The redness of the meat is due to the myogglobin present in the particular uh animal. So uh if you see the this is a red meat that I'm talking about and it the the redness is basically due to the myoglobin present in it. White meat is better than red meat for various health reasons. So always we say red meat can be restricted and uh that is nothing but mutton, goat meat, pork, beef and rabbit meat. If you
2:23 have any other health issues or cardiac problems, cholesterol issues, it's always to have it in moderation or better to avoid it. Classes of meat and meat products. So we have got different uh classifications here. So when we uh talk about wheel which is nothing but the cattle meat which is the slaughtered meat 3 to four weeks after after birth is called the wheel and the beef is nothing but the cattle meat which is over one year old. Mutton is the flesh of a young uh animal of either sex of and age is about 12 months or under. Earling mutton is the carcasses uh of the young sheep uh which is between 12
3:10 to 20 months old. So that's the picture that you can see here from uh meat is being taken from these different uh animals sheep, lamb, bull and cow also. So when we talk about mature mutton uh it has the flesh of both male and the female oine species that are 20 months in age at the time of slaughter. So 20 months is we call it as mature mutton and we have also heard about earling mutton and pork is nothing but the meat of the swine which is the pig. uh good quality pork comes from 3 to 12 months before the amount of fat becomes excessive in it. So that's the pork uh
3:58 component. Organ meats are nothing but liver kidney heart thymus pancreas and brain. All these are also edible and uh that's called as organ meat. [snorts] Sausages are nothing but they are made of ground or minced meat and it is enclosed in the casings of the sausages. So that's called the sausage. So you can see how the beef cuts are being uh described here in the picture. So you can see how it is uh classified under beef cuts. When we talk about the protein muscle protein, there are different uh components to it. One is the intracellular which is nothing but the protolasmic
4:44 protein which constitutes about 83 to 90%age of the intracellular protein and we have something called structural protein. The rest of the composition is being made up of the structural protein which is 10 to 17%age of the structural protein comes from collagen and elastin. [snorts] Whereas intracellular protolasmic protein comes from meiosin proponin and also uh they are further uh divided as actin and propomyosin. So when we talk about meiosin, meiosin contributes about 60%age of the protein from thick filaments. So uh troponin is nothing but a component of a component of contractile system. So
5:31 under uh meiosin you have actin and tropommyiain. So if you see u troponin tropommyiain is found in thin filaments and actin is nothing but major protein of thin filaments. It's contribute about 15 to 30%age of myophibbrals myophibbrals. So that's the major uh intracellular protein that we are concentrating on when it comes to muscle protein. Similarly in structural protein we have collagen and elastin. Collagen is abundant in tendons, skin, bones, vascular system and connective tissue. Elastin is little tougher than collagen and it's constitutent of a ligament. So
6:16 if you see elastin and collagen in even in a human body you can find all these things. So that's how it is actin meiosin tropommyosin troponin collagen and elastin. So that forms a structural protein whereas these forms the intracellular protolasmic protein. Coming to the nutritive value of uh meat. So we have about u different macro and micronutrients to it. So when we talk about carbohydrates uh they are found in very small amounts and they are basically present in glycogen and glucose as glucose. Protein component is high in meat. meat contributes to 15 to 20%age of protein. Whereas lean meat contributes a little higher which corresponds to 20 to 22%age
7:04 of protein. Here fat is really uh high in meat and meat products. So they vary from 5 to 40%age with the type, the age and the breed. Cholesterol is higher here which is 75 mg per 100 gram which is nothing but um more uh fat component and cholesterol component is only contributing to the bad cholesterol here. So definitely uh meat and meat products to be consumed in less quantities and restricted quantities. So in order to prevent from cholesterol related issues as well as to reduce the fat content in your body [snorts] and they also have good amount of vitamins and minerals especially
7:50 calcium, iron, zinc and B complex vitamins are present in the meat. There's some terminology called rigger mortis. This particular term I want you all all of you to have a look at it because this particular term is being uh widely used in uh meat fish and poultry. So basically meat when we uh when you know that the animal is slaughtered just before an animal is slaughtered the muscles are soft and pliable but [snorts] immediately upon death as you can see there is a lot of metabolism that takes place in the cell and they are getting interrupted. This process of stiffening of the carcass is known as rigger mortise. So before the animal is slaughtered the muscles are soft whereas after the death or upon the death they
8:37 undergo a lot of changes and that leads to the stiffening of the carcass and they are known as that process is known as rigger mortis. This particular process is because of the absence of ATP formation of the permanent link between actctin and meiosin. So there is an absence of ATP formation between actin and meiosin that is leading to the stiffening of the carcass and that is present in the rigger mortis and if you see it is about 24 to 48 hours seen in the beef. So that's how the if the after the animal is slaughtered you can see the stiffening of the carcass here and because of the absence of ATP there will be a 22 4 to 48 hour uh period that you can
9:24 observe here. Next we move on to the process called aging. Post trigger mortise that is after two to three days after animal is getting slaughtered the muscles again become soft and pliable with improved flavor and juiciness. That means the resolution of the rigger takes place and some changes that takes place during this period is nothing but aging or ripening. [snorts] So you can see the picture here. So aging process usually uh takes a longer time. So changes that occurs during aging include progressive tenderization, breakdown of connective tissues by enzymes.
10:10 Aging is done by holding the meat at 0.5 to 20°C. The duration takes taking place for aging includes 1 to 4 weeks. Usually beef is the only kind of meat that is commercially aged. Lamb and mutton are occasionally aged. Whereas pork is never aged due to its high fat content. So if you see this process of aging, it change it uh what are the changes that occurs during aging includes a progressive tenderization process and the breakdown of connective tissues by enzymes. The aging is done by holding the meat at 0.5 to -20°C and duration is 1 to 4 weeks. So beef is
10:56 the only meat that is commercially aged. Next we move on to the tenderizing process where you can see tenderness is the most desirable characteristic in meat. So when you try to consume the meat, you tend fe tend to feel the tenderized meat, right? So that's how it is. The amount and the distribution of the connective tissue and the size of the muscle fiber, bundles of the muscle fiber will determine the tenderness of the meat. So how the tenderness of the meat is connected basically is the amount and the distribution of the connective tissues, size of the muscle fiber, the bundle of the fiber will
11:41 determine the tenderness of the meat. The number and the strength of cross linkages that happen between the peptide chain of the collagen increases with age. So more the age of the animal this particular peptide chain of the collagen gets increased and this will decrease the amount of collagen and that may be solubilized during cooking. Therefore this contributes to decreased tenderness of the meat. So the more the age of the animal and you have a cross linkages between the peptide chain and the collagen is really increased because of the aging that will lead to the decreased tenderness of the meat. So that's the major contribution that you should look at when we talk about the
12:28 tenderness of the meat. There are different methods of uh tenderizing the meat. One is cold room storage and there are different methods to it like mechanical methods such as the pounding of the meat, cutting of the meat, grinding of the meat. You need to also understand there are different methods like needling or pinning and you also know the ultrasonic vibrations are also given when we talk about the tenderizing of the process. So meat is basically tender tenderized using different methods like cold room storage. Mechanical methods include pounding, cutting, grinding, needling or pinning, ultrasonic vibrations. And there are traditional methods which
13:13 include using papaya leaves for tenderizing the meat because of the action of the papine which is an enzyme which is very effective in bringing out the tenderization of the meat. So that's a age-old technique and also people are still following it to some extent. That's a major way of uh tenderizing the meat and you also use low level of salt because of the water holding capacity. So low level of salt is also uh one good method of tenderizing the meat and there will be a change in pH. You can see if it is soaked in vinegar and uh exercised animals are also being used in tenderizing process. So when we
13:59 talk about uh the meat as such we also discussed about the post mortm changes rigger mortis aging process which takes place u after rigger mortis and what are the changes that occur during aging and we also learned about tenderization methods of tenderization and next next we move on to the curing process. Curing is nothing but uh you try to bring out a modification in the meat which will affect the preservation, unique flavor, the color of the meat and tenderness of the meat. So you can observe that you can bring about a unique flavor, the color which is red and the tenderness that you can bring to the meat. Curing
14:47 agents include salt, sodium nitrate or nitrite, sugar and some spices can be added to bring about the curing process. So, uh these curing agents have its own advantages. So, if you see uh salt if it's added, it retards the microbial growth and enhances the flavor of the meat. Similarly, if we add nitrite to it, it fixes the red color of the myoglobin and develops flavor and they inhibit the claustrdium bottlinum which is the uh infectious uh organism. So that is inhibited if we use a nitrate for uh curing the meat and which will help you
15:34 in preventing the red color of the myio myoglobin and also good give some good flavor. Sugar if it is added as a curing agent it stabilizes the color and it adds flavor to the meat. So these are the major curing agents like salt, nitrite and sugar which is commonly used. If we add some spices to it that will also help in the flavor enhancement of the meat. So we uh that's the curing process. So if you see curing process is divided into uh dry curing, wet curing and a combination of dry and wet curing. Dry curing includes salting with some curing mixture whereas wet curing includes some spray pumping, stitch pumping and
16:22 immersion curing. So this is with regard to the wet curing process. A combination of curing includes dry plus emotion technique. Spray uh which is the artery or the stitch plus the emotion technique. So these are the combination of techniques that we can observe when it comes to the curing process which is the dry wet and the combination of uh dry and wet together. Next we move on to the grading process. If you see uh factors which are very important to evaluate the quality and the palatability of the meat depends on the maturity and marbling of the meat. So these two we are going to concentrate
17:07 on the maturity of the animal affects the texture the firmness and the color of the meat. So more the mature uh the animal is it will affect these components especially the texture the firmness and the color of the meat. Similarly when it is the marbling method it is nothing but you can see the amount and the distribution of fat that is appearing as white flex with within the lean meat. So you can see the grades here. So the first one is really good whereas the next is having some uh white flex all around. So that is going to give you the graded qual quality of the meat. So the distribution of fat is
17:54 appearing as the white flex here. The quality the consistency and the character of the juices or extractives contained in the muscle fiber also will contribute to the quality of the meat. So we have got the maturity and the marbling which can be used as a grading process. Coming to the meat cookery, the following factors will affect the cooking quality of the meat. As we know the type and the treatment of the live animal, slaughtering and the carcass characteristics, how the composition, the structure and the function of the muscle is. What are the different postpartum changes that affects the cookery? cooking methods, processing treatments are all affecting the meat cookery. So if you see lamb, beef, pork
18:44 has got a difference here. So if the lamb is uh got a well done uh texture, if it it should be 82. Similarly for beef it is 77 and pork there it should be well done at 77. So these are the major factors that you should remember when we talk about the processing and cooking of the meat. Tender cuts of beef, lamb and pork may be cooked by these methods. The first method is the dry heat method where you can see roasting, broiling, pan broiling and frying can be done with regard to the meat cookery especially the tender cuts of uh beef, lamb and pork are being
19:32 used as a dry heat method which is the roasting, broiling, pan broiling and frying. Moist heat include the brazing, stewing and pressure cooking also. So that's the major uh thing that you should concentrate when it comes to the meat cooker. It's a combination of dry heat and moist heat method of cooking the meat. Uh India has a coast line of 5,00 kilometer and over 200 edible edible fish varieties are known commercially. The marine types include the sardines, macarel, tuna, catfish, scombroids, brown duck, ribbon fish, prawns and cuttle. In India, bulk fish are sold in fresh about 60 to 70%age and dried fish is contributing to about 10
20:18 to 15 percentage. Coming to the classification of fish, uh it is divided into the fish with fin and the shell. When it comes to fin, uh they have a white and oily characteristic here. White are basically round and flat and [snorts] oily include the macarel and herring. Whereas the round include the cord hadock and whiting and [snorts] we have some plies and sole and and the flat category. Uh in shell category we have molllesk and crust shins. So crustace shins include the lobsters, shrimps, crabs and prawns that come under that category. Whereas mo mlllesks contain the oysters, dams, scallops and mucil. So these come under the shell
21:04 varieties and they come under the fin variety. So when we talk about the nutrative value of fish you can see about uh the energy protein is protein is really high in fish and fat basically having a good component here. So this is the table which indicates the different types of fish and the nutritive value is given here. So when we talk about fish cookery, fish should be cooked at moderate temperature long enough for its delicate flavor to develop and for the protein to coagulate you should see to that 60°C it should be having [snorts] and for a small amount of connective tissue to break down you definitely need to coagulate the protein at 60°C. So always better to cook the fish at
21:50 moderate temperature and the methods of cooking include dry heat which is nothing but the broiling, baking, frying and moist cooking includes the poached uh fish. So you can see the picture over here. So it involves both method of cooking here. When you when we talk about the storage and preservation, uh fish has to be preserved under cold storage and this has to be preserved at um 4 0 to 4°C. Canning is a process that is also being used uh using a can. So that is also good way of preserving the fish. Chilling is a process you can see here.
22:36 And freezing is also a very good source of uh preserving the fish. Smoked fish is also a good way of preserving because you understand that nitrates are being uh used. Salting and drying is a best way where you can preserve the fish for a longer period of time and that will enhance the flavor, quality of the fish and other things. Next we move on to poultry. The term poultry is applied to all domesticated birds as food which includes the chicken, duck, geese and the turkey pigeon also. So all these things come under the poultry category. Uh first we move on to the chicken
23:23 classification which is coming under the broiler, rooster, stag, chew stewing chicken or fowl. Broiler is nothing but a chicken of 8 to 10 weeks of age with either sex. Rooster is nothing but a young chicken which is about 3 to 5 months of age again with either sex. Stag is nothing but a male chicken which is under 5 months of age. Stew stewing chicken or fowl is a mature chicken which is more than 10 months of age. is a ma mature male chicken over 10 months of age. So you can see here uh broiler rooster stag stewing chicken and and the differences are being given listed here and the processing of
24:08 the poultry include uh a live bird which is having um then it is slaughtered and the bleeding takes place and swabs of that and they temporarily get stored and uh either dead dead bird or live bird and then scar Scalding takes place 60 to 65° C. [snorts] Uh scalping uh in the tank uh water samples. Defathering you just have to remove the feathers. Epheseration removing the internal parts. Uh rinsing is uh washing the water samples. Then displaying at room temperature. Chopping the head and other
24:55 things. The whole chicken is here and in this stage if you see the chopped chicken and chicken cuts are divided into different parts and that's the poultry processing that normally takes place with regard to poultry [snorts] and uh best for uh the storage includes canning, dehydration, chilling and freezing. So if you see canning uh this is how the uh process of the chicken is being uh canned and similarly dehydration is the step that is being involved here. Uh so you can see here it's in the chilling and the freezing process also is a very good storage of uh the chicken and the
25:40 poultry which is given here. So uh these are the different methods of uh identifying the poultry and poultry process and we have discussed about the variety of uh things here which is regard which is nothing but uh meat fish and poultry. So under meat we have discussed about rigor mortis tenderization aging curing of meat and also when it comes to other techniques like fish we have understood the different grades of fish uh how the nutritive value is and poultry also we have understood the v variety of u foods there and how it is being cooked and all that that comes to the end of the week uh five session we still have some more
26:28 on spices and condiments and fruits and vegetables. You'll be having an assignment at the end of this session. So, please go through that and answer them accordingly. Thank you. Happy learning.
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