COURSE NAME: MEAL MANAGEMENT

SHS 327: LECTURE 9

CREDIT HOURS: 2 hrs
INSTRUCTOR: Saba Nadeem Dar
Food Buying: Buying Protein and
Other Food
 Learning Outcomes

Students will learn

▪ Different types of meat

 Introduction
Meat and poultry are excellent nutrient sources of

• Iron (helps carry oxygen to body tissues through

blood, helps produce energy

• Protein (builds and repairs body tissue, makes

you feel fuller longer)

• B vitamins (support metabolism, maintain

healthy skin and muscle tone, enhance

immune system function, promote cell

growth)
▪Usually the most expensive item in a meal is meat

or an alternative protein source.

▪It is also the focal point of the menu.

▪The number of servings purchased for the

given money is determined by cut, kind and

the quality of purchased product.

▪ The color depends on the concentration of

myoglobin in muscle fiber.

▪ When myoglobin is exposed to oxygen reddish

color appears.

▪ Redness depends on animal age, and use of

muscle fibers
 Structure of Meat
1. Lean Tissue – consist of one or more muscles

which is made up of many bundles of muscle

fibers.

2. Connective Tissue – Surround the fibers and

unites them in bundles.

a) Collagen – arranged in parallel, do not stretch,

color is white, disintegrate in hot water

b) Elastin – yellowish portion, do not tenderize

while cooking

3. Fat – around or between muscles

 Selection

▪Red meats are appropriate 2-3 times a week but

their content of saturated fat makes it wise to limit

their frequency and portion sizes when planning

menus.
▪Fish with their Omega-3 Fatty acid content

are recommended at least twice each

week.

▪Poultry is another choice

▪The actual costs within this category vary

considerably depending on a number of marketing

factors.

▪Many meat cuts and some of the highly prized fish

are usually more expensive than poultry, eggs and

legumes.
▪When watching costs, the first choice in planning

is which category to choose.

▪Then the specific choice can be made within the

selected category of meat, poultry, fish or

legumes.

▪Careful shopping is the final step in obtaining

the best possible cut.

 Controlling Safety
▪Control of microorganisms is a primary concern in

the marketing of all types of meat, poultry and fish.

▪Poultry often is packaged as specific parts placed

on trays made of expanded polystyrene (EPS) which

then are wrapped in a polyvinyl chloride (PVC) film.

Centralized Packaging

▪Large plants that prepackages meats and poultry

in specialized safe packaging for distribution to

many different stores.

▪The advantage of centralized packaging is that

temperature and sanitation of the packaging

area can be controlled more effectively to

produce a safer package of beef than can be

assured in some supermarkets.

▪Beef that has been packaged in a centralized

packaging facility has a shelf life of several days.

▪This benefits retailers because centralized

packaging helps reduce the losses that are gained

from the shorter shelf life of meats packaged in the

store.
▪Packaging experts have developed several

technologies to meet the demands of packaging

meats. E.g

▪Gas barrier trays

▪High oxygen packaging

▪Barrier heat sealing lid.

 Choosing Beef Cuts
▪The recommendation to limit the intake of fat,

particularly saturated fatty acids, supports the choice of

selection of beef.

▪Knowledge of the tenderness and textural

characteristics of the various beef cuts is necessary for

making on side decisions while shopping.

▪In beef the tender cuts are from the rib, short lion

and sirlion

▪Dry heat cookery methods are appropriate to

prepare them.
▪Flavour enhances as the animal matures.

▪The color of the meat darkens, the fat looks less

pink with increasing age.

▪At least 15% fat provides the flavor and juiciness

that consumers desire

▪Ground beef with a fat level less than 15% has only

a few detectable flecks of fat showing.

▪As the fat level in ground beef increases the fat

flecks are more obvious

▪The color of the ground beef becomes a moderately

light red.
▪Cooking losses increases as the fat content

increases

▪The caloric content also increases unless

the fat is drained thoroughly from the cooked

meat.
 Cost

▪Read the price per pound on the

package.

▪Determine the price per serving.

 Lamb
▪Lamb commands a premium price among the red

meat.

▪The small amount of meat in relation to bone adds

still more to the cost in relation to the actual edible

portion.
▪Distinctive flavor is valued greatly by some people

▪Blade and arm chops come from the loin

▪Loin chops are from the lion.

▪To compensate for their small area, chops are cut

to a thickness of 1-2 inches.

▪Thinner chops will become too dry during their

preparation.

▪When selecting a package of lamb chops, it is

important to have chops that are of an even

thickness so they can be cooked uniformly.

 Poultry

▪Options for shoppers to consider are bone in or

boneless and with or without the skin.

▪Such choices make it easy to tailor the purchasing

decision to fit the preferences of the diners or to

conform to the specific ingredient required in a recipe.

▪Poultry usually is available frozen or fresh.

▪If frozen poultry is the choice, it is necessary to thaw

it safely.

▪It may take as along as 4 days to thaw it in the

refrigerator.

▪A quicker option is to thaw it in its unopened bag by

immersing it in cold water which is changed

completely every half hour.

 Fish and Shellfish

▪An advantage of the fish from farms is that they

come from water monitored to minimize

contamination of the fish, thus promoting food

safety.
▪The short shelf life of fish presents a particular

challenge at all points along the way from the water

to the dinner table.

▪Fresh fish need to be kept well iced from the time

they are caught and cleaned until they are cooked.

▪Even when iced promptly, it is important to

transport fish rapidly to the market so they

can be purchased, cooked and consumed

within a day or two.

▪Time and temperature control are essential

components of getting safe, high quality fish to

consumers.
▪The kinds of fresh fish available at a supermarket

probably will vary from one shopping trip to another.

▪Fresh fish should have flesh that looks fresh and

slightly moist, and the odor should be very mild.

▪Fresh fish counters should not have fishy smell.

▪Frozen or canned fish may be a better selection if

shopping must be done at that supermarket.

▪Fresh fish is best if it is prepared the same day it

is purchased.
 Eggs
▪ As eggs age, they slowly lose moisture and gas

through the shell.

▪ Conditions during marketing and storage are of

chief importance in maintaining the quality in

eggs during storage until they actually are used.

▪ Consumers need to notice the quality of eggs when

they are broken from the shell and used in food

preparation.

▪ If eggs are of a low quality , its yolk will break easily

and white will spread over a large area.

▪ The price of eggs are determined by size as

well as the quality of the eggs.

▪ Some markets feature eggs that are

advertised to have special nutritional benefits

at elevated prices.
 Egg Substitutes

▪Are available for people who need to be

particularly watchful of their cholesterol intake.

▪These are made by combining whites with a

blend of ingredients that stimulate the qualities of

the yolk.
 Storage of High Protein Foods

▪Refrigeration and high levels of sanitation are

essential in handling beef, lamb, poultry, fish and

eggs.

▪All high protein foods can provide a rich

environment in which microorganisms can flourish.

Two keys are critical to keep these foods safe

1. Keeping microorganisms populations to an

absolute minimum by avoiding contamination

from food handlers or unclean surfaces.

2. Maintaining temperatures no higher than 40

degree F throughout commercial handling and

marketing.
▪ Consumers are responsible for continuing safe

storage and handling from the point of sale until

high protein food are eaten.

▪ Meats need to be refrigerated as quickly as

possible.

▪ They can be placed in the coldest part of the

refrigeration in their original packaging

▪ The temperature in the refrigerator must be no

higher than 40 degree F

▪ If fresh meats are being placed in the freezer for

delayed use, pieces can be wrapped in heavy

aluminum foil or in freezer bag that seal tightly

▪ Layers can be separated within package by a

sheet of foil so they can be separated when they

are being thawed.

▪ Freezer packaging need clear labels that

indicate their contents and the date they were

placed in the freezer.

Frozen poultry can be thawed in __
days in refrigerator
Frozen poultry can be thawed in 4 days
in refrigerator
The thickness of lamb chops is __
The thickness of lamb chops is 1 to 2
inches
Questions?