Home Soups Chilled meat. Signs of good quality. The main signs of the poor quality of meat and meat products How is the good quality of meat determined

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Chilled meat. Signs of good quality. The main signs of the poor quality of meat and meat products How is the good quality of meat determined

The main criterion when buying meat is the degree of its freshness.

Good-quality chilled meat should have:

Characteristic color (beef - red, pork - white-pink, lamb - brownish-red, veal - pink with a grayish tinge);

The smell is pleasant, without extraneous shades (it is best to pierce the meat with a hot knife, then you can make sure that the decomposition process has not yet begun inside);

White or cream-colored fat (beef is hard, does not smear, but crumbles, pork is soft with a pinkish tint, mutton is dense and not yellow);

The consistency is dense (when pressed, the hole quickly levels out);

A thin crust on top of a pale pink or pale red color.

Benign frozen meat, when tapped, makes a clear sound, and feels solid to the touch. On the surface of the cuts, the meat is red in color with a grayish coating, which is given to it by ice crystals.

If you put your finger on the surface, a bright red spot should form. After the secondary freezing, the quality of the meat is much worse. Its color becomes cherry red, and when warmed with a finger, the color does not change. It must be remembered that when thawing frozen meat, it should not be immersed in warm water, otherwise all water-soluble salts and vitamins will be lost. In general, frozen meat is always worse than fresh, and even more so fresh. (Source: "idilbay.ru", "mydiet.ru").

Questions and answers.

1. What is "marbled" meat?

The best in taste and nutritional properties Meat is considered to be equal in protein and fat. The most tender and juicy is meat with intramuscular fat layers - the so-called "marble". It is thanks to these small fatty veins that the meat becomes juicy and aromatic when cooked.

2. Does eating meat get better?

Naturally, fatty meat contains more calories than lean meat. But still, they don't get better from this alone. Only an unbalanced combination of all foods or an exclusively one-sided diet can lead to weight gain.

3. What vitamins does it contain?

Meat contains a large amount of water-soluble B vitamins: thiamine, pyridoxine, riboflavin, pantothenic acid, choline, as well as minerals (phosphorus, iron, sodium, etc.) They take care of shiny hair, smooth skin, beautiful nails and strengthen nervous system.

4. What diseases can not eat meat?

The absolute rejection of meat, fortunately, is necessary only for very few diseases. Some, such as chronic kidney disease, require a completely protein-free diet. In this case, you need to completely abandon the meat, as it contains a lot of protein.

5. Is Vegetarian Diet Unhealthy?

A vegan lifestyle, of course, is by no means unhealthy. However, a balanced diet is much easier to provide with meat. Vegetarian food is not recommended for children and young people.

6. Can salted meat be grilled?

Yes, but in moderation. Grilling loin, ham and similar meat products carried out at high temperatures. In this case, nitrosamines are formed - substances that have harmful effects on our body (for example, on the liver).

7. Which meat is healthier: white or red?

8. Can you protect yourself from Salmonella?

Frozen meat, especially poultry, should never be thawed directly in the package. it is better to leave it to slowly defrost right in the package. It is better to leave it to defrost in the refrigerator in a sieve that is placed in a bowl so that the water can drain. Hands, as well as all kitchen utensils that will touch the meat, should be thoroughly washed. The meat must be thoroughly fried, as high temperatures are detrimental to salmonella.

9. Can minced meat be frozen?

The materials used were "bt-lady.com.ua", "cook.zimins.net", "sheenson.ru", "club.osinka.ru".

Signs of good quality meat.

The main criterion when buying meat is the degree of its freshness.

Good-quality chilled meat should have:

Characteristic color (beef - red, pork - white-pink, lamb - brownish-red, veal - pink with a grayish tinge);

The smell is pleasant, without extraneous shades (it is best to pierce the meat with a hot knife, then you can make sure that the decomposition process has not yet begun inside);

White or cream-colored fat (beef is hard, does not smear, but crumbles, pork is soft with a pinkish tinge, mutton is dense and not yellow);

The consistency is dense (when pressed, the hole quickly levels out);

A thin crust on top of a pale pink or pale red color.

Benign frozen meat, when tapped, makes a clear sound, and feels solid to the touch. On the surface of the cuts, the meat is red in color with a grayish coating, which is given to it by ice crystals.

Questions and answers.

1. What is "marbled" meat?

Meat with an equal amount of proteins and fats is considered the best in terms of taste and nutritional properties. The most tender and juicy is meat with intramuscular fat layers - the so-called "marble". It is thanks to these small fatty veins that the meat becomes juicy and aromatic when cooked.

2. Does eating meat get better?

3. What vitamins does it contain?

4. What diseases can not eat meat?

5. Is Vegetarian Diet Unhealthy?

A vegan lifestyle, of course, is by no means unhealthy. However, a balanced diet is much easier to provide with meat. Vegetarian food is not recommended for children and young people.

6. Can salted meat be grilled?

Yes, but in moderation. Grilling loin, ham and similar meat products is carried out at high temperatures. In this case, nitrosamines are formed - substances that have harmful effects on our body (for example, on the liver).

7. Which meat is healthier: white or red?

8. Can you protect yourself from Salmonella?

9. Can minced meat be frozen?

Forgive me, vegetarians, Hindus, Hare Krishnas and fasters - this book is not for them. It was written by me in a good mood - and how you can be bored, if it fell out to write on such a topical, burning topic, close to everyone, as MEAT.

Meat occupies one of the most important places in our diet.

The ancient Arabs assured that there are three types of pleasure: "... eating meat, riding meat and sticking meat into meat" (let everyone understand the last point to the extent of their depravity).

The Jews in the Torah pointed out that the two original occupations of mankind since the fall of Adam and Eve were agriculture (which was invented by the vile Cain) and cattle breeding (which was invented by the noble, but died in the prime of life, Abel). So bread and meat are inseparable in the diet of mankind, as well as meat and a side dish for it.

At the same time, not all representatives of humanity include meat in their diet, and not every day at all. Christians do not eat it on Wednesdays, Fridays and during periods of fasting, vegetarians do not eat it at all - and nothing, they live. It only means that they make up for the lack of useful substances contained in this product with other products and other substances.

Our book is dedicated different ways cooking various kinds meat and related side dishes. These will be recipes not only festive dishes, but also ordinary, everyday, but from this they do not become less important for our diet.

So, let's start, bless!

What you need to know about meat

The nutritional value meat is determined primarily by the fact that it is a carrier of high-grade animal protein and fat. Meat goes well with a wide variety of products, vegetables, cereals, pasta.

Meat weight during heat treatment (boiling, frying) it decreases by an average of 40%, mainly due to the release of water from coagulating proteins. From 1 kg raw meat it turns out about 600 g boiled. Together with water, extractive substances, mineral salts, vitamins, water-soluble proteins are released from meat. All these substances dissolve in the water in which the meat is cooked and form a broth, the fat collects on the surface of the broth. The nutritional value of meat practically does not decrease during cooking, since the most valuable part of it - proteins - is preserved almost completely, only a small amount of proteins passes into the broth.

At frying the meat also loses moisture, which is released mainly in the form of steam. Therefore, most of the extractives remain in the meat. Thanks to the preservation fried meat a significant amount of extractives and the formation of a specific crust on its surface during frying, it has a particularly pleasant taste and aroma. The meat is fried by 35-38%. This means that from 1 kg of raw meat, 620-650 g of fried meat is obtained.

On sale there is meat by weight, packaged and in the form of semi-finished products.

Carcasses of large and small cattle for retail sale are cut according to the rules established by state standards.

Signs of good quality meat

The main indicators of freshness meat are its smell, color, texture. However, in some cases, these signs are not enough to determine the freshness of meat. So, for example, completely unsuitable frozen meat does not have an unpleasant odor.

staleness can be detected during trial cooking of a piece of meat. Sometimes the meat is pierced with a heated knife, as it happens, for example, that the smell of the outer layer is normal, but the process of decomposition has already begun in the thickness of the muscles.

benign chilled and chilled meat covered with a thin crust of pale pink or pale red. When touching the surface, the hand remains dry. On the cuts, the meat does not stick to the fingers. Its color is red (cattle meat), whitish-pinkish (veal), brown-red (lamb) and pinkish-red (pork), the juice is clear. Consistency fresh meat dense; the fossa formed by pressing with a finger is quickly leveled.

beef fat should be white, cream or yellowish in color, firm. Such fat, when cut, does not smear, but crumbles. Lamb fat should be white, dense, pork - soft, pale pink or white. The smell of fresh meat and fat is pleasant, without impurities.

benign frozen meat hard to the touch and produces a clear sound when tapped. On the surface and on the cuts, the meat is red in color with a grayish tint, which is given to the meat by small ice crystals. Even with slight heating (for example, if you put your finger on it), a bright red spot is formed.

ice cream meat does not have a specific meaty smell. By smell, you can determine its freshness only after it has thawed.

If the meat frozen twice, the quality is much lower. The color of twice-frozen meat is dark red on the surface, and cherry red on the cut. When warmed with a finger, the color of the meat does not change. Muscles and bone marrow should be red.

Frozen meat should be washed, put in a saucepan or bowl, covered and left for 2-3 hours so that it gradually thaws. Do not defrost meat in water or put it in a warm place, as this greatly deteriorates the quality of the meat.

According to the degree of freshness, meat and meat products can be fresh, questionable freshness and stale. When evaluating meat, great importance is attached to organoleptic indicators. In arbitration and in all cases when organoleptic evaluation is not enough, la boratoric methods of chemical and microscopic analysis.

Organoleptic and laboratory studies to determine the spoilage of meat are carried out in case of doubts about its freshness.

To do this, use the methods provided for by regulatory documents (GOSTs, Rules).

M i s o s c o t a

This group includes beef, lamb, pork and meat of other types of slaughter animals, the freshness of which is assessed according to GOST 7269-79, 23392-78 and STB 1036-97.

According to GOST 7269-79 “Meat. Sampling methods and organoleptic methods for determining freshness” establishes sampling methods and organoleptic methods for determining freshness in case of doubt.

Sampling

Samples are taken from each test meat carcass or part thereof as a whole piece weighing at least 200 g from the following places:

At the notch against the 4th and 5th cervical vertebrae;

In the area of the scapula;

In the area of the thigh and thick parts of the muscles.

The mass of the combined sample must be at least 1.0 kg.

If the selected samples are sent to the production laboratory, then they are individually wrapped in parchment paper. On paper outside with a simple pencil indicate the number of the carcass and the name of the tissue (sample) selected for the study. Samples taken from one carcass are packed together in a paper bag and placed in a lockable box.

If the samples are sent to a laboratory that is not located at the meat inspection site, the samples taken from one carcass are wrapped together in a paper bag, which is sealed or sealed.

When samples are sent to the production laboratory, an accompanying note is written, and an act of sampling is written to the laboratory outside the place of inspection.

Both the first and the second document indicate the place and time of sampling, the type of animal, the carcass number, the name of the owner of the meat (or the name of the organization), the reason or purpose of the study. The document is signed by the person sending the samples for analysis.

In the laboratory, the samples are examined, the time of receipt and any packaging defects are noted.

Organoleptic research

Organoleptic methods include the determination of:

appearance and color;

Consistencies;

Conditions of fat;

Tendon condition;

Appearance meat is determined by visual examination - visual perception of the properties of the product under study. It is produced in natural light. When examining muscle tissue, the presence or absence of a drying crust is recorded, the color of the meat is determined from the surface and in the cut, attention is paid to the presence of blood clots, contamination, mucus, mold and fly larvae. Fresh meat that has undergone cooling has a clean, dry drying crust on the outside. The cut surface is slightly moist, the color corresponds to the meat of this type of animal.

In the initial stage of putrefaction, the meat becomes moist and sticky from the surface and in the cut. The color of the meat takes on darker tones compared to fresh.

Spoiled meat is mucilaginous from the surface, the color of such meat is dark or gray-green, the cut surface is sticky.

Definition c o n s i s t e n c and meat is carried out by pressing on the surface of the meat with a finger, after which the rate of replenishment of the hole is observed. Fresh meat has a dense texture, the pit is quickly replenished, meat in the initial stage of spoilage has a less dense texture, the pit is replenished slowly.

Spoiled meat of a flabby consistency, the hole is not replenished.

The determination of the consistency should be carried out at a meat temperature of +15 ... +20 0 С.

Definition z a p a x a. The smell is determined by sniffing the test samples. Such a study is carried out at a temperature of +15 ... +20 0 C, since at a lower temperature it is more difficult to establish the smell of meat. In the study, it is necessary to distinguish and register the following types of meat smell: normal (specific for meat), the smell of dampness or musty, putrid, rancid, sour.

Meat in the initial stage of spoilage loses its normal smell and acquires, to a mild degree, one of the above types of smell.

Spoiled meat acquires a strongly pronounced abnormal, most often putrid smell due to the accumulation of decay products. The spoiled meat of fatty animals also acquires a rancid odor due to the breakdown of fat and the accumulation of aldehydes and ketones.

In rare cases, spoiled meat acquires a sharply sour smell of sour cabbage or cucumbers.

When examining a large number of meat samples, there may be errors in determining the smell. To avoid them, it is necessary to pre-sort the samples and, first of all, evaluate the smell of the less spoiled samples, and then the more spoiled ones. If there are doubts about the assessment of the smell, then use the methods of enhancing the smell.

T r o u t . A smooth-cut sharp hairpin, made of hardwood, is stuck into the meat, removed, and the smell is immediately determined.

The sample is heated with a knife. A clean sharp-pointed knife or scalpel is heated by immersion in hot water, quickly stuck into the meat, removed and the smell is determined.

P r about b a v a r k o y. Finely chopped pieces of meat are placed in a flask and filled with water (1:3); the flask is covered with glass and its contents are heated to boiling. After boiling the broth, the glass is lifted and the steam is smelled.

The broth from fresh meat is fragrant, transparent. Fat floats on the surface of the broth in the form of large spangles. The broth from meat in the initial stage of spoilage has no specific aromatic smell, it is cloudy, the drops of fat on the surface are small. From spoiled meat, the broth is musty, dirty-cloudy, with flakes, drops of fat on the surface of the broth are almost not detected.

The cooking test is also used when examining meat for detecting the smell of drugs or disinfectants.

Investigation of other tissues. The condition of fat and tendons is determined at the time of sampling.

In fresh meat, the tendons are dense, white, shiny, the synovial fluid is transparent.

In cattle, the fat is pale yellow, hard, crumbles when crushed, does not stick to the fingers. Sheep fat is white, hard. Pork fat is white or pale pink, soft.

In all types of slaughter animals, the color of the bone marrow, in the absence of signs of decomposition, is pink-yellow, its consistency is dense, the marrow fills the entire lumen of the bone.

In meat of suspicious freshness, the tendons are softened, their color is dull white or grayish. The articular surfaces are covered with mucus, the synovia is cloudy. The fat is matte in color, smears when crushed, its smell is slightly rancid or stearic. Bone marrow is pink-yellow with a dull gray tint. Its consistency is less dense, in some places the brain lags behind the walls of the bone. In spoiled meat, the tendons are dirty gray, mucilaginous, the articular surfaces are abundantly covered with mucus. Synovia dirty red. The fat is gray in color, smears when crushed with fingers, the smell is sharply rancid or sharply stearic. The bone marrow is dark or dirty gray in color, soft, spreading, does not completely fill the cavity of the tubular bone.

It should be noted that when examining meat for freshness, practically valuable results are obtained when meat is cooked until fully cooked. To do this, pieces of meat weighing 200-250 g are boiled in a saucepan with a closed lid. After that, the smell of meat in a hot and cooled state is established from the surface and on the cut, and also its color is established. When evaluating the taste of boiled meat, special attention is paid to the presence of an unpleasant or foreign taste, bitterness, etc. When assessing the state of fat, the presence of signs of salting or rancidity is determined.

All indicators of organoleptic research are related to each other. Based on the organoleptic evaluation of meat, the expert must make a judgment about its sanitary condition with a positive, doubtful or negative characteristic.

Meat is divided into three categories according to the degree of freshness: fresh, questionable freshness and stale.

Based on the test results, a conclusion is made about the freshness of the meat in accordance with the characteristic features presented in tables 1 and 2.

Table 1

Organoleptic indicators of meat

varying degrees of freshness

Name	Characteristic sign of meat
indicator	fresh	dubious freshness	stale
	Has a drying crust of pale pink or pale red; in thawed carcasses of red color, the fat is soft, partially colored bright red	Moist in places, slightly sticky, darkened	Very dry, covered with greyish-brown slime or mold
Muscles on	Slightly moist, do not leave a wet spot on the filter paper; color characteristic of this type of meat	Wet, leaves a wet spot on the filter paper, slightly sticky, dark red. For thawed meat - meat juice flows from the cut surface, slightly cloudy	Wet, leaves a wet spot on the filter paper, sticky red-brown. For thawed meat - cloudy meat juice flows from the cut surface
Consistency	On the cut, the meat is dense, elastic; the hole formed when pressed with a finger is quickly leveled	On the cut, the meat is less dense and less elastic; the hole formed when pressed with a finger is leveled slowly (within 1 minute), the fat is soft, in thawed meat it is slightly loosened	On the cut, the meat is flabby; the fossa formed when pressed with a finger is not leveled, the fat is soft, in thawed meat it is loose, settling
	Specific, characteristic of each type of fresh meat	Slightly sour or musty	Sour or musty or mildly putrid
Fat condition	Beef - has a white, yellowish or yellow color; solid consistency, crumbles when crushed; pork - has a white or pale pink color, soft elastic; mutton - white color, dense consistency	It has a grayish-matte tint, slightly sticky to the fingers; may have a slight salting odor	It has a grayish-matte tint; smears when crushed. Pork fat may be moldy. The smell is rancid
	Transparent, fragrant

table 2

Signs of fresh frozen, thawed and

re-frozen meat

Name	Characteristic sign of meat
indicator	frozen	defrosted	re frozen
Appearance and color of the carcass surface	The surface of the carcass is of a normal color with a brighter shade than that of chilled meat. The surface of the cut is pinkish-gray. A bright red spot appears where a finger or a warm knife touches.	The surface of the carcass is red. The color of fat is reddish. The surface of the cut is even, very moist, wets the fingers, red meat juice flows from the meat.	The surface of the carcass is red. the color of the fat is reddish. The surface of the cut is dark red. When touched with a finger or a warm knife, the color does not change.
Consistency	The meat is hard as ice; when tapped with a hard object, it produces a clear sound.	The meat is inelastic; the hole formed by pressing with a finger is not leveled. Pasty consistency.
	In the frozen state, the meat has no smell. When thawing, a specific smell for this type of meat appears, without the characteristic smell of ripe meat.	Specific for each type of meat, without the characteristic smell of ripe meat.	Same as frozen meat.
	The color of the fat of cattle is from white to light yellow, in pigs and small ruminants - white	The fat is partly colored bright red, soft, watery.	Brick red fat. Otherwise, the same as for frozen meat.
Tendons and joints	Tendons are dense, white with a grayish tint	Tendons are soft, loose, painted bright red	Tendons are painted bright red.
Clarity and flavor of the broth	The broth is cloudy, with an abundance of gray-red foam, and does not have the aroma characteristic of a broth made from chilled ripe meat.

In cases of classifying meat as questionable freshness on at least one basis, as well as disagreements in the assessment of organoleptic indicators, a chemical and microscopic analysis of meat freshness is carried out.

In case of discrepancy between the results of organoleptic and chemical or microscopic analysis, a repeated chemical analysis is carried out on newly selected samples. The results of the analysis are final.

Laboratory research

Chemical and microscopic analysis is carried out in case of disagreement in assessing the freshness of meat and methods are determined by GOST 23392-78 “Meat. Methods of chemical and microscopic analysis of meat freshness”.

Microscopic analysis.

Studies are carried out using selected samples according to GOST 7269-79.

Methods of chemical analysis are given below.

The evaluation of the results is carried out according to the data in table 3.

Table 3

meat freshness test

Name	Characteristic sign of meat
indicator	fresh	dubious freshness	stale


	Transparent

M i s o p t and ts

This group includes meat (carcasses) of chickens, chickens, turkeys, turkey poults, ducks, ducklings, geese, goslings, the freshness of which is assessed according to GOST 7702.0-74 and 77021-74.

Sampling

Three samples (carcasses) are taken from sampling boxes for organoleptic, chemical and microscopic analyses.

If the organoleptic assessment differs from the results of chemical and microscopic analyzes, the meat is subjected to repeated chemical analyzes on newly selected five samples.

The selected samples are sent to the laboratory with an accompanying document in a packaged and sealed form.

Organoleptic research

Determination of the freshness of poultry meat by the organoleptic method includes the determination of:

appearance and color;

The condition of the muscles on the cut;

Consistencies;

Conditions of fat;

Transparency and aroma of the broth.

Definition beak, oral mucosa, eyeball, carcass surface, subcutaneous and internal adipose tissue, abdominal serous membrane is carried out by external examination.

determined by transverse incisions of the pectoral and hip muscles. At the same time, their moisture content is determined by applying filter paper to the cut surface for 2 s, stickiness - by touching the surface of the muscle section with a finger, and color - visually in daylight.

For determining c o n s i s t e n c and on the surface of the carcass of a bird in the area of \u200b\u200bthe pectoral and hip muscles, they press with a finger and monitor the time for leveling the fossa.

Smell carcass and abdominal cavity surfaces are determined organoleptically. To determine the smell of the deep layers, a muscle incision is made with a clean knife. Particular attention is paid to the smell of the layers of muscle tissue adjacent to the bones. To determine the smell of fat, at least 20 g of internal adipose tissue is taken from each sample. Each sample is crushed and melted in chemical beakers in a water bath, cooled to 20 0 C and the smell is determined by stirring it with a clean glass rod.

For determining transparency 70 g of muscle tissue of the lower leg and thigh are cut from the carcass with a scalpel to the entire depth of the muscles and, without mixing them according to the samples, they are crushed twice in a meat grinder. Minced meat obtained from each sample is thoroughly mixed, then a sample is taken. To prepare meat broth, 20 g of minced meat is placed in a conical flask and poured with 60 ml of distilled water. The contents of the flask are thoroughly mixed, the flask is closed with a clean watch glass and put on boiling water. water bath for 10 minutes. The aroma of meat broth is determined in the process of heating to a temperature of 80-85 0 C by sensing the aroma of vapors coming out of an ajar flask.

The results of the organoleptic evaluation of poultry meat (carcasses) are compared with the characteristic features given in table 4.

Table 4

Organoleptic indicators of poultry meat

varying degrees of freshness

Name
indicator	fresh	dubious freshness	stale
Appearance and color:	Glossy	No gloss	No gloss
The mucous membrane of the oral cavity	Shiny, pale pink color, slightly moistened	Without gloss, pinkish-gray color, slightly covered with mucus	No shine, gray color, covered with slime and mold
eyeball	Convex, shiny cornea	Non-convex cornea without luster	A collapsed cornea without luster

carcass surfaces	Dry, whitish-yellow with a pink tint, in lean carcasses yellowish-gray with a reddish tinge; skinny - gray with a bluish tinge	Moist in places, sticky under the wings, in the groin and in the folds of the skin; whitish-yellow color with a gray tint	Covered with slime, especially under the wings; in the groin and in the folds of the skin; whitish-yellow color with a gray tinge, in places with dark or greenish spots
Subcutaneous and internal adipose tissue		Pale yellow or yellow	Pale yellow, and the inside is pale white with a gray tint
Serous membrane of the abdominal cavity	Moist, shiny, no slime or mold	No gloss, sticky, may have some mildew	Covered with slime, possibly moldy
Muscles on the cut	Slightly moist, does not leave a wet spot on filter paper, pale pink in chickens and turkeys, red in ducks and geese	Moist, leaving a wet spot on the filter paper, slightly sticky, darker in color than fresh carcasses	Moist, leaving a wet spot on the filter paper, sticky, darker in color than fresh carcasses
Consistency	Muscles are dense, elastic, when pressed with a finger, the resulting fossa quickly levels out	Muscles are less dense and less elastic than those of fresh ones; when pressed with a finger, the resulting fossa is leveled slowly (within one minute)	Muscles are flabby, when pressed with a finger, the resulting fossa does not level out
	Specific, peculiar to fresh poultry meat	Musty in the chest cavity	Putrid from the surface of the carcass and inside the muscles, most pronounced in the abdominal cavity
Clarity and flavor of the broth	transparent, fragrant	Clear or cloudy with a slight unpleasant odor	Cloudy with a lot of flakes and a sharp unpleasant odor

Poultry meat, classified according to the results of an organoleptic evaluation as meat of dubious freshness, is subjected to chemical and microscopic analyzes.

Chemical and microscopic analyzes are carried out in accordance with GOST 7702.1-74 “Poultry meat. Methods for chemical and microscopic analysis of meat freshness”:

Research includes indicators:

Determination of ammonia and ammonium salts;

Determination of peroxidase (except waterfowl);

Determination of the amount of volatile fatty acids;

Determination of the acid number of fat;

Determination of peroxide number of fat;

Microscopic analysis.

Research is carried out using selected samples according to GOST 7702.0-74.

The evaluation of the results is carried out according to the data given in table 5.

Table 5

Microscopic and chemical indicators at

testing the freshness of poultry meat

Name	Characteristic sign of meat
indicator	fresh	dubious freshness	stale
The number of microorganisms in 1 field of view, pcs.	Up to 10, no breakdown of muscle fibers	No more than 30, traces of muscle tissue breakdown	Over 30, tissue breakdown is significantly pronounced


Reaction to peroxidase	The hood acquires a blue-green color, turning brown-brown within 1-2 minutes.		The hood does not acquire a blue-green color, or a brown-brown color immediately appears
Acid number of fat, mg KOH turkey
Fat peroxide value, % iodine	no more than 0.01		over 0.04

M i s o k r o l i k o v

According to GOST 20235.0-74 “Rabbit meat. Sampling methods. Organoleptic methods for assessing quality” establishes the rules for sampling and methods for organoleptic research to determine the good quality of the product.

Sampling

Three samples (carcasses) are taken from the sampling box for organoleptic, chemical and microscopic analyses.

In case of discrepancy between the organoleptic assessment and the results of chemical and microscopic analyzes, rabbit meat is subjected to repeated chemical analyzes on newly selected five samples.

Three samples (carcasses) are taken for bacteriological analyses.

Each selected sample is packed in polyethylene, cellophane or parchment paper and sent to the laboratory.

From the moment of sampling to the beginning of the analysis, the samples are stored at a temperature from 0 to 2 0 C for no more than a day.

Organoleptic research

Determining the freshness of rabbit meat by the organoleptic method includes determining:

appearance and color;

The condition of the muscles on the cut;

Consistencies;

Transparency and aroma of the broth.

Definition C o l o r s the surface of the carcass, integumentary and internal adipose tissue and the abdominal serous membrane is carried out by external examination.

M o s e c t e n t i o n in s ect determined by transverse incisions of the femoral muscles. At the same time, their moisture content is determined by applying filter paper to the cut surface for 2 s, stickiness - by touching the surface of the muscle section with a finger, and color - visually in daylight.

For determining c o n s i s t e n c and press with a finger in the area of \u200b\u200bthe femoral muscles and monitor the alignment time of the formed hole.

For determining transparency pieces of muscles weighing 25 g are cut out from each sample from the area of the thigh, shoulder blade, back, incision and crushed in a meat grinder. Minced meat obtained from each sample is thoroughly mixed, then a sample is taken. To prepare meat broth, 20 g of minced meat is placed in a conical flask and poured with 60 ml of distilled water. The contents of the flask are thoroughly mixed, the flask is covered with a clean watch glass and placed in a boiling water bath for 10 minutes. The aroma of meat broth is determined in the process of heating to a temperature of 80-85 0 C by sensing the aroma of vapors coming out of an ajar flask.

The degree of transparency of the broth is determined visually by examining 20 ml of broth poured into a graduated cylinder with a capacity of 25 ml and a diameter of 20 mm.

The results of the organoleptic evaluation of poultry meat (carcasses) are compared with the characteristic features given in table 6.

Table 6

Organoleptic characteristics of rabbit meat

varying degrees of freshness

Name	Characteristic features of poultry meat (carcasses)
indicator	fresh	dubious freshness	stale
Appearance and color: carcass surfaces	Has a pale pink drying crust	Moist in places, slightly sticky, slightly darkened	Covered in greyish-brown slime
Integumentary and internal adipose tissue	yellowish white	yellowish white	grayish white
Serous membrane of the abdominal cavity	brilliant	No gloss, sticky, may have some slime and mold	No shine, covered with slime, mold
Muscles on the cut	Slightly moist, does not leave a wet spot on the filter paper, pale pink with a reddish tinge	Wet, leaves a wet spot on the filter paper, slightly sticky, dark red	Wet, leaves a wet spot on the filter paper, sticky, dark brown
Consistency	The muscles are dense, elastic, when pressed with a finger, the formed hole quickly levels off; fat dense	The muscles are less dense and less elastic; when pressed with a finger, the resulting fossa is leveled slowly; fat soft	Muscles are flabby, when pressed with a finger, the resulting fossa does not level out; fat soft
	Specific, characteristic of fresh rabbit meat	Musty, most pronounced in the abdominal cavity	Putrid, most pronounced in the abdominal cavity
Transparency and broth flavor	transparent, fragrant	Clear or cloudy, with a slight unpleasant odor	Turbid, with a lot of flakes, with a sharp, unpleasant odor

Rabbit meat, organoleptically classified as meat of dubious freshness, is subjected to chemical and microscopic analyses.

Laboratory research

Chemical and microscopic analyzes are carried out in accordance with GOST 20235.1-74 “Rabbit meat. Methods of chemical and microscopic analysis of meat freshness”.

Research includes indicators:

Determination of ammonia and ammonium salts;

Determination of the amount of volatile fatty acids;

Determination of products of primary breakdown of proteins in broth;

Microscopic analysis.

Research is carried out using samples selected according to GOST 20235.0-74.

Research methods are given below.

The evaluation of the results is carried out according to the data given in table 7.

Table 7

Microscopic and chemical indicators at

research on the freshness of rabbit meat

Name	Characteristic sign of meat
indicator	fresh	dubious freshness	stale
The number of microorganisms in 1 field of view, pcs.	Up to 10, no breakdown of muscle fibers	No more than 30, traces of muscle tissue breakdown	Over 30, tissue breakdown is significantly pronounced

The state of the broth after adding copper sulfate	Transparent	Haze, from defrosted meat - intense haze with flakes	Formation of a jelly-like sediment, from thawed meat - turbidity with large flakes
Reaction to ammonia and ammonium salts with Nesler's reagent	The extract acquires a greenish-yellow color, remains transparent or slightly cloudy.	The extract becomes intense yellow, becomes significantly cloudy	The extract turns yellow-orange or orange, flakes quickly form and precipitate.

. Types of meat
. Signs of good quality meat
. Homemade ways to protect meat from spoilage
. Meat pretreatment
. Heat treatment of meat
. Beef, offal, veal, pork, lamb - choice for dishes
. Poultry, game
. Heat treatment of poultry

Fresh, cooled, chilled and frozen meat

After the slaughter of the animal, after 2-5 hours, rigor mortis sets in, as a result of which the meat becomes extremely tough. After about a day, due to a number of physico-chemical transformations caused by the action of enzymes, the meat begins to acquire a delicate texture, as well as its characteristic aroma and taste. The speed of this process, called maturation of meat, depends on the ambient temperature. If the surface of the carcass is irradiated with ultraviolet rays, the meat ripens at 0° for 8-10 days, and at 17° for 3 days; with this mode of maturation, the meat has the best organoleptic properties.

Steam - meat that has not cooled down and has not lost its animal warmth. Such meat is not used for food, the processes of rigor mortis make it tough, rough, it is poorly digested and has an unpleasant odor; when cooked, such meat gives an unflavored broth.

Chilled - meat that, after cutting the carcass, has undergone cooling in natural conditions for at least 6 hours and is covered with a drying crust from the surface.

Chilled - meat that has been cooled in chambers to a temperature in the thickness of the muscles near the bone from 0 to 4 ° and covered with a drying crust.

Ice cream is meat that, after cooling, has undergone freezing in special freezers or under natural conditions to a temperature in the thickness of the muscles near the bones not higher than -6 °.

Thawed (defrosted), that is, brought to a temperature in the thickness of the muscles near the bones to 0 °. If the necessary storage conditions are not observed, the meat deteriorates as a result of the action of microorganisms (rotting process). High temperature, humid air, lack of ventilation, accumulation of a large mass of fresh and warm parts of meat lead to the rapid multiplication of microbes.

Signs of good quality meat

Meat freshness indicators are its appearance, color, smell, color, consistency. However, determining the freshness of meat on these grounds is not always sufficient, since, for example, completely unfit for food meat does not smell when frozen.

Test cooking of meat reveals its staleness, the latter cannot always be detected only by external examination. Piercing meat with a heated knife can also help determine its poor quality, as it happens, for example, that the smell of the outer layers is normal, but the process of decay has already begun in the thickness of the muscles.

Insufficiently fresh meat is not only tasteless, it can cause illness, and spoiled meat can cause fatal poisoning.

In all cases where the freshness of meat raises even the slightest doubt, the culinary specialist is obliged to seek help from a representative of the sanitary and food supervision or to the sanitary and food laboratory.

The meat of animals affected by diseases that can be transmitted to humans (anthrax, glanders, tuberculosis, brucellosis, foot and mouth disease, smallpox, swine erysipelas and sheep tularemia) is not allowed.

At meat processing plants, the strictest veterinary and sanitary control is carried out both before and after the slaughter of the animal. On each carcass of small livestock and on each quarter of cattle there must be a veterinary control stamp.

Meat that is not branded should always inspire fear, and its use without examination by the veterinary and sanitary authorities is not allowed.

Signs of good quality cooled and chilled meat

Benign meat is covered with a thin crust of pale pink or pale red color. When touching the surface, the hand remains dry. On the cuts, the meat does not stick to the fingers, the juice is clear. The consistency of the meat is dense, the pits from finger pressure are quickly replenished, the color of the meat on the cut is red (cattle meat), whitish-pink (veal), brown-red (mutton) and pinkish-red (pork). Beef carcass fat is white, creamy or yellowish, hard, does not smear when crushed, but crumbles. Lamb fat white dense; porcine - soft pale pink or white. The smell of meat and fat is pleasant, without foreign odors. The bone marrow is yellow, shiny at the break, completely filling the entire space of the tubular bones. The tendons are elastic and dense. The surface of the joints is white and shiny.

in the best way definition of freshness, which is always available to the cook, is cooking a trial piece of meat. From completely benign meat, a transparent and fragrant broth is obtained, on the surface of which large “glitters” of fat float, and a decoction of stale meat is cloudy, on the surface of its small “glitters” of fat, the smell is unpleasant.

The signs of good quality of cooled and chilled meat are the same. The surface of both cooled and chilled meat should be covered with a dry crust of drying.

Meat that is suspicious of freshness has a weathered dark crust or its surface is moist, sticky, covered with mucus. On cuts, the meat also has a darker color and increased moisture. Meat juice is cloudy. The muscles are loose, the fossa from pressing with a finger is not replenished to the end or remains for a long time. Meat fat turns gray, loses its luster, sticks and smears. The bone marrow is the same as that of fresh meat, but has no sheen when broken. The tendons are somewhat softened; their color is dull white or grayish. The joints are covered with mucus.
The smell of meat is sour, musty, sometimes putrid on the outside; in the deeper layers, the putrefactive smell is sometimes absent.
Poor-quality meat has a sticky, moist, gray or greenish surface, sometimes covered with mold. On the cuts, the meat is darkened, gray or greenish. The tissues of the meat are flabby, the pits from finger pressure are not replenished, and at some stages of decomposition, the muscles are easily pierced with a finger. Slimy, grey, unpleasant greasy odor. The bone marrow is soft, spreading, gray in color. Joints and tendons are profusely covered with mucus. A clearly putrid smell is felt in the deep layers of the meat.

Signs of good quality frozen meat

Well-frozen meat is perfectly firm to the touch and makes a clear sound when tapped. On the surface and on the cuts, the meat is red in color with a grayish tint, which is given to the meat by small ice crystals. The color of frozen meat quickly changes even with slight heating: a bright red spot forms at the place where the finger is applied. Frozen meat does not have a specific meaty smell. Its freshness on this basis can be determined only after thawing. After thawing, fresh meat may have a slight smell of dampness. The tendons of frozen meat are white and shiny. The bone marrow completely lines the cavity of the tubular bones.

The quality and freshness of re-frozen meat can only be determined after it has been thawed. Meat that has been frozen once can be distinguished from meat that has been re-frozen by the color of its surface. Twice-frozen meat is dark red on the surface and cherry red when cut. When warmed with a finger, the color of the meat does not change. Muscles and bone marrow are red.

As already mentioned, meat is a perishable product. The first signs of stale meat are a slimy surface and a bad smell. To avoid spoilage, meat should be stored in a refrigerator or in a cold room protected from flies, and, if possible, without access to light, at a temperature of + 4 ° C, protected from flies. In addition, you can use home canning methods. The choice of method depends on the purpose, type and time of use of the meat.

home methods
protect meat from spoilage
(canning)

Application of dressing from vegetable oil and vegetables. Vegetables should be washed, peeled, rinsed, cut into circles, mixed with crushed seasonings and vegetable oil. Then knead with your hand to release the juice. Grate this dressing and cover the meat. Keep in a cold place at a temperature not exceeding +8 °C. This method is used for canning lamb, beef, horse meat and protects meat from spoilage for one day.

Storing meat in sour milk or vinegar dressing:
a) pour beef or veal with milk so that the meat is completely covered. Milk, being fermented, protects meat from spoilage for 2-3 days. This method speeds up the ripening process;
b) marinating beef, horse meat, venison, lamb and rabbit meat in vinegar dressing. To prepare the dressing, boil water with sliced onions and seasonings, and then add vinegar. Pour the chilled dressing over the meat, placed in a clay bowl, and keep for 2-3 days in summer, in winter - up to 5 days.
During the marinating process, the meat softens.
You can also store meat for a short time in a napkin soaked in vinegar.

A very good result is obtained by smearing a piece of meat with ready-made mustard prepared without salt and sugar, followed by wrapping it in a cloth smeared with the same mustard and placing it in a loosely closed plastic bag.

To preserve the meat for a longer period (8-20 days), it is subjected to salting. This method is applicable to veal, pork, beef (tenderloin, brisket, tongue).
For salting, it is necessary to prepare a brine from water, salt mixed with saltpeter (3-4 g / kg of meat), sugar and crushed seasonings. Combine half of the ingredients with water, rub the meat with the other half. Wash the meat before salting, squeeze out the water, dry it, remove the bones. Then rub half of the mixture of salt, saltpeter, sugar and spices into the meat from all sides, put in earthenware, enameled dishes or a wooden tub, press the lid with the load. Keep meat for 2 days room temperature. Combine the rest of the mixture with cold boiled water. After 2 days, pour meat over it and take it to a cold place (4-8 ° C). In the process of salting, lasting 2-3 weeks, turn the meat every other day. During all this time, the meat should be covered with a lid with a load. Small pieces of meat, tongue, etc. are salted for 8-10 days.

Currently, home canning methods, which do not always meet all sanitary requirements, are used quite rarely.
Poultry is preserved in the same way.

PRE-TREATMENT OF MEAT

Preliminary processing of meat consists first of all in its careful washing. The meat should be washed quickly under running water, and the entire piece intended for processing is washed. You can not wash the meat after it has already been cut and cleaned of tendons and bones, since in this case the contamination is transferred from the surface into the meat, first by hand, and then with a stream of water.

Before washing, scrape off the most contaminated places with a knife, cut off the seal after washing. If the meat is washed in small pieces, especially after the bones have been removed, this causes a loss of juices, and thus a decrease in nutritional value. For the same reason, meat should not be soaked. During the soaking process, water-soluble proteins, minerals and B vitamins are transferred into the water. In french cuisine instead of washing, blanching of meat is used.

Washed meat should be dried. Remove excess fat, leaving a layer of 2-3 mm, which prevents excessive evaporation and helps preserve the juiciness of the meat. Then, carefully, so as not to damage the tissue, cut off the film, best with a sharp knife, without interrupting the movement, in one direction, holding the film with your left hand. Separate the bones from the pulp with a sharp knife, holding it directly to the bone. Cut the separated bones, which facilitates the penetration of nutrients into the broth.

Meat intended for roasting and stewing should be chopped depending on the dish being prepared.
Grind meat by cutting or chopping.

Should be cut:
a) slices across the fibers; beat off the resulting portioned pieces with a chopper and mold, depending on the dish chosen for cooking;
b) in small pieces 3-4 cm in size.

The first method of cutting is used in the preparation of chops, cutlets, steaks, the second - in the preparation of goulash, paprikash, stew.

Minced meat is used in the preparation of minced meat dishes.

minced meat

Minced meat includes: meat, stale wheat bread at the rate of 25% of the weight of meat, milk or water, eggs, salt and seasonings. Thanks to bread, fried or baked minced meat retains its juiciness, since the juices released during heat treatment are retained in the pores of the bread. Eggs are a binder, for the same purpose, you can take boiled potatoes, semolina or potato flour, but the latter in a small amount, otherwise the minced meat turns out to be too hard.

Bread should be soaked in milk or water. Wash the meat, remove films and tendons, cut into pieces with a diameter of 4 cm and pass through a meat grinder. Squeeze out the bread, mix with minced meat and pass again through a meat grinder. Add whole eggs or whites, season to taste with salt and pepper. The stuffing should be fluffy, so you need to mix it thoroughly with a spoon or wet hands (if necessary, you can pour in water or milk). Well-mixed minced meat easily lags behind the walls of dishes and hands.

Chopped meat can be prepared from beef, veal, lamb, pork, horse meat. Second-class meat or trimmings are taken. You can cook minced meat from various types of meat, combining them so that lean meat is supplemented with fatty meat, for example, add pork to horse meat and beef.

From minced meat you can cook:
1) cutlets,
2) meatballs,
3) meatballs,
4) zrazy,
5) roll (roast in Roman style).

To obtain these semi-finished products, it is necessary to lay the minced meat on a moistened board and with wet hands give it the shape of a thick roller, which is divided into equal parts. Then mold, rolling in crushed breadcrumbs or flour.

Items used in pre-treatment of meat:
1) hard wood board,
2) chopper for beating meat,
3) narrow pointed knives,
4) a billhook for cutting bones,
5) meat grinder,
6) a ceramic or enameled bowl for storing meat during processing.

COOKING MEAT

The meat is boiled in water or in a decoction of vegetables. If the meat is placed in boiling water, the top layer of proteins quickly coagulates, which prevents the substances that make up the meat from becoming liquid. If the meat is put in cold water, these substances in the predominant part pass into the broth. These are soluble proteins mineral salts and parts of other substances. Proteins that have passed into the broth coagulate under the influence of high temperature and form the so-called foam. The foam should not be skimmed off as it has nutritional value, and its removal reduces the nutritional value of the broth.

It should be remembered that mainly the richness of the broth and the quality boiled meat depend precisely on the ratio of the amount of meat and water, and not on the method of laying. Therefore, you should choose the right size dishes.

When cooked, about 35% of the liquid contained in raw meat goes into the broth, and for the most part in the first 15 minutes of boiling. That is, the broth becomes more in volume, and the meat is much less. Therefore, you should not strive to completely cover the meat at the beginning of cooking.

Cooking should be carried out under a tightly closed lid with a minimum boil - so that the steam floats "on the bulge". This boiling prevents the emulsification of fat and the appearance of a greasy taste in the broth. And under a tightly closed lid, the steam squeezes out the air and ensures the virtual absence of fat-oxidizing oxygen. In French cuisine, for greater compaction, after boiling, before the final closing of the lid, the edge of the pan is sometimes even greased. batter.

Cleaned and washed meat is placed in boiling slightly salted water with spices. Salt prevents meat juices from completely becoming liquid. The water should cover the meat. The pot must first be put on high heat, quickly brought to a boil, then cook the meat over low heat under the lid. When the foam disappears from the surface, add peeled vegetables and cook until fully cooked, salt at the end of cooking (10 minutes before the end).

Any addition of water during the cooking process is unacceptable, because it irreparably worsens the taste of both the broth and meat.

After cooking without opening the lid, the meat should be allowed to brew for 10 minutes. Then immediately put the finished meat out of the broth (so as not to get wet) and wrap it tightly in foil (for storage) or immediately serve it on the table, cut into portions and sprinkle with hot broth (it can also be mixed with a small amount butter) to keep it from drying out.

NOTE. If, when laying meat in water, add 1-2 full teaspoons of ready-made mustard (per 1 kg of meat), the meat will turn out softer, and the broth will acquire spicy taste. The smell and taste of mustard will disappear after 40-50 minutes of cooking. The broth in this case, due to the presence of mustard powder, turns out to be somewhat cloudy, but can be clarified if desired.

MEAT IN SAUCE
Meat to be served with sauce should be boiled with the bone in a small amount of water. The meat should be put in boiling salted water and peeled vegetables should be added in the middle of cooking. Separate the finished meat from the bone and cut into portions. On the resulting broth, prepare the sauce (with flour dressing, with sour cream, etc.).

COOKING SMOKED MEAT
Smoked meat before cooking should be washed, then put in boiling water. The water should cover the meat. Counting from the secondary boil, the meat is cooked from 1 to 3 hours, depending on the size of the piece. Water should be added as it evaporates.
The readiness of the meat is determined by a fork. Put the finished meat out of the broth after the final cooling.
For cooking meat, dishes made of durable material are used. Cast iron cookware with a lid is also suitable for this purpose.

FRYING MEAT

Frying does not last long in an open dish on the stove. Meat should be put on heated fat. When in contact with the bottom of the dish, a crust is formed of toasted proteins and caramelized starch (meat for roasting should be rolled in flour or crushed breadcrumbs). The crust protects the meat from loss of juices and from excessive impregnation with fat. In addition, the crust has good taste qualities. When a brown crust forms on one side, the meat should be turned over to the other side and fried so that the surface is evenly browned.

Do not place the meat too closely in the pan, as the steam released during frying makes it difficult to form golden brown on the entire surface of the meat; in addition, breading is damaged when the meat is turned over.

Meat intended for frying must be of high quality, tender, without films and tendons. The meat of the worst grades remains hard and fibrous after frying, and therefore it is recommended to cook fried minced meat from it.

The meat is fried in pieces cut across the grain. The thickness of the pieces depends on the type of dish and is determined detailed recipe. Portioned pieces are given a certain shape with a chopper (metal or wooden hammer in a metal frame), slightly moistened with water. In some cases, the meat must be flattened by hand and shaped with a knife (beef steak).

Before frying, prepared pieces of meat should be sprinkled with flour, rolled in crushed breadcrumbs, breaded or dipped in dough. Crackers must be pressed with a knife to the meat so that they do not crumble during frying and do not burn.

Breading is as follows: prepared products should be rolled on both sides in flour, then in loose eggs, then removed, dried, rolled in crushed breadcrumbs on both sides, press the crackers to the meat. Some raw meat products (for example, pork chops) or boiled meat (for example, ham, veal brisket, veal legs) should be dipped immediately before frying in a dough thicker than for pancakes. The dough covers the meat with a thin layer, forming a crispy crust during frying.

The meat should be placed on pre-heated, but not burnt fat. Fry over medium heat so that the meat is fried inside. For frying, lard or deep fat is most often recommended. The temperature of the fat must not decrease during the frying process, otherwise the meat will not brown and will be heavily saturated with fat. It is not recommended to bring the fat to too high a temperature, as this causes it to disintegrate and, in addition, the meat burns.

In a small amount of fat, breaded meat and meat should be fried in English, that is, with a browned crust, but undercooked inside (pale pink or red).

Variety fried foods, cooked with a small amount of fat, are the so-called saute, that is, meat that is first fried in very hot fat and, after the formation of a golden crust, is roasted on the edge of the stove or in the oven. Less commonly used is frying meat in a large amount of fat (beef lard), poured into a deep pan. This method of roasting meat is used in the preparation of dishes from boiled meat, which must be dipped in dough before frying (veal brisket, veal legs).

Utensils used when frying meat in a small amount of fat: a frying pan made of durable metal, a metal spatula, a heated dish; in a large amount of fat: a saucepan, a metal spatula, a heated dish for serving.

A few tips on how to cook juicy and tasty meat dishes

Tip one - it is very important to choose the right meat for a particular dish, especially if you want to fry or grill it. It is impossible to cook a decent steak (steak in Russian cuisine) from the pulp of the sternum or part of the leg.

For frying in a pan or grill, you can use only fillet (in Russian terminology - tenderloin), entrecote (thick edge) or thin edge.

The quality of the prepared dish also depends on the age of the animal: the younger the meat, the tastier it is.

The second tip is to marinate the meat before frying. The fastest and easy way- pepper and pour vegetable oil, after rubbing the meat with crushed garlic. Pre-salting is not recommended, as salt causes premature release of meat juice, which reduces the taste of meat. Therefore, you need to salt the meat at the very end of frying. This method of pickling is good for frying pork, lamb, veal ribs.

If the meat needs to be marinated, and there is not enough time for this, the following marinade recipe is recommended: Cut the meat into portions (usually 150-200 g), beat them off, put them in a bowl, sprinkle with chopped onion, caraway seeds, bay leaf, parsley root. Then pour vegetable oil mixed with lemon juice in proportion - 5 g of oil per juice of a third of a lemon, pepper and salt. Turn the meat periodically.

Tip #3: Don't turn the meat often when frying. Usually it is turned over to the other side only when the first side is almost ready.

Tip four - you must determine what kind of meat you want by the degree of roasting (strongly fried - well done, medium - medium, with blood - rare and derivatives of medium-rare or medium-well done). Only some beef dishes (roast beef or steak) can be semi-done, lamb, veal and pork are never cooked like that.

Tip five - the taste of portioned meats deteriorates during storage. Therefore, the meat must be fried shortly before serving it on the table.

How to cook schnitzels

Schnitzels are widespread in world cuisine. It is almost impossible to find such a restaurant, even an exclusive one, where you would not be offered this very simple dish. And restaurant goers often prefer schnitzel to all culinary delights. The Wiener Schnitzel is especially famous.

Schnitzel is usually prepared from various types of meat: chicken, turkey, veal. Chopped schnitzel is offered less frequently, and only occasionally can you be offered a vegetable schnitzel.

It is very important what kind of meat you eat. For schnitzels, veal is best - the flesh of the hind leg or fillet. And the bird has the chest part.

Schnitzels also differ in the way they are breaded.

Classic ways breading
- Parisian (the meat is rolled in flour, then in an egg and fried in hot oil)
- and Viennese (still the same, only after the egg, the meat is also rolled in breadcrumbs, to which sum-sum, dry herbs and other additives are added for taste and beauty).

You can also suggest the following methods of breading

1. Sprinkle the product with flour, dip in white sauce(mixture raw egg with a tablespoon of butter), salt, breaded in breadcrumbs. Press down the breadcrumbs, then dip again into the sauce and bread again.

2. In olive oil add lemon juice, salt, pepper and beat with a fork. Dredge the meat in flour, moisten with the prepared mixture and coat again in flour.

3. Wetting the schnitzels before breading with a mixture of eggs and ready-made mustard gives a very unusual taste.

STEWING MEAT

Basically, stewing consists of roasting and boiling. The meat intended for stewing is sprinkled with flour, fried in hot fat until golden brown. The fried meat, together with the fat remaining from frying, is transferred to a saucepan, poured with a small amount of broth or water, covered with a lid and stewed over low heat. During the stewing, the meat is turned over or the pan is shaken so that the meat does not burn. As the juice evaporates, add water. When the meat is ready, the sauce is filtered and seasoned or served in the sauce formed during the stew.

Stew meat can be of a lower grade, with tendons, as well as old animals.

The stewing process, which lasts for a long time, softens the muscle tissue, and the steam generated during stewing lingers under the lid, penetrates into the tissue and softens it. Simmer until the meat is soft. If the meat is stewed for too long, the fat melts, meat juices turn into sauce, the amount of meat decreases and the dish looks ugly.

Meat that has been stewed correctly retains its shape, and the sauce formed during stewing should be thick, as the films, when boiled, go into the sauce. The meat is stewed in a large piece weighing about 2 kg (stewed roast), portioned pieces (chops), small pieces (goulash, paprikash) and larger pieces (stew). You can also stew minced meat products.

The stew can be served in different form, depending on the sauce:
1) in natural sauce(sprinkle with flour and salt, fry in hot fat and pour a small amount of water);
2) in sour cream sauce(prepared as in paragraph 1, and seasoned with sour cream before serving);
3) in sauce with dressing (prepared as in paragraph 1; fry flour on the fat left over from frying, dilute with broth or water, boil and combine with meat).

When extinguishing, the following items are used:
for frying: best - Cast-iron pan, as well as a metal spatula, fork;
for stewing: a saucepan corresponding to the size of a piece of meat, a sauce spoon.

MEAT BAKED AND BAKED

The meat for the roast should be first-class, without coarse membranes and sinews, and also not too fatty (too fatty means more losses during cooking). The quality of the dish is also affected by the degree of maturation of the meat, and therefore it is often pre-marinated in vegetables or in a vinegar dressing. The meat must be baked for a certain time - a piece weighing 2 kg requires about 1.5 hours.

It is necessary to beat the meat with a chopper, salt, sprinkle with flour, brown on all sides in a frying pan with heated fat, transfer to a pan of the appropriate size, pour over the fat left over from frying, insert into the oven and bake, pouring over the fat and the resulting sauce, into which, according to as it evaporates, water must be added. The meat is ready when a fork slides easily into it and a clear, not too rich juice is released.

Meat in English (undercooked, pink or red inside) is fried in very hot fat or baked in a very hot oven so that it remains undercooked inside. Drizzle with sauce while cooking. Such dishes should be prepared from high-grade meat.

Meat can also be baked on the grill. Place the salted meat on a greased grate, rub the meat with fat and insert into the hot oven. Drizzle with the resulting sauce. The sauce drips onto a baking sheet placed on the wire rack. Boiled, fried, baked meat can be baked in different sauces (bechamel sauce, with horseradish, etc.). Bake should be on refractory dishes or in shallow pans. Put the prepared and chopped meat on a greased dish, pour over the sauce and sprinkle with grated rennet cheese (“Tilsitsky”, “Emmentalsky”) or sprinkle with butter and breadcrumbs. Insert into preheated oven and bake for a short time. When the sauce is browned on top, remove and serve immediately.

BEEF

The best varieties of beef are the meat of large, but young cattle. The most valuable is the meat of 20-month-old, well-fed animals. It differs in red color, juiciness. The fat on it is elastic, creamy-pink in color, there are much more muscles than bones, in contrast to the meat of old, poorly fed cattle. The meat of old animals can be distinguished by a dark red tint; fat with an abundance of films, yellowish, meat tissues are flabby. Beef fat is difficult to digest, and is rarely used for culinary purposes. Used as deep fryer.

Meatballs are made from bone fat.

The taste, juiciness and digestibility of beef depend on whether the meat is ripe. To speed up this process, the meat is marinated in vinegar dressing, dressing from vegetables and vegetable oil, or in milk. In addition to the quality of the meat, the method of preparation, which must correspond to the characteristics of the part of the carcass used, is of decisive importance for the softness, taste and juiciness of the dishes.

BY-PRODUCTS

The nutritional and culinary value of different types of offal is not the same. By-products are divided into four categories based on their nutritional value and industrial processing.

Liver cattle and calves has good nutritional qualities. It is rich in proteins, carbohydrates and vitamins. In some diseases associated with loss of blood or deterioration of its composition, doctors especially recommend the use of lightly boiled or fried (half-cooked) liver, which quickly restores and improves blood composition.

Veal liver has the highest culinary qualities. It is used for frying and making delicious pâtés.

Pork liver often has a slight aftertaste of bitterness. pork liver can be distinguished from beef not only in size, but also in the peculiar granular structure of its tissue.

The liver goes on sale processed - without bile ducts and gallbladder and freed from large blood vessels. Frozen liver comes in the form of blocks.

Languages veal and beef have a delicate and pleasant taste. They are rich in protein and fat.

Brain is a delicacy product, they have delicate taste but are poorly digested. The brains to be processed must be intact, with an intact membrane and without the presence of blood.

kidneys used to prepare many second courses, as well as pickles. The best culinary qualities are veal and beef kidneys of young animals. Kidneys should be delivered to catering establishments whole, freed from the fatty membrane, ureters and external blood vessels.

Heart consists of dense muscle fibers and requires a very long heat treatment. It must first be boiled in two waters, and both broths should be drained, since they are unsuitable for food.

Udder you need to boil or stew for a very long time, as it contains a lot of connective tissue.

Lung does not have much nutritional value. It is used for making fillings.

meat and bone tails cattle produce good broths, almost indispensable in the preparation of brown broth.

Legs cattle and small livestock are used mainly for the preparation of jellies. The best tasting jelly is obtained from beef and pork feet. Veal legs are cooked boiled and fried in breadcrumbs.

Stomach use only after very thorough cleaning; boiled or stewed dishes are prepared from it.

BEEF SELECTION
FOR COOKING

BEEF FOR COOKING:
broth - bones;
broth and boiled meat - rump, butt, brisket, brisket, knuckle, flank;
meatballs - meat of the III grade.

BEEF FOR FRYING:
entrecote - thick and thin edge;
brizola - tenderloin;
steak - tenderloin, thick and thin edge;
langeta - tenderloin;
rump steak - tenderloin, rump, rump;
spreader - thick and thin edge;
beef stroganoff - tenderloin, butt, rump;
chopped cutlets - shoulder blade, thigh.

BEEF FOR BAKED DISHES:
baked meat - rump or rump:
roast beef in English - sirloin;
clippings in English - clipping;
roll - shoulder blade, thigh.

BEEF FOR STEWING:
goulash - shoulder blade, brisket, knuckle, neck, rump, thigh, rump;
roast - rump or rump, shoulder blade;
shtufata - rump or rump, shoulder blade;
roll - rump or rump, shoulder blade;
zraz chops - rump or rump, thigh, thick and thin edge;
zraz chopped - spatula.

BY-PRODUCTS:
boiled - tripe, tongue, salted tongue, heart;
fried - brains, liver;
stewed - kidneys, goulash from the heart.

VEAL

CUTTING VEAL CARCASE
AND THE USE OF ITS INDIVIDUAL PARTS

Veal has a pale pink color. There is often no fat on its surface, the internal fat is dense, of a pale pink hue. The best meat the meat of 6-8-week-old calves is considered. Well-fed calves have fairly thick muscles. The meat of too young calves (up to 4 weeks) is watery, the muscles are poorly developed. Such meat is considered second-rate. Veal is tender, ripens quickly, but also spoils quickly, so you should remember the rules for storing it and how to preserve it.

SELECTION OF VEAL FOR COOKING

VEAL FOR BOILED DISHES
Soup broths: bones;
jelly: legs, head;
In the sauce: neck part, brisket, shoulder blade, first cutlet part.

VEAL FOR FRIED DISHES
Schnitzel, stack, brizol: back leg pulp;
Cutlets: the first cutlet part;
Fillet, medallion: hind leg pulp;
In the test: legs, brisket;
Chopped cutlets: shoulder blade, neck part.

VEAL FOR STEW
Chops: hind leg pulp;
Roast: shoulder blade, kidney part, hind leg pulp;
Paprikash: shoulder blade, brisket;
Roll: The pulp of the hind leg.

VEAL FOR BAKED DISHES
Roast: hind leg pulp; kidney part, knuckle;
Stuffed: brisket, kidney part;
Roll: The pulp of the hind leg.

VEAL FOR MINUTED MEAT
Shoulder blade, neck.

PORK

the best pork meat for culinary processing is considered the meat of animals weighing about 100 kg, grown for meat, not fat.

Pork meat is distinguished by tenderness, only in old animals the meat is hard and sinewy. Pork matures faster than beef.

Pork meat is cured with salting, for a short time with the same purpose you can fill it with milk. Preservation in vinegar dressing is not used, since pork meat with small fatty layers is tender.

SELECTION OF PORK FOR COOKING

PORK FOR COOKING
Ribs, shank, shoulder blade, legs, sideburns;
studen: legs; Bouillon: bones.

PORK FOR FRYING
Saute cutlets: loin;
Steak: ham;
Brizol: ham;
Medallion: loin;
Langet: back loin;
Breaded cutlets: loin;
Schnitzel: ham;
Chopped cutlets: spatula.

PORK FOR STEW
Goulash: shoulder;
Zrazy chops: loin, ham;
Roast stew: loin, shoulder blade, back loin, ham;
Chopped zrazy: shoulder blade;
Stewed ribs: ribs;
Brisket stew: brisket.

PORK FOR BAKED DISHES
Roast: ham, shoulder, loin, back loin;
Brisket: brisket;
Roman Roast: Shoulder;
Roll: ham.

PORK FOR SALT
Ham, loin, knuckle, shank, brisket,
Neck, tongue, back loin, ribs.

MUTTON

The most valuable is the meat of young (up to 18 months old) castrated rams or sheep unsuitable for breeding. Tasty is also the meat of well-fed sheep, not older than 3 years. It is distinguished by a light red tint, the fat is elastic and white. The meat of old, poorly fed sheep has a dark red tint, the fat is yellow. This meat is stringy, and therefore it is best eaten minced. Lamb fat is rarely used in cooking, as it has an unpleasant odor and, moreover, it is poorly digested.

Lamb meat ripens slowly, to speed up the ripening process, it is best to use dressing from vegetable oil and vegetables (up to 24 hours), marinade (2-3 days) or pour over meat sour milk. The seasonings that make up the vinegar dressing add flavor to the lamb meat, which is necessary due to its specific smell.

SELECTING LAMB FOR COOKING

LAMB FOR COOKING
Bouillon: bones;
Boiled meat: neck, brisket, shoulder blade.

LAMB FOR FRYING
Steak: back leg;
Cutlets chops with bone: loin;
Chopped cutlets: shoulder blade, neck part.

LAMB FOR STEW
Zrazy chops: back leg;
Goulash: shoulder;
Pilaf: brisket, shoulder blade;
Stew: brisket, shoulder blade;
Braised roast: neck part, back leg or kidney part.

LAMB FOR BAKED DISHES
Baked meat: back leg or kidney part.

BIRD

Since ancient times in Russia, poultry dishes have been considered tasty and healthy food. And this is not accidental: after all, tender and fragrant meat of chickens, turkeys, ducks, game has a high nutritional value. So, the edible part of a chicken carcass (and it makes up about 60% of its total mass) contains on average 13.5% proteins, 4.5% fats, 0.9% carbohydrates. Poultry meat is not deprived of vitamins and minerals. It has few connective tissue proteins elastin and collagen, and the fat is fusible, so it is well absorbed by the body and belongs to dietary products. For those who are prone to cardiovascular diseases, doctors recommend replacing pork, beef, lamb with chicken and fish. boiled chicken without skin can be included in the most stringent diets.

A large number of extractives determines the special taste of poultry broth. The meat of a young bird has less extractive substances than an adult, so it is better to use an adult bird for making broths, but not an old one. From the old bird, the broths are cloudy, non-aromatic. It is used for boiling and stewing, and young - for frying.

Game feathered meat, unlike poultry, contains more protein and extractives, but less fat. It has a specific taste and aroma. Light bitterness and resinous smell are considered especially valuable. Game is mainly used for frying. This is due to the fact that the vertebral bones of game contain bitter substances, which turn into broth when cooked.

The poultry include chickens, chickens, ducks, ducklings, geese, turkeys, guinea fowls. Feathered game is divided into steppe, swamp, forest and waterfowl. The steppe includes quail, gray and red partridges; to the marsh - snipes, great snipes, waders, woodcocks; to the forest - hazel grouse, black grouse, capercaillie, pheasants; to the waterfowl - ducks, geese. Game meat compared to poultry meat has a dark color and a denser texture.

Farm poultry goes on sale in a bat without a feather, in a semi-gutted, gutted form, with an enclosed set of offal. Game is sold uncleaned.

POULTRY COOKING

The carcasses of chickens, chickens and turkeys, tucked into a pocket or sewn into one or two threads, are placed in hot water. When cooking chickens, chickens and turkeys in one pot, put the turkeys first, then the chickens and last the chickens, cover the pot with a lid and heat to a boil. After boiling, the foam is removed from the broth, chopped roots and onions, salt are added and boiled at a very low boil.

As soon as the birds are ready, they are first removed from the boiler
- chickens that are boiled for 25-30 minutes,
- then chickens (45-60 min),
- then turkeys (1.5-2 hours).
Ducks are boiled for 1 hour, geese for 1-2 hours.

The readiness of the carcass is determined by puncturing the chef's needle into the thick part of the leg (the needle should pass freely).

Game for second courses is rarely boiled (usually boiled game is used in the manufacture of salads and other cold appetizers), but the process of cooking game is basically the same as cooking poultry.

BIRD MAINTENANCE

They mainly use products from cutlet and dumpling mass, chicken and game fillets, as well as chickens and pullets.

Products from the cutlet mass are placed in one row in a saucepan, the bottom of which is greased with oil, and the broth is poured so that it covers the products by 1/4-1/3 of their height. The dishes are covered with a lid and allowed to cook over low heat.

Chicken or game fillets are stewed in a saucepan, salted, sprinkled on the surface lemon juice so that the color of the meat is white, pour the broth so that it covers the fillet by 1/4-1/3 of the height, and simmer over low heat.

Chickens and pullets (hens) are placed in a dish at an angle of 45 ° to the bottom plane, chopped aromatic vegetables and onions are placed on the bottom of the dish and poured with broth and dry wine at 1/4-1/3 of the height of the bird. After that, the bird is salted, the dishes are covered with a lid and allowed to cook until tender.

The resulting broth is used to make sauces.

FRYING AND STEWING POULTRY

The carcasses of large poultry (turkeys, geese and ducks), tucked into a pocket or stitched with threads, are salted and laid back down on baking sheets. The surface of turkey carcasses is poured with melted poultry fat, and if the bird is skinny, then with melted lard, fatty geese and ducks with hot water and put in an oven.

The carcasses of chickens, chickens, hazel grouses, partridges, black grouse, capercaillie and pheasants are salted, put on a baking sheet or pan with fat (removed from poultry and melted or with lard), heated to a temperature of 150 ° (fat layer 3-5 cm), and , gradually turning, fry until a crispy crust forms over the entire surface of the carcass. To form a more fried and beautiful crust, the carcasses are smeared with sour cream. After frying, the carcasses are turned over on their backs, put in an oven and brought to readiness.

When frying poultry and game in the oven, it is necessary to periodically turn the carcasses over and pour over the fat and juice released from them.

Frying duration
- turkeys and geese 1.5-2 hours,
- chickens 45-60 min,
- chickens 25 - 30 min,
- ducks 50-60,
- hazel grouse and partridge 20-30,
- black grouse and pheasants 40-50,
- snipes and quails 8-10 min.

The readiness of poultry meat is determined by the juice released from the roasting carcasses when the thickest parts are pierced with a needle. If the juice is colorless and transparent, the bird is ready, if it is reddish cloudy, the bird is raw.

The finished carcasses of poultry and game are removed from the oven, the threads are removed, transferred to another dish, and the liquid remaining on the baking sheet is removed from the fat and prepared into a gravy (juice), which is poured over the bird when serving. Immediately before serving, poultry and game are cut into portions.

Roasted carcasses of turkeys, geese and ducks are cut in half in the longitudinal direction, then each half is divided into fillet and leg and chopped into the same number of pieces. Chickens are chopped into four, five, six or more parts, depending on the size of the carcasses and the norm of layouts. Fritillaries and partridges are served whole carcasses or cut into two parts along the sternum.

Black grouse and pheasants are cut into two or three parts in the longitudinal direction, and capercaillie into six to eight parts. Small game - woodcocks, quails, great snipes and snipes are served whole carcasses.

The main side dish for fried poultry and game is fried potatoes. Additionally, as a side dish, you can serve green salads, salads from red and white cabbage, salted and pickled cucumbers, pickles, gherkins, squash, as well as pickled apples and pickled fruits and berries. Also served with goose and duck stewed cabbage and baked apples.

poultry and game for stews first they are fried with whole carcasses or chopped into pieces, and then stewed in sauce or broth, sometimes with the addition of tomato puree, vegetables, mushrooms, spices and spices.

BAKING POULTRY

Poultry and game meat, as well as products that are part of baked dishes, are boiled, poached, stewed or fried until cooked before baking.

Finished products, depending on the nature of the dish, are seasoned with sauce, placed in cupronickel dishes, pans, metal molds, in rolls, baskets or flounces baked from puff or sweet dough and then baked.

Roasting aims to quickly form a crispy crust over the entire surface of the baked dish; this requires a higher oven temperature, in the range of 300-350°. After the formation of a crispy crust, the dish is placed in an oven (150-200 °) to completely warm it up.

Dishes prepared for baking as semi-finished products can be stored for no more than 2 hours.

Ready-made baked foods should not be stored, as their appearance and taste deteriorate.