Meats, Poultry, and Fish - Pearson

253 OBJECTIVESA fter studying this chapter, you will be able to:1. Describe the structure and composition of muscle, connective tissue, and Identify the pigments in meat and the changes that occur during heating and Discuss the factors determining meat Identify meat cuts, grades, and the marketing Explain the methods of meat cookery and the rationale for using Identify various modified meat Explain the composition of gelatin and its foods usually are categorized as meat, poultry, or fish. Meat includes all red meats from animal sources, although the only ones commonly available are beef, veal, pork, and lamb (or mutton in some countries).

Chapter 12 Meats, Poultry, and Fish 255 STRUCTURE Muscle Tissue Components Water is the primary constituent in muscle; actually, it is about 75 percent water. The next most abundant substance, protein, is a distant second, constituting only

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