Transcription of Meats, Poultry, and Fish - Pearson
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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). Poultry is the inclusive term for turkey, chicken, and duck, as well as pheasants and other less available fowl.
aquatic animals, but frequently it is the more narrow classifi-cation that includes only fish with fins, gills, a backbone, and a skull. Shellfish, the other classification of aquatic animals, is subdivided into mollusks and crustaceans, the former having a shell and the latter a horny covering. Meat Red meats, including beef, veal, pork, and lamb.
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