Factors affecting the quality of a meat

Pre-mortem Factors:
The breed of the animal
The feed given to it
The way it has got rest
Slaughtering method

Post mortem factors:
Rigor mortis
Aeging
Tenderisation methods applied
Cuts and grades of the meat
Rigor mortis: By the interrupted metabolism in the cells, the carcass
stiffens which is termed as rigor mortis.(24-48 hrs in beef). After
slaughter, due to deficiency of oxygen, the cells undergo anaerobic
glycolysis and wastes (lactic acid) accumulate in the muscle which
lowers the pH of the meat and ATP concentration is also lost in 24
hrs. Permanent links are formed between Actin and Myosin and rigor
mortis occurs. It does not affect the nutritional quality of meat.
Aeging: Ageing is the resolution of rigor. The denaturation of the
muscle by the intracellular proteolytic enzymes; cathepsins tenderize
the meat. Aeging is carried out in cold room with temperature 0.5-20°C
for 1-4 weeks. The best flavor is developed in 2-4 weeks under
controlled humidity and wrapping.
Tenderising: It is the reduction in the number and strength of cross
linkage between the peptide chains and collagen. A meat is tenderized
by exercise, cold room storage, pounding, cutting, grinding and
vibrations. Enzymes like papain from papaya, bromelain from pineapple
catalyse the protein hydrolysis which tenderizes the meat. For best
tenderness, papain is injected in the animal 10 mins before the
slaughter. Papain becomes inactive 55°C. Using the low level salts
like NaCl, NaHCO3 increases the water holding capacity of the cells
which solubilises the proteins.
Curing: Curing is the preservation of meat by salting, drying. Curing
imparts unique flavor, red color and tenderness. Common salt, Sodium
Nitrate/Nitrite, sugar and spices can be used for curing. Nitrites fix
the red color and inhibit the clostridium. Sugar stabiles the color
and counteracts the saltiness. As per Codex alimentarius 150-500 mg of
nitrates can be used per Kg of meat.
Cuts and grades: A carcass is graded based on the proportion of fat
muscle and bone composition, the maturity of the flesh and marbling
(distribution of fat). A poor meat is darker, fibrous with coarse
grains, heavy fat layers and strong flavor.

Flesh Food Composition

Structural protein– 10-17% Collagen and elastin. It Gives toughness.
Carbohydrates – Glucose and glycogen in small quantities.
Proteins – 15-20% but in lean meat 20-22%
Water – Gives tenderness, juiciness and texture to meat
Fat – 5-40% It is rich in saturated fatty acids. Cholesterol-
75mg/100gm. Lean meat has greater proportion of phospholipids in cell
membrane
Minerals: Ca & Mg help in the contraction and relaxation cycle. The
Fe is found in the red pigment which affects the color.
Cathepsins: These are the protein hydrolyzing enzymes and are
responsible for the increase in the tenderness of the meat during
ageing.
Color: Myoglobin and haemoglobin in meat determine its color. As
nitric oxide myoglobin is stable, meat cured with nitrates remains
pink.
Flavor: Meat flavor is a complex sensation. It is due to the water
substances, inosinic acid, hypoxanthine from ATP, glycopeptides and
amino acids. Meat with less fat content tastes insipid.

Pigmentation in the vegetables

a. Water insoluble pigments
 Chlorophyll is the pigment for photosynthesis dominant in the leaves
and unripe fruits. Chlorophyll a is intense blue whereas chlorophyll b
is dull yellow green. They are present in plants in the ratio 3a:1b.
They mask the presence of other pigments. It is sensitive to heating,
and acids
 Carotenoids:
Yellow corn – Cryptoxanthin
Tomatoes – Lycoprene, β -carotene
Red Capsicum – Cryptoxanthin, β -carotene, Capsorubin, Violaxanthin
Green Capsicum – Lutein, B-carotene, Violaxanthin, Neoxanthin
Carrots – α,β,γ- carotene, Lycoprene, Xanthophyll
β - carotene helps in synthesis of vitamin A.
b. Water soluble pigments
 Anthocyanin: Cyanidin with attachesd sugars is found in radishes,
red cabbage, red apple, berries, grapes, pomegranate and currants.
 Betalains: Betalains replace anthocyanins. They consist of
heterocyclic nitrogen. High ratio of betacyanin and betaxanthins give
violet, red and orage color.
 Anthoxanthin: Flavons, flavonols, flavonnones, flavanones are anthoxanthins.
In general: Constituents loosse bright color if overcooked.
Green vegetables are sensitive to heating and acids.
Red colored vegetables – cabbage, beetroot soluble in water brighten in oil.
White vegetables (flavon) – turnip, cauliflower, jerusalem,
artichoke, potatoes are sensitive to prolonged heating and bacisity
changes them to creamy yellow color but acidity brightens them.

Vegetables

Vegetables are any part of plants storing reserve food and are edible.
The nutritional content of vegetables varies considerably, though
generally they contain little protein and fat but varying proportions
of water, vitamins, provitamins, dietary minerals, fiber and
carbohydrates. Vegetables contain a great variety of other
phytochemicals, some of which have been claimed to have antioxidant,
antibacterial, antifungal, antiviral and anticarcinogenic properties.
Leafy and salad vegetables
Amaranth (Amaranthus cruentus)
Arugula (Eruca sativa)
Beet greens (Beta vulgaris subsp. vulgaris)
Bitterleaf (Vernonia calvoana)
Bok choy (Brassica rapa Chinensis group)
Broccoli Rabe (Brassica rapa subsp. rapa)
Brussels sprout (Brassica oleracea Gemmifera group)
Cabbage (Brassica oleracea Capitata group)
Catsear (Hypochaeris radicata)
Celery (Apium graveolens)
Celtuce (Lactuca sativa var. asparagina)
Ceylon spinach (Basella alba)
Chard (Beta vulgaris var. cicla)
Chaya (Cnidoscolus aconitifolius subsp. aconitifolius)
Chickweed (Stellaria)
Chicory (Cichorium intybus)
Chinese cabbage (Brassica rapa Pekinensis group)
Chinese Mallow (Malva verticillata)
Chrysanthemum leaves (Chrysanthemum coronarium)
Collard greens (Brassica oleracea)
Corn salad (Valerianella locusta)
Cress (Lepidium sativum)
Dandelion (Taraxacum officinale)
Endive (Cichorium endivia)
Fat hen (Chenopodium album)
Fluted pumpkin (Telfairia occidentalis)
Garden Rocket (Eruca sativa)
Greater Plantain (Plantago major)
Kai-lan (Brassica rapa Alboglabra group)
Kale (Brassica oleracea Acephala group)
Komatsuna (Brassica rapa Pervidis or Komatsuna group)
Kuka (Adansonia spp.)
Lagos bologi (Talinum fruticosum)
Lettuce (Lactuca sativa)
Lizard's tail (Houttuynia cordata)
Melokhia (Corchorus olitorius, Corchorus capsularis)
Mustard (Sinapis alba)
Orache (Atriplex hortensis)
Pea (Pisum sativum)
Polk (Phytolacca americana)
Radicchio (Cichorium intybus)
Samphire (Crithmum maritimum)
Sea beet (Beta vulgaris subsp. maritima)
Seakale (Crambe maritima)
Sorrel (Rumex acetosa)
Spinach (Spinacia oleracea)
Swiss chard (Beta vulgaris subsp. cicla var. flavescens)
Turnip greens (Brassica rapa Rapifera group)
Watercress (Nasturtium officinale)
Water spinach (Ipomoea aquatica)
Yarrow (Achillea millefolium)
Fruits:
Acorn squash (Cucurbita pepo)
Aubergine (Solanum melongena)
Bell pepper (Capsicum annuum)
Bitter melon (Momordica charantia)
Cape Gooseberry (Physalis peruviana)
Capsicum (Capsicum annuum)
Cayenne pepper (Capsicum frutescens)
Chili pepper (Capsicum annuum Longum group)
Courgette (Cucurbita pepo)
Cucumber (Cucumis sativus)
Eggplant (Solanum melongena)
Malabar gourd (Cucurbita ficifolia)
Parwal (Trichosanthes dioica)
Pumpkin (Cucurbita maxima, Cucurbita pepo)
Snake gourd (Trichosanthes cucumerina)
Tinda (Praecitrullus fistulosus)
Tomatillo (Physalis philadelphica)
Tomato (Lycopersicon esculentum var)
Winter melon (Benincasa hispida)
West Indian gherkin (Cucumis anguria)
Zucchini (Cucurbita pepo)
Flowers or buds
Artichoke (Cynara cardunculus, C. scolymus)
Broccoli (Brassica oleracea)
Cauliflower (Brassica oleracea)
Squash blossoms (Cucurbita spp.)
Podded/Leguminous vegetables
American groundnut (Apios americana)
Azuki bean (Vigna angularis)
Black-eyed pea (Vigna unguiculata subsp. unguiculata)
Chickpea (Cicer arietinum)
Common bean (Phaseolus vulgaris)
Drumstick (Moringa oleifera)
Dolichos bean (Lablab purpureus)
Fava bean (Vicia faba)
Green bean (Phaseolus vulgaris)
Guar (Cyamopsis tetragonoloba)
Horse gram (Macrotyloma uniflorum)
Indian pea (Lathyrus sativus)
Lentil (Lens culinaris)
Lima Bean (Phaseolus lunatus)
Moth bean (Vigna acontifolia)
Mung bean (Vigna radiata)
Okra (Abelmoschus esculentus)
Pea (Pisum sativum)
Peanut (Arachis hypogaea)
Pigeon pea (Cajanus cajan)
Ricebean (Vigna umbellata)
Runner bean (Phaseolus coccineus)
Soybean (Glycine max)
Urad bean (Vigna mungo)
Velvet bean (Mucuna pruriens)
Yardlong bean (Vigna unguiculata subsp. sesquipedalis)
Bulb and stem vegetables
Asparagus (Asparagus officinalis)
Cardoon (Cynara cardunculus)
Celeriac (Apium graveolens var. rapaceum)
Celery (Apium graveolens)
Florence fennel (Foeniculum vulgare var. dulce)
Garlic (Allium sativum)
Kohlrabi (Brassica oleracea Gongylodes group)
Kurrat (Allium ampeloprasum var. kurrat)
Leek (Allium porrum)
Lotus root (Nelumbo nucifera)
Nopal (Opuntia ficus-indica)
Onion (Allium cepa)
Shallot (Allium cepa Aggregatum group)
Wild leek (Allium tricoccum)
Root and tuberous vegetables
Arracacha (Arracacia xanthorrhiza)
Bamboo shoot (Bambusa vulgaris and Phyllostachys edulis)
Beetroot (Beta vulgaris subsp. vulgaris)
Black cumin (Bunium persicum)
Carrot (Daucus carota)
Cassava (Manihot esculenta)
Earthnut pea (Lathyrus tuberosus)
Ginger (Zingiber officinale)
Gobo (Arctium lappa)
Jerusalem artichoke (Helianthus tuberosus)
Parsnip (Pastinaca sativa)
Potato (Solanum tuberosum)
Radish (Raphanus sativus)
Rutabaga (Brassica napus Napobrassica group)
Salsify (Tragopogon porrifolius)
Scorzonera (Scorzonera hispanica)
Skirret (Sium sisarum)
Sweet Potato or Kumara (Ipomoea batatas)
Taro (Colocasia esculenta)
Tigernut (Cyperus esculentus)
Turnip (Brassica rapa Rapifera group)
Ulluco (Ullucus tuberosus)
Wasabi (Wasabia japonica)
Water chestnut (Eleocharis dulcis)
Yacón (Smallanthus sonchifolius)
Yam (Dioscorea spp)
Sea vegetables
Aonori (Monostroma spp., Enteromorpha spp.)
Carola (Callophyllis variegata)
Dabberlocks aka badderlocks (Alaria esculenta)
Dulse (Palmaria palmata)
Gim (Porphyra spp.)
Hijiki (Hizikia fusiformis)
Kombu (Laminaria japonica)
Laver (Porphyra spp.)
Mozuku (Cladosiphon okamuranus)
Nori (Porphyra spp.)
Ogonori (Gracilaria spp.)
Sea grape (Caulerpa spp.)
Seakale (Crambe maritima)
Sea lettuce (Ulva lactuca)
Wakame (Undaria pinnatifida)

Triticum aestivum : Wheat

The diploid form (einkorn) is used in feeding the cattle, tetraploid
form is high in proteins and the hexaploid form with 42 chromosomes
(vulgare) is used in breads.
Products:-
Whole flour: distinctive flavor and coarser texture. Due to high
content of fat it is difficult to be stored - rancid in storage. Whole
flour is fortified with defatted soya flour upto 10%. Iron
fortification is done to prevent anaemia (ferrous sulphate).
White flour: In white flour, bran and germ are separated. It bakes
uniformly into a loaf of greater volume, is blander in taste and more
easily digested. It is stored in air tight container.
Semolina: It is the coarsely ground endosperm roasted before storage.
This durum of wheat is yellow amber in color, nutty flavor, holds
shape to give firm texture when cooked due to starchy endosperm.
Malted wheat : It is prepared by soaking the grains in cold water for
36 hours with 2-3 times changing the water, left to germinate on trays
with 2-3" thickness and malt flavor is developed.
ARF: Amylase Rich Food, flour of germinating cereal, rich in α-
amylase which cleaves long carbohydrates chains into short dextrin.
Half teaspoon of ARF equivalents with 100ml soup of 25gm flour, 15gm
sweetener and 5ml oil. So it is helpful in weaning child.
Glutamic acid: Derrived from wheat gluten
Wheat germ: Highly nutritional, used in bakery and weaning foods
Wheat bran: Increases stool weight, prevents constipation and colon cancer.

Food Category: Cereals

Cereals are the seeds of grass from Graminae family with caryopsis
fruit where the seed wall fuses with ovary to form the husk. The roman
word "Ceres" means the goddess of grain. Cereals are the staple diets
which fulfill most calories and half of the protein requirement. They
are the good source of starch and vitamin B and improve the quality of
pulse proteins. They are used as thickening agents as cornflour in
custards & white sauce, rice flour in pulses, vermicelli in payasam,
and macaroni in soups; as coating agent - flour in batter; in
beverages - malted; desserts - riz au lait, pilaf; breakfast food -
idli/dholka; easy to cook products - pastas, cornflakes, riceflakes;
covering for stuffing - samosas, stuffed pastas. Wheat, rice and maize
are the major cereals and oat, barley, rye, sorghum, millets etc. are
minor cereals.
An overall structure of cereal grain
Bran (Pericarp): Long rectangular cells, tear off during ripening
Aleurone cell layer: Rich in nicotinic acid and less phytic acid
Endosperm: Full of starch and proteins
Embryo: It is separated from endosperm by scutelum which helps in
mobilizing the stored food between embryo and endosperm.
Features of cereals:
Energy: 100gms of cereals give more than 340 kcal of energy.
Carbohydrates: Carbohydrates constitute 80% of dry matter in cereals.
a) Crude fibres - Cellulose, hemicellulose, pentosans
b) Soluble carbohydrate - Starch, dextrin, sugar
Proteins: High amount of protein lies within the embryo, scutellum and
aleurone layer. In the scutellum, protein concentration increases from
the center to the periferi. Protein in cereals is deficient in lysine
and rich in methionine so cereals with pulses create a mutual
supplementation. Rice protein is of better quality. Protein contains
albumin, globulin, prolamines (gliadins), & glutelins.
Lipids: Lipids are found more in germ and bran. In cereals we find
triglycerides of palmitic, oleic and linoleic acid; and also
phospholipids and lecithin. 50% of lipid requirement is supplied by
cereals.
Minerals: 95% of minerals in cereals are phosphates and sulphates of
Mg, Ca & Ka. Phosphorus in phytin is not available for absorption. On
germination, cereals contain Cu, Zn, Mn in small quantities.
Vitamins: Vit. A or C are not found in cereals except in maize
(carotenes). Oil from cereals is rich in vit. E.
Enzymes: Cereals contain amylase, protease, lipase and oxido
reductase. On germination, α-amylase activity increases. Proteases are
relatively more in the germ. Lipases are responsible for the
appearance of fatty acids during storage.

Culinary Science : Food Preparation

Definition:- Culinary arts/science is the skillful preparation of food
by incorporating the hotness or coldness and developing the desired
flavor, size, texture for the best quality and standard. Culinary
science deals with the physical and chemical changes in the food, its
nutritive value and its preservation.

Scope of culinary knowledge:-
Kitchen – Simple from home kitchens to professional ones
Food – Food and Beverage Management, Consultants
Nutrition – Dieticians, Food Controllers, Nutritionists, Sales Person
Organizations – Hospitals, Hotels, Bakeries, Restaurants, Cafes
Knowledge – Trainers, Students, Writers
Entrepreneurship – Opening own food related organizations

Seafood info

All seafood is broken down into two basic categories: fish and
shellfish. Within the fish category are freshwater fish, such as
trout, perch, and catfish, and saltwater fish, which includes cod,
flounder, tuna, and others. Freshwater fish have tiny, fine bones,
while saltwater fish have heavier skeletons because of the buoyancy
provided by saltwater. Additionally, fish is broken down into two
subcategories, based on physical shape: roundfish and flatfish.
Shellfish--shrimp, lobsters, clams, mussels, and scallops--are
characterized by an external skeleton.

The key to preparing a subtle seafood dish is the freshness of the
catch. When buying fresh fish, the whole fish is preferable over
fillets, which are harder to identify for freshness. Don't fret over
cleaning and filleting; most fish markets will do this for you for a
modest price. There are a few other hints to getting good fish:

Trust your nose; if there are any unpleasant fishy odors, go to
another fishmonger.

Look for healthy, intact scales, bright pink gills, and a visible
layer of mucous.

The fish should feel firm and spring back when pressed with a finger.

Ideally, the fish's eyes should be clear, not clouded, and not sunken.
Sometimes the eyes get damaged or exposed to ice which causes
clouding, so the eye test is less precise.

When buying fish fillets or steaks, look for translucency and
moistness; avoid those with brownish or dry edges.

Select live shellfish. Lobsters and crabs should move when handled,
and clams, mussels, and oysters should have tightly closed, intact
shells.

Shrimp and scallop ceviche

Origin: Mexican
Recipe ingredients
200 g Irresistibles small peeled and deveined, tail-off shrimp, thawed
200 g Irresistibles small scallops, thawed
60 mL Irresistibles extra virgin olive oil
Irresistibles sea salt to taste and freshly ground Irresistibles peppercorns
30 mL lime juice
2 shallots, sliced very thin
Irresistibles cayenne pepper to taste
12 endive leaves
Chives to taste

Preparation
In a bowl, combine shrimp, scallops and oil. Season. Add lime juice,
shallots and, if desired, cayenne. Cover and refrigerate for 2 hours.
Taste ceviche and adjust seasoning if necessary. Spoon ceviche onto
endive leaves, decorate with chives and serve immediately.

Suggestion:
Refrigeration; 2 hours
In a ceviche, a traditional Peruvian dish also popular in Mexico, raw
fish or seafood is marinated in lime juice which "cooks" them.

thenayagaun overtaken by the culinary media

The blog www.thenayagaun.blogspot.com has been overtaken by the culinary media and you will find the posts related to food, brasserie, cuisines, HACCP, Gastronomique, and so on food related in it.

We are developing

We are developing in a speedy way in all sectors. Anybody visiting after an annnum may be astonished to find oneself in a new place, the place which they have visited before is not the same but has been changed in multi ways. This proves the name of Thenayagaun ie. THE NEW VILLAGE.

the picture o f thenayagaun

I have brought the picture of thenayagaun up to you. Do you like it?

Please leave your comments.

Once is not enough

Thenayagaun deserves your regular visits. Just a single visit is not enough. You can attain many more there. Your first visit give you the scenario how it is, then its your duty to modify it, eradicating the bad points, highlighting the good features. It needs your brain power to improve itself. So please visit it once and dont forget to vist it again to see the changes, for it gets changed with the time to make itself a new village.

See the real village, thenayagaun

Thenayagaun welcomes you from its inner core to let you view its natural beauty. Feel free to visit it at any time convinient for you. Your once visit, comment on it, suggestions, and many more would help us in a grand way to make it a paradise. So please make a trip to thenayagaun. www.thenayagaun.blogspot.com 

 

Go For More

http://thenayagaun.blogspot.com/2007/09/keep-in-touch-with-thenayagaun.html

 

http://thenayagaun.blogspot.com/2007/09/thenayagaun.html

http://thenayagaun.blogspot.com/2007/09/comment-on-thenayagaun.html

http://thenayagaun.blogspot.com/2007/09/thenayagaun-in-detail.html

 

http://thenayagaun.blogspot.com/2007/09/thenayagun-whats-catch.html

 

http://thenayagaun.blogspot.com/2007/09/wishing-to-know-more.html 

 

http://thenayagaun.blogspot.com/2007/09/wwwthenayagaunblogspotcom.html

 

 

www.thenayagaun.blogspot.com

The site www.thenayagaun.blogspot.com has made an attempt to bring up to you thenayagaun, a village at the Nawalparasi, 3 km. north from the kawasoti. Its a lovely place where you would like to visit. For further info, you may call at 9779803093790.

I wish this site will meet its target.

Creator Mrs. Bishnu. Kandel

Wishing to know more

just call on

9779803093790

97778620848

Thenayagun, What's the catch

• The Natural Beauty persisting there.
• Evergreen Forest at the side of thenayagaun.
• The totally co-operative, kind, labourious people.
• Temples of different gods and goddesses
• Green paddy fields.
• The well enhanced roads.
• The pretty decorated houses of different models.
• The upgoing overall fast development.

Thenayagaun, in Detail.

Its a village located at the foot of hill with the evergreen forest at its side to enhance its tranquil beauty. In detail, Nayagaun is a vilage situated at the side of an evergreen forest with plentiful Natural Beauty. The co-operative people, animals, birds, the green paddy fields, the well decorated houses add to the natural beauty of that village. It deserves your visit.

Comment On thenayagaun

If you do not feel that www.thenayagaun.blogspot.com is not a proper site on thenayagaun, please feel free to comment on this site.

We warmly welcome your grand reformative suggestions.