HTM 2700 Lecture 30: 1

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Htm2700 lecture 30: w16 htm2700 meat lecture notes. Very easy to overcook fish normally cooked at 200-230 c (400f) for: Cooked fish flakes easily and is opaque in appearance. Shoulder blade or rib round beef or roasted hip brisket. Collagen breaks down to gelatin w/ the presence of water ex. Chunk, shank, brisket, plate, hip and flank wholesale cuts. High proportion of connective tissue to muscle and flesh therefore, less tender. Moist heat and low temperature ( 100c) for longer cooking time. Elastin protein in connective tissue is not affected by cooking. Bull calves not needed for reproduction to replenish milking herd. Ontario and quebec are largest canadian veal producers. Raised on balanced diet containing all necessary nutrients for animal health. Milk based diet for first 6-8 weeks, then corn and protein supplement added. Darker pure colour similar flavour to beef but not as strong. High percentage of connective tissue in muscles because of the shorter for muscle development=less tender.