Le carni - Lezione 1

Summary

This script explores the history, classification, and preparation of meat, focusing on the evolution of its consumption from ancient hunting practices to modern-day agricultural methods. It highlights the importance of meat in human nutrition, the different types of meat based on animal species, and their organoleptic properties such as color, odor, and flavor. The script also delves into the macellazione (slaughtering) process, including veterinary inspections, stunning, bleeding, and aging of meat. Additionally, it discusses regulations surrounding meat traceability, ensuring the quality and safety of meat for consumers.

Takeaways

• 😀 The script introduces a module focused on the topic of meat, contrasting with a previous module on appetizers and first courses.
• 😀 Historical context is provided, explaining how early humans transitioned from hunters to farmers and livestock keepers, influencing their meat consumption habits.
• 😀 The Greeks and Romans consumed less meat, preferring cereals, vegetables, and fish, whereas barbarian invasions led to greater emphasis on hunting and meat consumption.
• 😀 During the Middle Ages, meat, especially game, was reserved for the nobility, while common people could only access smaller quantities or offal.
• 😀 The consumption of beef significantly increased in the 1600s in Northern Europe, especially among the bourgeoisie, with a rapid rise during the 19th century.
• 😀 Meat is defined as the product derived from the slaughter of various animals, classified into muscle tissue, connective tissue, and adipose tissue, each with its distinct properties.
• 😀 Meat is categorized by the species of origin: livestock animals (cattle, pigs, sheep, goats, horses, and buffalo), poultry (chickens, turkeys, ducks), and game (wild boars, hares, deer, pheasants, etc.).
• 😀 The organoleptic properties of meat, such as color, odor, and taste, are essential for determining its quality. The color differentiates white meat (from young animals) and red meat (from adult animals).
• 😀 The odor of meat can vary based on the animal’s diet, sex, and age. Male animals are often castrated to prevent undesirable odor in the meat.
• 😀 Meat texture and grain are evaluated by examining the muscle fibers and determining their fineness or coarseness, with good-quality meat showing a compact texture and fine grain.
• 😀 The process of slaughter involves several steps, including veterinary inspection, stunning, bleeding, evisceration, and the removal of the skin, all aimed at ensuring hygiene and safety before the meat is ready for consumption.
• 😀 The meat undergoes a post-mortem process called 'aging,' where the enzymes break down proteins, making the meat more tender and flavorful, with aging times varying depending on the animal species.
• 😀 Regulations in the European Union (Regulation 1760/2000) require labeling and traceability for beef, including details such as the animal's country of birth, rearing, and slaughter, as well as other nutritional information.

Q & A

What historical activities of humans are linked to the consumption of meat?

One of the earliest human activities in the Paleolithic was hunting, primarily by nomadic populations who followed prey. Over time, with the shift from hunting to farming and breeding, humans began selecting animals for work and consumption.

How did the consumption of meat evolve in European societies?

Initially, Greeks and Romans consumed minimal meat, favoring cereals, vegetables, and fish. However, this changed significantly with the barbarian invasions from Asia and Eastern Europe, which brought a hunting-based lifestyle, influencing diets throughout the medieval period and beyond.

Why was meat, particularly game, reserved for the nobility during the Middle Ages?

Meat, especially game like partridges, pheasants, and deer, was considered a luxury item and was exclusively consumed by the nobility. Common people were forbidden from eating it, with severe penalties for poaching.

When did beef consumption become more common in Europe?

Beef consumption started to rise in the 1600s, particularly in Central and Northern Europe, but it became widespread only in the 1800s, particularly among the bourgeoisie. By the 1900s, regular beef consumption was still limited to a small segment of the population.

What is the definition of 'meat' in the context of this script?

Meat refers to the edible tissues obtained from the slaughter of various animals, either domesticated or wild. This includes muscle tissue, connective tissue, and fat.

What are the different types of animal fats mentioned in the script?

The script mentions three types of animal fat: visceral fat (around internal organs), subcutaneous fat (beneath the skin), and intramuscular fat (within muscle tissue), each of which impacts the meat's texture and flavor.

What are the organoleptic properties that determine the quality of meat?

The key organoleptic properties of meat are its color, odor, and taste. The color can indicate the type of meat (white or red), while the odor and taste are influenced by the animal's diet, age, gender, and the specific cut of meat.

How does muscle activity affect the color of meat?

Muscle activity increases the production of myoglobin, a protein that affects the color of the meat. The more active the animal, the more myoglobin it produces, resulting in darker meat.

What role does the cooking method play in determining the tenderness of meat?

The cooking method is crucial for achieving the right tenderness. For fatty cuts, quick, high-temperature cooking is typically best, while tougher cuts with more connective tissue benefit from slow, moist cooking methods to break down collagen.

What is the process of meat aging and why is it important?

Meat undergoes a process called aging (or 'frollatura') after slaughter, where it is stored at controlled temperatures to allow enzymes to tenderize the meat, enhancing its flavor and making it more palatable. This process can take from 12 days for poultry to up to 45 days for larger animals like cattle.