Как определяется качество мяса

HOW QUALITY IN MEAT IS JUDGED

Теоретическая часть

Данный лексический материал предназначен для того, чтобы студенты смогли составить высказывание о качествах, строении, индивидуальных отличиях мясных туш.

commodity товар

to grade сортировать

process процесс, обрабатывать

set up определять

to designate обозначать

to imply значить, предполагать

to permeate проходить сквозь

to yield давать

to pertain иметь отношение к

to chill охлаждать

beef говядина

pork свинина

veal телятина

lamb баранина

conformation мясность (туши)

finish структура, упитанность

quality качество

to judge оценивать

carcass туша

side полутуша

cut отруб

shank задняя голяшка

round бедро

full loin поясничная и филейная части

flesh мякоть, сырое мясо

ribs реберная часть говяжьей туши

edible съедобный, пищевой

marbling мраморность

lean постное мясо

palatability вкусовые качества

juiciness сочность

cooked отварной

muscle fibre мышечное волокно

connective tissue соединительная ткань

tenderness нежность

resilient упругий

abundant обильный

flank бочок (между ребрами и бедром)

retail cuts of beef – разделка говяжьей туши для розничной продажи; фактически подготовка полуфабриката; в мясном отделе супермаркета мясо продается расфасованным по этому стандарту.

В розничной продаже различают 18 частей туши:

arm pot roast нижняя часть оковалка

blade roast мясо на ростбиф (из лопаточной части)

blade rib roast кусок толстого края (лопаточная часть)

boneless neck шея (мякоть)

brisket тонкая лопатка

club steak тонкий филей (употребляется для стейка)

crosscut shank голяшка (нарезанная)

flank steak кусок пашины для стейка (название

куска мяса для натурального бифштекса)

heel pot roast окосток

pinbone steak кусок филейной части на косточке

plate грудина

porterhouse steak кусок толстого филея (филей на

Т-образной косточке, предназначен для приготовления стейка)

rib roast кусок края (на ростбиф)

round steak вырезка (из огузка)

rump roast кострец на ростбиф

short ribs тонкий край (в кулинарии – жаркое на

ребрышках)

sirloin steak «английский» филей

T-bone steak филей на Т-образной косточке

wholesale cuts of beef – промышленная разделка говяжьей туши:

a shank голяшка

a round огузок

a rump кострец

a sirloin оковалок

a short loin филейный край

a flank пашинка

a rib край

a chuck лопатка (подбедерок)

a plate грудинка

a brisket рулька

Задания

Задание 1. Прочитайте и переведите текст:

How Quality in Meat is Judged

For convenience in buying and selling, many commodities are classified and graded, that is, divided into lots of groups, which have more or less uniform characteristics. Meat, which usually is produced and processed far from the market in which it is sold, is such a commodity. In formulating a system of classifying and grading, it is necessary to set up certain specific standards, which are described in terms which are definitely understood by seller and buyer. Terms, which are used to designate the more important characteristics of beef, pork, veal and lamb are: conformation, finish and quality. Since these characteristics are factors involved in judging all kinds of meat, they are defined here. The consumer will find it helpful to understand these factors which are the basis of judging and grading meat.

The term conformation covers the general build, form, shape contour of outline of the carcass, side or cut. Good conformation implies short necks and shanks, deep plump rounds, thick backs and full loins, well-fleshed ribs and thickness of flank. In other words, the most desirable cuts from loins, ribs, and round have muscles and a large proportion of edible meat to bone.

The term finish refers specifically to the quality, amount, color, and distribution of fat. The best finish implies abundant marbling ( intermingling of fat with lean) and a smooth even covering of firm fat over the exterior surface of the carcass, side or cut. A high degree of finish adds to the attractiveness of the cut, but its significance is due to the fact that palatability, which includes juiciness, depends upon a certain proportion of fat being present.

The term quality as it applies to meat is limited to the factors, which affect the palatability of the cooked meat, provided the cooking has been done properly. Quality, therefore, refers to the certain characteristics of the flesh and fat included therein. Quality pertains primarily to the firmness and strength of both muscles fiber and connective tissue, for these affect the tenderness of the meat. Palatability also involves the amount, consistency, and character of the juices which surround and permeate the muscle fiber and connective tissue. Although cooked meat should yield a high proportion of juice, the uncooked meat should be of such a consistency that the flesh when chilled remains firm and resilient.

‘The factors of conformation, finish and quality are the measuring sticks applied in judging all meats, but they will differ in beef, pork, lamb, and veal. In other words, the character and color of the fat and lean will not be the same in beef as it is in pork; pork will have heavier fat covering than veal; the color of one kind of meat differ from the color of another, etc. These individual differences will be explained in the sections devoted to the four kinds of meat’.

Задание 2. Вставьте нужную форму глагола и переведите предложения на русский язык, обращая внимание на страдательный залог:

1. At the present time particularly attention (to concentrate) on new applications of meat by-products.

2. During practice the meat-packing house (to attend) by many students.

3. The rate of this process greatly (to influence) by temperature.

4. The body’s need for energy (to meet) through carbohydrates, fats and proteins.

5. Another class of the compounds (to derive) from the fats.

Задание 3. Изложите главную идею текста (5 – 7 предложений). Постарайтесь осветить следующие вопросы:

1. What does the term conformation cover?

2. What does the term finish refer to?

3. What does the term quality refer to?

4. What are the measuring sticks applied in judging all meats?

Задание 4. Дополните предложения:

1. Meat is produced and processed… .

2. There are some terms, which are used to designate… .

3. The term quality is limited to the factors which … .

4. By the end of the year the production of precooked meat … .

Вопросы к практическому занятию

1. Какие термины являются ключевыми для данного текста?

2. Какими навыками и знаниями нужно обладать, чтобы различать туши мяса?

3. Как вы могли бы озаглавить каждый абзац данного текста?

4. Как образуется страдательный залог во временах группы Simple?

Практическое занятие 28