Meat, Poultry, and Fish

This chapter contains learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes. It aims to recognize the common retail and prime cuts of meat, to relate location of cut and species to inherent palatability characteristics and to differentiate effects of dry and moist heat on meat products. The chapter demonstrates how to apply principles of preparation to meat, poultry, and fish and to apply principles of sanitary quality to preparation of meat, poultry, and fish. It helps to appraise nutritive and economic dimensions of meat, poultry, and fish products and to identify meat, poultry, and fish allergens and acceptable recipe preparation alternatives. The US Department of Agriculture (USDA) Food Safety and Inspection Service is the agency responsible for ensuring the truthfulness and accuracy in labeling of meat and poultry products, and a glossary of meat and poultry labeling terms can be found at USDA.gov.