Alto-Shaam MN-29491 Shrinkage Control And Cooking Time, Preventing Bacteria Growth, Introduction

			SECTION 1 - INTRODUCTION
	LOW TEMPERATURE COOKING FACTS
SHRINKAGE CONTROL AND COOKING TIME
THERE ARE TWO MAJOR FACTORS CONTROLLING		THERE ARE FOUR MAJOR FACTORS INVOLVED IN
MEAT SHRINKAGE OR COOKING LOSSES.		DETERMINING COOKING TIMES FOR MEAT:
1.	Temperature at which meat is cooked:	1.	The degree of aging on the meat:
	The higher the temperature at which meat is cooked		Aged meat will cook faster, shrink more, and has a
	the more shrinkage will result. Over-cooked meat		much shorter holding life than fresh meat.
	also results in higher losses. Higher temperatures	2.	Internal temperature before cooking:
	and over-cooking draws moisture to the surface and		Meat should be placed in a preheated oven directly
	this moisture evaporates or drips out of the meat.		from a refrigerated temperature of 38° to 40°F
2.	Internal temperature of the meat:		(3° to 4°C). Meat cooked from a frozen state will
	Like over-cooking, as meat is brought to a higher		require approximately one and one-half to two times
	internal temperature shrinkage is increased. For		the normal cooking time. In addition, freezing
	these two reasons, it is suggested most cuts of red		ruptures tissue cells creating additional moisture
	meat be cooked at 250°F (121°C) and that all cooking		loss during the cooking process and will result in
	be based on internal product temperature. The use		more shrinkage.
	of a thermometer is encouraged.	3.	Desired degree of doneness:
			The higher the degree of internal temperature
			required, the longer the necessary cooking time.
			Cooking times in this guideline are based on the
			most popular internal product temperatures.
		4. Quantity and quality of product.

TO CALCULATE MEAT SHRINKAGE

STARTING WEIGHT (Weight of Raw Product)

-MINUS:ENDING WEIGHT (Weight of Cooked Product)

EQUALS: AMOUNT OF SHRINKAGE

AMOUNT OF SHRINKAGE (Total Weight Lost in Cooking)

÷DIVIDED BY: STARTING WEIGHT (Weight of Raw Product)

EQUALS: PERCENT OF SHRINKAGE

EXAMPLE:		Raw Beef Roast:	100		lb	(45	kg)
	Cooked Beef Roast:		-95		lb	(-43	kg)
= AMOUNT OF SHRINKAGE:			5.0		lb	(2 kg)
SHRINKAGE DIVIDED BY				0.05 = 5%			0.05 = 5%
STARTING WEIGHT: 100				5.0		45	2.0

EQUALS: PERCENT OF SHRINKAGE

PREVENTING BACTERIA GROWTH

The surface of raw meat may become contaminated in processing, handling by the butcher or chef, or by other means. Food contamination can also be caused by unsanitary personal hygiene and work habits, unclean slicers, knives, and probes, or by faulty operational procedures. It is important, therefore, that

sanitary procedures be followed at all times during food preparation and handling. This is your main protection in guarding against food contamination. For additional information see the Cleaning and Maintenance section of this manual.

cooking guidelines - simple control • 3