3. • Meat is the flesh of an animal
(especially a mammal) that is
used as food.
• Meat comprises water, protein, fat,
and various amount of minerals
and vitamins.
4. Composition of Meat
1. Water- 70% of muscle tissue.
2. Protein- 20% of muscle tissue.
Protein coagulates when it is
heated. It becomes firmer and loses
moisture.
When protein has coagulated to the
desired degree, the meat is said to be done.
5. 3. Fat- 5% of the muscle
tissue.
The fat in meat contributes to:
A.Juiciness- Protect the
meat from drying out during cooking.
B. Tenderness - Marbling separates muscle
fibers, making meat easier to chew.
C. Flavor- Fat is the main source of flavor in meat.
6.
7. 5. Vitamins – meat is an excellent source of
certain B vitamins- thiamin (B1), riboflavin
(B2), pyridoxine (B6). Cobalamin (B12), niacin
(B3) and some folate.
6. Minerals- meat is an excellent source of
iron, zinc, copper, phosphorous, and a few
other trace minerals.
12. Different kinds of meat and its source
1.Pork- meat from domesticated pigs, typically
high in fat, commonly slaughtered one year or
less of age to ensure tender cuts.
2.Beef- meat from cattle over one year old.
3.Lamb- meats of domesticated sheep. Its
texture is a direct result of what it consumes
and the age at which it is slaughtered.
13. 4. Carabeef- meat from carabao.
5. Chevon-meat from deer/ goat.
6. Veal- flesh of young calf, 4-5 months old.
Because of its age, it is considered by some
to be the finest meat.
Different kinds of meat and its sourc
14. Four kinds of doneness in meat:
1.Rare- when pressed with finger, the meat is very soft
with jelly like texture
2.Medium Rare- when pressed with a finger,
meat feels springy and resistant.
3. Medium- when pressed with finger,
meat feels firm and there is a definite
resistance.
4. Well Done- when pressed with a finger the meat
feels hard and tough.
15. 1. Fresh meat- meat that is
recently slaughtered, has not
been preserved or frozen.
Market Forms Of Meat
2. Chilled meat- meat that is
placed in chiller or slightly cold.
3. Cured meat-
meat preserved by
salting, smoking, or
aging.
4. Processed
meat – meat
preserved by
chemical process.
16. Methods of Cooking Meat
1. Dry Heat Method- refers to any cooking
technique where the heat is transferred to the
food item without using any moisture.
2. Moist Heat Method- includes any
technique that involves cooking with moisture,
whether its steam. Water, stock, wine or some
other liquid.
17. Methods of cooking meat
1.Dry Heat Method-
Example of dry heat methods:
A.Roasting or Baking- are forms of dry-heat
cooking that use hot, dry air to cook food, a
method of cooking an item by enveloping it in
hot, dry air, generally inside an oven and at
temperatures of at least 300 F and often much
hotter.
18. Methods of cooking meat
Dry Heat Methods
B. Grilling and Broiling- are both
dry-heat cooking methods that rely on
heat being conducted through the air
from the open flame.
19. Dry Heat Methods
Methods of cooking meat
Sauteing and Pan-Frying- is a form of dry heat
cooking that uses a very hot pan and a small amount of
fat to cook the food very quickly.
20. Moist Heat Method
Methods of cooking meat
Simmering
is essentially cooking in liquid
over low heat. Is the moist heat
method which involves bringing a
liquid to just below boiling point while
being heated to cook food. A way
to cook food gently and slowly. It's
gentler than boiling but a little more
aggressive than poaching.
21. Methods of cooking meat
Moist Heat Method
Boiling – the hottest of these
stages is boiling, where the water
reaches its highest possible
temperature of 212 °F
22. Methods of cooking meat
Moist Heat Method
Steaming-
cooking technique that employs
hot steam to conduct the heat to the
food. The heat is created by boiling
water which vaporizes into steam. The
steam brings heat to the food and
cooks it. Unlike boiling, the food is
separate from the water and only
comes into direct contact with the
team.
23. Methods of cooking meat
Moist Heat Method
Braising and Stewing
is a form of moist-heat cooking in which
the item to be cooked is partially covered with
liquid and then simmered slowly at a low
temperature.
30. 1,200 pounds) and yield between 55 and 60 percent of their weight in meat. Veal, the flesh of calves of cattle, is much
less fatty than beef.
The pig is the world’s second largest provider of meat. When taken to slaughter, pigs generally weigh between 90 and
135 kg (200 and 300 pounds) and provide about 70 to 74 percent of that weight in meat.
Meat from lambs and sheep is produced on a much smaller scale than either beef or pork (less than one-tenth of that
provided by cattle, for example). They ordinarily weigh between 45 and 70 kg (100 and 150 pounds), although the most
select lambs may weigh no more than 14 to 18 kg (30 to 40 pounds) and yield about 48 to 50 percent of their weight in
meat.
The meat-products industry, though called meat packing, includes the slaughtering of animals. The steps in this process
generally include stunning, bleeding, eviscerating, and skinning. Carcasses are then inspected and graded according to
government-set standards of quality.
The usual methods of preserving meat from bacteria and decay are refrigerating, freezing, curing, freeze-drying, and
canning.
Meats are marketed as fresh or processed goods or become ingredients of various meat products, including many types
of sausages and luncheon meats. They also yield a number of important by-products.
Protein is an important part of a healthy diet. Proteins are made up of chemical 'building blocks' called amino acids. Your
body uses amino acids to build and repair muscles and bones and to make hormones and enzymes
