A POWERPOINT presentation for discussion on TLE for grade 7 students. an exploratory approach to food or meat preservation. Discussed here are kinds of meat and poultry, its cuts, parts and types.
26. FRESH MEAT is a
form of meat
after slaughter
that has not
undergone
chilling.
27. CHILLED MEAT has been kept
cold above freezing point
within 24 hours after
slaughter for it to be sold in
supermarkets and meat
shops
28.
29. FROZEN MEAT is
meat stored in
the freezer. It is
sold in this
appearance and is
as hard as stone.
30. CURED OR PROCESSED MEAT are
meat products that have been
cured with preservative agents.
31. CHARACTERISTICS OF THE DIFFERENT
TYPES OF MEAT CUTS
• Tender cuts are taken from
animal parts that have less
muscle activity and are plump.
• Example: SIRLOIN AND
TENDERLOIN
32. CHARACTERISTICS OF THE DIFFERENT
TYPES OF MEAT CUTS
• Less tender cuts are cuts that
come from the muscle parts
most used by animal.
• HOCKS, CHUCK AND FLANK
33. CHARACTERISTICS OF THE DIFFERENT
TYPES OF MEAT CUTS
•Tough cuts are cuts that
necessitate longer
cooking like bulalo.
34.
35.
36. •Refers to domestic birds
such as chicken, duck (itik),
goose, turkey, pigeon,
squab, and quail.
37. • BROILER OR FRYER
-is a young chicken whose
meat is tender and soft and
skin is smooth.