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Kinds of meat

  1. objectives • identify the kinds of meat and poultry for processing; • describe the market forms of meat and poultry; • enumerate the tips in buying the right kind of meat.
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  3. Meat
  4. Meat • is used to describe animal parts that are eaten as food • made up of muscle fibers connected with tissues and fats • 15-20% protein, 50-70% water; good source of Vit B and trace amount of iron
  5. Offal Is the internal organs of a butchered animal
  6. Kinds of Meat
  7. Kinds of Meat Pork from pig or hog
  8. Kinds of Meat Veal from calves or young cattle
  9. Kinds of Meat beef From adult cow
  10. Kinds of Meat Venison from deer
  11. Kinds of Meat Carabeef from carabao
  12. Kinds of Meat chevon from goat
  13. Kinds of Meat lamb from young sheep
  14. Kinds of Meat mutton from adult sheep
  15. Market forms of Meat
  16. Market forms of Meat Fresh meat is a form of meat after slaughter that has not undergone chilling chilled meat has been kept cold above freezing point within 24 hours after slaughter
  17. Market forms of Meat frozen meat meat stored in the freezer; sold as hard as stone Cured or Processed meat meat products that have been cured with preservatives agents
  18. characteristics of the diffrent Meat cuts Tender cuts taken from animal parts that have less muscle activity and are plump, like sirloin and tenderloin Less tender cuts are cuts that come from the muscle parts most used by the animal, like hocks, chuck and flank
  19. characteristics of the diffrent Meat cuts Tough cuts cuts that necessitate longer cooking like bulalo
  20. Market forms of pork and beef cuts
  21. pork breakdown
  22. beef cuts
  23. beef cuts
  24. Buying the right Kind of Meat
  25. poultry
  26. poultry • refers to domestic birds such as chicken, duck (itik), goose, turkey, pigeon, and quail. • provides a lot of protein, vit b, iron, phosphorus and fat
  27. Types of chicken and other poultry
  28. Types of chicken Broiler or fryer A chicken whose meat is tender and soft roaster Usually four to six months old (chosen for grilling or roasting) stag A male chicken less than ten months old
  29. Types of chicken hen A mature female chicken bred for more than ten months. rooster A mature male chicken with rough skin and dark meat Jumbo chicken Considered as large chicken if it weighs about 4kg or more
  30. Other poultry Peking duck Originated from Peking, China Duck or itik Available in many places in the Philippines
  31. Market forms of poultry
  32. Market forms of poultry Live poultry
  33. Market forms of poultry whole poultry refers to poultry carcass from which feathers have been removed but the head, feet, and innards are still intact
  34. Market forms of poultry dressed Poultry refers to poultry carcass from which feathers and innards have been removed
  35. Market forms of poultry Poultry Parts Several pieces of poultry parts is usually packed in one package (thighs, wings, breast, liver, gizzard)
  36. Market forms of poultry Choice cuts of poultry
  37. Poultry cuts
  38. Poultry Cuts • Drumstick • Leg with thigh • Thigh • Wings • Leg with thigh, • meat from back
  39. summary • Meat and poultry are animal parts eaten as food • Meat and poultry are sold in different market forms fpr cooking. • Meat cuts are classified as tender, less tender and rough • Good quality of meat and poultry can be detected through the skin color, texture, and odor
  40. reference Lee, Estifania Gloria L., et al., TLE Grade 8, pages 3 to 6
  41. Thank You!
  42. buying the right kind of meat • Buy clean meat sold by those who observe good sanitation and hygiene • Look for the inspected and stamped marks that ensure those are real meat from cows, carabaos, and pigs, etc. • Be knowledgeable of the different cuts of meat for different recipes to be prepared • Beef must be bright red in color with yellow fat. • Pork must be light pink in color, firm, and with white fat
  43. buying the right kind of meat • Meat should have a fresh smell and free from slime • Buy frozen or refrigerated meats from those who have reliable refrigerator equipment • Meat should be properly wrapped with plastic bags or clean wrapping materials.

Notas del editor

  1. the edible portion of mammals which contains muscle, fat, bone, connective tissue, and water (includes meat from cattle, swine, and sheep) refers to the edible flesh of animals is animal flesh that is eaten as food `B-Complex (Thiamin, Niacin, Riboflavin)- need for mental health and digestion Vitamin B6- strong immune system Vitamin B12- maintains a good blood supply Minerals Iron- combines with Protein to form hemoglobin Zinc- forms enzymes and insulin Phosphorus- works with Calcium to form strong bones and teeth Changes in Meat after Death 1) Muscle is pliant, soft, gel like, sticky, immediately after death 2) A few minutes to 1 hr. – muscle shortens, become rigid, hard, inflexible. Should not be cooked at this time 3) After a few days – gradual tenderization, after freezing. This is the time to cook the meat
  2. As animal ages; its thymus gland shrinks; therefore, sweetbreads are not available from older cattle or sheep Sweetbreads – these are the thymus glands of veal and lamb.. Liver, heart, kidney, and tongue of beef, veal, lamb and pork. Tripe – the inner lining of the stomach of ruminant (cud-chewing) animals. blanket tripe - tuwalya honeycomb tripe – libro-libro or librilyo
  3. a. Hogs or pigs not more than 1 year of age when slaughtered b. Grayish pink/rose color with well-marbled exterior The fresh meat of domestic swine (pigs) Ham is a pork product that has been cured (salted) or smoked Eating pork is considered taboo in both the Jewish and Islamic faiths
  4. Young veal has a firm texture, light pink in color and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal’s meat red. Calves under the age of nine months. (8-16 weeks) lighter in color than beef, more delicate flavor generally more tender. Meat from calves slaughtered when they are older than five months is called calf. deeper red, with some marbling and external fat. A veal carcass weighs in a range of 60 to 245 pounds (27-110 kg.) The meat of calves (young cattle) Considered a delicacy due to its tender texture Consumption is controversial due to the belief of inhumane treatment (restricted movement
  5. The meat of older, domestic cattle Eating beef is considered taboo in both the Hindu and Buddhist faiths Marbling refers to the distribution of fat throughout a piece of meat.
  6. the smallest animal used for meat Animals not more than 14 months of age when slaughtered Pinkish/red color with fine texture
  7. meat from older sheep a. Slaughtered over the age of two years b. Dark red color with layer of cream-colored exterior fat
  8. Poultry - Domesticated bird for eating Generally, the least expensive and most versatile of all main dish foods. It can be cooked by almost any method A bird stores fat in skin, abdominal cavity and the fat pad near its tail The breast & the wing flesh of chicken & turkey lighter in color than thighs and legs due to higher concentration of protein myoglobin
  9. Broiler – young with soft, smooth and textured skin, relatively lean, flexible breastbones … Age:13 weeks, Weight: 1.5kg or less Roaster – young with tender meat, smooth textured skin, breastbones are less flexible Age: 3-5 mons Weight: 1.5-2kg
  10. When selecting live poultry choose those hat are alert, well feathered, and well formed
  11. Hunted birds, similar to the form of live poultry but no longer alive These are slaughtered poultry with head, feet and viscera intact. Blood and feathers are removed
  12. These are slaughtered poultry with head, feet and viscera intact. Blood and feathers are removed
  13. Factors that Affect Poultry Tenderness Birds that struggle before or during slaughter cause rigor to set in to quickly Exposure to environmental stresses before slaughter will cause a similar situation High pre-slaughter stunning temperatures High scalding temperatures Longer scalding times Machine picking Can all contribute to poultry being tougher Tenderness of boneless cuts are influenced by the time between death (postmortem) and deboning To avoid toughening meat can be aged for 6-24 hours before deboning This is costly for the processor