Global Lehigh Strategic Initiatives (without descriptions)
kindsofmeat-161118031458.pdf
1.
2. 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.
5. 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
17. 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
18. 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
19. 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
29. 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
31. 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
32. 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
36. 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
37. Market forms of poultry
dressed
Poultry
refers to poultry carcass
from which feathers and
innards have been removed
38. Market forms of poultry
Poultry
Parts
Several pieces of poultry parts is usually
packed in one package
(thighs, wings, breast, liver, gizzard)
42. 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
45. 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
46. 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.
