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Preparing and Cooking Meat

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Nlle Enna
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32 views

Preparing and Cooking Meat

Uploaded by

Nlle Enna
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Preparing and

Cooking Meat
Introduction of Meat

• Meat is a term for the flesh of cattle


(beef and veal), sheep (lamb) and
pigs (pork). Meat comprises water,
protein, fat, and various amounts of
minerals and vitamins.
•Pork is divided into large
sections called primal cuts.
These primal cuts are then
broken down further into
individual retail cuts.
•Beef is very popular and is
used across the globe. This
meat is obtained from cow and
is one of the much sought-
after types of red meat.
•Beef is divided into large sections
called primal cuts. These beef
primal cuts or ―prima are then
broken down further into
individual steak and other retail
cuts.
•Sheep meat is also a staple
food in some parts of the
world and is consumed in
many regions.
Different kinds of
meat and its source
Pork – meat from
domesticated pigs, typically
high in fat, commonly
slaughtered one year or less
of age to ensure tender cuts
•Beef -meat
from cattle over
one year old
Lamb – meats of
domesticated sheep. Its
texture is a direct result of
what it consumes and the
age at which it is
slaughtered
Carabeef – meat
from carabao
Chevon – meat
from deer/goat
Veal – flesh of a young
calf, 4-5 months old.
Because of its age, it is
considered by some to
be the finest meat
Types of Knives and
their Uses
French knife or chef‘s knife

– for general purpose


chopping, slicing, and dicing.
Utility knife

– used for carving


roast chicken and
duck
Boning knife

– used for boning raw


meats and poultry
Slicer

– used for carving and slicing


cooked meats
Butcher knife

– used for cutting, sectioning,


and trimming raw meats in
the butcher shop
Scimitar or steak knife

- used for accurate cutting of


steaks
Cleaver

– used for cutting through


bones
Composition of Meat
Water – 70% of muscle tissue.
• 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.
Fat – 5% of the muscle tissue. The fat in meat
contributes to:
a.Juiciness - Marbling is fat that is deposited
within the muscle tissue. Surface fats
protect the meat from drying out during
cooking. Adding surface fat is called barding
b.Tenderness - Marbling separates muscle
fibers, making meat easier to chew.
c.Flavor- Fat is the main source of flavor in
meat
•Carbohydrates – it plays a
necessary part in the complex
reaction, called the maillard
reaction, which takes place when
meats are browned by roasting,
broiling or sautéing.
Structure of Meat
1.Muscle fibers - Lean meat is composed
of long, thin muscle fibers bound
together in bundles. These determine
the texture or grain of a piece of meat.
a.Fine – grained meat is composed of
small fibers bound in small fibers.
b.Course – textured meat has large
fibers.
2. Connective tissue
These are network of proteins that
bind the muscle fibers together.
Connective tissue is tough. Meats
are high in connective tissue if the
muscles are more exercised like
meat from legs and the meat comes
from older animals.
Two Kinds of Connective Tissue
a.Collagen – white connective tissue that
dissolves or breaks down by long, slow
cooking with liquid.
b.Elastin – yellow connective tissue and is
not broken down in cooking. Tenderizing
can be accomplished only by removing
the elastin, by pounding and by slicing
and grinding
3. Fatty Tissues – this is found around
and within the muscular tissues. Fatty
tissues surrounding the muscles are
visible or subcutaneous fat. Fatty tissues
within the muscles are intramuscular
fat.
4. Bones – this is the ossified tissue
that forms the skeleton of the animal.
It holds the muscular tissues and fat
tissues in their places which is turn
gives from to the entire structure of
the animal
Market Forms
• Fresh – this is newly-slaughtered
animal. Many public markets have
slaughtered houses which provides
market goes with the freshest form of
meat straight from slaughterhouse.
The carcass is cut and trimmed to
wholesale and retail portions.
• Chilled – this meat has been cut and
trimmed in wholesale and retail cuts
and cooled to a degree of 13ºC to
maintain its fresh quality 12 to 24
hours after slaughtering.
• Frozen – this meat has been cut and
trimmed in wholesale and retail cut,
then package in moisture-sealed
plastic wraps and stored at freezing
temperature of -20ºC.
• Cured- special cuts of meat, mostly
fillet style and treated with
seasonings and curing solution like
sodium nitrite to give it a good
reddish color at the same time
preserve the meat.
• Processed – this includes both
canned meat products and ready-to-
cook and ready-to-eat meal products
found in the frozen section of
supermarket

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