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
16. MARKET FORMS OF MEAT
Freshmeat
isa form of meat after slaughter
that has not undergone chilling
chilledmeat
has been kept cold above freezing point
within 24 hours after slaughter
18. CHARACTERISTICS OF THE
DIFFRENT MEAT CUTS
Tendercuts
takenfromanimal parts that haveless muscle
activity and are plump, like sirloin and tenderloin
Lesstendercuts
are cuts that come from the muscle parts most used
bythe animal, like hocks, chuck and flank
28. 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
44. buyingtherightkindofm
eat
• 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
45. buyingtherightkindofm
eat
• 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.
