This document provides information about different types of meat, their composition and structure, and basic meat preparation methods. It defines meat as the flesh of cattle, sheep, pigs, and others. It explains that meat is largely composed of water, protein and fat, and contains vitamins and minerals. Various types of meat are defined, such as pork, beef, lamb, carabeef, chevon and veal. The structures of muscle fibers and connective tissues are described. Common meat preparation techniques like washing, skinning, dicing, trimming, slicing, seasoning and coating are also outlined.

1. T

6. PORK

7. BEEF

8. CARABEEF

9. LAMB

10. CHEVON

11. VEAL

13. At the end of the lesson the students should be able to:
A. identify the compositions of fats;
B. determine the different kinds of meat and its sources ;
C. appreciate the structures of meat ; and
D.demonstrate the basic preparation methods of meat.

14. MEAT- term for the flesh of
cattle ( beef/ veal) , sheep)
lamb)n, ang pigs( pork ).
- it comprises water, protein ,
fat and various amounts of
vitamins and minerals

15. WATER- 70 % of
muscle tissues.

17. PROTEIN- 20% of muscle
tissue. Protein coagulates when
itb is heated. It becomes firmer
and loses moisture. When
protein has coagulated to the
desires degree, the meat is said
to be done.

18. FAT- 5 % of the muscle
tissue . The fat in meat
contributes to:

19. 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.
A. JUICINESS

20. .
B. Tenderness - Marbling separates
muscle fibers,making meat easier to
chew.
C. Flavor- Fat is the main source off
lavor in meat.

21. .
4. Carbohydrates – it plays a
necessary part in the complex
reaction.
Maillard reaction,which takes
place when meats are browned
by roasting, broiling or
sautéing.

22. 1. Muscle fibers
Lean meat is composed
of long, thin muscle fibers
bound together in bundles.
.

23. • FINE - grained meat is
composed of small fibers
bound in small fibers
.

24. • COURSE- textured
meat has large fibers
.

25. .
2. Connective tissue -
these are network of
proteins that bind the
muscle fibers together.

26. .
A. Collagen – white connective
tissue that dissolves or breaks
down by long, slow cooking with
liquid. Acid helps dissolve
collagen.
Two Kinds of Connective Tissue

27. .
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
Two Kinds of Connective Tissue

28. .
1. Washing - the only
occasion in which you will
have to wash meat is when
contact with blood during
preparation. After washing,
dry the food thoroughly with
absorbent kitchen paper.

29. .
2. Skinning - most of
the meat you dealt
with has been already
skinned by the
supplier.

30. .
3. Dicing- meat are diced
when it is cut into cubes
for various types of
casseroles,stems, curries,
and dishes such as steak,
kidney pie and pudding.

31. .
4.Trimming
Reasons for trimming:
• Improve the appearance of the cut or joint
• Leave as much of the meat intact as possible.
• Leave an even thickness of fat (where fat is to be left).
• How muchfat you trim off will depend on the type of
meat, preference, and thecooking process to be used.
• Remove as much gristles and sinews as possible

32. .

33. .
5. Slicing - It is the cutting of
meat by determining the
direction of the grain (the
muscle fibers), and cut across
the grain. This is particularly
important with tougher cuts such
as steak, in which the grain is
also quite obvious.

34. .
6. Seasoning - it is the addition
of salt and white or black pepper
to improve the flavor offood.
TIPS: Use white pepper or
cayenne pepper on food which
you want tokeep attractive with
white color.

35. .
7. Coating- the two basic
coatings are:
a. Flour – coat the meat
before cooking, otherwise the
flour becomessticky and
unpleasant.

36. .
b. Bread crumbs – coat the
meat in flour, then egg wash
(egg wash ismade of lightly
beaten whole egg with a little
water/milk) and finallywith
the bread crumbs

37. .
1. Pork – meat from
domesticated pigs,
typically high in fat,
commonly slaughtered
one year or less of age to
ensure tender cuts

38. .
2. Beef -meat from cattle
over one year old
Vey popular and is used
across the globe.

39. .
3. Lamb – meats of
domesticated sheep. Its
texture is a direct result
ofwhat it consumes and
the age at which it is
slaughtered.

40. .
4. Carabeef – meat
from carabao
- become popular with
the public because it is
healthy and delicious.

41. .
5. Chevon – meat from
deer/goat.
- is a low-fat red meat and
thus may be an excellent
source of lean in the
preparation of low-fat meat
products.

42. .
6. Veal – flesh of a
young calf, 4-5 months
old. Because of its age,
it isconsidered by some
to be the finest meat

43. .

44. .

45. .

46. .

47. .

48. “ MATCH ME “
Directions: Match the column A with column B.
Find source of meat that is asked in the column A.

49. COLUMN A COLUMN B
1. deer/ goat.
2. young calf
3. sheep
4. carabao
5. cattle
6. pigs
a. Beef
b. Pork
c. Lamb
d. Carabeef
e. Chevon
f. Veal

50. .

51. .
Directions: Read, Analyze, and Choose the best answer.
1. What do you call the yellow connective tissue
that is not broken down in cooking?
a. Fat
b. Water
c. Elastin
d. Collagen

52. .
2. The following are reasons for trimming meat,
Except.
a. To make it taste good.
b. Leave an even thickness of fat
c. Improve the appearance of the cut or joint
d. Leave as much of the meat intact as possible.

53. .
3. It is a meat from domesticated pigs, typical
high fat?
a. Pork
b. Beef
c. Lamb
d. Veal

54. THANK YOU
AND
GODBLESS !!