Kinds of meat

Kinds of meat

1. Kinds of Meat and Poultry for Processing Prepared by Jonel Ascutia

2. objectives i dentify 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.

3. CLICK HERE...

4. 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

6. Offal Is the internal organs of a butchered animal

7. Kinds of Meat

8. Kinds of Meat Pork f rom pig or hog

9. Kinds of Meat Veal f rom calves or young cattle

10. Kinds of Meat beef From adult cow

11. Kinds of Meat Venison f rom deer

12. Kinds of Meat Carabeef f rom carabao

13. Kinds of Meat chevon f rom goat

14. Kinds of Meat lamb f rom young sheep

15. Kinds of Meat mutton f rom adult sheep

16. Market forms of Meat

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

20. characteristics of the diffrent Meat cuts Tough cuts cuts that necessitate longer cooking like bulalo

21. Market forms of pork and beef cuts

22. pork breakdown

23. beef cuts

24. beef cuts

25. Buying the right Kind of Meat

26. poultry

27. poultry refers to domestic birds such as chicken, duck ( itik ), goose, turkey, pigeon, and quail. p rovides a lot of protein, vit b, iron, phosphorus and fat

28. Types of chicken and other poultry

29. 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

30. 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

31. Other poultry Peking duck Originated from Peking , China Duck or itik Available in many places in the Philippines

32. Market forms of poultry

33. Market forms of poultry Live poultry

34. Market forms of poultry whole poultry r efers to poultry carcass from which f eathers have been removed but the head, f eet, and innards are still intact

35. Market forms of poultry dressed Poultry r efers to poultry carcass f rom which feathers and i nnards have been removed

36. Market forms of poultry Poultry Parts Several pieces of poultry parts is usually packed in one package (thighs, wings, breast, liver, gizzard)

37. Market forms of poultry Choice cuts of poultry

38. Poultry cuts

39. Poultry Cuts Drumstick Leg with thigh Thigh Wings Leg with thigh, meat from back

40. 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

41. reference Lee , Estifania Gloria L., et al., TLE Grade 8, pages 3 to 6

42. Thank You!

43. 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

44. 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.