1.
Understanding Meat
TLE – GRADE 10

2.
Composition and Structure

3.
A. COMPOSITION:

4.
1. Water
•Water is about 75
percent of muscle
tissue.

5.
2. Protein
Protein is an important nutrient
and the most abundant solid
material in meat. About 20
percent of muscle tissue is
protein.

6.
3. Fat
•Fat accounts for up to 5
percent of muscle tissue.

7.
4. Carbohydrate
•It is important, however,
because it plays a necessary
part in the complex reaction.

8.
B. STRUCTURE

9.
1. Muscle Fibers
•These determine the
texture or grain of a
piece of meat.

10.
2. Connective Tissue
•Muscle fibers are bound
together in a network of
proteins called connective
tissue.

11.
C. AGING

12.
1. Green
meat is meat
that has not
had enough
time to
soften. It is
tough and
relatively
flavorless.

13.
2. Aging
•Holding meats in coolers
under controlled conditions
to provide time for this
natural tenderizing.

14.
Methods of Aging:
1. Wet aging - Broken down into
smaller cuts and enclosed in plastic
vacuum packs.
2. Dry aging - The meat is not
packaged or wrapped, and it is exposed
to air on all sides.

15.
Methods of Aging:
Wet aging Dry aging

16.
Cooking Variety Meats

17.
•Variety meats, also known as
offal, include the organs,
glands, and other meats that
don’t form a part of the dressed
carcass of the animal.

18.
Types of Variety Meats
Glandular Meats Muscle Meats
Liver Heart
Kidneys Tongue
Sweetbreads Tripe
Brains Oxtails