1.
MEAT AND MEAT
PRODUCTS
ARMAN N. BERMON,LPT

2.
MEAT
 MEAT is an important food in the diet and is the
foremost food of the people of the world
 The extensive use of meat is deu to its PALATABILITY
and HIGH NUTRITIVE VALUE.
 The term meat is used to designate only those portions
of the various animals use for food like

3.
Muscle
Fatty tissues
Some glands such as
Liver
Heart and
spleen

4.
Zoological classes of animals from
which meat is obtained are
Mammalia - e.g Cattle, Carabaos, Sheep, Swine
or Pigs and other similar four-footed animals.
Aves – e.g Fowls and birds
Pisces – e.g Fishes
Reptilia – e.g Turtules
Amphibia – e.g Frogs

5.
 Mollusca – e.g Oysters and Clams
 Crustacea – e.g Lobsters and Crabs

6.
GRADING OF MEAT
After the meat has been inspected by
authorized VETERINARIAN and is declared
WHOLESOME, HYGIENIC and FIT for
human consumption, then it is graded

7.
In 1970 the Breau of Standards ( Philippines) had
meat grades standardized and prepared as.
Excellent
Superior
Good and
Unclassified

8.
GRADING SCHEME FOR
MANUFACTURING –MEAT OF BEEF

9.
THE BASIS FOR GRADING OF MEAT
Quality – includes tenderness, juiciness and
palatability.
Conformation – refers to the shape, forms or
general outline of the side or the whole carcass.
Finish – refers to the amount, quality and color of
the fat within and around the muscle.

10.
STRUCTRE OF MEAT
A piece of meat usually consist of
Lean Tissue
Fatty Tissue
Connective Tissue and
Bone

11.
LEAN TISSUE OR THE LEAN MEAT
Consist of muscular tissue and lesser amount of
connective tissues.
Muscle fiber size has much to do with the grain or
texture of the meat.
Fine grain, smooth texture, smooth and soft surface
indicates tender meat.
Young animals have finer-grained flesh than mature
animals.

12.
CONNECTIVE TISSUES
 The type and quantity of connective tissue in meat also
affect tenderness.
 Two types of connective tissue:
 1. White collagen – it is change into gelatin and water by
moist heat.
 2. Yellow elastin – it is not change by cooking, to make it
tender, it is broken up by grinding, pounding and cubing.

13.
FATS
Fats in meat occur in the adipose tissue as
visible fat.
Intramuscular fat- it is present in intermediate
amounts between the muscle.
Intracellular fat – minor amount inside the muscle
cell.
Marbling – in sufficient quantity and visible
present of intracellular fat.

14.
 Fats in meat are important because they
contribute to tenderness, juiciness and
flavor.
The fat in meat gives the body energy and
warmth.

15.
BONE
The bone is an essential part of the gross
structure of the meat.
Conditioning of the bone is an indication of the
age of the animal.
In young animals, the backbone is soft and has
reddish tinge.
In fully mature animals, the bones are hard and
white.

16.
 A high proportion of bone to meat increases the cost of
meat.
 The carcass with a high proportion of meat to bone is the
more desirable.
 The shape of the bone is an excellent guide for identifying
various cuts of meat.

17.
NUTRITIVE VALUE OF MEAT
 Meat is a very valuable food. It is rich source of high quality protein
needed for building and repairing worn-out body tissue.
 It contains rich supply amount of:
1. Phosphorous
2. Copper
3. Iron
4. Vitamin B
5. Thiamin
6. Riboflavin and
7. Niacin

18.
MEAT VARIETY AND INTERNAL ORGANS
Brain
Sweet breads
Liver
Spleen and
Intestines - are equally as nutritious as the lean
meat.
Liver is a good source of iron which is needed
to make the blood red.

19.
CLASSES OF MEAT
 BEEF CARCASSES are classified on the the basis of age
and sex.
1. Stear - a male cow, castrated when young.
2. Heiferr – a young female which has not borne a
calf.
3. Cow – a female that has not borne a calf.
4. Stag – a male castrated after maturity and
5. Bull - a mature male not castrated.

20.
CARABEEF – is carabao meat, it is widely eaten
by Filipinos it is still sold and passed of as a beef.
VEAL – meat from immature animals of the bovine
species, best veal carcass usually from 4 to 8
weeks of age of either sex.
PORK – meat of swine, good quality pork comes
from young animals 7 to 12 months of age.

21.
 LAMB AND MUTTON – are sheep carcasses classified according to the age of
animals.
 LAMB MEAT - taken from young animals one year or less of age.
 MUTTON - is derived from those that have passed the lamb stage
the flesh of all carcasses in the mutton class is darker in
color, less tender and stronger-smelling than the lamb.
 GOATS MEAT – quite popular in some parts of the Philippines
particularly in the Ilocos Region, it is taken as “ Pulutan” with
basi or Tuba by men who drink during their leisure
hours or after work in the farm.
 RABBITS MEAT – come from rabbits that should be 3 to 4 months old before
they are slaughtered for food. At this age a large breed of rabbit
weight about ½ to 2 kg. older stocks are heavier and make good
material for roasted meat, in the Philippines rabbits are known as
pets not certainly for eating.

22.
MARKET FORMS OF MEAT
Fresh Meat – not undergone chilling, freezing,
or any processing treatment.
Chilled Meat – has been cooled to a
temperature range of 1 to 3˚C (34˚ to 36˚F)
within 24 hours after slaughter. Chilled meat
has been chilled and then frozen.

23.
Cured Meat – preserved meat acted upon
by curing agents such as:
Salt
Sodium nitrate
Sugar
Spices
Vinegar without refrigeration.

24.
 Examples of cured meat:
Sausage
Hot dog
Longganisa
Tocino
Bacon
Corned beef
Tapa

25.
 Canned Meat – is cooked and required only to be reheated.
Example: Corned beef, Adobo, Liver spread and other
meat recipes.
 Dried Meat – also known as dehydrated meat, dried meat is
also cured, e.g Tapa

26.
MEAT CUTS
 Slaughter animal is called
CARCASS
 WHOLESALE cuts cut into
larger pieces called.
 RETAIL cuts – commonly
found in the market,
classified as
 Tender cuts
 Less tender cuts
 Tough cuts
 Varity cuts

27.
Tender cuts – contains lean meat and a little
collagen, these are the least exercised parts of the
animal and are the most expensive.
The most tender muscle in both beef and pork
is the psoas.
Tender cuts of beef are: whole loin or kadera
yields Loin end, short loin, sirloin and the tender
loin.
Tender cuts of pork are: Loin or Lomo which
sliced is called pork chops, other tender cuts of
pork includes ham and side bacon or belly.

28.
LESS TENDER CUTS
There are more developed connective tissues in
less tender cuts than the tender cuts.
Considerable portions are present in the shoulder
and neck of the animals.
Moist heat method of cookery is necessary to
gelatinize the connective tissue.
In pork carcass the shoulder, boston butt, picnic
and neck bones are the less tender cuts.
In beef carcass the round, rump and chuck are the
less tender cuts.

29.
TOUGH CUTS
Tough cuts are usually those muscles which get more
exercise while the animal is alive.
Usually located in the lower part of the animal.
Muscle that are exercised a lot contains higher quantities
of connective tissues.
Really hard-working muscles such as shoulder (or chuck)
and neck.
Beef tough cuts are the shank, flank, plate, brisket and
neck.
There are no tough cuts in the pork carcass.

30.
 Variety cuts are the animal glands and other internal organs.
 Example of variety cuts are:
 Liver
 Kidney
 Tripes
 Sweetbreads
 Brains
 Lungs
 Tongue
 Tail
 Blood
 skin
VARIETY CUTS

31.
 variety meat should be cooked until well-done to
minimize the danger of transmitting the organism found
in them.

32.
MEAT CUTS OF BEEF AND CARABEEF

33.
The chuck or paypay contains the square-cuts
shoulder and the top five ribs, the arm, the blade bone,
and the neckbones.
The brisket or punta y pecho has layers of lean and fat
and pieces of breast bone.
The ribs or costillas includes 6 to 12 ribs and the blade
bones.
The plate or tadyang is a fatty cut whose meat is
ground for hamburger.
The short loin solomillo consist of the backbone and
sometimes the last rib. This is cut that yields the beef
steak.

34.
The flank or kamto is lean and tough it contains a high
percentage of fat.
The loin end or tagilirang hulihan lies between the rump and the
short loin and yields serloin steaks, pin bones, wedge bones
and flat bones.
The rump or tapadera is the rear part behind the upper sirloin.
The round or pierna costa is oval shaped with a small round
bone and a high proportion of lean and fat roast cut.
The sirloin tip or kadera is from the bottom and round and the
lower sirloin.
The foreshank or kenchi or pata is very bony piece that contains
a high percentage of cartilage and connective tissues.

35.
PORK CUTS
 Jowl or kalamnan – is the loose flesh about the lower
jaw or throat with a high percentage of fat.
 Boston Butt or paypay is ct from the upper shoulder has
a compact shape and is easy to slice.
 The loin or lomo is a long cut that extends along the
backbone of the animal. This may be cut into smaller
loin roasts known locally as costillas.

36.
The picnic or kasim is cut from the lower
portion of the shoulder of the animal that
has more bone in proportion to lean meat.
The bacon side or liyempo is cut from the
belly portion of the long carcass, usually
cured and sold in slices or slabs.
The ham or pigi is composed of the butt or
shank end. It contains a higher proportion
of lean to bone.

37.
The spare ribs or Buto sa tadyang is taken
from the belly portion of the animal, it contains
a large proportion of bones.
The shanks (foreshank and hind shank) or pata
are the pig’s legs, considered by the Filipinos
as a delicacy, they contain a high