2. Jul 2016

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  1. MEAT - is the edible portion of mammals. It contains muscle, fat, bone connective tissue and water. - The major meat producing in animals are cattle, swine, and sheep. - In the Philippines, we also have goat meat, carabao meat, horse meat and dog meat.
  2. Beef & veal – meat from cattle.
  3. Pork – meat from hog.
  4. Lamb & mutton – meat from sheep
  5. Chevon – meat from goat
  6. Carabeef – meat from carabao
  7. Beef is the meat of domesticated mature cattle usually over 12 months of age. It has distinctive flavor and firm texture. It is usually bright, cherry red in color with creamy white fat. Beef
  8. Cattle is the collective name for all domesticated oxen.
  9. Bulls – male cattle, usually not raised to be eaten. Cattle are classified as;
  10. Calves – young cows or bulls prized for their meat. Cattle are classified as;
  11. Cows – female cattle after the first calving raised principally for milk and calf production. Cattle are classified as;
  12. Steers – male cattle castrated prior to maturity and principally raised for beef. An entire beef carcass can range in weight from 500 to morethan 800 pounds (225-360 kg.) Cattle are classified as;
  13. VEAL
  14. Cows must calve before they begin to give milk. •Veal is the meat of calves under the age of nine months. Most veal comes from calves slaughtered when they are 8-16 weeks old. •Veal is lighter in color than beef, has a more delicate flavor and is generally more tender. •Young veal has a firm texture, light pink in color and very little fat. As soon as a calf starts eating solid food, the iron in the food begins to turn the young animal’s meat red. Veal
  15. LAMB
  16. Lamb is the meat of sheep slaughtered when they are less than one year old. Lamb
  17. •Meat from sheep slaughtered after that age is called mutton. Mutton
  18. •Spring lamp a young lamb that has not been fed grass or grains. •Because lamb in slaughtered at an early age, it is quite tender and can be prepared by almost any cooking method. A lamb carcass generally weighs between 41 to 75pounds (20 to 35 kg.). Spring Lamb
  19. Hogs or pork
  20. •Hogs are bred specially to produce long loins: the loin contains the highest-quality meat and is the most expensive cut of pork. •Pork is unique in that the ribs and loin are considered a single primal. A hog carcass generally weighs in a range in 120 to 210 pounds (55-110 kg.). •Pork Products Ham – comes from pork leg. It is usually cured and smoked. •Bacon – is smoked pork belly meat. Hogs or pork
  21. 1. Look for good butchering- A skilled meat cutter follows the contour of muscles and bones. With small cuts sliced evenly or in uniform pieces so that they cook at the same time. 2. Cut should be trimmed of sinew (tendon), leaving enough fat to keep the flesh moist. 3. Marbling is the key to the flavor and tenderness of meat. • Marbling indicates tenderness in a cut of meat. Selection of Meat
  22. Although more marbling means more tenderness, it also means more total fat, saturated fat, cholesterol, and calories. • Cooking can tenderize cuts with less marbling. 4. Meat should have a clear but not bright color; a grayish tinge is a bad sign. •Yellow fat signals old age and dried edges is a sign of dehydration. Selection of Meat
  23. 1. Fresh Meat – this is meat immediately after slaughter, without undergoing chilling or freezing. 2. Chilled Meat – is meat that has been cooled to a temperature just above freezing (1-3°) within 24 hours after slaughter. 3. Frozen Meat – are meat cuts frozen to an eternal temperature of 20°C (- 40°C). 4. Cured Meat – are meat products that have been treated with a curing agent solution like salt, sodium nitrate (salitre), sugar, and spices. 5. Canned Meat – are cooked meat products and only requires to be reheated. 6. Dried Meats – dehydrated meats. Market Forms of Meat:
  24. 1.Very rare - red, juices blood, soft, jelly-like Meat Cookery Six Stages of Doneness:
  25. Rare -raw red portion of meat is small, around is pink brown outer surface, juices are red . Meat Cookery Six Stages of Doneness:
  26. Medium rare – interior portion is rich pink. Meat is plump and firm Meat Cookery Six Stages of Doneness:
  27. Medium – modified rose, pink juices are less Meat Cookery Six Stages of Doneness:
  28. Medium well – pink color disappears, juices are clear gray, firm to touch Meat Cookery Six Stages of Doneness:
  29. Well - gray inside and out, shrunken, little or no juice appear, brown and dry. Meat Cookery Six Stages of Doneness:
  30. 1. Store fresh meat in the coldest part of the refrigerator (40°F/5°C or lower). 2.You can store pre-packed meat in the refrigerator in its original wrapper. 3. Use refrigerated fresh meats within 3-4 days. Ground meats and variety meats are more perishable than other meats, use them within 1-2 days. 4. Freeze meats for longer storage. (0°F/18°C or colder) for maximum keeping quality. -you can freeze luncheon meat, hotdog, and ham up to 2 months. -Ground meats will keep for 3 months. Storage of Meats
  31. - Pork cuts for 6 months o Lamb will keep up to 9 months. - Beef will keep for a year. 5. To store meats in the freezer, you should rewrap them in moisture proof and vapor proof. Label each package with the date, name and weight of the cut. 6. Refrigerator cured & smoke meats, sausages, and ready to serve meats, unless the label says otherwise. Leave them in their original wrappers. 7. Store cooked meat in a tightly covered container in the refrigerator. Consume within 1-2 days. Storage of Meats
  32. 1. To improve its palatability quality. - Cooking develops flavors in meat; some methods yield more flavors than other. - Changes in the fat and in the protein due to heating contribute to the distinct flavor of cooked meat. It also brings about changes in meat pigments, making meat more appetizing. 2. To increase tenderness- - remember that meat consists of muscle tissue, connective tissue, fat and bone. Connective tissue holds together fibers in the muscle tissues. The connective tissue contains 2 proteins. • Elastin – is very tough and elastic, and cooking cannot soften it. • Collagen – also tough and elastic, but cooking can soften and tenderize it. Principles of Cooking Meat
  33. Beef Cuts
  34. 6. Round - pierna corta 7. Hind shank – kenchi 8. Short Plate- kabilugan 9. Flank -camito 10. Brisket – puntay pecho Beef Cuts 1. Head – ulo ng baka 2. Chuck – batok 3. Ribs – costillas 4. Short Loin – cadera 5. Rump – tapadera Beef Cuts
  35. Pork Cuts
  36. 5. Shank – bias 6. Foot – pata 7. Spareribs – tadyang 8. Picnic Shoulder – kasim 9. Side Belly - liempo Pork Cuts 1. Head – ulo ng baboy 2. Jowl - batok or kalamnan 3. Blade roast – costillas 4. Ham – pigi Pork Cuts