MEAT

Red Meat
o The color depends on the concentration of the myoglobin in muscle fiber.
When myoglobin is exposed to ocygen reddish color appears.
o Redness depends on species animal age, and narrow muscle fibres.

Examples:
 Red meats: Beef, veal, lamb, mutton,carabeef

White Meat
o White meat may also refers to any lighter- colored meat.
o It is believe that white meat is healthier than red meat

Examples:
 Pork, poultry and game, fish and shellfish

Meat
- refers to an is an edible flesh animals
- is an animal flesh that is eaten as food
- is edible raw, but is normally eaten after it has been cooked and seasoned or
processed in a variety of ways.
Different Classifications of Meat
 Pork - pig/hog
 Beef -cow/cattle
 Chevron – goat
 Venison – deer
 Lambs (less than 1 year) –mutton- sheep(more than 1 year)
 Carabeef- carabao

Structure of Meat
1. Lean Tissue- consist of one or more muscles which is made up of many
bundies of muscle fibers.
2. Connective Tissue- surround the fibers and the unites them in bundles
a. Collagen- arranged in parallel, do not stretch, color is white,
disintegrate in hot water
b. Elastin – yellowish portion, do not tenderize while cooking
c. Fat- around or between muscles

Composition of Meat:
Water
 About 75% of muscle tissue. Shrinkage can be a big problem in
cooking meat which result to loss of weight and loss of profit.
Protein
 About 20% of the muscle tissue is a protein.
 Protein coagulates when is heated. This mean firmer and loses
moisture. Coagulation is related to doneness.
Fat
 5% of the muscle tissue is fat. A beef carcass can be as much as 30%
fat.
1. Juiciness- Marbling is fat deposited within the muscle tissue. Juiciness
depends on how much marble contains in the meat.
2. Tenderness – Marbling separates the muscle fibers, making them
easier to chew.
3. Flavor – depends on the marbling.

 Beef
-is the meat of domesticated mature cattle usually over 12 months of age. It has
distinct flavor and firm texture. It is usually bright, cherry and red in color with creamy
white fat. Cattle is the collective name for all domesticated oxen
Classification of Cattle:
 Bulls- male cattle, usually not raised to be eaten.
 Calves – young cows or bulls prized for their meat.
 Cows- female cattle after the first calving, raised principally for milk and calf
.production.
 Steers- male cattle castrated prior to maturity and principally raised for beef.

 Veal

 Calves under the age of 9 months

lighter in color than beef,
more delicate flavor and
generally more tender
 Meat from calves slaughthered when they are older than five months is
called calf.
 deeper red, with some marbling and external fat.
 A veal carcass weighs in a range of 60 to 245 pounds(27-110kg.)

Cuts of Meat

Basic Beef Cuts

 Chuck
 Ribs
 Rump
 Hind shank
 Fore shank
 Brisket
 Flank
 Round

 Pork
-the flesh of a pig used as food, especially when uncured.
Basic Pork Cuts
 Picnic
 Head
 Jowl
 Blade roast
 Side belly
 Foot
 Pork chop
 Loins
 Pata (hind shank ) fore shank)
 Spare ribs
 Bacon
 Ham (pigue)
Pork Products
 Ham- comes from pork leg. It is usually cured and smoked.
 Bacon – is smoked pork belly meat
 Table of Contents:

 White / Red Meat

 Classifications of Meat
 Structure of Meat
 Composition of Meat
 Cuts of Meat
 Pork Products
 Effects of Cooking Meat
 Factors Influencing Flavor
 5 Different Recipe of Meat in Cooking:

Salt-and-Pepper Steak
What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash,
which make it tailor-made for grilling.

INGREDIENTS

 1½ pounds skirt steak

 Salt and pepper

Pork Shoulder Cutlets with Fennel and Asparagus Salad

Opposites attract: This bright, sprightly salad is just the thing to
cut through the richness of succulent pan-fried pork.
INGREDIENTS

 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut
into 4 steaks
 ¾ cup all-purpose flour
 2 large eggs, room temperature
 1½ cups dried breadcrumbs
 2 tablespoons cornstarch
 Kosher salt and freshly ground black pepper
 ¾ cup vegetable oil
 Flaky sea salt
 1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
 6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler
 ½ small red onion, thinly sliced
 ½ cup fresh parsley leaves
 2 tablespoons fresh lemon juice, plus lemon wedges for serving

2 tablespoons olive oil

Grilled Steak with Parsley-Parmesan Salad

The rich and beefy flatiron is also known as a top blade steak,
but you can use any cut.
 INGREDIENTS

 1½ pound flatiron steak

 3 tablespoons olive oil, divided, plus more for drizzling
 Kosher salt and freshly ground black pepper
 2 cups fresh flat-leaf parsley leaves
 2 oz. Parmesan, shaved
 1 tablespoon fresh lemon juice

Chicken Schnitzel
There are some evenings in which chicken schnitzel is the most
perfect thing imaginable. Embrace it.

INGREDIENTS

 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness

 Kosher salt and freshly ground black pepper
 1 cup all-purpose flour (for dredging)
 2 large eggs
 1 tablespoon Dijon mustard
 2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
 2 tablespoons canola oil, divided
 2 tablespoons unsalted butter, divided
 Chopped flat-leaf parsley
 Lemon wedges

Weeknight Porchetta
We cut corners on the classic Italian dish—using bacon and
skipping the multiday air-drying process. It’s not traditional, but it
sure is delicious.

INGREDIENTS

4 garlic cloves, plus 2 whole heads

5 sprigs rosemary
1 tablespoon fennel seeds
2 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 1½-pound pork tenderloin
4 slices bacon
 5 Common Foodborne Bacteria to Avoid

1. Salmonella enteritidis
Bacteria found in some meat, poultry and eggs that, if undercooked, can cause
illness. Salmonella lives in animals’ intestinal tracts, and is usually transmitted
through contaminated animal feces. In eggs, salmonella infects the ovaries of hens
and contaminates the eggs before the shells are formed. Charges: Plaguing people
with fever, stomach cramps and diarrhea, often beginning 12 to 72 hours after
consuming a contaminated food or drink and lasting four to seven days.

2. Listeria monocytogenes
Bacteria found in soil and water. It has shown up in uncooked meats, vegetables,
cold cuts and unpasteurized milk and soft cheeses. Charges:Hitting your body
hard—fever, muscle aches and sometimes nausea or diarrhea. It may take up to
three weeks after eating the food to become ill. Infants who survive listeriosis may
have long-term neurological damage.

3. Escherichia coli
Bacteria found mostly in meat (particularly beef) or produce contaminated with feces
harboring the bacteria, and in unpasteurized (raw) milk and untreated water too. The
most common form is E. coli 0157:H7—the rest of the group of E. coli bacteria are
mostly harmless. Charges:Causing people to double over with diarrhea (often
bloody), severe stomach cramps and vomiting. May also cause a low fever or
pneumonia. Symptoms show up within two to five days of eating the contaminated
food and most infections are mild, but about 5 to 10 percent of people develop
hemolytic uremic syndrome (HUS), a life-threatening condition characterized by
anemia, acute renal failure and low platelet count.

4. Clostridium botulinum
Spore-forming bacteria that’s in soil and water and produces a nerve toxin that
causes botulism. It is often found in improperly home-canned foods with low acid
content, such as asparagus, green beans, beets and corn. It also thrives in foods
that are moist, left out at room temperature and/or have little exposure to oxygen; as
a result, it has been found in honey, chopped garlic in oil and improperly handled
baked potatoes wrapped in foil. Damaged canned goods are particularly
vulnerable. Charges: Tricking people with early flulike symptoms, such as lethargy
and muscle weakness, then bringing about double or blurred vision, drooping
eyelids, slurred speech, difficulty swallowing and dry mouth. Symptoms usually
appear 12 to 36 hours after eating a contaminated food. Left untreated, symptoms
may progress to irreversible paralysis.

5. Campylobacter
Spiral-shaped bacteria that’s mostly associated with raw or undercooked poultry
because it grows best at birds’ body temperature. Sometimes found in unpasteurized
milk. Charges: Punching people in the stomach with diarrhea (possibly bloody) and
vomiting lasting up to 10 days (onset is two to five days after exposure). In people
with compromised immune systems, the bacteria can spread to the blood. Other
complications may include arthritis and Guillan-Barré syndrome.
 August 09, 2019

TLE
(Report)

Group3

Leader:
Israel, Amberlee Jazmine M.
Secretary:
Villondo, Chieska
Members:
Billiones, Paula Serino S.
Daug, Angel Trisha Mae
Labandero, Vladimer A.
Nacalaban, Arvin Dave

Submitted to: Ma’am Benna G. Arnejo