What is Meat?

Meat, the flesh or other edible parts of animals (usually domesticated cattle, swine, and sheep) used for
food, including not only the muscles and fat but also the tendons and ligaments.

Meat is valued as a complete protein food containing all the amino acids necessary for the human body.
The fat of meat, which varies widely with the species, quality, and cut, is a valuable source of energy and
also influences the flavour, juiciness, and tenderness of the lean. Parts such as livers, kidneys, hearts, and
other portions are excellent sources of vitamins and of essential minerals, easily assimilated by the
human system

Characteristics of Fresh Meat

Fresh meat has specific characteristics to check, before you give your money to the store. On the surface,
fresh meat is lightly crusted with a lightly pink look about it.

When you press a finger into fresh meat, the pressure hole quickly disappears and the meat goes back to
its original shape. When in contact with fresh meat, your palm stays dry.

Fresh meat is distinguished in that the muscles and tendons are tight fitting to the bone. The smell of
meat is special, but not bad.

The fat of the fresh meat is soft, cream-colored and uniform, which can vary to reddish-white. Yellow fat
is a sure sign that the meat is not fresh

How to Store Meat?

Store meat in the coldest part of the refrigerator.

For a longer time: Preferably in vacuum.

For a shorter time: Preferably kept ‘aired’ under a piece of cloth.

Heating and chilling should be carried out as quickly as possible.

Trust your nose more than the given ‘use by’ date.

Always store meat in the coldest part of the refrigerator – in most refrigerators, the coldest spot is in the
deepest part where the chill prevails even when you open and close the door. Restaurant refrigerators
have fans that distribute the chilled air – about 2°C – evenly:

STORING BEEF

The most common bacteria are only to be found on the surface of whole pieces and dies at a
temperature of 64 ° C. To fry the meat all around not only provides taste, it also kills the bacteria on the
surface. The reason why minced meat is more sensitive than other meat is that bacteria, that usually
stays on the surface, is ground down inside the meat.

STORING VEAL

Its low fat level makes veal meat more sensitive than beef. Store veal as carefully as pork and chicken.

STORING LAMB

Lamb originates from young animals and is usually not tenderized, which means it should be consumed
instantly.

STORING PORK

Pork meat is a perishable commodity that should be consumed instantly. The reason pork is more
sensitive than other red meat is because of the low content of fat in the meat.

Characteristics of Fresh Meat

Fresh meat has specific characteristics to check, before you give your money to the store. On the surface,
fresh meat is lightly crusted with a lightly pink look about it.

When you press a finger into fresh meat, the pressure hole quickly disappears and the meat goes back to
its original shape. When in contact with fresh meat, your palm stays dry.

.Fresh meat is distinguished in that the muscles and tendons are tight fitting to the bone. The smell of
meat is special, but not bad.

The fat of the fresh meat is soft, cream-colored and uniform, which can vary to reddish-white. Yellow fat
is a sure sign that the meat is not fresh.
MEAT COOKERY
Methods of cooking meat include dry heat (roasting, broiling, pan-broiling, pan- frying, stir-frying and
outdoor grilling) or moist heat (braising and cooking in liquid). Methods should be selected based on
initial tenderness of the cut, desired quality characteristics of the resulting product, available cooking
facilities and equipment, and the amount of time available for preparation.

Tender cuts of meat, cooked by dry-heat methods, result in tender and juicy products. Less-tender cuts
must be cooked for longer periods of time by moist-heat methods, to soften the connective tissue,
prevent surface drying and to develop flavor. Some less tender cuts such as beef top round and chuck
arm can be cooked by a dry heat method if marinated before cooking.

Parts of Meat
Recipe
Corned Beef
 Research
Food Processing
9-Aureus

Submitted by:
Johmar Francisco
9-Aureus
Submitted to:
Margarita Matamorosa
T. V. E. Teacher
Research
Food Processing
9-Aureus P
 One of the things I love most about the
summer is enjoying my backyard container
garden. While I always introduce some new
plants each year, a number of my staples
never change – you can’t go wrong with
lettuce greens, peppers, and certain herbs.

Not only do these plants produce well and

provide enough food to last all year, some
also produce seeds that help make for easy
planting the next season. In fact, with a bit of
careful planning, you can preserve many of
the fruits, vegetables, and herbs you grow to
make your harvest last throughout the year.

Preserve the Harvest

Freezing, drying, pickling, and canning are all
great ways to preserve the vegetables, fruits,
and herbs you grow during the gardening
season. The method you choose depends on
what you hope to do with produce when it
comes time to eat it.
 When you’re lucky enough to have an
abundant harvest or to live close enough to
farms to take advantage of farmer’s markets,
you’ll want to put every last tomato and
peach to good use. Preserving the harvest can
let you enjoy the fruits of your labor for
months to come. There are several methods
for preserving your fruits, vegetables, and
herbs. Which method you choose will depend
on the type of fruit or vegetable you are
preserving and your ambition level.

Storing your harvest is a great way to deal

with gluts (a surplus of one vegetable) and
months when little is growing. There are many
ways to store your vegetables; these include
drying, freezing and preserving.

Storing your crop

Some fruits and vegetables store well for
months if they are kept in the right conditions.
 The key to success is choosing unblemished
specimens and checking them regularly,
removing any diseased items. For example
one rotten apple can ruin the whole batch.
Storing the crop in a dry, well-ventilated place
will prevent it from rotting. You can buy
storage boxes but a wooden crate or shallow
cardboard box will work just as well. Some
boxes and crates will be designed so you can
stack them but if you do this make sure that
air can circulate between the levels