MEATS

Intended Learning Outcomes

1. Apply the cooking methods of cooking meat, beef and fish

2. Identify the different market forms of meat, fish and shellfish
3. Determine the methods of cooking used for meat, fish and shellfish

Learning Activities:
MEATS
 Refers to the parts of animal that are used as food.
 Includes pork, beef, veal(edible flesh of a young cow, mutton(edible flesh of
sheep), lamb(a young sheep), goat meat, carabao meat/carabeef, horse meat and
dog meat
MEAT SUNDRIES
 Specialties-term applied to the edible organs and gland of meat animals.
 Includes tongue, liver, kidney, sweetbread (pancreas), heart, brain, lungs,
tripe(stomach lining of an ox) and small intestines.
PHYSICAL AND CHEMICAL COMPOSITION
1. Proteins - 15-20% and are of high quality
2. Fat - ranges from 5-40%, varies with the type of animal and with the breed, feed and age
of the animal.
3. Calcium - most is found in the bones.
4. Phosphorous, iron - found in lean muscle meats (thin , with little flesh or fat).
5. Iron, Vit. A - found in liver in high amounts
6. Niacin, Riboflavin, Thiamine - very rich in meats

Pork - richer in thiamine than in beef

Lean meats – insufficient or deficient in ascorbic acid - cause of rancidity (spoilage)
Glucose(sugar)
- found in certain amounts in meats which contribute to the flavor and browning of meat
cooking.
‐ A cut of meat consists of lean tissues, which aside from water, is chiefly protein with
some fatty tissue and bone.
- Lean part of meat consists of 100 mare muscle(mature female horse), each of which is
made up of many bundles of muscle fiber.

Muscle Fibers - are the basic structural unit of the lean of meat

Muscle Cell
- is long but narrow with dimensions similar to that of human hair.
- also called a fiber.
- in a living animal, the muscle cell contracts causing the whole muscle or muscular tissue
to contact also and thus bringing about movement of the animal.
Protein Responsible for the Contraction of Muscle Cell
1. Action
2. Myosin
3. Actomyosin - the red color of fresh raw meat is due mainly to the soluble meat protein
myoglobin found inside the muscle cell.
- The whale muscle is surrounded with connective tissues and fat.
- With in the muscle, connective tissues are also embedded surrounding groups of muscle cells of
bundles together with a small amount of fat visible or subcutaneous fat surrounding the whale
muscle intramuscular fat – fat within the muscle.

 Marbling – refers to sufficient quantity of intramuscular fat present in the muscle which
can be seen without magnification.
 Fats – contributes to tenderness, juiciness and flavor of meats.
 Cholesterol – fat like substances which reside in the blood vessels between the muscle
relatively negligible amounts.

Connective tissues consists of proteins and ground substances connective tissue protein:
1. Collagen – has the ability to swell and shrink in hot water which is the reason for the
disintegration of meat during cooking causing its tenderization.
2. Elastine – remains insoluble even at temperatures of 1000c or higher
eg: when separating bones from chicks thighs and drumsticks even after extensive cooking
there is difficulty

- Connective tissues rich in elastin are yellowish in contrast to connective tissues rich in
collagen which are rarely white.

- Insolubility of elastin is believed to be due to the presence of two unique amino acids:
limacine and isodemocine.

3. Reticulin – present in negligible amounts(that need not be regarded, unimportant); similar to

collagen.
Collagen- converted to gelatin during cooking.

POST MORTEM CHANGES IN MEAT

Changes After Death of Animal

1. Immediately after death/after animal is slaughtered, the flesh is soft and flabby – meat is
an excellent condition for cooking at this stage because it very tender ; meat at this
should not be frozen since a condition called THAW RIGOR would take place, which is
characterized by excessive muscle shortening and drip upon thawing.
2. Sometime thereafter, depending on the particular animal and certain environmental
factors, the meat goes into rigor mortis(delayed slaughtering) during which the muscle
fibers shorten and become rigid, hard and inflexible – meat at this stage is very tough and
should not be cooked. If the carcass is held for a time after it has gone into rigor, the
muscle again become soft and pliable and the meat more tender.
 3. Passing on rigor in which the meat, if held at temperature above freezing, gradually
tenderizes and a desirable flavor develops – this is the time to cook, age or freeze meat if
cooking cannot be done prior to rigor mortis.
4. Bacterial and enzymatic deterioration takes place leading to meat spoilage.

Carcass - refers to a slaughtered animal

 Meat Tenderness:
- Much desired attribute of meat
- Involves three (3 aspects)
1. Initial penetration of meat by the teeth
2. Ease with which meat breaks into fragments
3. Amount of residue left after chewing.

Affected by:
1. Pre-slaughter factors – include the species of the animals, breed of animal, the age and
the relative position of the specific meat cut.

2. Post-slaughter factor – post-mortem glycolysis which includes the effect of the muscle
fiber shortening during the onset of rigor mortis.
- Pork is more tender than beef
- Meat from older animals is tougher and so are meat cuts taken from muscles that
get much exercise in the live animal.
- Meat cuts from the dorsal(back) half on the animal along the spine (loin and
round are more tender)
- Cuts from below the spine (leg and neck) are the toughest

METHODS OF TENDERING TOUGH MEET CUTS

1. Mechanical Methods – beating the meat using a device called meat tenderizer or plain
pestle; cutting into small portions so that long of connective tissues are cut; slicing into
very thin fine sections; by grinding.
2. Marinating – done by soaking in a solution of vinegar or other acids like
calamansi/lemon juice, salt and seasoning; wine may also be added.

3. Use of proteolytic enzymes – plant enzymes like papain (from papaya) bromelin (from
pineapple) and ficin (from figs, a yielding a soft,pear-shaped fruit)

JUICINESS
- associated with the water holding capacity of meat – this is the ability to hold its so-
called water which makes up about 4-5% of the total moisture in meat; meat is about 75.5% of
water, free water would be 3-3.8% of the uncooked meat.

JUICINESS OF MEAT IS AFFECTED BY:

1. Overcooking
2. Cooking intensively by dry heat when it is cut to small size
 3. Freezing for long periods (especially if stored without a wrapper)
4. Heating repeatedly (as a left-over)
MARKET FORMS:

1. Fresh Meat – this is meat immediately after slaughter without undergoing chilling.
2. Chilled meat – meat that has been cooked to a temperature just above freezing (1-3 0c
within 24 hours after slaughter).
3. Frozen meat – meat cuts frozen to an internal temperature of 200c.
4. Cured Meat – meat products that has been treated with a curing agent or solution. (salt,
nitrite, seasoning) ex. Longganisa, tocino
5. Processed meat – either in can or dried

MEAT GRADING
‐ Meat is classified according to grades.
‐ Basic for grading is quality, conformation, and finish of the carcass.
 Quality – includes tenderness, juiciness and palatability

 Conformation – refers to the shape, form or general outline of the side or whole carcass;
thin indicate the relative proportion of lean to bone as well as the relative percentage of
the different wholesale cuts; good conformation means a high meat to bone ratio and a
high percentage of the tender cuts.

 Finish – refers to the amount, quality and color of the fat with in and round the muscle.
Beef Grades (US)
1. Prime(first in rank)
2. Choice
3. Good standard
4. Commercial
5. Utility
6. Cutter
7. Canner
Pork Grades (US)
1. Prime
2. Choice
3. Good
Beef Grades (Philippines)
- Phil. Bureau of Standards
1. Excellent
2. Superior
3. Good
4. unclassified

METHODS OF COOKING
A. Moist Heat Cooking
 1. Less tender cuts if meat are usually cooked by this method because cooking time
can be long enough to solubilize the collagen without danger of scorching(to
range over).

- braising – pot roasts, adobo, sarciado

-boiling – nilaga, sinigang, puchero
-stewing, - nilaga, sinigang, puchero

B. Dry Heat Cooking

- Usually applied to tender cuts of meat
1. Boiling or grilling
 cooking by radiant energy
 accomplished in an oven and over smoldering charcoal
 barbeque, lechon
2. Roasting
 Cooking foods uncovered in an oven with no liquid
 Same as baking
3. Pan – broiling
 Meat is placed in a cold skillet and heated so that the meat is cooks
slowly.
 Steaks, liver
4. Pan – frying
 A small amount of fat is added to the skillet so that meat is cooked
in the fat.
5. Deep fat frying
 Uses enough pre-heated fat to cover meat completely
 Lechon kawali, crispy pata
STORAGE AND CARE
- Fresh meat spoils quickly so it must be stored immediately

1. Store meat in chiller if used within a few days (2-4 days)

2. Store meat in freezer if meat is kept longer.
3. Don’t wash meat before storing (wipe surface with damp cloth to remove
surface dirt).
4. Make sure meat is dry before wrapping.
5. Portion meat for one cooking into individual wraps.

POULRTY

Intended Learning Outcomes

1. Apply the cooking methods of cooking different classes of fowl

2. Identify the different market forms of poultry
3. Determine the methods of cooking used for poultry/fowl
Learning Activities
Poultry
- Refers to several kinds of fowl that are used as food
- Includes chicken, turkey, duck, pigeon, and quails
- Usually domesticated birds mainly for meat and/or eggs.

IMPORTANCE (COMPOSITION)

 Like fish and red meat, poultry contains an abundance of high quality proteins.
 Fat – generally found under skin.
 Also contains the following:

(Amount varies with the kind of bird)

 Ash
 Calcium
 Phosphorus
 Iron
 Retinol
 Beta – carotene
 Thiamine
 Riboflavin
 Niacin

STRUCTURE:
- Similar to that of red meats.
1. Dark muscles – those which are more active (wild birds because of constant mobility,
contain only dark meat)
- Richer in riboflavin, poorer in niacin and has more fat and connective tissues than white
meat.
- Has high myoglobin content which is absent in white meat. Ex. Legs, wings, thigh, neck

2. White muscles
Ex. Breast-
3. Chick fat- yellow because of the presence of carotenoids, xanthophyll and carotene.

POSTMORTEM CHANGES:
- Some for those of red meats.
Preparation:
A. Home preparation
1. Slaughter and Bleeding
- Proper handling prior to slaughter is essential to prevent bruising and injury to the bird.
- Live birds are not fed 8-24 hours before slaughter to allow easier removal of entrails;
also improves flavor and tenderness of meats.
- Slaughtering is done with the least straggle of the fowl in order to effect proper draining
of the blood.
 - Done by slitting the large or jugular vein in animals throat with one big stroke, using
sharp knife. The bird is then held by the feet in an down position to restrict movement.
- Bleeding may take about 1-3 minutes depending upon sharpness of knife, type and size
of bird, methods of slaughter.

2. Scalding
- Bled bird is then scalded by dipping in hot water about 60oc/ 140of for 30-76 seconds.
- Done to facilitate removal of feathers and pin feathers – PIN feathers-those which have
not quite emerged.
- Care must be taken that hot water doesn’t reach 71 0c/1600f since skin may be torn and
meat become discolored.

3. Defeathering
- Feathers are removed by rubbing, not by picking.
- Poultry at this stage is called dressed poultry; weight in approximately 70-75% of live
weight.

4. Evisceration
- Done by slitting in abdominal cavity and pulling out the entrails in one piece. When this
is accomplished, the poultry is called drawn poultry.
- Some poultry viscera are edible and considered choice parts among Filipino consumers.
- Head and feet are cut off cleanly and oil glands are removed. At this Stage, poultry is
classified as ready-to –cock (Approximately 50% of live weight)

Examples of internal Organ

1. Heart
2. Liver
3. Gizzard
4. Intestines
- Gizzard, heart and liver are edible parts of the viscera which must be carefully separated
from the rest of the entrails.

Gizzard – the most thick packet of poultry waste which must be carefully cleaned by cutting into
half but being careful not to rupture the thin membrane inside that contains the waste matter.
This membrane is then carefully removed. Gizzard is soaked in vinegar prior to cooking to
ensure cleanliness

B. Commercial Preparation
- Steps are basically the same as in the home but on a larger scale which use some
automated devices.
- Birds are moved from one step to another via monorail; live birds are shackled (fastened
and restrained) and electrically stunned; scaled in big tanks (with good temperature
control); Defeathered automatically in machines with rubberized picking finger;
eviscerated in cool rooms where the carcasses are also inspected by an authorized
 veterinarian; and the chilled. The ready- to- cook chickens are then quick frozen and
vacuum-packed prior to marketing.

MARKET FORMS:
1. Live poultry – refers to poultry that is sold live.
2. Whole poultry – similar to the form of live poultry but is no longer alive Ex. games, wild
intact.
3. Dressed poultry - slaughtered bird that has been bled, defeathered; head feet and viscera
are still intact.

4. Ready-to-cook- slaughtered birds that have been bled, defeathered and the visceral organs, feet
and head removed and are ready for cooking; available either chilled or frozen.
5. Poultry parts (choice) – several pieces of a single poultry part are usually packed/wrapped and
are chilled or frozen.

CLASSES OF POULTRY
- Poultry may be divided into classes which are of the same physical characteristics associated
with age, sex, live weight and or breed.

A. CHICKEN
1. Rock Cornish Game of Cornish Game Hen
- Is a young immature chick (usually 5-7 weeks age) weighing not more than 0.9 kg
ready-to-cook weight which was prepared from a Cornish chick of the progeny of a
Cornish crossed with another breed of chick.
- Not well known in the Philippines.

2. Broiler or Fryer

- Young chick, 9-12 weeks of age, of either sex, is tender-meated with soft, pliable,
smooth-textured skin and flexible breast bone cartilage.

3. Rooster
- Young chick, 3-5 months of age, of either sex, tender-meated with soft pliable smooth-textured
skin and breastbone cartilage somewhat less flexible then that of a broiler/fryer.
4.Capon
- Surgically desexed male chick under 8 months of age is tender-meated with soft, pliable,
smooth-textured skin.
5. Stag
- Male chick under 10 months of age, with coarse skin, somewhat toughened (dark flesh
and considerable hardening of the breastbone cartilage.

6. Hen or Starving chick or fowl

- Mature female chick, more than 10 months of age, with meat less tender than that of the
rooster and non-flexible breastbone tip.
7. Cock or Rooster
- Mature male chick with coarse skin, toughened and darkened meat, and hardened
breastbone tip.

8. Jumbo Broiler
- Large chick about 4 kg dressed weight (size equivalent to a small turkey)

B. Turkey – a large bird farmed for its meat.

C. Ducks- a water bird related to geese and swans; the female of this bird; its flesh used as food.
D. Geese-a large, long necked, web footed bird related to swans and ducks;
E. Guinea
F. Pigeon - a bird with a small head and a heavy body.

Squabs – young immature pigeon of either sex and is extra tender-meated.

COOKERY:

- Poultry is cooked to improve its palatability and tenderness and to destroy any bacteria or
parasites present. Poultry should always be cooked thoroughly.

METHODS OF COOKING

1. Moist heat cookery – applied to all classes of poultry.

Ex. tinola, sinampalukan, steaming, relleno,pinaupo, puchero.
2. Dry heat cookery – applicable to young tender poultry.
Ex. Barbeque, fried, rousted (foe older by still immature birds – capons roaster)

EGGS

Intended Learning Outcomes

1. Understand the composition of an egg

2. Apply various cooking methods for egg
3. Determine the methods of preserving an egg

Learning Activities
COMPOSITION OF AN EGG

1. Shell - Outer covering of egg, composed largely of calcium carbonate. May be white or brown
depending on bred of chicken. Color does not affect egg quality, flavor, cooking characteristics,
nutritive value or shell thickness.

2  Air Cell- Pocket of air formed at large end of egg caused by contraction of the contents during
cooling after laying. Increases in size as egg ages.

3.Shell membranes - Two membranes - inner and outer shell membranes - surround
the albumen. Provide protective barrier against bacterial penetration. Air cell forms between
these two membranes.

4. Thin albumen (white)- Nearest to the shell. Spreads around thick white of high-quality egg.

5. Thick albumen (white)- Major source of egg riboflavin and protein. Stands higher and
spreads less than thin white in higher-grade eggs. Thins and becomes indistinguishable from thin
white in lower-grade eggs.

6 .Chalazae- Twisted, cord-like strands of egg white. Anchor yolk in center of egg. Prominent
chalazae indicate freshness
.
7.  Vitelline (Yolk) Membrane - Closer seal which holds egg yolk.

8.  Germinal disc- appears as a slight depression on the surface of the yolk, the entry for the
fertilization of the egg
9 . Yolk -Yellow portion of egg. Color varies with feed of the hen, but doesn't indicate nutritive
content. Major source of egg vitamins, minerals and fat and about half of the protein.

Eggs are graded for quality using a process called candling

GRADES USED FOR AN EGG

Characteristics of Fresh/High Quality Eggs

• Yolk is high & firm above the white

• Small yolk diameter
• Yolk is centered in white
• High ratio of thick to thin white
• High standing thick white

EGG COOKERY METHODS

PROPERTIES OF EGGS