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Module Meat
Module Meat
Meat comprises
water, protein, fat, and various amounts of minerals and vitamins.
Beef - This divided into large sections called primal cuts. These beef primal cuts or primal are then
broken down further into individual steak and other retail cuts.
A side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then
halved between the 12th and 13th ribs into sections called the forequarter and hindquarter.
Pork is divided into large sections called primal cuts. These primal cuts are then broken down further
into individual retail cuts.
Sheep meat - This is also a staple food in some parts of the world and is consumed in many regions.
Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also
classified as red meat.
Composition of Meat
1.WATER-75% of muscle tissue.
Structure of Meat
1. Muscle Fiber - Lean meat is composed of long, thin muscle fibers bound together in bundles. -
These determine the texture or grain of a piece of meat.
Fine – grained meat is composed of small fibers.
Course – textured meat has large fibers.
2. Connective Tissue These are network of proteins that bind the muscle fibers together.
Connective tissue is tough.
Meats are high in connective tissue if the muscles are more exercised like meat from legs and the
meat comes from older animals.
Tenderizing can be accomplished only by removing the elastin, by pounding, and by slicing and
grinding.
Written Activity
Answer on ¼ sheet of paper please pass it on Tuesday, April 16, 2024.
Identify the following terms. Answer only.
_____1. This a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).
_____2. A cut is divided into large sections.
_____3.
_____4. White connective tissue that dissolves or breaks down by long, slow cooking with liquid.
_____5.This is yellow connective tissue and is not broken down in cooking.
_____6.These are networks of proteins that bind the muscle fibers together.
_____7. This is composed of long, thin muscle fibers bound together in bundles.
_____8. Textured meat has large fibers.