10/12

Technology and
Livelihood
Education
Quarter 4- Module3 (Week 3)
Title: LO1: Perform “Mise ‘en
Place”
Meat Composition, Nutritive
Content & Meat Structure
 What I Need to Know
This module was designed and written with you in mind. It is here to
help you to fully understand the importance of meat in meal preparation.
The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond
with the textbook you are now using.

After going through this module, you are expected to:

1. Identify the meat structures;

2. Recognize facts on the compositions and nutritive content of meat;

3. Differentiate elastic and collagen tissues of meat.

What I Know

Directions: Read the following statements/questions carefully and choose the

letter only which correspond to the correct answer. Write your answer in your
test note book.

1. Which of the following contribution of fats to protect the meat from

drying out during cooking?
A. Fats B. Flavors C. Juiciness D. Tenderness
 2. Which of the following contribution of fats to making meat easier to
chew?
A. Fats B. Flavors C. Juiciness D. Tenderness

3. Which of the following nutrients that meat is an excellent source of

iron, zinc, copper, and phosphorous?
A. Carbohydrates B. Minerals C. Proteins D. Vitamins

4. It refers to a yellow connective tissue that not broken down in cooking

but can be tenderizing by pounding and by slicing and grinding.
A. Elastin B. Collagen C. Muscle fiber D. Connective
tissue

5. Which of the following meat structures that determine the fine and
coarse texture or grains of the meat?
A. Elastin B. Collagen C. Muscle fiber D. Connective
tissue

What’s In

Food is an essential and the basic needs for us to live. It contains

variety of nutrients to provide the fundamental types of materials required to
keep our bodies functioning. Let’s try to recall the basic nutrients of food. The
table below shows the different food items and nutrients content. Fill-in the
blank/s with the appropriate answers in the separate sheet.

Food Items Food Nutrients

Bread - (1) -
Eggs - (2 ) -

- (3) - Fats
 - (4) - Vitamins

Leafy Vegetable - (5) -

What’s New

Meat is defined by the Codex Alimentarius as “All parts of an animal

that are intended for, or have been judged as safe and suitable for, human
consumption”. It has been an important part of the human diet throughout
human evolution as part of a healthy, varied diet and provides a rich source
of high essential nutrients, some of which are more bioavailable than in
alternative food sources.
In your TLE/Cookery notebook write down five (4) essentials nutrients
of meat and required functions in our bodies.

MEAT

What is It

Meat is composed of water, protein and amino acids, minerals, fats

and fatty acids, vitamins and other bioactive components, and small
quantities of carbohydrates. From the nutritional point of view, meat’s
importance is derived from its high quality protein, containing all essential
amino acids and it’s highly bio available minerals and vitamins. Meat is rich
in Vitamin B12 and iron which are not readily available in vegetarian diets.

Composition and Nutritive Content of Meat ➢

Water – 70% of muscle tissue.
Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with
skin 69% 61%

Dark meat chicken, with

skin 66% 59%

Ground beef, 85% lean 64% 60%

Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

➢ Protein – 20% of muscle tissue.

Protein coagulates when it is
heated. It becomes firmer and
loses moisture. When protein has
coagulated to the desired degree,
the meat is said to be done.
Highquality protein is the major
constituent of meat after water, accounting for about 20 percent of
its weight. Meat contains 7 grams of protein per ounce.

➢ Fat – content can vary widely, according to the grade of meat and
its cut, 5% of the
muscle tissue. The fat in meat contributes to:
A. Juiciness
Marbling is fat that is
deposited within the
muscle tissue. Surface fats
protect the meat from
drying out during cooking.
Adding surface fat is called
barding.

B. Tenderness
Marbling separates muscle fibers, making meat easier to
chew.

C. Flavor- Fat is the main source of

flavor in meat.

➢ Carbohydrates – Meat contains very little carbohydrates, glycogen,

found in liver and muscle tissue is present when the animal is
alive, but the glucose that makes up the glycogen is broken down
to lactic acid during and after slaughter. It plays a necessary part
in the complex reaction, called the maillard reaction, which takes
place when meats are browned by roasting, broiling or sautéing.
Without carbohydrates, desirable flavor-appearance of browned
meats would not be achieved.

➢ Vitamins – Meat is an excellent source of certain B vitamins –

thiamin (B., riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin
and some folate. Niacin is obtained from tryptophan, an amino acid
plentiful in meats and milk.
 ➢ Minerals – Meat is an excellent source of iron, zinc, copper,
phosphorous, and a few other trace minerals.

Structure of Meat

1. Muscle fibers

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 bound in 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.

Two Kinds of Connective Tissue

 A. Collagen – white
connective tissue that
dissolves or breaks down by
long, slow cooking with
liquid. Moist-heat cooking
methods at low temperature
are not effective for turning a
meat high in connective
tissue into a tender, juicy
finished product. Acid helps dissolve collagen.

A. Elastin – yellow connective tissue and is not broken down in

cooking. Tenderizing can be accomplished only by
removing the elastin, by pounding and by slicing and
grinding.

What’s More

Directions: Read the statement carefully. Identify what is referred to in each

statement. Choose your answer in the box. Write the letter only in your TLE
notebook.

Elastin Coarse Collagen Connective tissue

Lean meat
 1. These are network of proteins that bind the muscle fibers together.
2. It composed of long, thin muscle fibers bound together in bundles.
3. A white connective tissue that dissolves or breaks down by long, slow
cooking with liquid.
4. It is a yellow connective tissue and is not broken down in cooking.
5. It refers to textured of the meat that indicates a large fibers.

What I Have Learned

Directions: Explain the following questions with your own understanding

into 3-5 sentences. Write the answers in separate sheet.
1. What is the importance of meat in human diet?
2. What are the contributions of the fat content in terms of cooking?
3. Differentiate the two kinds of connective tissue?

What I Can Do

Make a research on the essential nutrients of the meat and the

functions in our bodies. Research work must be hand written in a
long bond paper with designs and appropriate margin of 1” in all
sides.
You will be rated according to the rubrics.
Rubrics:
CRITERIA PS TS
 Complete research work, properly written, 10
content, design and margin required.

Complete research work written, content, 8

design and margin required.

Complete research work written, content, with 6

out design and margin required.

Complete research work in written, content, 4

with out design and margin required.

Incomplete research work, written, content, 2

design and margin required.

Assessment

Direction: Read and understand carefully the statement. Choose the correct
answer and write the letter only in your answer sheet.

1. Which of the following meat structures that determine the fine and
coarse texture or grains of the meat?

A. Elastin B. Collagen C. Muscle fiber D. Connective

tissue

2. The meat consist of ______ percent proteins content.

A. 5 B. 10 C. 15 D. 20

3. Which of the following muscle fiber composed of long, thin and bound
together in bundles?

A. Coarse B. Connective tissue C. Fine D. Lean

4. Which of the following nutritive content of meat has a very little/less
nutrient?

A. Carbohydrates B. Vitamins C. Minerals D. Water

5. It refers to the carbohydrate that found in liver and muscle tissue is

present when the animal is alive.

A. Glycogen B. Monosaccharaides
C. Polysaccharides D. Saccharides

6. The meat is an excellent source minerals such as iron, copper,

phosphorous, and____.
A. Chloride B. Magnesium C. Potassium D. Zinc

7. It refers to a yellow connective tissue that not broken down in cooking

but can be tenderizing by pounding and by slicing and grinding.

A. Elastin B. Collagen
C. Muscle fiber D. Connective tissue

8. Which of the following contribution of fats to protect the meat from

drying out during cooking?

A. Fats B. Flavors C. Juiciness D. Tenderness

9. Which of the following contribution of fats that making the meat easy
to chew?

A. Fats B. Flavors C. Juiciness D. Tenderness

10. What nutrients of meat known as the source of flavor?

A. Carbohydrates B. Fats C. Minerals D. Water

 Additional Activities

Direction: Write the word True if the underlined word/s of the statement is
right and if not change the word/s to make the statement correct. Write it in
your answer sheet.

___________1. Meat consist of 18% proteins content.

___________2. Glycogen carbohydrate found in liver and muscle tissue is

present when the animal is alive.

___________3. Meat is an excellent source of certain vitamins

___________4. Fine – grained meat is composed of large fibers. ___________5.

The fat in meat contributes to juiciness, flavour and

tenderness.

___________6. Meats are high in connective tissue if the muscles are more

exercised.

___________7. Lean meat is composed of long, thin muscle fibers bound

together in bundles.

___________8. Meat contains very little minerals.

___________9. Meat is an excellent source of iron, zinc, copper, phosphorous,

and a few other trace minerals.

___________10. Protein coagulates when it is pre- heated.