MEAT

LET’S RECALL
• YOUNG CALF
• MATURED SHEEP
• SWINE
OUR BODY COMPOSE OF????

•LET’S NAME IT
COMPOSITION OF MEAT
 Composition of Meat

•
. WRATE
1

Clue: H2O
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 FIND MY SOUL MATE
1.WATER • A. 5%
2. PROTEIN
• B. 70%
3. CARBOHYDRATES
4. FATS • C.20%
• D. 80%
 Composition of Meat

•Water – 70% of
muscle tissue.
 OBSERVE AND DISCUSS
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.
 FAT
• 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
• 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.
  
Structure of Meat

•CUSLEM RIBESF
•NCNCTOIVEE
SITSEU
 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.
 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. LCNEGALO
• – 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.
 SLATIEN
• – yellowconnective tissue and is
not broken down in cooking.
Tenderizing can be accomplished
only by removing the elastin, by
pounding and by slicing and
grinding.