Meat and Poultry

Meat

is muscle tissue. It is the flesh of domestic

animals (cattle, hogs, and lambs) and wild game
animals (such as deer). It also refers to the fresh,
chilled or frozen edible carcass including offal
derived from food animals.
Other Terminologies are Presented for Easy Understanding:

1. Fresh Meat
meat that has not yet been treated in any way other than by modified
atmosphere packaging or vacuum packaging to ensure its preservation
except that if it has been subjected only to refrigeration, it continues to be
considered as fresh.

2. Food Animal
all domestic animals slaughtered for human consumption such as but not
limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer,
rabbits, ostrich, and poultry.
Muscles Composition

1. Muscles tissue gives meat its characteristic appearance.

2. The amount of connective tissue determines the meats

tenderness.

3. Muscle tissue is approximately water, protein, fat and

minerals.
Water
Meat is about 75 % of muscle tissue. Hence, it is utmost importance to
consider the loss of moisture during cooking to avoid loss of weight
and to produce more yields.

Protein
Protein is the essential nutrients and most abundant solid material in
meat. About 20% of muscle tissue is protein. Protein coagulates when
it is heated. This means protein becomes firmer and losses moisture.
Coagulation is related to doneness. When the protein has thickened to
the desired degree, the meat is said to be “done”. After protein has
coagulated, applying higher heat toughens it.
Fat
Fat accounts up to 5% of muscle tissue. More fat may surround the
muscles. A beef carcass can be as much 30% fat.

Carbohydrates
Minimal amount present in meat, it plays a necessary part in the
complex reaction called Maillard Reaction. Maillard reaction that takes
place when meat are browned by roasting, broiling, sautéing. Without
these carbohydrates, the desirable flavor and appearance of cooked
meats would not be achieve.
Muscle Fibers

Lean meat is composed of fibers bound

together in bundles. These determine the
texture or grain of piece of meat.

Fine-grained meat consist of small fibers

bound in small bundles.
Coarse-textured meat has a large fibers.
 PURCHASING MEAT

Styles of Cut

1. Primal cut
Primary divisions of muscle, bone and
connective tissue produced by the initial
butchering of the carcass. The primary
division such as sides, quarters, fore saddles
and hind saddles are under the primal cut.

primal cuts
2. Subprimal cut

basic cuts produced from

each primal.

subprimal cuts
2. Fabricated cut

individual portion cut from the sub

primal (include deboning, trimming and
cuts that meet specific market needs.

Fabricated cuts
USDA Grade Stamp

In the Philippines, it is the National Meat

Inspection Service (NMIS) who is the sole
national controlling/competent authority
attached to the Department of Agriculture charge
by the government with the control of meat
hygiene and meat inspection.
 PREPARING MEAT FOR COOKING

1. Tying and Trussing

tying meat to form a uniform shape.
2. Barding
adding a layer of fat to the outside of meat.
3. Larding

inserting small strips of fat into meat

 PURCHASING MEAT TERMINOLOGY

1. Specifications
a. IMPS – International Meat Purchasing Specifications
b. NAMP - National Association of Meat Purveyors

2. Potion Control (P.C)

portion-controlled cuts are ready-to-cook meats cut according to
customers specifications.
 STORING MEATS

1. Meat is highly perishable and

potentially hazardous food.
2. Store at temperatures between 30°F
and 35°F.
3. When freezing, do so rapidly to -50°F.
4. Use moisture and vapor proof
packaging to prevent freezer burn.
 Cooking Methods

Dry-heat Cooking Methods

1. Must use high-quality, tender cuts

of meat
2. Broiling and grilling
3. Roasting
4. Sautéing
5. Pan-frying
6. Deep-frying
Moist-heat Cooking Methods
1. Used quite often to tenderize
tougher cuts of meat
2. 2 Simmering

Combination Cooking Methods

3. Both dry and moist heat is used to
achieve the desired result
2. Braising
3. Stewing
Poultry

is the collective term for domesticated

birds bred for eating. Poultry is
generally the least expensive and most
versatile of all main-dish foods.
Muscle Composition

1. Contains no intramuscular fat

2. Fat is stored under the skin and in the
abdominal cavity
3. Poultry fat has a lower melting point than
other animal fats.
4. Dark meat
a. thigh and leg of flightless birds
b. full body of flight birds
c. contains more myoglobin
d. contains more fat and connective
tissue
e. longer cooking time
5. White Meat
a. breast and wing of flightless birds
b. larger muscle mass
c. contains less fat
d. can dry out if overcooked
 IDENTIFYING POULTRY

Categories of poultry Chiken (Poulet) <pou-le>

recognized by USDA 1. Most popular and widely eaten poultry in
1. Chicken the world
2. Duck 2. Inexpensive and readily available
3. Guinea 3. Contains both light and dark meat
4. Pigeon 4. Relatively lean
5. Turkey 5. Available fresh or frozen in a variety of
forms
6. Extremely versatile
 IDENTIFYING POULTRY
Chicken Classes
1. Game Hen – 5 to 6 weeks old
2. Broiler/fryer – 13 weeks old
3. Roaster – 3 to 5 months old
4. Capon – under 8 months old
5. Hen/stewing – over 10
months old
Purchasing Poultry
1. Fresh or frozen
2. Whole or cut up
3. Bone-in or boneless
4. Portion control
5. Individually quick-frozen
6. Ground
7. Prepared and convenience item
 STORING POULTRY

1. Poultry is a potentially hazardous food.

2. It is highly perishable.
3. Particularly susceptible to
contamination by salmonella bacteria
4. Store on ice or at 32°F to 34°F.
5. Thaw under refrigeration.
 SANITATION ALERT

1. Be sure that all equipment used in the

preparation of poultry are sanitized before
and after coming in contact with poultry.
2. Be careful that juices and trimmings from
poultry do not come into contact with other
foods.
3. Rinse poultry in cold running water and dry
before cooking to remove collected juices.
The term “game” is used to refer to
poultry and meat animals normally found
in the wild. However, most of the “wild”
game that has become so popular on
restaurant menus is actually from farm-
raised animals.