MEAT

COOKERY
MEAT
any flesh of a domesticated animal used
for human consumption.
Meat is mostly the muscle tissue of an
animal

Most animal muscle is roughly 75%

water, 20% protein; and

5% fat, carbohydrates, and assorted

proteins
Red Meat
• Color depends on the concentration of
myoglobin in muscle fiber.
• When myoglobin is exposed to oxygen
reddish color appears.
• Redness depends on species, animal age,
and narrow muscle fibres.
Meats from different Animals

PORK BEEF CHEVRON VENISON

-PIG/HOG -C OW / C ATTLE -GO AT -DEER

MUTTON
-SHEEP MOR E
LAMB CARABEEF
-SHEEP LESS
THAN 1 YEAR -C AR AB AO
THAN 1 YEA R
Structure of
Meat
1.LEAN TISSUE
- Consist of one or ore muscles which is made up
of many bundles of muscle fibers
2. CONNECTIVE TISSUE
- Surround the fibers and unite them in
bundles.
a.
Collagen
-Arranged in parallel, do not stretch, color is white,
disintegrate in hot water

b. Elastin
- Ye l l o w i s h p o r t i o n , d o n o t t e n d e r i z e w h i l e c o o k i n g
3. FAT
-Arround or
between
muscles
Composition of Meat
Water
- about 75% of muscle tissue. Shrinkage (loss in weight) can be
a big problem in cooking meat.

Protein
- 20% of the muscle tissue. Protein coagulates when it is heated.
This means firmer and losses moisture. Coagulation is related to
doneness.
 Cattles are
classified as:
 BULLS
-Ma le c a ttle , usua lly not ra is e d
to be e a te n

CALVE
S
-Young c ow s or bulls priz e d for
the ir me a t
 COWS
-Fe ma le c a ttle , ra ise d princ ipa lly
for milk a nd c a lf produc tion

STEERS
-M a le c a ttle c a s tra te d prior to
ma turity a nd princ ipa lly ra is e d for
be e f
Variety Meats / Organ Meats
Sweetbread Tripe
s
- thymus glands of veal
and lambs - inner-lining of the stomach

- Blanket Tripe
(Tuwalya)
Liver, hearts,
kidney and
tongue
of beef, veal, lamb and
pork. - Honeycomb Tripe
(Librilyo)
Variety Meats / Organ Meats
Brains

Chitterlings
Pork / Beef
- cleaned intestines Blood
PORK
-meat of the domestic pig
-most commonly consumed red meat
worldwide.
-eaten both freshly cooked and preserved

-Ham, smoked pork, gammon, bacon and

sausage are examples of preserved pork.

- Charcuterie is the branch of cooking

devoted to prepared meat products, many
from pork.
Different cured pork products.
1. Prosciutto 7. Ham
2. Salami 8. Bologna
3. Bacon 9. Sausage
4. Chorizo
5. Pepperoni
6. Pancetta