Lesson 1 Structure of Meat

Meat
● animal flesh that is eaten as food. It is a term
for the flesh of cattle (beef and veal), sheep
(lamb), and pigs (pork).

Composition of Meat 1.) Muscle Tissue

1.) Water ● Lean meat is composed of long, thin muscle
● About 70% if muscle tissue fibers bound together in bundles
2.) Protein ● These determine the texture or grain of a
● It’s about 20% of muscle tissue. piece of meat
● Protein coagulates when it is heated. Types:
● Becomes firmer and loses moisture Fine-grained- small fibers bound in small fibers
● When protein has coagulated to the desired Course-textured- has large fibers
degree, the meat is said to be done
3.) Fat 2.) Connective Tissue
● About 5% of muscle tissue ● Network of fibers of proteins that bind the
Fat contributes to: muscle fibers together.
a. Juiciness ● Tough
● Marbling- fat that is deposited within the ● Meats are high in connective tissue if the
muscle tissue. muscles are more excercised like meat from
● Surface fats- protect the meat from drying legs and the meat come from older animals.
out during cooking Types:
● Barding- adding surface fat Collagen
b. Tenderness ● White connective tissue that dissolves or
● Marbling separates muscle fibers,making breaks down by long, slow cooking with
meat easier to chew liquid.
c. Flavor ● Most-heat cooking methods at low temp are
● Fat is the main source of flavor in meat not effective for turning a meat high in
4.) Carbohydrates connective tissue into a tender, juicy finished
● Plays a necessary part in the complex product.
reaction, called the maillard reaction, which ● Acid helps dissolve collagen
takes place when meats are browned by Elastin
roasting, broiling, sautéing. ● Yellow connective tissue and is not broken
● Without carbohydrates, desirable flavor- down in cooking
apperance of browned meats would not be ● Tenderizing can be accomplished only by
achieved removing elastin, by pounding and by slicing
and grinding.
3.) Fat tissue KINDS AND MARKET FORMS & CUTS OF MEAT
MEAT
Lesson 2  It gives a complete protein containing all the
amino acids needed for the body.
 The fat of meat, which differs widely in
quality, variety, and cut is a valuable supply of
energy and it influences the flavor, juiciness,
and tenderness of the lean.
Kinds of meat
 Pork
 Beef
 Lamb
 Carabeef
 Chevon
 Veal
Pork
 meat from domesticated pigs, typically high in
fat, commonly slaughtered one year or less of
age to ensure tender cuts.
Beef
 Meat from cattle over one year old
Lamb
 meats of domesticated sheep. Its texture is a
direct result of what it consumes and the age
at which it is slaughtered.
Carabeef
 Meat from carabao
Chevon
 Meat from deer/goat
Veal
 flesh of a young calf, 4-5 months old. Because
of its age, it is considered by some to be the
finest meat.
Market Forms of Meat: Roasting
Chilled meat  Roasting is recommended on large cuts of
 Meat that is placed in chiller or slightly cold. meat such as Rib Eye Roast. The meat is
 is meat that has been cooled to a placed on a rack or in roasting pan and
temperature just above freezing (1-3°C) cooked until the desired level of doneness.
within 24 hrs after slaughter. Baking
Cured meat  The meat is cooked in a baking dish that may
 Meat preserved by salting, smoking, or aging. be covered or open. Temperatures for
Processed meat roasting and
 Meat preserved by chemical process.  baking range from 300–425°F (149– 218°C).
Dried meat Broiling
 dehydrated meats  Broiling is done in an oven or outdoor grill.
Fresh meat Cook the meat until it is browned on one side.
 Meat that is recently slaughtered, has not Then broil the other side to the desired
been preserved or frozen. doneness.
Canned meat Grilling
 are cooked meat products and only requires  The meat is placed on the grill and is browned
to be reheated on side, seasoned, and then the other side is
Frozen meat grilled to the desired doneness.
 These are meat cuts frozen to an external Sauteing
temperature of 20°C (-40°F)  Sautéing is a form of dry- heat cooking that
uses a very hot pan and a small amount of fat
Cuts of meat to cook the food very quickly. Like other dry-
1. Leaf lard heat cooking methods, sautéing browns the
2. Kidney food's surface as it cooks and develops
3. Tenderloin complex flavors and aromas.
4. Shoulder Pan Frying
5. Ham  Pan frying only uses a small amount of fat
6. Belly and Loin which is added first. Pan frying is used on
ground, or thin slices of meat.
Lesson 3: Methods of Cooking Meat Deep Frying
Dry Heat Method  Since deep-frying involves submerging food in
 This refers to any cooking technique where hot, liquid fat, it might take some time to get
the heat is transferred to the food item used to the idea that it's actually a form of
without using extra moisture. dry- heat cooking.
Moist Heat Method L4: BASIC PREPARATION METHODS OF MEAT
 This refers to any cooking technique where 1. Washing- contacts in blood during preparation. Dry
the heat is transferred to the food item using thoroughly with absorbent kitchen paper.
liquid or moisture.
[Link]- most of the meat you dealt with has been
Simmering already skinned by the supplier.
 With simmering, the cooking liquid is a bit
hotter than poaching from 180°F to 205°F. [Link]- cut into cubes for various types of
Here we will see bubbles forming and gently cholesterol, stems, curries and dishes.
rising to the surface of the water, but the
water still isn't at a full rolling boil. [Link]
Boiling Reasons for Trimming
 Boiled meat can make a tender and juicy stew -improve appearance
or pot roast. -leave an even thickness of fat
Steaming -removes gristles
 Steaming is a moist- heat cooking technique
that employs hot steam to conduct the heat 5. Slicing- cutting the meat by it’s direction of the
to the food item. grain (muscle fibers)
Combination Method
 This refers to any cooking technique which 6. Seasoning- in addition of salt and white or black
uses both dry and moist heat methods of pepper to improve the flavor of food.
cooking.
7. Coating- coats the meat before cooking.
2 Basic Coating
Braising a. Flour
 Braising is a form of moist-heat cooking in b. Bread Crumbs
which the item to be cooked is partially
covered with liquid and then simmered slowly
at a low temperature.
Stewing
 Stew meat is made from cuts of beef with lots
of tough connective tissue, namely chuck
and/or round. When you simmer it in a liquid,
the connective tissue breaks down and
becomes melt- in-your-mouth tender.