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Mutton vs. Lamb: Key Differences Explained

Meat refers to the flesh of cattle, sheep, and pigs, composed mainly of water, protein, fat, and various nutrients. It is categorized into primal cuts, which are further divided into retail cuts, and includes different types such as beef, pork, and mutton or lamb. The structure of meat consists of muscle fibers and connective tissue, with specific characteristics affecting its tenderness and flavor.

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5 views11 pages

Mutton vs. Lamb: Key Differences Explained

Meat refers to the flesh of cattle, sheep, and pigs, composed mainly of water, protein, fat, and various nutrients. It is categorized into primal cuts, which are further divided into retail cuts, and includes different types such as beef, pork, and mutton or lamb. The structure of meat consists of muscle fibers and connective tissue, with specific characteristics affecting its tenderness and flavor.

Uploaded by

joan Palapar
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Four Pics, One Word

MEAT
MEAT OVERVIEW

Meat is a term for the flesh of cattle (beef and veal), sheep
(lamb) and pigs (pork). Meat comprises water, protein, fat,
and various amounts of minerals and vitamins.

This divided into large sections called primal cuts. These


beef primal cuts or primal are then broken down further into
individual steak and other retail cuts.
A side of beef is literally one side of the beef carcass that is split
through the backbone. Each side is then halved between the 12th
and 13th ribs into sections called the forequarter and hindquarter.

Pork is divided into large sections called primal cuts. These


primal cuts are then broken down further into individual retail
cuts.

Sheep is also a staple food in some parts of the world and is


consumed in many regions. Sheep meat is otherwise known as
mutton (meat of mature sheep) or lamb (immature sheep) also
classified as red meat.
COMPOSITION OF MEAT

1. Water-75% of muscle tissue.

2. 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 don
3. Fat-5% of the muscle tissue. The fat in meat contributes to:

A. Juiciness- Marbling is fat that is deposited within the muscle


tissue.
B. Tenderness - Marbling separates muscle fibers, making
meat easier tochew.
C. Flavor- Fat is the main source of flavor in meat.

4. 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.
STRUCTURE OF MEAT

1. Muscle Fiber
- Lean meat is composed of long, thin musclefibers
bound together in bundles.

• 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.

1. Collagen - white connective tissue that dissolves or


breaks down by long, slow cooking with liquid.

2. 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.
ASSESSMENT:
Directions:
______1.White connective tissue that dissolves or break
down by long, slow cooking with liquid.

______2.This is yellow connective tissue and is not broken


down in cooking.

______3.These are network of proteins that bind the muscle


fibers together.

______4.Thus is composed of long ,thin musclefibers bound


together in boundless.
______5.Textured meat has large fibers.
ASSIGNMENT:
Directions :Give the benefits of Meat in terms of :
a. Health

[Link] Lives

[Link]
THANK YOU

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