meat

Kinds and Market Forms of Meat

Learning Competencies

  • Identify the different market forms of meat.

  • Differentiate the kinds of meat.

  • Value the benefits of eating good quality foods.

Definition of Meat

  • Meat is defined as animal flesh, particularly from mammals and birds, consumed as food.

  • Composed mainly of:

    • 70% Water

    • Protein

    • Fat

    • Lesser amounts of carbohydrates.

  • Contains essential nutrients for vital metabolic functions in the body.

Nutritional Value of Meat

  • Provides healthy protein containing important amino acids necessary for:

    • Repairing body tissues

    • Building body tissues

    • Producing antibodies that protect against pathogens and infectious diseases.

Market Forms of Meat

  • Meat appears in various forms and cuts which can be categorized as follows:

Fresh Meat

  • Definition: Meat that is newly slaughtered and butchered, not preserved.

  • Freshness Indicators:

    • Smell: Fresh meat has a distinct smell.

    • Firmness: Should feel firm when touched.

    • Spring Back Test: Press meat with a finger; if it springs back, it is fresh.

    • Visual Check:

    • Beef, lamb, and venison: Bright red

    • Pork: Pink or white in color.

Frozen Meat

  • Definition: Meat that has been kept in a freezer.

  • Storage Temperature: Should be at or below -17 degrees Celsius to inactivate microbes (bacteria, yeast, and molds).

  • Thawing Note: Once thawed, microbes can reactivate.

  • Preservation Effect: Freezing reduces the growth of microorganisms and prevents spoilage.

Cured/Processed Meat

  • Definition: Meat preserved through various methods to enhance its flavor, color, or texture.

  • Methods:

    • Smoking

    • Salting

    • Chemical preservatives

  • Curing Process: Involves the removal of moisture from meat, typically using salt, sugar, or both.

Kinds of Meat

  • Beef: Meat from cattle (cows, bulls, steers)

  • Veal: Meat from young calves

  • Carabeef: Meat from carabao (water buffalo)

  • Pork: Meat from domestic pigs

  • Lamb: Meat from young sheep (under 1 year old)

  • Mutton: Meat from mature ewes and rams

Cuts of Beef

  • Tender Cuts: From ribs and loin

  • Tougher Cuts: From rump and shoulders

  • Quality Indicator: Choicest cuts have minimal marbling (thin layers of fat throughout) and a layer of pinkish fat on the outer edges.

Food for Thought

  • "You don't have to eat less, you just have to eat right." - Unknown

References

  • Salcedo V. E., (2015), Skills for a Lifetime

  • DEPEd Learning Module in Cookery