Name: Ivan Dennis B.

Salupan Year & Section: BTLED-HE 2

Course Code: MHE 5
Learning Activity Sheet no. 7.1

1. Discuss the structure of meat.

Meat is defined as a skeletal muscle tissue, it is distinguished from other parts of
carcass such as offal’s, bone and meat fat. Meat structure is a composition of
connective tissue or fiber, blood vessel, blood, rind, nerves, attached fat and skin in
case of poultry. Meat is a great source of many vital proteins, minerals, nutrients and
vitamins, some of this can only be obtained from meat source and nothing else.
2. Why is it necessary for you to learn on the structure of meat?

It is necessary to learn on the structure of meat to ensure and achieve the best eating
quality, it is important to know and understand the cut of meat you are using and the
most appropriate cooking method to use for it.

3. How will you identify fine grained meat from a coarse textured meat?

Fine-grained Meat Coarse-grained Meat

is composed of small fibers bound in thin meat has large fibers.
and weak collagen sheath in small bundles

meat is composed of long, thin muscle

fibers bound together in bundles.