Name: _____________________________ Grade & Section: ______________________Score:__________

School: __________________ Teacher:______________________________ Subject: COOKERY 10-12

LAS Writer: JOHN ANTHONY G. TEKER Content Editors: ROSELYN P. GAZO / MAGEALONA G. TAN
Lesson Topic: Composition of Meat Quarter 4, Week 2, LAS 1
Learning Targets: Identify the composition of meat TLE_HECK9-12PCM-IVi-33
Reference(s): Kong, A. and Domo, A., 2016 Technical Vocational Livelihood Education - Cookery Module 2.
1st ed. Pasig City, Philippines: Department of Education, pg 272
CONTENT
Four Major Composition of Meat
Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other
bioactive components, and small quantities of carbohydrates.

1. Water – About seventy percent of muscle tissue is made up of water. The table below shows the percentage
of water in different meat.
Water Percentage
Product Name
Raw Cooked
Chicken, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

2. Protein – About twenty percent of muscle tissue are made of protein. When protein is cooked, it coagulates
or thickens. It shrinks and becomes hard when heated. The meat is said to be done as it loses
moisture and becomes firm.
3. Fat – About five percent of the muscle tissue composed of Fat. The fat in meat contributes to the following:
A. Juiciness
Marbling is fat deposited inside muscle tissue that melts when exposed to heat, making the
meat juicy and preventing it from drying out during the cooking process. Barding is a process in which
fat is added to the outer surface of the meat while grilling or roasting.
B. Tenderness
The marbling fat that forms between muscle fibers melts during the cooking process, giving the
meat the required tenderness.
C. Flavor
Fat gives flavor to the meat since it is the main source of flavor for any meat.
4. Carbohydrates – Carbohydrates are needed for the maillard reaction, a complex reaction that occurs when
meats are browned by roasting, broiling, or sautéing. Browned meats would not have the desired
flavor appearance without carbohydrates.

ACTIVITY
Multiple Choice: Read the following statements carefully and select the correct answer from among the
choices given. Write only the letter that corresponds to your answer.

____1. Which of the following meat has the highest content of water when it is raw?
a. Whole Chicken b. Eye of round c. Ground Beef d. None of the Above
____2. Statement A: Carbohydrates is one of the components of meat that is needed for the maillard reaction.
Statement B: Marbling is a fat that is deposited within the muscle tissue.
a. Only statement A is true c. Both statements are true
b. Only statement B is true d. Both statements are false
____3. Which of the following terms is not included in the composition of meat?
a. Carbohydrates b. Fat c. Protein d. Cream
____4. Which of the following statements is not true about protein?
a. Protein coagulates when it is cooked c. Protein is 20 percent of muscle tissue
b. Protein is not part of meat d. Protein thickens when it is cooked
____5. Which of the following terms is the main source of flavor in meat?
a. Protein c. Fat
b. Carbohydrates d. Water