DEFINITION AND

CONSUMPTION OF
MEAT AND POULTRY

LAPUZ, KRISTINE JULIET M.

BSND2-1N
 M E A T
It refers to the muscles of animals used as food.

Meat is an animal flesh that is eaten as food. Humans

have hunted and killed animals for meat since prehistoric
times.

According to Meriam Webster Dictionary, meat is the flesh

of an animal used as food.

“The muscle tissue of slaughter animals.”

Examples of animals that are commonly raised for meat

are: cattle, sheep, pig, and poultry.
World Wide Meat Sources:

Philippines – carabao and goat

East Africa – gazelle and zebra
North America – buffalo meat
Arctic Regions – polar bears, seals, whales
 O F F A L
Internal organs of animals used as food.

Also called variety meats or organ meats.

Examples are:

Adobong Atay at
Dinuguan Lengua
Balunbalunan
 P O U L T R Y
It refers to several kinds of domesticated fowl used as food.

According to Meriam Webster Dictionary, poultry is the meat

from the bird.

A GAME is defined as wild fowls or mammals that are hunted for

food or sport, a word also used to describe the flesh of these
when eaten.

The main sources of poultry are: chicken, turkey, duck, geese,

and quail. They are raised for the production of meat and eggs.
 S O U T H E A S T
FACT:
A S I A N
It is thought to be ancestral to the domestic chicken. It was first
domesticated at least five thousand years ago in Asia, since then it
R E D F O W L
has spread around the world, and the domestic form is kept
globally as a very productive food source of meat. It is also native to
the Philippines and to immediate neighbours.

TSUOH ATES INAAS ERD OWLF

 Ready-to-cook chicken are classified as
follows:
(Guerrero-Legaretta and Hui, 2010)

Young chickens that are usually 6

Broiler/fryer to 10 weeks of age with a dressed
wt of 1.13 kg (2.50 lb) or more.

Chickens that are usually 7 to 12

Roaster weeks of age with a dressed wt of
2.27 kg (5 lb) or more.

Breeding hens and roosters; also

Heavy Fowl called baking hens that are
usually more than 10 months of
age w/ an approximate dressed
wt of 1.81 kg (4 lb).
 Hens that have produced table
Light Fowl eggs, also called stewing hens,
w/c are usually more than 10
months of age w/ an approximate
dressed wt of 1.13 kg (2.50 lb).

Neutered male chickens that are

Capon usually less than 4 months of age.

Mature male chickens that are

Rooster usually more than 10 months of
age w/ a dressed wt of 2.72 kg (6
lb) or more.

Young chickens that are usually

Cornish game less than 5 weeks of age w/ a
dressed wt of 0.91 kg (2 lb) or
hen less.
Meat from cattle are classified according to the
age of the animal as follows:

• Calf - 3 to 8 months
• Beef - steers to heifers

*Steers are young male cattle up to 4 years old and

may oftentimes be castrated.

*Heifers are cows that have not produced calves and

are less than 3 years old.
Popular cattle breeds are:

Agnus Hereford Charolais

Wagyu Brahman
The famous KOBE BEEF:
The meat from carabao is called carabeef, that
from goat is called chevon (kambing). Sheep is
not raised commercially in the Philippines,
although many food establishments offer lamb
in their menu. Meat from sheep less than 6
months is called lamb and from older sheep,
mutton. Lamb and mutton are generally
imported.
 P O R K
It is the culinary name for meat from the domestic pig
(Sus domesticus). It is the most commonly consumed
meat worldwide.

Eaten both freshly cooked and preserved. Curing extends

the shelf life of the pork products. Ham, smoked pork,
gammon, bacon and sausage are examples of preserved
pork. Charcuterie is the branch of cooking devoted to
prepared meat products, many from pork.

Pork is the most popular meat in East and Southeast Asia,

and is also very common in the Western world. It is highly
prized in Asian cuisines for its fat content and pleasant
texture.

The religions of Judaism and Islam, as well as some

Christian denominations, forbid pork consumption; the
sale of pork is illegal in many Muslim countries,
particularly in those with sharia law as part of the
constitution, and is severely restricted in Israel.
Suckling pig = lechon de leche
Pigs = lechon

* Meats from sows or castrated

males are used primarily for
processed meat.

* Some popular breeds of swine

for meat are: Landrace,
Yorkshire, Saddleback, Large
White, Duroc.
CONSU
MPTION
OF MEAT
Meat consumption varies worldwide, depending on
cultural or religious preferences, as well as
economic conditions. Vegetarians choose not to eat
meat because of ethical, economic, environmental,
religious or health concerns that are associated
with meat production and consumption.
Throughout history, meat has been considered a high
value food. Nutrition studies indeed show that meats
are high grade protein sources. The low consumption
of meat in many countries in Asia and Africa was then
considered to be the reason for malnutrition. Further
studies and analysis proved that assumption to be a
fallacy. Malnutrition is a consequence of poverty, w/c
in turn has interrelated causes, lack of food being
foremost.
Today, the over consumption of meats, is
considered to be a major culprit of the so called
lifestyle diseases. The current accepted healthy diet
means less red meats, use of chicken and fish and
more complex carbohydrates from fruits and
vegetables.
According to FAO the world average meat
consumption is 41.90 kg per person per year. But this
data include livestock and fish equivalent
 Source: Per Capita Meat Consumption in
FAO, Selected Countries
2013
(Livestock and Fish Equivalent, 2009)

COUNTRY CONSUMPTION COUNTRY CONSUMPTION

(KG) (KG)
Philippines 33.6 India 4.4

Brunei 67.5 China 58.2

Darussalam
Cambodia 16.6 Korea 54.1

Indonesia 11.6 Japan 45.9

Malaysia 52.3 Australia 111.5

Thailand 25.8 Canada 94.3

Vietnam 49.9 USA 120.2

 Philippine Consumption of 4 Major
Meat Products in MT
Source: Department of Agriculture.
Bureau of Agricultural Statistics

YEAR PORK CHICKEN BEEF CARABEEF

(KG) (KG) (KG) (KG)
2005 1 446 649 708 203 508 141 276
356
2006 1 600 691 672 201 169 144 751
508
2007 1 669 784 731 222 862 172 330
099
2008 1 688 856 082 234 200 164 480
821
2009 1 716 123 888 121 231 067 144 831
NUTRITIONAL
IMPORTANCE
OF MEAT
High quality, unprocessed meat is high in many nutrients. A
100 gram portion (3.5 ounces) of raw ground beef contains
vitamin B12, B3 (Niacin), B6, iron, zinc, selenium and various
other vitamins and minerals (5). Vitamin B12 is particularly
important because it cannot be gotten from commonly
consumed plants.
Meat products -- including beef, pork, poultry and
fish -- belong to one of the six major food groups.
While it is important to make meat a part of your
daily diet, you should eat meat -- especially red
meat -- in moderation. The American Heart
Association recommends limiting your daily
consumption of meat products to 6 oz.
Vitamin Content. Meat products contain traces of several
different vitamins. This includes vitamin E and vitamins B-1,
B-2, B-3 and B-6. Vitamin E serves as an antioxidant, helping
to stop free radicals from damaging your cells. All B vitamins
work together to convert the food you eat into energy.
Vitamin B-1 helps promote healthy muscles, nerves and a
healthy heart. Your body uses vitamin B-2 to manufacture
red blood cells. Vitamin B-3 helps promote good digestion.
Your body uses vitamin B-6 to manufacture protein.
Mineral Content. Meat products contain several
minerals including magnesium, iron and zinc.
Your body needs magnesium to build and
maintain strong bones. Iron helps your body
transport oxygen through your blood. Zinc is
important for maintaining a healthy immune
system.
While the current trend is all about going vegan, the idea of
eating meat is rapidly diminishing. Most people consider
vegetables and fruits to suffice when it comes their daily
nutritional needs while also thinking that plant protein is
better (and safer) than animal protein.
As this is not true, here is a list of the health
benefits of eating meat that all contribute to
carrying out vital metabolic functions but also
giving one a lot of energy as well:
Benefit 1. Since meat contains a large amount of protein, this could be
beneficial to the body as the need for protein is an important one for the
body. Since protein is said to improve the overall health and well-being of
one’s body, there are other benefits such as the repair and building of body
tissues as well as the production of antibodies that will protect the body from
infections, thus strengthening the immune system as well. Most importantly,
since meat contains all the essential amino acids, it definitely ranks as one of
the best sources of protein.
Benefit 2. Of the many nutrients that meat contains, it is
rich in iron, zinc and selenium. While iron helps in forming
hemoglobin that transports oxygen to different parts of your
body, zinc helps in tissue formation and metabolism as well
as selenium breaks down the fat and chemicals in the body.

Benefit 3. Vitamins are also a big part of the one’s

diet, and Vitamin A, B and D are commonly found
in meat as well. Not only do these vitamins
promote good vision, stronger teeth and bones
but it also support the central nervous system
thus promoting mental health as well. Another
big benefit of eating meat is the maintenance of
your skin’s health.