FOOD PROCESSING, PACKAGING AND LABELLING

First Semester | SEPTEMBER 24, 2021

TEACHER: MARIA MERLLAN E. MIER, LPT

I. OBJECTIVE
 Identify the different types of meat.

II. SUBJECT MATTER

 Types of Meat

III. LEARNING RESOURCES

 Process Foods by Salting, Curing, and Smoking Develop by Jessalyn J.
Maghanoy.

LESSON PROPER

Types of Meat

1. Pork

Pork is one of the most popular forms of meat in the world. Despite
some confusion on the issue, pork is classed as red meat. This is because it
contains a large amount of myoglobin, a protein responsible for the red color
of meat. Bacon, Ham, Hot dogs, Jamon, Prosciutto, Salami, Sausages and
Spam are some meat products that uses pork.

Benefits
 Pork is a particularly significant source of thiamine (vitamin B1). The
content of this important vitamin is much higher than in other meat
and plays an essential role in glucose metabolism and protecting
cardiac health.
 Much cheaper than most other meat.
 Pork contains decent amounts of selenium and zinc, which are
responsible for boosting the immune system, defending against
stress, and optimal hormone production.

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Concerns
 Compared to other meats, pork contains extremely high levels of omega-
6 fatty acids. Despite being essential for health, an unbalanced ratio of
omega-6 to omega-3 can be pro-inflammatory in nature.
 Pork is more susceptible to bacterial contamination and food-borne
illness than other meat; ensuring pork is thoroughly cooked is essential.
2. Beef

When most people think of red meat, they probably imagine beef. There are
many different beef products and cuts of beef, ranging from hamburgers to rib
eye steaks. While mainstream health advice often dictates selecting the leanest
cuts of red meat, fatty cuts of beef are perfectly healthy.
Benefits
 Despite fearmongering over the fat content of beef, the main fatty acid in
beef is none other than oleic acid. If you haven’t heard of it before, then
it’s the main fat in olive oil (and known as “heart healthy”)
 Beef contains a wide variety of beneficial compounds that include
creatine, conjugated linoleic acid (CLA), and glutathione
Concerns
 Excessive beef consumption can increase circulating iron to unhealthy
levels in some individuals. These high levels can increase the risk of
various cancers and cardiovascular disease. This risk is especially the
case in those with a genetic mutation called hemochromatosis, which
causes over-absorption of heme iron.
 Overcooking beef (burning) can lead to the formation of polycyclic
aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both of
these compounds are carcinogens, but we can minimize their risks by
sensibly
3. Lamb and Mutton
Both lamb and mutton are very similar types of meat, with one fundamental
difference;
 Lamb is from a sheep less than one-year-old
 Mutton is the meat of an adult sheep
Just like beef and pork, there are variety of popular lamb cuts- perhaps lamb
chops are the most popular.
Benefits
Generally speaking, both lamb and mutton is very healthy.
 Because sheep graze on pasture all day, the omega 6 to 3 ratio is very
low- and optimal—compared to other meats.

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  Lamb contains a broad range of health- protective nutrients, especially
zinc, selenium and B vitamins.
Concerns
 Lamb is very expensive in comparison to different kinds of meat.

4. Chicken

Alongside beef and pork, chicken is one of the ‘big three’ popularity-wise.
However, chicken is a different classification of meat and comes under the
poultry category. People commonly refer to as “white meat” rather than red.
As one of the most popular foods in the world, there are all sorts of
chicken-based foods. These range from fried and roasted chicken to chicken
soup and even chicken popcorn.
Benefits
 Chicken is very cheap and easily affordable.
 For those who are trying to consume less
fat/calories, chicken offers a smaller amount than
other meats but with the same protein content.
 Chicken stock/broth offers a significant source of
gelatin. As chicken bones have a lower density than
other meats, the collagen and gelatin are far easier to
extract.
 Chicken provides a decent source of necessary
vitamins and minerals, particularly selenium,
potassium, phosphorus and B vitamins.
Concerns
 Due to commercial chicken feed – and similar to pork – chicken contains
an excessive amount of omega-6. Whether this is problematic or not
likely depends on the overall diet.
 Bacterial contamination with strains such as E. coli and salmonella is
too common in chicken. As a result, strict hygiene procedures are
necessary when handling the raw meat.

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5. Turkey

Turkey is another type of white meat, probably best known for its
appearance at the Christmas table! It has both a deeper yet drier taste than
chicken and is a less prevalent form of poultry. As mentioned above, the most
popular kind is probably roast turkey, but you can find a variety of processed
and unprocessed turkey products.
Benefits
 Turkey is among the most protein-dense of all meats, offering 17.5 grams
of protein in only 149 calories.
 Similar to chicken, turkey also provides a significant amount of B
vitamins, potassium, selenium and phosphorus.
 Turkey provides an inexpensive source of high- quality protein.
Concerns
 Similar to other forms of poultry, turkey is more likely to harbour
foodborne bacteria than red meat
6. Venison
Venison refers to the flesh of a deer, and it is a traditionally rarer type of
meat. In recent years, sales of venison have been soaring as a result of its
healthy reputation among consumers.
Benefits
 As deer live and feed in the wild, venison is one of the healthiest and
most natural varieties of meat. The excellent omega 6 to 3 ratio (2:1)
shows the benefits of an animal living on a natural diet.
 Venison has more vitamins and minerals than beef despite having
significantly fewer calories. In short, venison is possibly the most
nutrient-dense meat out there.
Concerns
 While there are no major health concerns, one obstacle could be the
price; venison costs a lot. Expect to pay around $30 for one pound of
venison steak.

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7. Duck

Duck is one of the less popular types of meat. However, it has immense
popularity in Chinese populations, where ‘ Peking duck’ is a showpiece dish.
Like chicken and turkey, we can consider duck as a kind of white meat.
Benefits
 Duck provides a significant amount of selenium, phosphorus, and B
vitamins. These vitamins are all important for optimal energy production
and a well-functioning immune system
Concerns
 Making duck at home- or having a roast duck- is perfectly healthy.
However, be aware that in Chinese cuisine, duck often comes in sauces
made from a variety of additives including sugars, oils, and monosodium
glutamate (MSG).
8. Wild Boar

Wild boar is a non-domesticated pig that lives in the wild. The meat of
this animal is also known as ‘ wild boar ‘. Generally speaking, wild boar
contains a higher proportion of protein and a smaller amount of fat than
regular pork.
Benefits
 As it lives and feeds in its natural environment, wild boar contains a
higher proportion of omega-3 fatty acids.
 Wild boar contains an array of health- protective nutrients, in
particularly B vitamins, selenium, and zinc.

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Concerns
 Despite containing a higher amount of omega-3, the omega-6 to omega-3
ratio is still very high.
 Trichinella spiralis, a parasite sometimes found in pigs, occasionally
contaminates wild boar meat. There have been several outbreaks of this
in recent years, but it is very rare.

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