BFOODS I - FAMILIARIZATION WITH MEAT
THREE DISTINCT STAGES:
MEAT - refers to the muscle of animals used as food.
The three animals commonly domesticated for meat in
most countries of the world are:
- Ox for Veal and Beef
- Veal is the meat from calf while beef is the meat
from the older ox
- Sheep for Lamb and Mutton
- Pig for Pork
MEAT CONSUMPTION - Nutritional studies show that
meats are high-grade protein sources versus plants. The
current consumer trend toward “healthy” food means
less red meat in the diet and more complex
carbohydrates which are provided by plants.
- PORK is more popular than beef and carabeef
combined
- CARABEEF consumption is low second to pork but
higher in beef.
Structure of Meat Muscle
STRUCTURE AND COMPOSITION OF MEAT MUSCLE
1. MUSCLE FIBER – a cylindrical cell with multiple nuclei
enclosed by a membrane
2. MICROFIBRILS - 1-2 μm thick forming muscle fiber;
basic unit of muscle contraction
3. SARCOMERE – basic unit of myofibril
4. SARCOPLASM – a liquid matrix found in each fiber
containing mitochondria, glycogen, ATP, creatinine,
and myoglobin.
5. SARCOLEMMA – membrane enclosing the muscle
fiber
6. PERIMYSIUM – sheath of connective tissue enclosing
a bundle of muscle fiber
7. CONNECTIVE TISSUE – occupies the interstitial space
in the muscle cells; composed of three proteins:
collagen, reticulin, elastin
8. ENDOMYSIUM – surrounds the muscle fiber
composing of reticulum and collagen.
MEAT CHEMICAL COMPOSITION
In well-fed animals – fat penetrates between the muscle
fiber bundles, the condition is called MARBLING.
Typical Composition of Some Meat
MEAT POST-MORTEM CHANGES
1. Pre-rigor Stage
- Immediately after the animal is killed, the muscle is
soft and pliable.
- Biochemically, the level of ATP and creatine
phosphate falls with active glycolysis
- Post mortem glycolysis results in the conversion of
glycogen to lactic acid, causing pH to fall.
- The extent of pH drop varies.
- A well-fed, well rested animal prior to slaughter has
large glycogen reserves, so that in the post mortem
stage the meat has lower pH because a more lactic
acid produced compared to meat from animals
exhausted prior to slaughter where glycogen has
been depleted.
2. Rigor Mortis
- The development of the stiff and rigid condition in
the muscle
- Stiffness occurs as the pH fall and actomyosin is
formed from the proteins of the muscle fiber.
- The onset of rigor mortis occurs within the first 12
hours after slaughter and may last for 15 to 20 hours
in larger animals.
- Fishes generally exhibit shorter rigor mortis period.
3. Post Rigor Stage
- At this stage the muscle which has stiffened,
gradually tenderize.
- This makes the meat more acceptable as aging
progresses.
- Optimum acceptability of meat such as beef is
attained when stored 2 to 3 weeks at 2°C following
the dissolution of rigor.
- Passing of rigor stage leads to desirable flavor
development if temperature control is practiced.
- This is the time to cook, further age or freeze meat
- If meat cannot be cooked prior to pre rigor when it is
in its best culinary stage, rigor should be allowed to
pass before cooking or freezing
RATE OF SPOILAGE - After rigor mortis, bacterial and
enzymatic deterioration occur, leading to spoilage. The
rate of spoilage is dependent upon the following:
1. The condition of slaughter. The animals slaughtered
under sanitary conditions following GMP spoil at a
slower rate
2. The health and condition of the animal prior to
slaughter. Well rested, relaxed and healthy animals
are less prone to spoilage.
3. Temperature and relative humidity condition of
storage. Rate of spoilage increases with temperature.
4. The pH or acidity of the meat. Rate of spoilage
increases at higher pH levels.
Final pH Type of Meat Property
Decrease
6.0 – 6.5 Slow, gradual Dark meat
5.7 – 6.0 Slow, gradual Slightly dark meat
5.3 – 5.7 Gradual Normal color
5.3 – 5.6 Rapid Normal color to
slightly dark
5. 0 Rapid Dark to pale but
exudative
5.1 – 5.4 then Rapid Pale and exudative
up to 5.3 – 5.6
pH and Meat Properties
*DFD (for dark, firm, dry) condition as opposed to PSE (pale,
soft and exudative) have caused much concern in the meat
industry because these conditions directly affect meat quality
NUTRITIONAL IMPORTANCE OF MEAT
- LEAN MEAT is important source of high quality
protein
- High Quality Protein – all the essential amino acids
are present in meat.
- MEAT can be regarded as an important
sources of vitamin B1 and B2
- pork exhibiting much higher percentage of B1
other than meats
- Excellent source of iron and phosphorus
- LIVER – rich in iron and conc. source of vit. A
MEAT TENDERNESS - Tenderness is a much desired
attribute of meat, the impression of which involves
three aspects:
1. Initial penetration of the meat by the teeth
2. The ease with which the meat breaks into
fragments
3. The amount of residue left after chewing
- Pork is more tender than beef
- Older meats are tougher than younger ones.
- Meat cuts taken from muscles that get much exercise
in the live animal are tough cuts.

METHODS OF TENDERIZING TOUGH MEAT CUTS

Mechanical Methods – pounding the meat using meat
tenderizer; cutting into smaller portions; slicing into
very thin wide sections; grinding
Marinating – for heightening the flavor of meat but has
Composition of Lean Muscle Tissue tenderizing functions as well; soaking in a solution made
up of vinegar, wine or other acidic ingredients
MEAT CUTS (kalamansi, salt, seasoning)
CARCASS – slaughtered animals; prepared for the Use or proteolytic enzymes – papain from papaya,
market by cutting into manageable sizes. Subdividing bromelin from pineapple
the meat carcass into wholesale and retail cuts an
attempt is made to separate thicker from thinner pieces AGING – is a practice of storing meat carcasses usually
and tender meat from less tender ones. beef at chill temperature just above 0°C for 10-14 days
at 70% relative humidity prior to cutting.
 Increase the beef tenderness
Three types of Aging
Dry Aging – accomplished with careful temperature and
humidity and air flow monitoring. Ultra violet is
sometimes used to control microbial growth
Fast Aging – involves holding the meat at higher
temperature for shorter time. UV light is important to
control bacteria
Vacuum Pack Aging – Meat cuts are vacuum packed
prior to aging at controlled temperature
Meat Carcass
MEAT JUICINESS
ORGAN LOCAL SOURCE Suggested Recipes - Tender meat may be unacceptable if it is dry.
NAME of Cooking Methods - Juiciness is associated with the water-holding
capacity of meat
Tongue Dila Beef and Pastel de lengua
- Meat would be less juicy if it is:
pork
1. Overcooked
Tripe Tuwalya Beef Menudo, goto,
2. Cut to small size and cooked extensively by dry
callos
heat
Librilyo Libro- Beef Kilawin
3. Frozen for long periods especially if stored without
libro or
a wrapper and;
tuwalya
4. Repeatedly heated as a left-over
Liver Atay Beef and Sarsa ng lechon,
Different degree of juiciness due to different factors:
pork braising, kilawen,
1. Initial pH of the meat and are of decline of pH after
binangis, batsoy
slaughter
Brain Utak Beef and Misua soup
- A rapid rate of decline of pH and a low ultimate
pork
pH of the meat lowers the water holding capacity
Heart Puso Beef and Kilawen, batsoy and juiciness
pork 2. Aging improve water holding capacity
Lungs Baga Beef and Kilawen, bopis 3. Intramuscular fat or marbling
pork - Retains the meat fluid, thus increase juiciness
Kidney Bato Beef and Batsoy, binangis, - Fat in meat also stimulates salivation during
pork bopis chewing effecting sustained juiciness
Blood Dugo Pork and Dinuguan 4. Method of commercial freezing - Quick freezing of
beef meat helps retain the fluids in meat and minimizes
Ears Tenga Pork and Tokwa at baboy, drip loss during thawing
beef kilawen 5. Species - Beef is more prone to loss of juiciness than
Skin Balat Pork and Sitsaron pork
beef
Meat Specialty Cuts
MEAT GRADING - Good conformation means a high
meat to bone ratio and a high percentage of the tender
cuts. The Bureau of Animal Industry (BAI) has grade
levels 1, 2 and 3 for live pigs, graded according to body
conformation and age.
MARKET FORMS OF MEAT
1. Fresh Meat – meat immediately after slaughter
without undergoing chilling
2. Chilled Meat – meat that has been cooled to a
temperature just above freezing, 1 - 3°C within 24 hours
after slaughter
3. Frozen Meat – meat cuts frozen to an internal
temperature of -2°C. The texture is stone hard
4. Cured Meat – meat products that have been treated
with a curing agent
5. Processed Meat – heat processed canned meat
preparation; frozen meat pies, frozen morcon and other
convenience food shelves
MEAT COLOR AND CURING
MYOGLOBIN – is a red soluble protein present in the
muscle cell while
HEMGLOBIN is the red protein in blood.
- Supplying oxygen for the various body activities of
the animals while alive.
- During cookery or upon freezing for long period –
BROWN
- During curing even upon cookery – PINK
CURING – process of mixing meat with saltpeter or
potassium nitrate salitre, salt and sugar (ham, tocino,
bacon)
NITRITE – produced by oxidation of potassium nitrate
reacts with the myoglobin to form Nitrosomyoglobin
remains pink even after cooking.
Meat color and curing
Pigment Changes in Cured Meat
MEAT COOKERY
REASONS of cooking meat:
1. To improve its palatability quality - Cooking develops
flavors in the meats; changes in fat and protein
contribute to distinct flavor
2. To increase tenderness - Disintegration or
solubilization of the collagen fibers in the connective
tissues to soluble gelatin; toughens the muscle fiber due
to protein denaturation
3. For sanitary purposes - Destroys microorganisms and
parasite which may have contaminated the meat
surfaces
Cooking Meat
 HIGH HEAT toughens and shrinks the muscle fiber
proteins causing excessive moisture loss. Generally
advantageous to cook meat at lower temperature.
 ROASTS cooked at LOW TEMPERATURES have
higher yields than those cooked at high
temperatures because meat shrink less and lose less
water at these lower temperatures.
 LIQUID or STEAM is better conductor of heat; MOIST
HEAT penetrates meat faster; TO AVOID
OVERCOOKING, meat should be simmered not
boiled
METHODS OF COOKING MEAT
Dry Heat Cooking - methods applied to meat include
broiling, roasting, pan broiling, pan frying or deep fat
frying
- BROILING or GRILLING – cooking by radiant energy
- ROASTING – cooking foods uncovered in an oven
with no liquid
- PAN-BROILING – the meat is placed in a cold skillet
and heated so that the meat cooks slowly.
Cooking Specialty Cuts - Heart, kidney, tongue, and
tripe all require tenderizing prior to braising or
simmering
Cooking Frozen Meat - may be cooked without
previously thawing or in the case of large pieces by
partial thawing only.
STORAGE AND CARE OF MEAT
- FRESH MEATS spoils quickly so it must be stored
immediately.
- If the meat is going to be used within a few days (2 –
4 days) it must be kept in the chiller section of the
refrigerator
- If intended to keep longer, store in the freezer