Meat - This a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).

Meat comprises
water, protein, fat, and various amounts of minerals and vitamins.

Beef - This divided into large sections called primal cuts. These beef primal cuts or primal are then
broken down further into individual steak and other retail cuts.

A side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then
halved between the 12th and 13th ribs into sections called the forequarter and hindquarter.

Pork is divided into large sections called primal cuts. These primal cuts are then broken down further
into individual retail cuts.

Sheep meat - This is also a staple food in some parts of the world and is consumed in many regions.
Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also
classified as red meat.

Composition of Meat
1.WATER-75% of muscle tissue.

2. PROTEIN-20% of muscle tissue

Protein coagulates when it is heated. It becomes firmer and loses moisture. When protein has coagulated
to the desired degree, the meat is said to be done.

3. Fat – 5% of the muscle tissue.

The fat in meat contributes to:
a. Juiciness-Marbling is fat that is deposited within the muscle tissue. Surface fats protect the meat
from drying out during cooking.
Adding surface fat is called barding.
b. Tenderness-Marbling separates muscle fibers, making meat easier to chew.
c. Flavor- Fat is the main source of flavor in meat.

4. Carbohydrates- 5% of meat composition

It plays a necessary part in the complex reaction called Maillard reaction, which takes place when meats
are browned by roasting, broiling or sautéing. Without carbohydrates, desirable flavor-appearance of
browned meats would not be achieved.

Structure of Meat

1. Muscle Fiber - Lean meat is composed of long, thin muscle fibers bound together in bundles. -
These determine the texture or grain of a piece of meat.
Fine – grained meat is composed of small fibers.
Course – textured meat has large fibers.

2. Connective Tissue These are network of proteins that bind the muscle fibers together.
Connective tissue is tough.
Meats are high in connective tissue if the muscles are more exercised like meat from legs and the
meat comes from older animals.

Two Kinds of Connective Tissue

a. Collagen – (Fr. Greek kolla: “glue”) White connective tissue that dissolves or breaks down by
long, slow cooking with liquid.
 Moist-heat cooking methods at low temperature are not effective for turning a meat high in
connective tissue into a tender, juicy finished product.
b. Elastin – AKA Silver skin (late 19th century: from elastic) Yellow connective tissue and is not
broken down in cooking.

Tenderizing can be accomplished only by removing the elastin, by pounding, and by slicing and
grinding.

Written Activity
Answer on ¼ sheet of paper please pass it on Tuesday, April 16, 2024.
Identify the following terms. Answer only.
_____1. This a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).
_____2. A cut is divided into large sections.
_____3.
_____4. White connective tissue that dissolves or breaks down by long, slow cooking with liquid.
_____5.This is yellow connective tissue and is not broken down in cooking.
_____6.These are networks of proteins that bind the muscle fibers together.
_____7. This is composed of long, thin muscle fibers bound together in bundles.
_____8. Textured meat has large fibers.