Meat t.l.e. : cookery 10 s.y.

2023-2024
Introduction of meat (which require high temperatures
and dry heat).
• Meat is a term for the flesh of cattle (beef and
veal), sheep (lamb), and pigs (pork). Meat 7. Coating — The two basic coatings are:
comprises water, protein, fats, and various
amounts of minerals and vitamins. a) Flavor — coat the meat before
cooking; otherwise, the flavor
• Beef is divided into large sections called becomes sticky and unpleasant.
primal cuts. These beef primal cuts, or
"primal," are then broken down further into b) Bread crumbs — coat the meat in
individual steaks and other retail cuts. flour, then egg wash (egg wash is
made of a lightly beaten whole egg
Preparation of meat with a little water or milk), and finally
with the bread crumbs.
1. Washing — generally, the only occasion in
which you will have to wash meat is when it Types of meat
comes into contact with blood during
preparation. ➢ Cattle — Beef
➢ Pig — Pork
2. Skimming — most of the meat you dealt with ➢ Sheep — Lamb
has already been skinned by the supplier.
Tools needed for meat preparation
3. Dicing — meat is diced when it is cut into
cubes for various types of casseroles, stems, 1. French knife or chef's knife — for general
curries, and dishes, such as steak, kidney pie, purpose chopping, slicing, and dicing.
and pudding.
2. Utility knife — used for carving roast chicken
4. Trimming — Reasons for trimming: and duck.

a. Improve the appearance of the cut or 3. Boning knife — used for boning raw meats
joint. and poultry.

b. Leave as much of the meat intact as 4. Slicer — used for carving and slicing cooked
possible. meats.

c. Leave an even thickness of fat 5. Butcher knife — used for cutting, sectioning,
(where fat is to be left). How much and trimming raw meats in the butcher shop.
fat you trim off will depend on the
type of meat. 6. Scimitar or steak knife — used for the
accurate cutting of steaks.
5. Slicing — It is the cutting of meat by
determining the direction of the grain (the 7. Cleaver — used for cutting through bones.
muscle fiber) and cutting across the grain.
Composition of meat
6. Seasoning — it is the addition of salt and
1. Water —70% of muscle tissue.
white and black pepper to improve the flavor
of food.
2. Protein — 20% of muscle tissue.
a) Use of white pepper or cayenne
o Protein coagulates when it is heated.
pepper on food that you want to
keep attractive with a white color.
o It becomes firmer and loses
moisture.
b) Add salt to the roast and grill after
the meat has browned. Adding salt
3. Fat — 5% of muscle tissue.
before cooking will extract the juices
of the meat from the surface and
a) Juiciness — Marbling is fat that is
slow down the browning reactions
deposited in the muscle tissue.

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o Adding a flat surface is 4. Carabeef — meat from carabao.

called "barding" - surface
fats protect the meat from
drying out during cooking.
b) Tenderness — marbling separates
muscle fibers, making them easier to
chew.
c) Flavor — fat is the main source of
flavor in meat.
4. Carbohydrates — play a necessary part in
the complex reaction called the Malliard
reaction, which takes place when meats are
browned by roasting, broiling, or sautéing.
o Without carbohydrates, the desired
flavor and appearance of browned
meats would not be achieved.
Structure of meat
5. Chevon — meat from deer or goat.
6. Veal — flesh of a young calf, 4-5 months old.
because of its age. It is considered by some
to be the finest meat.
Kinds of doneness of meat
1. Rare - when pressed with a finger, the meat
is very soft with a jelly-like texture.
2. Medium Rare - when pressed with a finger,
meat feels springy and resistant.
3. Medium - when pressed with a finger, the
meat feels firm and there is a definite
resistance.
4. Well done - when pressed with a finger, the
meat feels hard and rough.

1. Muscle fibers — lean meat is composed of Nutrient contents of meat

long, thin muscle fibers bound together in
bundles. Meat consists of water, protein, and fat. with a few
minerals and some B vitamins.
o Fine — grained meat is composed of
1. Proteins — high-quality protein is the major
small fibers bound in small fibers.
constituent of meat after water, accounting for
about 20% of its weight. Meat contains 7
o Course — textured meat has large
grams of protein per ounce.
fibers.
2. Fats — content can vary widely, according to
2. Connective tissue — these are networks of
the grade of meat and its cut.
proteins that bind the muscle fibers together.
Connective tissue is tough.
3. Carbohydrates — meat contains very little
carbohydrates; glycogen, found in liver and
o Collagen — a white connective tissue
muscle tissue, is present when the animal is
that dissolves or breaks down by long,
alive, but glucose that makes up the glycogen
slow cooking liquid.
is broken down to lactic acid during and after
slaughter.
➢ Acid helps dissociate collagen.
4. Vitamins — meat is an excellent source of
o Elastin — a yellow connective tissue that
certain B vitamins. thiamine (B), riboflavin
is not broken down in cooking.
(B2), pyridoxine (B6), vitamin B12, niacin, and
some folate. Niacin is obtained from
Kinds of meat
tryptophan, an amino acid plentiful in meat
1. Pork — meat from domesticated pigs, and milk.
typically high in fat, commonly slaughtered
one year or less of age to ensure tender cuts. 5. Minerals — meat is an excellent source of
iron, zinc, copper, phosphorus, and a few
2. Beef — meat from cattle over one year old. other trace minerals.

3. Lamb — meat of domesticated sheep.

o Its texture is different from the age at

which it was slaughtered.

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Safe cooking temperature for meat

Meat °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160

Market form of meat

• Fresh meat — meat that has recently been
slaughtered, has not been preserved, or has
been frozen.

• Chilled meat — meat that is placed in a

chiller or is slightly cold.

• Cured meat — meat preserved by salting,

smoking, or aging.

• Processed meat — meat preserved by

chemical process.

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