L E S S O N 1 :

MEAT AND POULTRY

F o r P r o c e s s i n g
M E AT
Is used to describe animal parts that are eaten as food. The internal organs of a
butchered animal are called offal. Meat is considered as a perishable food. The
most surface of meat is prone to bacteria contamination. Variety of meats, cured
and uncured, should be stored carefully.
K I N D S O F M E AT
Meat is made up of muscle fibers connected with tissues and fats. It is 15 to 20%
protein, 50 to 70 percent of water, a good source of vitamin B and trace amount of
iron.
Meat is required to be inspected by an authorized inspector or veterinarian and be
declared fit for human consumption. The different classifications of meat are:

1. Pork from hog pig

2. Veal from calves or young cattle
3. Beef from adult cow
4. Venison from deer
5. Carabeef from Carabao
6. Chevon from goat
7. Lamb from young sheep
8. Mutton from adult sheep
 M A R K E T F O R M S O F M E AT
1. Fresh meat is a form of meat alter slaughter that has not undergone chilling. It
is usually sold in public markets.
2. Chilled meat has been kept cold above freezing point within 24 hours after
slaughter for it to be sold in supermarkets and meat shops.
3. Frozen meat is meat stored in the freezer. It is sold in this appearance and is a
hard as a stone.
4. Cured or processed meat are meat products that have been cure with
presentive agents. Tocino, ham, and longanisa are cured or processed meat.
Canned meats and other kinds like rolled meat and meat pies are likewise
included.
 C H A RA C T E R I S T I C S
OF THE DIFFERENT
T Y P E S O F M E AT C U T S

2. Less tender
1. Tender cuts are 3. Tough cuts are
cuts are cuts
taken from animal cuts that
that come from
parts that have necessitate
the muscle parts
less muscle longer cooking
most used by the
activity and are like bulalo.
animal, like
plump, like sirloin
hocks, chuck,
and tenderloin.
and flank.
MARKET FORMS OF PORK ANDF BEEF CUTS
B U Y I N G T H E R I G H T K I N D O F M E AT
1. Buy clean meat sold by those who observe good
sanitation and hygiene. The meat preparation area with
the cutting boards and knives should be free from dirt
and is kept clean at all times.
2. Look for the inspected and stamped marks that ensure
those are real meat from cows, carabaos, and pigs, etc.
3. Be knowledgeable of the different cuts of meats for the
different recipes to be prepared.
4. Beef must be bright red in color with yellow fat. l Pork
must be light pink color, firm and with white fat.
5. Meat should have a fresh smell and free from slime.
6. Buy frozen or brefrigirated meats from those who have
reliable refrigeration equipment.
7. Meat should be properly wrapped with plastic bags or
clean wrapping materials.
 P O U LT RY
Poultry refers to domestic birds such as
chicken, ducks, goose, turkey, pigeon,
squab and quail. Poultry provides a lot of
protein, Vitamin B, Iron and Phosphorus and
fat. Frozen poultry has then same nutritive
value as fresh poultry.
 1. A broiler or a fryer is a young chicken
whose meat is tender and soft and skin is
smooth.
2. A roaster is usually four to six months old
TYPES OF and chosen for grilling and roasting.
3. A stag is a male chicken less than six

CHICKEN AND months old,

4. A hen is a mature female chicken bred for
more than ten months.
P O U LT RY 5. A cock or a rooster is a mature male
chicken wth rough skin and dark meat.
6. A jumbo chicken is considered large
chicken if it weighs about 4kg or more.
7. The Peking duck, which originated from
China, is famous for its tenderness and
delicious meat.
8. The duck or itik is available in many places
in the Philippines. Its eggs are made into
balut.
M A R K E T F O R M S O F P O U LT RY
1. Live poultry should have clear eyes. If a chicken is young, its feathers are
small and its feet is fine.
2. Whole poultry refers to poultry carcass from which feathers have been
removed; the head , feet, and innards are still intact.
3. Dressed poultry refers to poultry carcass from which feathers and innards
have been removed. The skin of dressed poultry should be smooth and
yellowish and the breast must be plump with no foul odor.
4. Choice cuts of poultry are poultry parts packed in a box or plastic and are
usually frozen or chilled. Examples are drumsticks, wings, necks, breasts,
gizzards, and liver.
M A R K E T F O R M S O F P O U LT RY
CUTS