TLE

1. Kinds of Meat &
Poultry for
Processing

2. What is Meat?
Used to described animal parts that are eaten as
food.
The internal organs of a butchered animal are
called offal.
It’s considered a perishable food.

3. Kinds of Meat
Meat is made up of muscle fibers connected with
tissues and fats.
It is 15 to 20 percent protein, 50 to 70 percent water.
Good source of vitamin B and trace amount of iron.
Its required to be inspected by an authorized inspector
or veterinarian and be declared fit for consumption.

4. The different
classifications
of
meat

5. Pork from hog or pig Veal from calves or
young cattle

6. Beef from adult cow
Venison from deer

7. Carabeef from Carabao
Chevon from goat

8. Lamb from young sheep
Mutton from adult sheep

9. Market Forms
of
Meat

10. It’s a form a meat after
slaughter that has not
undergone chilling. It is
usually sold in public
market.

11. It has been kept cold above
freezing point within 24 hours
after slaughter for it to be sold
in supermarkets and meat
shops.

12. This meat stored in the
freezer. It is sold in this
appearance and is as hard
as a stone.

13. This meat products
that have been cured
with preservative
agents.

14. Characteristics
of the
Different Types
of
Meat Cuts

15. Taken from animal parts
that have less muscle
activity and are plump, like
sirloin and tenderloin.

16. This cut that come from the
muscle part most used by the
animal, like hocks, chuck, and
flank.

17. This cuts that necessitate
longer cooking like bulalo.

18. Market Form
of
Pork and Beef Cuts

21. Buying
the
Right Kind
of
Meat

22. 1.)Buy clean meat sold by those
who observe good sanitation and
hygiene.
2.) Look for the inspected and
stamped marks that ensure those
are real meat from cows, carabao
and pigs.

23. 3.) Be knowledgeable of the
different cuts of meat for the
different recipes to be prepared.
4.) Beef must be bright red in color
with yellow fat. Pork must be light
pink in color, firm, and with white
fat.

24. 5.) Meat should be fresh smell and
free from slime.
6.) Buy frozen meats from those
who have reliable refrigerator
equipment.
7.) Meat should be properly
wrapped with plastic bags or clean
wrapping materials.