TYPES OF MEAT -Preventing kidney disease, high-level

homoestein, anemia, heart attack

1. PORK -Maintaining the bone health, adding muscle
-red meat because (large amount of mass, Curing up lung disease
myoglobin)
-source of thiamin (vitamin B1), 6. DUCK MEAT
decent amount of selenium and zinc
-cuts: Bacon,Ham, Hot dogs, Jamon, - one of the less popular types of meat,
Prosciutto, Salami, Sausages also considered as white meat
- provides a significant amount of selenium,
2. BEEF phosphorus, and B vitamins
(important for optimal energy production and
-the main fatty acid is oleic acid
a well-functioning immune system)
-contains creatine, conjugated linoleic acid
(CLA), and glutathione
*Excessive beef consumption can increase 7. WILD BOAR
circulating iron to unhealthy levels
*Overcooking beef (burning) can lead to the - non-domesticated pig that lives in the
formation of polycyclic aromatic wild
hydrocarbons (PAHs) and heterocyclic amines - contains a higher proportion of protein
(HCAs) and a smaller amount of fat than regular
pork
3. LAMB and MUTTON - contains a higher proportion of omega-3
fatty acids
lamb: less than a year old, mutton: meat of
- contains an array of health-protective
an adult sheep
nutrients, in particularly B vitamins,
-most popular are lamb chops
selenium, and zinc
-omega 6 to 3 ratio is very low
- Despite containing a higher amount of
-rich in zinc, selenium and B vitamins
omega-3, the omega-6 to omega-3 ratio is
-very expensive
still very high
4. CHICKEN -Trichinella spiralis, occasionally
contaminates wild boar meat
-“white meat”
-very cheap and affordable PRESERVATION TECHNIQUES
-less fat/calories compared to other meats
but same protein content
-stock/broth offers significant amount of 1. CHILLING
gelatin and collagen (since their bones are
-to prevent/reduce the deterioration
less dense)
process, particularly microorganism
-good source of selenium, potassium,
development, but also reduces weight loss
phosphorus and B vitamins
and discoloration of the surface owing to
-contains excessive amount of omega 6
hemoglobin oxidation
-E.coli and salmonella is too common
-raw or processed food is cooled to a
5. TURKEY MEAT temperature between zero degree and five
degree Celsius (0°C-5°C)
-rich source of protein, iron, zinc,
potassium and phosphorus; also a source of Primary chilling - Completed when the
vitamin B6 and niacin (essential for the warmest point of the carcass has reached a
body’s energy production) temperature of about 7°C (3°C for edible
-contains the amino acid tryptophan, which offal).
produces serotonin and plays an important
Quick chilling - Can be used in small
role in strengthening the immune system
chambers or in cooling tunnels
-also a source of selenium, which is
essential for thyroid hormone >Air chilling – carcasses with water in a
metabolism(boosts immunity;antioxidant) room with chilled air
6. VENISON MEAT >Immersion chilling – the product is
immersed with chilled (0 to 4C) water
-Venison is derived from the medieval
French word venesoun meaning ”meat of any
large animal”
-any part of the deer, including the flesh
and internal organs
Slaughter ➜ Hides and hooves Add other ingredients such as herbs and
spices
removal➜Dressing➜Eviseration ➜Splitting
Carcass➜Primary Chilling (7ᵒC ➜ Packing 3. Repeat this process until you have
(Thin films)/Transport) ➜Quick Chilling enough water for all of the jars. Fill each
(1-4ᵒC) ➜ Storage one up.

2. FREEZING 4. After four weeks of repeating this

process, your meat is ready.
delays spoilage and keeps foods safe by
preventing microorganisms from growing and
by slowing down the enzyme activity

no vitamin and mineral loses from frozen

meats because protein and minerals are not
affected by freezing

Foods can be safely kept in the home freezer

for 3 to 12 months

Freezers should be kept at or below -18°C

Food that has been frozen and thawed should

never be refrozen

3. SALTING OR CURING

Salt inhibits the growth of

microorganisms by drawing water out of
microbial cells through osmosis due to the
high concentration of salt outside the
cell.

Smoking, often used in the process of

curing meat, adds chemicals to the surface
of meat that reduce the concentration of
salt required.

It was discovered in the 19th century that

salt mixed with nitrites (saltpeter) would
color meats red, rather than grey,

Dry salting

1. Prepare the salt solution

2. Obtain the recommended salt

concentration of about 14 percent

3. The meat strips are dipped into the

solution soaked for about five minutes
and then drained.

4. Draining should be done by placing

the strips into a plastic sieve in order to
allow the brine to drop off for
collection and re-use

5. After that drying (by uniform

circulation of air) and then meat storage
is done.

Brining

1. Put the meat into jars after cutting

2. Add about a pound of salt and half a

cup of sugar to three quarters of water,