INTRODUCTIO

N OF MEAT

MEAT is 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

Beef and pork is divided into large

sections called primal cuts.
Composition of Meat
1. Water 70% of muscle tissue.
2. Protein 20% of muscle tissue.
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.

BARDING

4. Carbohydrates it plays a
necessary part in the
complex reaction, called the
maillard reaction, which
takes place when meats are
browned by roasting, broiling
or sauting.

Structure of Meat
1. Muscle fibers
Lean meat is
composed of long, thin
muscle fibers bound
together in bundles.
These determine the
texture or grain of a
piece of meat.

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 white
connective tissue that
dissolves or breaks
down by long, slow
cooking with liquid.

B. Elastin yellow
connective tissue
and is not broken
down in cooking.

Basic Preparation Methods of

Meat
1. Washing
Generally, the only occasion in
which you will have to wash meat is
when it comes into contact with
blood during preparation. After
washing, dry the food thoroughly

2. Skinning
Most of the meat you dealt with has
been already skinned by the supplier.
3. Dicing
Meat are diced when it is cut into
cubes for various types of casseroles,
stems, curries, and dishes such as
steak, kidney pie and pudding.

4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or
joint
b. Leave as much of the meat intact as
possible.
c. Leave an even thickness of fat
(where fat is to be left).

d. Remove as much
gristles and sinews as
possible.
5. Slicing
It is the cutting of meat
by determining the
direction of the grain (the
muscle fibers), and cut
across the grain

6. Seasoning
It is the addition of salt and white or
black pepper to improve the flavor
of food.
a. Use white pepper or cayenne
pepper on food which you want to
keep attractive with white color.

b. Add salt to roast and grill

after the meat has browned.
Adding salt before cooking will
extract the juices of the meat to
the surface, and slows down the
browning reactions (which need
high temperature and dry heat).

7. Coating
The two basic coatings are:
a. Flour coat the meat before cooking,
otherwise the flour becomes sticky and
unpleasant.
b. Bread crumbs coat the meat in flour,
then egg wash (egg wash is made of
lightly beaten whole egg with a little
water/milk) and finally with the bread

Different kinds of
meat and its source
1. Pork meat from
domesticated pigs,
typically high in fat,
commonly slaughtered
one year or less of age
to ensure tender cuts

2. Beef -meat from cattle

over one year old.

3. Lamb meats of
domesticated sheep. Its
texture is a direct result of
what it consumes and the
age at which it is
slaughtered.

4. Carabeef
meat from carabao.
5. Chevon meat
from deer/goat.

5. Veal flesh of a
young calf, 4-5
months old. Because
of its age, it is
considered by some
to be the finest meat.

Marinades
` Good marinade will add flavor
to your favorite meat and make
it more tender and juicy. Making
a marinade is very simple. All
you need are three basic
components.

The first, is an acid, such as

lemon juice, vinegar, yogurt,
or wine. The acid is
important as it breaks down
the meat and tenderizes it.
The second, is oil. This
protects and preserves the
food while marinated and

The third, is any herb

and/or spice. This is what
gives a marinade its
unique flavor and zest.
Feel free to experiment
by grouping one or more
ingredients from each

Here are some general guidelines for

marinating:
Meat and poultry are generally
marinated for 2 hours up to 2 days.
Seafood and fish should be
marinated for no longer than one hour.
Use a non-reactive container - steer
clear of aluminum, copper, or cast iron.

 Wait for your marinade to

cool down before pouring
over the meat of
your choice.
Always refrigerate your
meat while it's marinating.
Never reuse marinades!

Effects of Heat
to Meat
1. It tenderizes
connective tissue
if moisture is
present and
cooking is slow.

2. It coagulates
protein. Even
meats low in
connective tissue
can be tough and
dry if cooked at
excessively high
heats for too

3. High heat
toughens and
shrinks protein
and results in
excessive
moisture lost.

4. Roasts
cooked at low
temperature
shrink less
and loss less
moisture.

5 Moist heat
penetrates meat
quickly. To avoid over
cooking, meat should
be simmered, never
boiled.

Roasting & Baking

Forms of dry-heat cooking that use
hot, dry air to cook food roasting
and baking. Like other dry-heat
cooking methods, roasting and
baking brown the surface of the
food, which in turn develops
complex flavors and aromas.

Grilling & Broiling

Dry-heat cooking methods that
rely on heat being conducted
through the air from an open
flame are grilling and broiling.
This type of cooking produces
browning reactions on the surface
of the food, thus encouraging the
development of complex flavors

Sauting & Pan-Frying

Sauting is a form of dry-heat
cooking that uses a very hot pan
and a small amount of fat to cook
the food very quickly. Like other
dry-heat cooking methods,
sauting browns the food's
surface as it cooks and develops
complex flavors and aromas.

Deep-Frying
Since deep-frying
involves submerging food
in hot, liquid fat, it might
take some time to get
used to the idea that it's
actually a form of dry-

Simmering
With simmering, the
cooking liquid is a bit hotter
than poaching from 180F to
205F. Here we will see
bubbles forming and gently
rising to the surface of the
water, but the water still

Boiling
The hottest of these
three stages is boiling,
where the water reaches
its highest possible
temperature of 212F.

Steaming
Steaming is a moistheat cooking technique
that employs hot steam
to conduct the heat to
the food item.

Braising & Stewing

Braising is a form of
moist-heat cooking in
which the item to be
cooked is partially
covered with liquid and
then simmered slowly at a