MEAT AND POULTRY PROCESSING MEAT Is used to

MEAT AND POULTRY PROCESSING

• MEAT • Is used to describe animal that are eaten as food. • The internal organs of a butchered animal are called offal. • Meat is considered as perishable food.

DIFFERENT KINDS OF MEAT ANIMAL CLASSIFICATION 1. Pig Pork 2. Young Cattle Veal 3. Adult Cow Beef 4. Deer Venison 5. Carabao Carabeef 6. Goat Chevon 7. Young Sheep Lamb 8. Adult Sheep Mutton 9. Horsemeat 10. Rabbit Lapan

MARKET FORMS OF MEAT • Fresh meat • Chilled meat • Frozen meat • Cured or processed meat

MARKET FORMS OF MEAT • Fresh Meat • Is a form of meat after slaughter that has not undergone chilling. It is usually sold in public markets.

MARKET FORMS OF MEAT • Chilled Meat • It has been cold above freezing point within 24 hours after slaughter for it to be sold in supermarkets and meat shops.

MARKET FORMS OF MEAT • Frozen Meat • Is meat stored in freezer. • It is sold in this appearance and is hard as stone.

MARKET FORMS OF PORK AND MEAT CUTS • Pork cuts

MARKET FORMS OF PORK AND MEAT CUTS • Beef cuts

BUYING THE RIGHT KIND OF MEAT

• POULTRY • Refers to domestic birds such as chicken, duck, goose, turkey, pigeon, and quails. • Frozen poultry has the same nutritive value as fresh poultry.

TYPES OF CHICKEN AND POULTRY • Broiler or fryer • Roaster • Stag • hen • Cock

TYPES OF CHICKEN AND POULTRY • BROILER OR FRYER • Is a young chicken whose meat is tender and soft and skill is smooth. • ROASTER • Is usually four to six months old and chosen for grilling or roasting.

TYPES OF CHICKEN AND POULTRY • STAG • Is a male chicken less than ten months. • HEN • Is a mature female chicken bred for more than ten months. • COCK • Is a mature chicken with rough skin and dark meat.

TYPES OF CHICKEN AND POULTRY • JUMBO CHICKEN • Is considered large chicken if it weigh about 4 kg. or more. • PECKING DUCK • Originated from China which is famous for its tenderness and delicious meat. • DUCK OR “ITIK” • Is available in many places in the country its eggs are made into “balut”.

MARKET FORMS OF POULTRY • Live Poultry • Whole Poultry • Dressed Poultry • Choice-cuts of Poultry

MARKET FORMS OF POULTRY • Live Poultry • Should have clear eyes. If a chicken is young, its feathers are small and its feet fine. • Whole Poultry • Refers to poultry carcass from which feathers have been removed, the head, feet, and innards are still intact.

MARKET FORMS OF POULTRY • Dressed Poultry • Refers to poultry carcass from which feathers and innards have been removed. • Choice-cuts of Poultry • Are poultry parts packed in a box or plastic and are usually frozen or chilled.

MARKET FORMS OF POULTRY CUTS • Poultry cuts

METHODS OF PROCESSING MEAT AND POULTRY

PROCESSED MEAT • Is meat that has been preserved by methods such as canning, salting, drying or smoking, chilling, freezing, and curing.

INGREDIENTS IN MEAT PROCESSING • Food Additives • Spices • Preservatives • Water • Emulsifiers • Surface active agents • Salt heightens the flavor of various food. • Stabilizers • Rock salt • Sugar • Refined sugar • Brown sugar • Iodized salt • Sea salt

INGREDIENTS IN MEAT PROCESSING • Food Additives • Preservatives – are added flavor to food to prevent the growth of bacteria. Salt, sugar, vinegar, saltpeter, sulfur dioxide and benzoic acid. • Emulsifiers – are added to food to prevent separation of food ingredients like oil and vinegar. • Surface active agents – facilitate the removal of the unwanted covering of skin or of feathers. • Stabilizers – are added to food to improve consistency and texture.

INGREDIENTS IN MEAT PROCESSING • Sugar – is a sweet substance from sugarcane or beet juice • Refined sugar – is sweetener that has been purified of unwanted impurities. • Brown sugar – consists of sugar crystals coated in molasses syrup.

INGREDIENTS IN MEAT PROCESSING • Spices • are taken from the stems, seeds, barks, fruits, and leaves of plants. • These are very pungent, aromatic, and flavorful. • Cardamom, cinnamon, and cloves.

INGREDIENTS IN MEAT PROCESSING • Salt heightens the flavor of various food • Rock salt – grayish in color. It is less refined than iodized salt • Iodized salt – a kind of salt that has small amounts of iodine added. • Sea salt – which is distilled from see waters, can be fine or coarsely ground.

INGREDIENTS IN MEAT PROCESSING • Water – gives different texture to products. • Hard water – is water that contains high amount of dissolved minerals, such as magnesium and calcium. • Soft water – is treated water, its minerals removed

METHODS OF PROCESSING MEAT AND POULTRY • CANNING • SUN AND AIR DRYING • SALTING AND CURING • DEHYDRATION AND SMOKING

NUTRITIONAL CONTENT OF MEAT AND POULTRY PRODUCTS

Nutrient Food Sources Iron Meat and poultry products, fortified cereal, cooked dried beans (e. g. , kidney, navy, lima, etc), Spinach Zinc Meat and poultry products, fortified cereals, wheat bran, oysters, beans, dairy products, Nuts What it does An essential component of hemoglobin, which carries oxygen in blood from the lungs to body cells; supports a healthy immune system; helps in brain Development Adequate intake is critical for proper growth; works with over 200 enzymes in the body; assists the body in using carbohydrates, proteins, and fats; helps with cell reproduction, tissue growth, and Repair Meat, poultry, fish, eggs, Vitamin B 12 milk and dairy products; fortified cereal Assists folate in making red blood cells; helps body use fatty acids and some amino acids; is a critical component of many body chemicals and as a result, is in every body cell Meat, poultry, and fish whole grains, Vitamin B 6 products, fortified cereals, nuts, and Helps change tryptophan (an amino acid) into niacin and into serotonin; helps the body make nonessential amino acids

Nutrient Niacin Food Sources Meat and poultry products, peanut butter, cooked dried beans What it does Helps make energy in body cells; helps with normal functioning of enzymes; helps the body use sugars and fatty acids Milk and dairy products, meats (e. g. liver Riboflavin organ and kidney), enriched bread and grain products, Helps make energy in body cells; helps change tryptophan (an amino acid) into niacin Whole grain and enriched grain products, pork products, organ meats Helps make energy from carbohydrates in body Cells Thiamin Seafood, organ meats, Selenium meat products, enriched grain products, Brazil nuts Milk and dairy products, Phosphorus meat and poultry Products Assists in cell growth; helps with immune function; works with vitamin E Is the regulator of energy metabolism in organs; important component of teeth and bones (second only to calcium); component of DNA and RNA which are critical for cell repair and growth; assists