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. Horse 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 • Salt heightens the flavor of
agents various food.
• Stabilizers • Rock salt
• Sugar • Iodized salt
• Refined sugar • Sea salt
• Brown sugar
 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 What it does
Meat and poultry An essential component of hemoglobin,
products, fortified cereal, which carries oxygen in blood from the
Iron cooked dried beans (e.g., lungs to body cells; supports a healthy
kidney, navy, lima, etc), immune system; helps in brain
Spinach Development
Meat and poultry Adequate intake is critical for proper
products, fortified cereals, growth; works with over 200 enzymes in the
body; assists the body in using
Zinc wheat bran, oysters, carbohydrates, proteins, and fats; helps
beans, dairy products, with cell reproduction, tissue growth, and
Nuts Repair
Assists folate in making red blood cells;
Meat, poultry, fish, eggs, helps body use fatty acids and some
Vitamin B12 milk and dairy products; amino acids; is a critical component of
fortified cereal many body chemicals and as a result, is in
every body cell

Meat, poultry, and fish Helps change tryptophan (an amino acid)
Vitamin B6 products, whole grains,
fortified cereals, nuts, and
into niacin and into serotonin; helps the
body make nonessential amino acids
cooked dried beans which are in turn used to make body cells.
 Nutrient Food Sources What it does
Meat and poultry Helps make energy in body cells; helps with normal
Niacin products, peanut butter, functioning of enzymes; helps the body use sugars
cooked dried beans and fatty acids

Milk and dairy products,

Riboflavin organ meats (e.g. liver
and kidney), enriched
Helps make energy in body cells; helps change
tryptophan (an amino acid) into niacin
bread and grain products,
Whole grain and enriched Helps make energy from carbohydrates in body
Thiamin grain products, pork Cells
products, organ meats
Seafood, organ meats,
Selenium meat products, enriched Assists in cell growth; helps with immune function;
grain products, Brazil nuts works with vitamin E
Is the regulator of energy metabolism in organs;
Milk and dairy products, important component of teeth and bones (second
Phosphorus meat and poultry only to calcium); component of DNA and RNA
Products which are critical for cell repair and growth; assists
in generating energy in body cells