M E AT
INDUSTRY
Presented by:
Cantos, Marydel
Espeleta, Katherine Mae
Manalo, Vanessa
INTENDED LEARNING OUTCOMES
● Identifying the different types of meat,
composition & its nutritional value of meats
● Determining the process in purchasing of meats
● Describe and apply different preparations of
meats
● Identifying the different types of storage for
certain meat products
TYPES AND
KINDS OF
MEAT
FOR PROCESSING
BEEF
STEERS
Male cattle that are castrated while young so that they
will gain weight quickly.
BULLS
These older uncastrated males that provide stag meat
are usually used for breeding and then later for
processed meats and pet foods.
HEIFERS AND COWS
Heifers, females that have not borne a calf, are also used
for meat. The meat from cows, female cattle that have
borne calves, is less desirable than that from steers or
heifers.
CALVES
Calves 3 to 8 months old are too old for veal and too
young for beef. If they go to market between 8 and 12
months, their meat is referred to as baby beef.
VEAL
Veal comes from the young calves of beef cattle, either male or
female, between the ages of 3 weeks and 3 months. The meat
from calves allowed to roam in a pasture is called free-rangeveal
and it is slightly less tender than traditionally fed veal.
LAMB AND MUTTON
Lamb and mutton are the meat of sheep. The primary difference
between the two is the age of the animal from which they come:
in general, lamb comes from sheep less than 14 months old, and
mutton from those over 14 months.
PORK
Most pork is derived from young swine of either gender
slaughtered at between 5 1/2 and 7 months of age. Technically,
pigs are less than 4 months old, whereas hogs are older than 4
months, although the terms are oft en used interchangeably.
COMPOSITION
AND
NUTRITIONAL
VALUE
MUSCLE TISSUE
Muscles are made up of a collection of
individual muscle cells, called muscle fibers that are
each surrounded by an outer membrane called the
sarcolemma. Each muscle fiber is further filled with
cell fluid (sarcoplasm) in which there are about 2,000
smaller muscle fibrils serving as the contractile
components of the muscle fiber.
Contraction & Relaxation
The muscle fibril is separated into segments called
sarcomeres, which are bordered by dark bands called Z lines.
The sarcomeres contain two proteins,actin (thin) and myosin
(thick), that are alternately aligned.
Muscle contraction occurs when the sarcomeres
shorten as the thick and thin filaments “slide” past each
other, forming another protein called actinomyosin. The
energy for muscle contraction is provided by adenosine
triphosphate (ATP).
CONNECTIVE TISSUE
A part of ligaments and tendons, and it also acts as the “glue” that holds muscle cells together. It is
composed primarily of a mixture of proteins and mucopolysaccharides
●
●
●
Collagen - most abundant protein in connective tissue. It is tough and fibrous, but converts to a gel when
exposed to moist heat.
Elastin - type of connective tissue; has elastic qualities
Reticulin - consists of very small fibers of connective tissue that form a delicate interlace around muscle
Effect of Age on Tenderness
Collagen concentration increases as animal ages resulting for meat of older animals to be tougher.
These usually less expensive, tougher cuts require slow, moist heating at low temperatures to convert or
hydrolyze the tough connective tissue to softer gelatin. Conversely, the tougher cuts have more flavor than
the more tender ones.
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Effect
of Elastin on Tenderness
infographics & images by Freepik
Elastin, which is yellowish, rubbery, and often referred to as silver skin, does not soften with heating,
so it should be removed before preparation if possible. There is very little elastin in meats, except in cuts
from the neck and shoulder, so it is less likely to affect tenderness.
ADIPOSE (FATTY) TISSUES
Adipose tissue is, simply, fat, which serves as insulation under the skin
(subcutaneous) and as padding in the abdominal cavity for sensitive internal organs.
●
●
Cover fat helps retain the moisture of meats, but this separable fat is often trimmed from
meats prior to preparation.
Intramuscular fat or Marbling - fat found within muscles.
A recent technique in swine livestock management is the use of a growth
hormone, somatotropin, which results in a leaner animal.
Effect of Elastin on Tenderness
The animal’s
age, diet, and
species was
affect
the color
and texture
of fat. Iticons
is white
in younger
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This presentation
template
created
by Slidesgo,
including
by Flaticon,
and
animals, and turns progressively
more yellow
as the by
animal’s
age because of the presence of
infographics
& images
Freepik
carotenoid pigments in the feed.
BONE
Bones are used as landmarks for
identifying the various meat cuts from
a carcass.
Marrow
Marrow is the soft, fatty material in the center
of most large bones. The marrow found
within the bone are of two different types:
yellow marrow - found in the long bones
red marrow - red because it is supplied
with many blood vessels—in the spongy center of
other bones.
ANTIBIOTICS AND HORMONES
Each year, more than 20 million pounds of antibiotics are given to animals
raised for meat to shield them from disease and promote growth
The six hormones approved in the United States include three natural
hormones (testosterone, progesterone, and estradiol), and three synthetic
hormones (trenbolone acetate, which mimics testosterone; melengestrol acetate,
which mimics progesterone; and zeranol, which mimics estradiol).
Advocates state that the hormone levels in such beef are within the natural
levels of hormones found in the animal. European beef is primarily from bulls (high
in testosterone), whereas beef comes predominantly from steers (castrated bulls,
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which are low in testosterone)
in North &America.
infographics
images by Freepik
PIGMENTS
The color of meat is derived from pigment containing proteins, chiefly myoglobin and, to a
lesser extent, hemoglobin. Theso-called red meats—beef, pork, sheep, and lamb—have more of
these pigments than poultry or fish do.
●
Myoglobin - receives oxygen from the blood and stores it in the muscles
●
Hemoglobin - transports oxygen throughout the body and is found primarily in the bloodstream.
Effect of Oxygen on Color
Exposure of meat to oxygen changes the color of myoglobin, and therefore the meat. Myoglobin
within the meat is purplish red, but once cut and exposed to oxygen, it becomes bright red—a color
indicating freshness and so desired by consumers. After a while, meats left in storage may be exposed to
bacteria, less oxygen, and/or kept under fluorescent or incandescent lights, all of which turn the meat
brownish-red.
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Effect
ofThis
Heat
on Color
infographics & images by Freepik
Cooking meat initially converts the color of raw meat to bright red, but then the denaturing of the
pigment containing proteins yields the classic color of well-done meat—grayish brown. Storing cooked
meat too long causes the denatured protein to further break down, causing the meat to turn yellow, green,
or faded.
EXTRACTIVES
Meat derives some of its flavor from nitrogen compounds called extractives.
The most common extractives are creatine and creatinine, but urea, uric acid, and
other compounds also contribute to the flavor of meat.
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infographics & images by Freepik
PURCHASING MEATS
INSPECTION
●
●
●
Mandatory
Animals are inspected before and after slaughter;
○ observe meat at various processing stages
○ monitors temperatures and additives
○ assess packaging materials and labels
○ determines sanitation for employees and facilities.
Performed by government officials, veterinarians, or by specially trained
supervised inspectors
INSPECTION
FEDERAL MEAT INSPECTION ACT OF 1906
Governing law that mandates the inspection of all meat products going into
interstate commerce.
WHOLESALE ACT OF 1967
Requires all the states adopt and enforce meat inspection practices equal to the
Federal meat inspection standard regardless of the meat interstate shipment.
HAZARD ANALYSIS AND CRITICAL CONTROL
POINTS (HACCP)
Designed to reduce cost of the likelihood danger of bacteria present in meat
products.
GRADING
●
●
●
●
Voluntary
Agricultural Marketing Service of USDA - the agency responsible for
grading meat
Assist wholesale buyers and ultimately the retail customers to be able to
get and choose a consistent quality of meat purchase
Measures and classifies the characteristics of carcasses into two groups
○ Quality - designation pertains to the overall eating desirability of
the meat
○ Yield - grading based on the expected quantity of sealable meat
from carcass
QUALITY GRADING
Grades are assigned on the basis of:
●
●
●
Marbling - fat flecks or streaks on the
meat
Color and Texture of the meat
Maturity - determined by the color, size,
and texture of the cartilage bones
Prime, Choice, Select, Standard,
Commercial, Utility, Cutter, Canner
YIELD GRADING
Ranges from "1" to "5"
●
●
yield grade 1 - denotes the greatest ratio of
lean to fat
yield grade 5 - the lowest yield ratio.
BEEF GRADES
BEEF GRADES
STANDARD AND COMMERCIAL
These USDA grades has the lowest quality for restaurants and groceries
because they are usually from older, more mature, and therefore less tender cattle.
UTILITY, CUTTER AND CANNER
These grades are used by food manufacturers to make ground beef, hot dogs,
and other processed meat foods.
PORK GRADES
Not graded by the USDA
Yield Standard
VEAL GRADES
Prime, Choice, Good,
Standard, Utility, and
Cull
Prime & Choice Grades
juicier and more flavorful than the
lower grades of veal/calf veal.
LAMB GRADES
Prime & Choice Grades
found at the retail sale
Good, Utility and Cull
are used for food processing.
TENDERNESS OF MEAT
NATURAL TENDERIZING
The tenderness of the meat varies depending on
○ Location of cut
○ Animal’s age
○ Heredity
○ Diet
○ Slaughtering Condition
RIGOR MORTIS - contraction and stiffening of the muscle; Beef requires 6 to 24 hrs
-
Muscle is very tender at the time of slaughter but become progressively less tender
until rigor is complete
AGING - Holding of beef in a cooler or refrigerator
Increases tenderness due to natural enzymatic changes taking place in the muscle
TENDERNESS OF MEAT
ARTIFICIAL TENDERIZING
External treatments are applied to meats to increase their tenderness.
○ Enzyme - certain tenderizing solutions like Papain are
administered into the muscles of animals before slaughter that
makes the meat to be tender once cooked
○ Salts - in the form of potassium, calcium, or magnesium chlorides
retain moisture and break down the component that surrounds
the muscle fibers, resulting in release of proteins
○ Acid - the use of marinades contributes to the tenderness of meat
as it breaks down the external surface of the meat
○ Mechanical Methods - Grinding and Pounding, and Electrical
stimulation immediately after slaughter increase tenderness.
CUTS OF MEAT
●
Animal carcasses are typically divided into primal and sub-primal portions before
they reach the supermarket and the consumer.
●
Although the carcasses of each species are slightly different, the fundamental
wholesale or sub-primal cuts are identical, and the main muscles and the bone
markings distinguish them.
●
The wholesale cuts of these meats will then be purchased into a consumer retail
cuts.
BEEF CUTS
RETAIL CUTS
cuts from forequarter are the
tenderest and pricey
GROUND BEEF
a maximum of 30% of fat is allowed
LAMB CUTS
FORESADDLE
PRIMAL:
● Rack
● Chuck
SUB-PRIMAL:
● Neck
● Shoulder
● Rib
● Breast
● Foreshank
●
HINDSADDLE
PRIMAL:
● Leg
● Loin
SUB-PRIMAL:
● Loin
● Flank
● Sirloin
● Leg
● Hindshank
●
PORK CUTS
PORK LEG
greatest primal cut
SPARE RIBS &
LOIN
significantly
lengthier
because the ribs and
sirloins of pork are not
separated in the same
way
as
the
other
carcasses
●
PROCESSED MEATS
CURING, SMOKING,
CANNING, DRYING
Processing methods done by
manufacturers for the purposes of
preserving,
adding
flavour
and
improved texture of meats to be
purchased and available on the market.
Other examples of processed meat:
● Salami
● Bologna
● Bratwurst
● Pastrami
HAM
SAUSAGE
Cured meat from hind leg
●
●
●
●
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Canned Ham
Water-added Ham
Imitation Ham
Country Ham
Picnic Ham
BACON
Cured and smoked
meat from the side of a
hog
Ground meat blended
with various ingredients
●
●
●
Uncooked
Cooked
Dry/Semi-dry
MECHANICALLY
DEBONED MEAT
●
●
sold meats that are left on the
bones
includes ground bone, bone
marrow, and soft tissues, used
most frequently for other meat
processed products.
RESTRUCTURED MEAT
●
●
consists of meat trimmings or
carcasses of a lesser quality
similar to regular meats when
based in texture, taste and look,
but is cheaper.
PREPARATIONS
OF MEAT
Meat is usually the most expensive portion of a meal;
therefore, its preparation is usually given extra
consideration.
Meats can be prepared using both dry and moist heat methods.
Keep an eye on the changes in the meat as it heats up, looking for signals of doneness
and understanding the variations between dry-heat and moist-heat cooking.
The cut of meat dictates how the meat will be prepared in part.
Tender cuts are best for dry-heat methods like roasting, broiling, grilling, and frying;
tougher cuts are ideal for long, slow, moist methods like braising, stewing, or
steaming.
Before using any of the several moist-heat procedures to prepare meat, it should first
be cleaned with a paper towel to eliminate any surface moisture.
When preparing frozen meats, they should be thoroughly thawed in the refrigerator
or microwave before cooking.
CHANGES DURING HEAT
—Tenderness and Juiciness
●
Tenderness, juiciness, and flavor are enhanced by cooking meats at the optimal
temperature for the appropriate period of time.
●
At 102°F (39°C), the collagen molecule begins to denature, and at 149°F (65°C), it collapses,
resulting in a significant loss of volume and length in the meat.
●
Longer cooking at lower temperatures tenderizes meat, especially harder portion
●
As the meat cooks, any fat in the flesh melts, increasing tenderness, juiciness, and flavor.
●
—Flavor Changes
●
Storing meat for more than 2 days in the refrigerator or heating leftover meat can result in
an unfavorable warmed-over flavor (WOF).
DETERMINING
DONENESS
INTERNAL
TEMPERATURE
Using a meat thermometer is
the most accurate method of
determining doneness
The thermometer should be
inserted into the thickest
portion of the meat and in
such a way as not to touch
any fat or bone.
DETERMINING
DONENESS
TIME/WEIGH CHART
Useful in estimating roughly
how long it will take to cook a
piece of meat.
DETERMINING
DONENESS
TOUCH
The firmness of the meat can be
used to determine doneness. The
color and firmness of some meat
cuts, such as steaks and chops,
can be used to determine their
doneness. If you lightly press on
the center of the lean tissue, you
can tell if the meat is rare,
medium, or well done.
DETERMINING
DONENESS
COLOR CHANGES
Meat pigments change color as the meat
is cooked. Doneness can be determined
by observing the following colors in red
meats:
Rare. Strong red interior. Rare meat
does not reach a final internal temperature
considered microbiologically safe.
Medium. Rosy pink interior and not
quite as juicy as a rare piece of meat.
Well done. Brown interior. No traces of
red or pink left. Moist, but no longer juicy.
DRY-HEAT PREPARATION
ROASTING TEMPERATURE
For roasting, temperatures
between 300°F and 350°F (149°C and 177°
C) are advised, which should result in an
evenly cooked, easy-to-carve, juicy,
tender, tasty roast with a higher yield
than roasting at higher temperatures.
ROASTING
Roasting is the heating of moderate
to-large tender cuts of meat in the dry, hot air
of an oven.
A roast will usually be at least 21 ⁄2
inches thick and provide more than three
servings
Higher oven temperatures of 350°F
to 500°F (177°C to 260°C) are advised for
faster roasting with thoroughly charred
crusts, but higher oven temperatures
induce more shrinkage.
DRY-HEAT PREPARATION
BROILING &
GRILLING
Smaller cuts of tender meat
ranging from 1 to 3 inches in
thickness can be broiled or
grilled
Broiling and grilling times are
based primarily on the meat’s
thickness and its distance from
the heat
Beef retail cuts suitable for
broiling:
filet
mignon,
strip
loin,
Delmonico, rib eye, top butt
sirloin, chuck tender, and top
round.
PAN BROILING
Very thin cuts of meat, less
than
⁄2
inch,
can
be
pan-broiled to achieve a
tasty outside crust without
overcooking the meat.
Thin, tender cuts of beef
steaks, lamb chops, and
ground-beef
patties
are
perfect for pan-broiling.
FRYING
Sautéing, pan-frying, and
deep-frying are suitable for
tender, small pieces of meat
that are low in fat or that
have a breaded coating
●
●
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Sauteing
Pan-Frying
Deep Frying
MOIST HEAT PREPARATION
BRAISING
●
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ideal for less tender cuts such as beef chuck, round steak, and flank steak, because braising
breaks down collagen and tenderizes the meat.
Braising can transform a meat’s texture from tough to fork tender
SIMMERING OR STEWING
●
●
Simmered or stewed meat is cooked completely submerged in liquid.
Cured meats, such as corned beef or tongue and fresh beef brisket cuts, are commonly
prepared by stewing.
STEAMING
●
●
●
Steaming exposes food directly to moist heat
Meats can be steamed in a pressure cooker or in a tightly covered pan.
They can also be wrapped in aluminum foil or placed in a plastic oven bag, which is then
placed in a heated oven.
MICROWAVING
●
●
Microwave ovens are usually not the best option for cooking meats, except for
thawing and reheating leftovers.
They decrease juiciness, do not brown, and do not heat sufficiently to kill
pathogens such as Trichinella spiralis.
CARVING
●
●
●
The way the meat is sliced affects its tenderness
The first step in slicing meat is to determine the direction in which the muscle fibers
run, called the grain
Cutting across the grain shortens the muscle fibers into smaller segments, making
the meat easier to chew.
STORAGE
OF MEATS
REFRIGERATED
Meats are best refrigerated at
just above freezing (32°F/0°C),
between 32°F and 36°F (0°C
to 2°C).
The best place to store meats
in the refrigerator is in the
coldest part.
REFRIGERATION TIME
●
General guidelines suggest that
fresh meat should not be stored
in the refrigerator longer than 3
to 5 days, and that ground
meats and variety meats should
be cooked within 1 or 2 days
●
Cooked meat can be kept for
about 3 to 4 days.
WRAPPING MEAT
Most retail meats are packaged with plastic wrap and can be
refrigerated in their original wrap for up to 2 days. After that time,
the store wrapping should be removed and replaced by loosely
wrapped plastic wrap, wax paper, or aluminum foil.
Exceptions to this general storage guideline are hams and other
processed meats that are high in salt.
CONTROLLED
ATMOSPHERE PACKAGING
It can extend the shelf life of fresh red meat from the current 2 days
to up to 28 days
The process involves using a special package that allows the
removal of oxygen and its replacement with a mixture of 70 percent
nitrogen and 30 percent carbon dioxide
FROZEN
Meats to be frozen should be wrapped tightly in aluminum foil,
heavy plastic bags, or freezer paper and stored at or below 0°F (218°
C)
Most beef cuts can be kept frozen for 6 to 12 months, but ground
beef should be frozen for no longer than about 3 months
REFRIGERATED
CONTROLLED-ATMOSPHERE
PACKAGING
WRAPPING MEAT
FROZEN
THANK YOU!
RESOURCES
●
Committee, T. B. C. C. A. (2015, September 8). Lamb. Meat Cutting and Processing for
Food Service. https://opentextbc.ca/meatcutting/chapter/lamb/.
●
Committee, T. B. C. C. A. (2015, September 8). Pork. Meat Cutting and Processing for
Food Service. https://opentextbc.ca/meatcutting/chapter/pork/.
●
Committee, T. B. C. C. A. (2015, September 4). Purchasing. Basic Kitchen and Food
Service Management.
https://ecampusontario.pressbooks.pub/basickitchenandfoodservicemanagement/c
hapter/purchasing/.
●
Gavin, J. (n.d.). Sautéing 101. https://www.jessicagavin.com/sauteing/. 1, February 2019.
●
Gavin, J. (n.d.). Pan-Frying. Pan-Frying (Dry-Heat Cooking Method). 6 March 2019.
●
Meat: Inspection, grading and qualities: India: Livestock management. Essays, Research
RESOURCES
●
Papers and Articles on Agriculture in India. (2018, March 7).
https://www.agricultureinindia.net/livestock/meat/meat-inspection-grading-and-qualitiesindia-livestock-management/15802.
●
Potter, N.N., Hotchkiss, J.H., Food Science. 5th edition
●
(2002). Purchasing Meat. Purchasing meat.
●
http://www.four-h.purdue.edu/foods/purchasing%20meat.htm.