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
• Preservatives
• Emulsifiers
• Surface active
agents
• Stabilizers
• Sugar
• Refined sugar
• Brown sugar
• Spices
• Water
• Salt heightens the flavor of
various food.
• Rock salt
• 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
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
Meat and poultry
works with over 200 enzymes in the
products, fortified cereals, growth;
body; assists the body in using
wheat bran, oysters,
carbohydrates, proteins, and fats; helps
beans, dairy products,
with cell reproduction, tissue growth, and
Nuts
Repair
Meat, poultry, fish, eggs,
Vitamin B12 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 B6 products,
fortified cereals, nuts, and
cooked dried beans
Helps change tryptophan (an amino acid)
into niacin and into serotonin; helps the
body make nonessential amino acids
which are in turn used to make body cells.
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
Helps make energy in body cells; helps change
Riboflavin organ
and kidney), enriched
tryptophan (an amino acid) into niacin
bread and grain products,
Thiamin
Whole grain and enriched Helps make energy from carbohydrates in body
grain products, pork
Cells
products, organ meats
Seafood, organ meats,
in cell growth; helps with immune function;
Selenium meat products, enriched Assists
grain products, Brazil nuts works with vitamin E
Milk and dairy products,
Phosphorus meat and poultry
Products
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
in generating energy in body cells