Jodi Angoluan

• Meat


  The flesh of cattle, sheep, pigs, and other animals used as food
• Types of meat


  • Beef
  • Veal
  • Lamb
  • Pork
  • Carabao
• Beef


  • Obtained from cow
  • One of the much sought-after types of red meat
• Pork


  • Derived from pig
  • Classified as red meat
  • Less fatty than beef
• Sheep meat


  • Also known as mutton for mature sheep or lamb for immature sheep
  • Classified as red meat
  • Staple food in some parts of the world
• Veal


  • Flesh of young calf about four to five months old
  • Considered the finest meat by some
• Carabao


  • Raw beef from the carabao
• Venison


  • Meat from deer or goat
• Composition of meat


  • Water (70% of muscle tissue)
  • Protein (20% of muscle tissue)
  • Fat (5% of muscle tissue)
  • Carbohydrates
• Protein coagulation


  Protein becomes firmer and loses moisture when heated to the desired degree
• Marbling


  Fat deposited within the muscle tissue
• Marbling


  • Contributes to juiciness and tenderness
  • Separates muscle fibers making meat easier to chew
• Carbohydrates


  Necessary for the Maillard reaction which gives browned meats their desirable flavor and appearance
• Muscle fibers


  • Determine the texture or grain of a piece of meat
  • Fine grained meat has small fibers, coarse textured meat has large fibers
• Connective tissue


  • Network of proteins that bind the muscle fibers together
  • Collagen (white) dissolves with long slow cooking
  • Elastin (yellow) is not broken down in cooking
• Basic preparation methods of meat

  1. Washing

  2. Skinning

  3. Dicing

  4. Trimming

  5. Slicing

  6. Seasoning

  7. Coating
• Slicing


  Cutting meat across the grain or muscle fibers, particularly important for tougher cuts
• Seasoning


  • Addition of salt and white/black pepper to improve flavor
  • Salt added after browning to avoid drawing out juices
• Coating


  • Flour coat before cooking
  • Egg wash and breadcrumb coating
• Chemical bonding


  Lasting attraction between atoms, ions or molecules that enables the formation of chemical compounds
• Types of chemical bonding

  • Ionic bonding
  • Covalent bonding
• Ionic bonding


  Formed through complete transfer of electron from one atom to another atom, exists between metals and non-metals
• Ion


  Atom or molecule with positive or negative charge, formed after a metal atom transfers its valence electron to a non-metal atom
• Valence electron


  Electron found in the outermost shell of an atom
• Types of ions


  • Cation (positive charge)
  • Anion (negative charge)
• Covalent bonding


  Chemical bond that involves sharing of electron pairs between atoms, commonly occurs when two non-metals bond together
• Types of covalent bonding

  • Non-polar covalent bond
  • Polar covalent bond
• Non-polar covalent bond


  Electrons are shared equally
• Polar covalent bond


  Electrons are shared unequally
• Properties of ionic and covalent compounds

  • Existence (ionic - solid, covalent - solid, liquid, gas)
  • Conductivity (ionic - low, covalent - very low)
  • Hardness (ionic - very hard/brittle, covalent - not very hard, more flexible)
  • Melting and boiling points (ionic - higher, covalent - lower)
  • Malleability and ductility (both not malleable and ductile)
  • Volatility (covalent - higher, ionic - lower)
  • Solubility (ionic - soluble in water, insoluble in organic solvents, covalent - insoluble in water, soluble in organic solvents)
• Chemical bonding


  Lasting attraction between atoms, ions or molecules that enables the formation of chemical compounds
• Types of chemical bonding

  • Ionic bonding
  • Covalent bonding
• Ionic bonding


  Formed through complete transfer of electron from one atom to another atom, exists between metals and non-metals
• Ion


  Atom or molecule with positive or negative charge, formed after a metal atom transfers its valence electron to a non-metal atom
• Valence electron


  Electron found in the outermost shell of an atom
• Types of ions


  • Cation (positive charge)
  • Anion (negative charge)
• Ionic bonding example


  • Sodium chloride (sodium is metal, chlorine is non-metal)
• Covalent bonding


  Chemical bond that involves sharing of electron pairs between atoms, commonly occurs when two non-metals bond together
• Covalent bonding examples


  • Hydrogen and fluorine
  • Hydrogen and oxygen (water)
• Types of covalent bonding

  • Non-polar covalent bond
  • Polar covalent bond