TLE WEEK 2

• Nutrient content of meat

  • Water
  • Protein
  • Fat
  • Minerals
  • B vitamins
• Protein in meat


  High quality protein is the major constituent of meat after water, accounting for about 20% of its weight
• Fat in meat


  The fat content can vary widely according to the grade of meat and its cut
• Meat contains very little carbohydrates, as the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter
• Vitamins in meat


  • Thiamin
  • Riboflavin
  • Pyridoxine
  • Vitamin B12
  • Niacin
  • Folate
• Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk
• Minerals in meat


  • Iron
  • Zinc
  • Copper
  • Phosphorus
  • Other trace minerals
• Degrees of doneness in meat


  • Rare
  • Medium rare
  • Medium, medium well
  • Well done
• Rare


  Meat is very soft with jelly-like texture when pressed with a finger. Typically seared quickly it remains mostly red in the center
• Medium rare


  Meat feels springy and resistant when pressed with a finger. It should be warm with the center mostly pink and becoming red towards the center.
• Medium


  Meat feels firm and there is a definite resistance when pressed with a finger. This kind of doneness is mostly pink center, but it is said that grayish-brown color should be more prominent than the pinkish color.
• Well done


  Meat feels hard and rough when pressed with a finger. This is 100% brown with no sign of pink coloration and usually has slight char outside.
• Market forms of meat

  • Fresh meat
  • Frozen/chilled meat
  • Cured meat
  • Processed meat
• Fresh meat


  Meat that is recently slaughtered and has not been preserved
• Frozen/chilled meat


  Meat that is placed in the chiller and is slightly cold
• Cured meat


  Meat preserved by salting, smoking, or aging
• Processed meat


  Meat preserved by chemical process
• Market Forms of Meat

  • Fresh Meat
  • Chilled Meat
  • Cured Meat
  • Processed Meat
• Fresh Meat


  Meat that is directly slaughtered and has not preserved and frozen
• Chilled Meat


  Meat that is placed in chillers or slightly cold
• Cured Meat


  Meat preserved by salting, smoking, or aging
• Processed Meat


  Meat preserved by chemical process
• Medium well


  • Slightly tinge of pink inside
  • Mostly grayish brown