LSE 9A (Meat processing)

• the flesh or the edible portion of any

  part of an animal used for food.

  Meat
• Examples of meat

  includes muscles, connective tissues,

  bones and fat of pig, goat, cow, carabao,

  horse and sheep.
• contain less myoglobin and therefore white in color. Because myoglobin occurs in muscles, darker meat from chicken and turkeys is found in their legs and thighs.

  White meat
• Usually contains more saturated fat than white meat and, therefore more calories


  Red meat
• Meat from boar


  Pork
• Meat from cow


  Beef
• Meat from calves between 4-5 months


  Veal
• Meat from carabao


  Carabeef
• Meat from sheep less than 1 year old


  Lamb
• Meat from adult sheep

  Mutton
• Meat from goat


  Chevon
• Meat from elk or deer

  Venison
• Economical and suitable for quick and easy methods of cooking such as grilling

  Boneless cuts
• Meat cut into smaller joints to reduce cooking time and making it easier to carve

  Boned and rolled joints of meat
• Trimmed cuts of meat which are lower in fat

  Lean and extra lean meat cuts
• Solid cube cuts ready for making stews, kebabs, and casseroles

  Cubes of meat
• Meat s trimmed of fat and then minced

  Lean minced meat
• Meat is pre-cut into strips, suitable for quick cooking such as stir-frying

  Thin strips
• Meat sold right after slaughter without undergoing chilling or other preservation method

  Fresh meat
• meat that has been cooled to a temperature just

  above freezing point within 24 hours after

  slaughter

  Chilled meat
• Meat cuts that has been frozen to a temperature of -20°C

  Frozen meat
• meat that has been treated with a curing agent or solution

  Cured meat
• Canned meat products prepared, frozen, then heat processed hermetically

  processed meat
• Freezing raw meat that has not been previously frozen

  1. Freeze it before the "use by" date

  2. Check the label for any specific freezing or thawing instructions

  3. Thaw the meat by placing it in the bottom shelf of the refrigerator away from other foods

  4. Remember that when the meat thaws, lots of liquid can come out which can spread bacteria to any food or surface that it touches, keep the meat covered so it cannot touch or drip onto other foods

  5. Only defrost meat in the microwave if you are going to cook and eat it straight away

  6. Cook the raw meat within 24 hours of defrosting
• steps in storing meat:

  1. Put meats into the refrigerator as quickly as possible

  when you get home after shopping.

  2. Store raw meat in clean sealed containers on the

  bottom shelf of the fridge so it cannot touch or drip

  onto other food.

  3. Keep cooked meat separate from the raw meat.

  4. Follow any storage instructions on the label and do

  5. There are general guides on how long

  basic meats can be kept safely:

  not eat meat after the “consume by” date.
• In the refrigerator:

  1. Uncooked ground meat- ?

  2. Uncooked steaks/ chops- ?

  3. Hotdogs and luncheon meat-?

  -1 to 2 days (ground meat)

  -3 to 4 days (steaks/ chops)

  -up to 1 week if open pack, 2 weeks if closed packs (hotdogs and luncheon meat)
• In the freezer:

  uncooked ground meat-?

  uncooked steaks/chops-?

  hotdog and luncheon meats-?

  cooked meats

  -3 to 4 months (ground meat)

  -4 to 12 months (uncooked steaks or chops)

  -1 to 2 months (hotdogs and luncheon meat)

  -2 to 6 months (cooked meats)