TLE (PERIODICAL)

• Pork Comes from young hogs about four to six months old. It is characterized by its pinkish or rose color
• Beef Comes from mature cattle that are between 15 to 20 months old.
• Young beef comes from cattle which are 7-10 months old with small amounts of fat and is less flavorful and juicy than mature beef.
• Carabeef Meat that comes from carabao
• Veal The meat from calves between four and five months.
• Milk fed calves tenderest is off white and should be soft and moist but not flabby
• Grass fed calves has a better flavor. Good quality grass veal is pale pink
• Lamb a meat that comes from a less than a year old sheep
• Mutton 1 year old sheep
• MARKET FORMS OF MEAT Fresh Chilled Frozen Cured Processed
• Fresh meat meat that are sold right after slaughter without undergoing chilling or other preservation method
• Chilled meat meat that has been cooled to a temperature just above freezing point within 24 hours after slaughter
• Frozen meat meat cuts that has been frozen to a temperature of 20°C
• Cured meat meat that has been treated with a curing agent or solution
• Processed meat canned meat products prepared frozen then heat processed hermetically
• TECHNIQUES IN MEAT TENDERIZING Slicing the meat Using marinades Using a dry rub
• Slicing the meat tough cuts of meat are usually tough due to the connective tissue and muscle fiber in the meat of the animal.
• Using marinades marinate the meat for several hours using a combination for the marinade of acid (vinegar lemon juice or wine) oil and herbs and spices of your choice
• Using a dry rub a fantastic way to tenderize meat as well as extract major flavor from the meat.
• METHODS OF TENDERIZING Marinating Brining Pounding
• Marinating soaking the meat in a mixture of acidic ingredients like vinegar citrus juice or yogurt can break down tough muscle fiber
• Brining soaking the meat in a salt water
• Pounding using a meat mallet or a rolling pin to physically break down the muscle fibers can tenderize meat especially for thin cuts like chicken breasts or pork chops
• Using meat tenderizer mechanical meat tenderizers with sharp blades or needles can pierce the meat. Making it more tender.
• Cooking techniques Slow cooking methods like braising or stewing at low temperatures for a long time can break down tough connective tissues
• Using enzymes Certain fruits like papaya and kiwi contain enzymes that can tenderize meat. Adding these fruits to a marinade can help tenderize meat
• METHODS OF COOKING MEAT Dry-heat method Moist heat method
• Dry-heat method refers to any cooking technique where the heat is transferred to the food item without using any moisture.
• Roasting this method is suitable for any tender cut of beef veal pork or lamb.
• Broiling/grilling this is cooking by direct radiant heat and is used for smaller tender cuts such as steaks or chops. It requires a higher temperature so the cooking time is shorter.
• Barbequing this method of cooking food by barbequing is usually associated with fundraising activities parties or picnics. It is most suitable for cooking meat cutlets fish or chicken pieces. The food is usually marinated with spices and tenderizers.
• Pan broiling tender cuts of meat that are suitable for oven broiling or grilling can also be pan broiled. It is an excellent method for small thin cuts of steaks or chops. No water or fat is added in pan broiling.
• Pan frying small tender cuts of meat especially those that are lean are good for pan frying. It is similar to pan broiling but some fat in the form of butter margarine oil or shortening is added.
• Sauteing a dry heat method cooking using high heat and selected for smaller cuts in which the heat is conducted by a small amount of fat.
• Braising known as pot roasting. It is generally used for less tender cuts like pork or veal chops can also be tasty when braised. This method involves cooking the meat in a small amount of liquid.
• Basting usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over
• Stewing recommended for less tender cuts of meat. Similar to braising except the meat is covered in liquid and generally cut into pieces
• Simmering associated with specific tougher cuts of meat that need to be tenderized through long slow moist cooking.
• Chevon From goats. It has lean meat and yellowish fat. Is the meat of the domestic goat. White that come from young goats can be called capretto cabrito or kid.
• Bureau of Animal Industry (BAI) Inspected stamped mark