Tle

• Carcass - A slaughtered animal
• Curing - a method of preserving meat by various methods such as smoking, salting, and drying
• Intramuscular - found within the muscles
• Gristle - cartilage, mainly when found as tough edible tissue in meat
• Marinade  - is a liquid mixture (usually vinegar, oil, and herbs                ) in which meat is soaked before cooking.
• Myoglobin - an iron- and oxygen-binding protein
• Sinew - a piece of tough fibrous tissue uniting muscle to                        bone  or bone to bone; a tendon or ligament
• Red Meat - The amount of myoglobin in the animal's muscles determines whether the meat is white or red.
• White meat is pale in color both before and after cooking.
• 2 Main Types of Meat

  1. Red Meat
  2. White Meat
• Fresh meat – meat that is recently slaughtered, has not been preserved,  frozen.
• Chilled meat – meat placed in a chiller or slightly cold.
• Processed meat –meat preserved by a chemical process.
• Cured meat – meat preserved by salting, smoking, or aging.
•  Protein – High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight.
• Fat –content can vary widely, according to the grade of meat and its cut.
• Carbohydrates – Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is  present when the animal is alive.
• Vitamins – Meat is an excellent source of certain B vitamin
• Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals.
• Market Forms of Meat

  1. Fresh Meat
  2. Chilled Meat
  3. Processed Meat
• Pork – meat from farmed pigs that is often high in fat and is typically slaughtered at one year or less of age to ensure soft slices. Pork is a type of red meat that is leaner than beef.
• Beef is widely consumed around the world. This meat comes from cattle and is a popular red meat.
•  bison - which is also known as buffalo or American buffalo
• Lamb – a type of meat produced from a young sheep,
• mutton comes from an older sheep, often three years old or more.
• Carabeef – meat from carabao.
•   Chevon – meat from deer/goat.
• Veal / Calf – the meat from a young cow.
• PORK CUTS Primal slices of pork start as huge portions that are often chopped down.
• Head - Ulo ng baboy
• Jowl - Batok/kalamnan
• Front Portion: Shoulder 
• Blade roast – Costillas and  Picnic
• Back Portion: Leg / Ham –Pigue
• Middle Portion: Loin
•  Spare ribs - tadyang
• Belly / Side liempo
•  Fore shank/ hind shank - Pata
• Chuck meat comes from the neck and shoulder
• Brisket is the breast meat of the cow and is usually a tougher piece of meat with a large amount of fat