1. MEAT AND POULTRY PROCESSING

2. MEAT Is used to describe animal that are eaten as food. The internal organs of a butchered animal are called offal. Meat is considered as perishable food.

3. DIFFERENT KINDS OF MEAT ANIMALCLASSIFICATION 1.PigPork 2. Young CattleVeal 3. Adult CowBeef 4. DeerVenison 5. CarabaoCarabeef 6. GoatChevon 7. Young SheepLamb 8. Adult SheepMutton 9. HorseHorsemeat 10. RabbitLapan

4. MARKET FORMS OF MEAT Fresh meat Chilled meat Frozen meat Cured or processed meat

5. MARKET FORMS OF MEAT Fresh Meat Is a form of meat after slaughter that has not undergone chilling. It is usually sold in public markets.

6. MARKET FORMS OF MEAT Chilled Meat It has been cold above freezing point within 24 hours after slaughter for it to be sold in supermarkets and meat shops.

7. MARKET FORMS OF MEAT Frozen Meat Is meat stored in freezer. It is sold in this appearance and is hard as stone.

8. MARKET FORMS OF PORK AND MEAT CUTS Pork cuts

9. MARKET FORMS OF PORK AND MEAT CUTS Beef cuts

10. BUYING THE RIGHT KIND OF MEAT

11. POULTRY Refers to domestic birds such as chicken, duck, goose, turkey, pigeon, and quails. Frozen poultry has the same nutritive value as fresh poultry.

12. TYPES OF CHICKEN AND POULTRY Broiler or fryer Roaster Stag hen Cock

13. TYPES OF CHICKEN AND POULTRY BROILER OR FRYER Is a young chicken whose meat is tender and soft and skill is smooth. ROASTER Is usually four to six months old and chosen for grilling or roasting.

14. TYPES OF CHICKEN AND POULTRY STAG Is a male chicken less than ten months. HEN Is a mature female chicken bred for more than ten months. COCK Is a mature chicken with rough skin and dark meat.

15. TYPES OF CHICKEN AND POULTRY JUMBO CHICKEN Is considered large chicken if it weigh about 4 kg. or more. PECKING DUCK Originated from China which is famous for its tenderness and delicious meat. DUCK OR “ITIK” Is available in many places in the country its eggs are made into “balut”.

16. MARKET FORMS OF POULTRY Live Poultry Whole Poultry Dressed Poultry Choice-cuts of Poultry

17. MARKET FORMS OF POULTRY Live Poultry Should have clear eyes. If a chicken is young, its feathers are small and its feet fine. Whole Poultry Refers to poultry carcass from which feathers have been removed, the head, feet, and innards are still intact.

18. MARKET FORMS OF POULTRY Dressed Poultry Refers to poultry carcass from which feathers and innards have been removed. Choice-cuts of Poultry Are poultry parts packed in a box or plastic and are usually frozen or chilled.

19. MARKET FORMS OF POULTRY CUTS Poultry cuts

20. METHODS OF PROCESSING MEAT AND POULTRY

21. PROCESSED MEAT Is meat that has been preserved by methods such as canning, salting, drying or smoking, chilling, freezing, and curing.

22. INGREDIENTS IN MEAT PROCESSING Spices Water Salt heightens the flavor of various food. Rock salt Iodized salt Sea salt Food Additives Preservatives Emulsifiers Surface active agents Stabilizers Sugar Refined sugar Brown sugar

23. INGREDIENTS IN MEAT PROCESSING Food Additives Preservatives – are added flavor to food to prevent the growth of bacteria. Salt, sugar, vinegar, saltpeter, sulfur dioxide and benzoic acid. Emulsifiers – are added to food to prevent separation of food ingredients like oil and vinegar. Surface active agents – facilitate the removal of the unwanted covering of skin or of feathers. Stabilizers – are added to food to improve consistency and texture.

24. INGREDIENTS IN MEAT PROCESSING Sugar – is a sweet substance from sugarcane or beet juice Refined sugar – is sweetener that has been purified of unwanted impurities. Brown sugar – consists of sugar crystals coated in molasses syrup.

25. INGREDIENTS IN MEAT PROCESSING Spices are taken from the stems, seeds, barks, fruits, and leaves of plants. These are very pungent, aromatic, and flavorful. Cardamom, cinnamon, and cloves.

26. INGREDIENTS IN MEAT PROCESSING Salt heightens the flavor of various food Rock salt – grayish in color. It is less refined than iodized salt Iodized salt – a kind of salt that has small amounts of iodine added. Sea salt – which is distilled from see waters, can be fine or coarsely ground.

27. INGREDIENTS IN MEAT PROCESSING Water – gives different texture to products. Hard water – is water that contains high amount of dissolved minerals, such as magnesium and calcium. Soft water – is treated water, its minerals removed

28. METHODS OF PROCESSING MEAT AND POULTRY CANNING SUN AND AIR DRYING SALTING AND CURING DEHYDRATION AND SMOKING

29. NUTRITIONAL CONTENT OF MEAT AND POULTRY PRODUCTS

30. Nutrient Food SourcesWhat it does Iron Meat and poultry products, fortified cereal, cooked dried beans (e.g., kidney, navy, lima, etc), Spinach An essential component of hemoglobin, which carries oxygen in blood from the lungs to body cells; supports a healthy immune system; helps in brain Development Zinc Meat and poultry products, fortified cereals, wheat bran, oysters, beans, dairy products, Nuts Adequate intake is critical for proper growth; works with over 200 enzymes in the body; assists the body in using carbohydrates, proteins, and fats; helps with cell reproduction, tissue growth, and Repair Vitamin B12 Meat, poultry, fish, eggs, milk and dairy products; fortified cereal Assists folate in making red blood cells; helps body use fatty acids and some amino acids; is a critical component of many body chemicals and as a result, is in every body cell Vitamin B6 Meat, poultry, and fish products, whole grains, fortified cereals, nuts, and cooked dried beans Helps change tryptophan (an amino acid) into niacin and into serotonin; helps the body make nonessential amino acids which are in turn used to make body cells.

31. Nutrient Food SourcesWhat it does Niacin Meat and poultry products, peanut butter, cooked dried beans Helps make energy in body cells; helps with normal functioning of enzymes; helps the body use sugars and fatty acids Riboflavin Milk and dairy products, organ meats (e.g. liver and kidney), enriched bread and grain products, Helps make energy in body cells; helps change tryptophan (an amino acid) into niacin Thiamin Whole grain and enriched grain products, pork products, organ meats Helps make energy from carbohydrates in body Cells Selenium Seafood, organ meats, meat products, enriched grain products, Brazil nuts Assists in cell growth; helps with immune function; works with vitamin E Phosphorus Milk and dairy products, meat and poultry Products Is the regulator of energy metabolism in organs; important component of teeth and bones (second only to calcium); component of DNA and RNA which are critical for cell repair and growth; assists in generating energy in body cells