GROUP 2

10- Platinum
STRUCTURE OF MEAT
1. Muscle Fiber Lean meat is composed of long, thin
muscle fibers bound together in
bundles. These determine the texture or
grain of a piece of meat.

• Fine – grained meat is composed of

small fibers bound in small fibers.

• Coarse – textured meat has large

fibers.
 STRUCTURE OF MEAT
2. Connective Tissue

These are network of proteins that bind the

muscle fibers together. Connective tissue is
tough. Meats are high in connective tissue if the
connective muscles are more exercised like
meat from legs and the meat comes from older
animals.
 STRUCTURE OF MEAT
Two Kinds of Connective Tissue
1. Collagen
White connective tissue that
dissolves or breaks down by
long, slow cooking with liquid.
Moist-heat cooking methods at
low temperature are not
effective for turning a meat high
in connective tissue into a
tender, juicy finished product.
Acid helps dissolve collagen.
STRUCTURE OF MEAT
◦ 2. Elastin

Yellow connective tissue and is

not broken down in cooking.
Tenderized can be accomplished
only by removing the elastin, by
pounding and by slicing and
grinding.
 Basic
Preparation
Methods of Meat
1. Washing
◦Generally, the only occasion in which
you will have to wash meat is when it
comes into contact with blood during
preparation. After washing, dry the
food thoroughly with absorbent kitchen
paper.
2. Skinning
◦Most of the meat you
dealt with has been
already skinned by the
supplier.
3. Dicing
◦Meat are diced when it is cut
into cubes for various types of
casseroles, stems, curries, and
dishes such as steak, kidney
pie and pudding.
4. Trimming
◦Reasons for Trimming:
a. Improve the appearance of the cut or joint.
b. Leave as much of the meat intact as possible
c. Leave an even thickness of fat (where fat is to be
left). How much fat you trim off will depend on the
type of meat, preference, and the cooking process
to be used.
d. Remove as much gristles and sinews as
possible.
5. Slicing
◦It is the cutting of meat by determining the
direction of the grain (the muscle fibers),
and cut across the grain. This is
particularly important with tougher cuts
such as steak, in which the grain is also
quite obvious. You slice meat with–
instead of against– the grain.
6. Seasoning
◦ It is the addition of salt and white or black pepper to
improve the flavour of food.

A. Use white pepper or cayenne pepper on food which

you want to keep attractive with white color.
B. Add salt to roast and grill after the meat has browned.
Adding salt before cooking will extract the juices of the
meat to the surface, and slows down the browning
reactions (which need high temperature and dry heat).
7. Coating
◦The two basic coatings are:

A. Flour- coat the meat before cooking, otherwise

the flour becomes sticky and unpleasant.
B. Bread crumbs- coat the meat in flour, then egg
wash (egg wash is made of lightly beaten whole
egg with a little water/ milk) and finally with the
bread crumbs.