Gross Structure of Meat

Only available on StudyMode
  • Topic: Cuts of beef, Steak, Beef
  • Pages : 14 (3238 words )
  • Download(s) : 62
  • Published : January 5, 2013
Open Document
Text Preview
FT 114C
Laboratory Experiment 1

Gross Structure of Meat

Group 3
3F-1

Bayongasan, Geneva
Cavero, Monica
Dela Cruz, Charles
Manucom, Jose Lorenzo
Matias, Maria Paula
Sanchez, Irish
Soriao, Angelica
Tan, July Anne
Torres, Lean
Uson, Beatrix

Date of Submission: November 14, 2012

I. Introduction

Meat is the flesh of animals utilized as food (Lawrie, 1998). Some significant sources of meat include sheep, goat, pigs, and lamb (Warriss, 2010). As stated by Warriss (2010), the carcass meat is composed of lean, fat and bone, and connective tissues. Carcass represent the portion of the body remaining after removal of the blood, head, feet, hides, digestive tracts, and organs (Lawrie, 1998).

The composition of the meat depends not only on the type of animal and its growing environment but will depend on whether it's a rib steak or flank steak. Individually, meat differs in characteristics not only because of composition, but most importantly, because of the muscle fiber (Anonymous, 2012).

According to Anonymous (2012), the part of the carcass that the meat comes from will affect the tenderness and texture of the meat. Different breeds of the species can also affect quality, as well as the genus. Treatments after slaughter will impact the tenderness and toughness of the meat. If it is allowed to undergo cold-shortening, improper rigor development, the meat may be tougher. Electrical stimulation, hanging the meat properly, and pressurization can tenderize the meat.

II. Objectives

This experiment aims to achieve the following objectives:

* To be able to learn the importance of knowing the different cuts of meat in meat processing. * To identify and illustrate the wholesale and retail cuts of cattle and hog carcasses and to know the English and vernacular terms of each cut. * To identify and illustrate the basic bone shapes used in meat cut identification. * To be familiar with the general uses in cooking and processing of each cut.

III. Methods

For this experiment, the group members went to the library to search for topics regarding the gross meat structure. Each member was tasked to do research work, which involved the utilization references such as books and Internet. After each member was able to do their corresponding research work, one member served as the one who will compile the researches, edit, and print for submission.

IV. Results and Discussion

Results

Fig 1. Wholesale Cuts of Cattle Meat

Fig 2. Wholesale Cuts of Hog Meat

TABLE 1. Wholesale Cuts of Meat
Type of Meat| Illustration| English Term| Vernacular Term| Cattle| | Chuck| Paypay|
| | Fore Shank| Kenchi|
| | Brisket| Punya y pecho|
| | Rib| Costillas|
| | Plate| Tadyang|
| | Short Loin| Solomilyo|
| | Sirloin| Tapadera|
| | Flank| Kampto|
| | Round| Pierna corta|
Hog| | Jowl| karabukob|
| | Boston Shoulder| Abaga|
| | Picnic Shoulder| Takyag |
| | Loin| Lomo |
| | Spareribs| Paragpag|
| | Bacon/Belly| Buksit |
| | Ham| Patung |
| | Hind Feet| Kukod |

TABLE 2. Retail Cuts of Meat
Type of Meat| Illustration| English Term| Vernacular Term| Cattle| | Chuck Arm Pot Roast| |
| | Chuck Mock Tender Steak| |
| | Boneless Shoulder Pot Roast| Kalitiran|
| | Chuck Shoulder Steak| Kaldereta cut|
| | Chuck Short Ribs| Tadyang|
| | Flanken Style Ribs| |
| | 7-Bone Pot Roast| |
| | Chuck Blade Roast| |
| | Shoulder Top Blade Steak| Paypay|
| | Under The Blade Pot Roast| |
| | Bottom Blade Steak| |
| | Chuck Eye Roast| |
| | Chuck Eye Steak| |
| | Whole Brisket| Punta y pecho|
| | Brisket Flat Cut| |
| | Shank cross Cut| Bulalo|
| | Rib Roast| Kadera|
| | Rib Steak| |
| | Crown Roast| |
| | Rib Chop| |
| | Ribeye Steak| Salpicao cut|
| | Ribeye Roast| |...
tracking img