FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 20 : Preparation and Processing of Meat

Introduction

The term meat refers to muscle of warm-blooded four- legged animals. The chief ones being ones being cattle, sheep and pigs.

Meat also includes the glands and organs of these animals.

The different types of meat commonly used are beef from cattle, veal from calf, hams, pork and bacon from hogs, mutton from sheep or goat and lamb from young sheep or goat.

Meat products include many of the by-products from animal slaughter such as animal gut used for sausage casings, the fat in the manufacture of lard, gelatin and others.