FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 20 : Preparation and Processing of Meat

Classification of meat and meat products

Veal	It is the meat from cattle slaughtered 3 to 4 weeks after birth.
Beef	Meat of cattle over 1 year old.
Mutton	Flesh of young ovine animals of both sexes whose age is 12 months or under
Yearling mutton	Carcasses of young sheep usually from 12 to about 20 months old are termed yearling mutton.
Mature mutton	Flesh of both the male and female of ovine species that are 20 months in age at the time of slaughter.
Pork	It is the meat of swine. Good quality pork is obtained from animals between the age of 3-12 months before the amount of fat becomes excessive.
Organ meats	Liver, kidney, heart, thymus, pancreas and brain.
Sausages	Made of ground or minced meat and are enclosed in casings.