PORK

Pork carcass is the whole animal without the head and the entrails
• tenderness-much desired attribute of meat
Tender cuts-contain lean maet and little collagen.
Least exercised parts of the animal and are the most expensive
Cuts
Less tender cuts-more developed connective tissues
Ex, the shoulder, boston butt, picnic and neck bone.
Tough cuts- usually those muscles which get more exercise while the animal is alive.
• grading
Basis for grading is quality, conformation, and finish of the carcass.
Meat dealers classify meat, especially pork according to grade
A(standard) and grade B(meat from culled sows or or boars).
Pork generally is not quality graded but inspected for wholesomeness and yield.
• color
Fresh meat is principally due to myoglobin and to lesser extent hemoglobin
Market forms
• Fresh meat-meat immediately after slaughter without undergoing chilling
• Chilled meat- meat that has been cooled to a temperature just above freezing, 1-3 ° C within 24
hours of slaughter,
• Frozen meat-meat frozen to an internal temperature of -2 ° C.
• Cured meat- meat products that have been treated with a curing agent.
• Canned meat-meat preserved in a sealed container by means of extremely high heat.
• Dried meat-meat preserved by dehydration.
Purchase specification
• Grade of fatteners, 1st class, and well muscled with moderate fat, age not more than (8) eight
months, 40-60 kilos per carcass.
• Skin should be thin, pinkish-white, finely porous, well-shaved, free from hair, bruises and
discoloration.
• Muscle should be grayish-white and pink in young animals and deep rose in older animals, flesh
is firm and fine-grained.
• Should be fresh, not frozen, unless indicated in the detailed specification, free from ammoniacal
or other obnoxious odor.
• Pork must be placed in a sanitary container with cover to prevent the access of dirt or any
contamination.( the use of newspaper for covering shall not be allowed.
• Pork should come from known sources of piggery farms in order to determine age classifications.
• Delivery of pork should be accompanied with certificate or permit issued by authorized official,
slaughter house meat inspector in which the weight, name of owner, vendor, butcher the point of
origin and destination is indicated. Permit should be submitted upon delivery.
• The meat must bear the stamp of the meat inspector to indicate that it was inspected and passed.
• For pork carcasses, contractor shall separate bones from meat after inspection in the hospital
receiving unit.
• Preference on award will be giveno bonafide meat supplier and or contractor, price not
withstanding.
• Bone-in shall mean that the bone is naturally attached to the meat, bone out shall mean that
• the bones have been removed from the meat, thus synonymous in boneless.
PORK CUTS

• Jowl/kalamnan- loose flesh about the lower jaw or throat with high percentage of fat.
• Boston butt or paypay-cut from the upper shpoulder, has a compact shape and is easy to slice.
• Loin/lomo-long cut that extends along the backbone of the animal. This may be cut into smaller
loin roasts known locally as costillas.
• Picnic/kasim-cut from the lower portion of the shoulder and of the animal that has more bone in
proportion to lean maet.
• Bacon side /liyempo-cut from the belly portion of the long carcass, usually cured and sold in slices
or slabs.
• Ham/pigi-composed of the butt or shank end. It contains a higher proportion of to bone.
• Spare rib/buto sa tadyang-taken from the belly portion of the animal, it contains a large proportion
of bones.
• Shanks/pata-are the pig’s legs, considered by the Filipinos as delicacy, they contain a high
percentage of cartilage and connective tissue.
Considerations in buying
• buying in the wet markets, it is suggested that you buy early in the day to ensure that the meats
had not been unduly exposed yet to flies and other possible contaminants.
• One should check and look for the inspection stamp
----------stamp from the burueo of animal industry to show proof that the meat had
been inspected and found safe for human consumption,
• Buying at the super markets, where meats are properly cut, wrapped, and stored while on display
-------- It is safer to buy from this reputable source
Chicken
=most common kind of poultry, it has very little fat, nand both white and dark muscle tissue.
Dark muscle are those are those which are more active,dark hicken meat is richer in riboflavin,
poorer in niacin and has more fat and connective tissues than white meat does not develop any
pink color even after thorough curing.
Dark meat- drumsticks, thighs, wings, neck, backs, and rib cage.
White meat-breasts
Variety meats-gizzard, heart and liver
Market forms
• Live poultry—in the phil, most poultry and games are generally in this form.selecting live
poultry.
• Whole poultry/galantine- slaughtered bird that had been defeathered and bled.
The head, feet, and viscers are still intact.
• Dressed poultry- slaughterd birds that had been bled, defeathered and visceral organs are
removed.
• Ready to cook- dressed birds may be cut up and marinated or seasoned
 Chickens chilled or frozen are available in super markets.
• Poultry parts-several pieces of a single poultry part are usually packed in one carton.
Wrapped, chilled/frozen.
Purchase specification
• The ff. classes shall be used as basis for bidding and pricing:
Type- any of the established broiler types, i.e. crosses of cobbs, vantress, arbor acro breeds etc.
Grade: preferably fattened and good dress d bird, weighing 1000-1200 grams, and fresh.
Class: well fleshed, and fattened, wider sternum, well developed, white muscles, properly cut. (head
detached from the neck and feet from the shanks) without entrails. Skin properly cleaned. The feathers
entirely removed, free from any diseases.
• Should show no evidence in deterioration from freezing.
• Should be well-washed, well drained and placed in polyethylene bag as requested.
• All deliveries should be fresh, dressed and drawn, feet cut up to the knees and neck removed to
neck based, blood completely drawn. Liver (without gall bladder) and gizzard should be very
clean and well drained. Fowl must be free from objectionable odor, pin feathers, bruises,
deformities, abrasion, teras or any discoloration, any indication that has been soaked and
pumpued with water to increase weight will be sufficient ground fir rejection,
• Drawn means chicken without crop, intestine, lungs and other entails, feet and head removed.
Delivery of fowls should consistently belong to the sane age group and as much as possible
should be bred in the same poultry farm.
Parts of a chicken
• Breast(picho) piece separated from the carcass as the name implies.
• Legs(hita) include thigh and drumstick.
• Back(likod) includes pelvic bones and all the vertebrate posterior to the shoulder.
• Neck(leeg) portion that is separated from the breast at the shoulder joint.
• Wings(pakpak) entire wing with skin and muscle intact, the tip may be removed.
• Giblet include the gizzard liver and the heart

Method
Classification age sex description of
of Chickens cooking
Broiler or 9-12 Male / young chicken, tender-meated with soft pliable, smooth Broil fry
fryer weeks female textured skin and flexible breastbone cartilage.

Rock Cornish 5-8 young immature chicken (usually 5-7 weeks old) Roasted/bro
hen/Cornish weeks weighing not more than 0.9 kg ready to cook weight il
game hen
Roaster- 3-5 Male / Tender meat, smooth textured skin, less flexible, roast
mont female breastbone cartilage than that of a broiler/fryer.
hs
Capon- 8 mos male Surgically desexed male chicken, much larger than roast
average chicken. Tender maeat and soft pliable, smooth
textured skin.
Stag 10 male with course skin, somewhat toughened and darkened stew
mos flesh
Hen/stewing mure mature mature female chicken, months of age. usually mure Braise stew
chicken than female than 10
10mo
Cock/rooster matur male toughened or darkened meat and hardened breast bone stew
e tip.
Jumbo broiler large chicken about 4kg dressed weigth,
On sale during Christmas holiday
Consideration in buying
• Chickens should have a clear, pinkish or yellowish skin. Muscles should not disintegrate easily and it
should be free from any dark dicolorations
• In live poultry, choose those that are alert, healthy, well feathered and well formed. A sluggish
looking should not be purchased
• In whole poutry, itb should be clean, well fleshed, have a fat moderate fat covering, be free from pin
feather and show no cuts, bears no missing skin.
Preparation of poultry for cooking
• Slaughter and bleeding-
Slaughter I sdone with the least struggle of the fowl in order to effect proper draining
of its blood
Done by slitting the large/jugular vein in the animals throat with one big stroke.
Bleeding may take about 1 to 3 minutes.
• Scalding
Bled birds are then scalded by dipping in hot water at about 60 for 30 to75 seconds
depending on the size of the bird.
Done to facilitae removal of feathers and pin feathers.
• Defeathering
Feathers are removed by rubbing, not by picking.
Dressed poultry.
• Evisceration
Done by slitting the abdominal cavity and pulling out the entrails in one piece
- drawn poultry
Moist heat cookery
Common Filipino dishes are tinola,sinampalukang manok, manok na pinaupo,putsyerong
manok and relyeno.-all classes of chicken are cooked in this form.
Dry heat cookery- reserved for young tender chicken-broiler and fryers.
Roasted/broiled chicken contains less calories than fried chicken.