Unit - - Flesh foods, Milk and Milk products animals of both sexes whose age is months or under. . Yearling Mutton: Carcasses of young sheep usually from to about months old are termed yearling mutton. .
Mature mutton: Flesh of both the male and female of ovine species that are 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 - 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.
learn the importance of pasteurization understand the role of milk and eggs in cookery . Meat Meat refers to muscle of warm blooded four-legged animals. Meat is defined as skeletal muscle with naturally attached tissue. Red meat consists of mutton, pork, beef and rabbit meat (Fig.
. ). The flesh of birds (poultry), fish, crustaceans, flesh of salmon and lobsters are light coloured and are referred to as white meat. .
. Classes of meat and related products . Veal: It is the meat from cattle slaughtered to weeks after birth. .
Beef: Meat of cattle over year old. . Mutton: Flesh of young ovine Catttle(beef) Pigs(pork) Sheep(lamb) Fig . : Types of red meat - - Flesh foods, Milk and Milk products Offals (Organ meats) Offal also called as organ meats, refers to the internal organs and entrails of a butchered animal.
The name offal means “off fall”, in other words, the bits which fall from an animal when it is butchered. The term offals generally covers organs such as the heart, liver and lungs (collectively known as the pluck) and other organs like the kidneys, brains, head, feet, tongue, intestines and tails. Offal from birds is generally referred to as giblets. Offals are a highly nutritious food and an excellent source of protein.
The liver, kidney and heart are a good