Scribd Logo
Upload

Welcome to Scribd!

  • 37 views

    © PDST Home Economics

    Uploaded by

    EdnaMarquezMorales
    Meat refers to the flesh and edible organs of animals. It provides protein, vitamins, minerals, and fat. The type of meat depends on the animal - examples include beef, pork, poultry, offal, and game. Meat quality is influenced by the animal's age and activity level. Tender cuts come from young, inactive parts of the animal. Cooking methods like slow cooking can make tougher cuts more tender. Proper storage, preparation, and cooking of meat destroys bacteria and makes it safe and digestible. Meat alternatives like pulses and soy are lower in fat and cheaper options that also provide protein.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    © PDST Home Economics

    Uploaded by

    EdnaMarquezMorales
    37 views28 pages
    Meat refers to the flesh and edible organs of animals. It provides protein, vitamins, minerals, and fat. The type of meat depends on the animal - examples include beef, pork, poultry, offal, and game. Meat quality is influenced by the animal's age and activity level. Tender cuts come from young, inactive parts of the animal. Cooking methods like slow cooking can make tougher cuts more tender. Proper storage, preparation, and cooking of meat destroys bacteria and makes it safe and digestible. Meat alternatives like pulses and soy are lower in fat and cheaper options that also provide protein.

    Original Title

    meat-140331043856-phpapp01

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Meat refers to the flesh and edible organs of animals. It provides protein, vitamins, minerals, and fat. The type of meat depends on the animal - examples include beef, pork, poultry, offal, and game. Meat quality is influenced by the animal's age and activity level. Tender cuts come from young, inactive parts of the animal. Cooking methods like slow cooking can make tougher cuts more tender. Proper storage, preparation, and cooking of meat destroys bacteria and makes it safe and digestible. Meat alternatives like pulses and soy are lower in fat and cheaper options that also provide protein.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    37 views28 pages

    © PDST Home Economics

    Uploaded by

    EdnaMarquezMorales
    Meat refers to the flesh and edible organs of animals. It provides protein, vitamins, minerals, and fat. The type of meat depends on the animal - examples include beef, pork, poultry, offal, and game. Meat quality is influenced by the animal's age and activity level. Tender cuts come from young, inactive parts of the animal. Cooking methods like slow cooking can make tougher cuts more tender. Proper storage, preparation, and cooking of meat destroys bacteria and makes it safe and digestible. Meat alternatives like pulses and soy are lower in fat and cheaper options that also provide protein.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 28

    Meat

    © PDST Home Economics


    What is Meat?
    Meat refers to the flesh of animals and birds and
    to their edible internal organs.
    Classification of Meat
    • Carcase Meat
    Examples - Beef, Lamb, Pork.
    • Poultry
    Examples - Chicken, Turkey, Duck.
    • Offal
    Examples - Kidney, Liver, Heart.
    • Game
    Examples – Pheasant, Rabbit, Deer.
    Nutritive Value of Meat
    • Good source of HBV protein 15-25%
    - for growth & repair of cells.
    • Saturated fat 20-30%
    -the amount varies depending on the animal & the cut eg.
    chicken has less fat than bacon.
    • No carbohydrates- usually served with a starchy food.
    • Good source of vitamin B.
    Offal is a good source of vitamin A
    No Vitamin C .
    • Iron & phosphorous. Liver has small amounts of calcium
    but is lacking in most meat.
    • Water varies - 50-60% – the more fat the less water.
    Dietetic Value of Meat
    • Important source of protein, iron and Vitamin B
    • Many different types and cuts of meat some meat is
    organically produced
    • Meat can be cooked in a variety of ways
    • Some cuts of meat are relatively cheap yet nutritious
    • Red meat contains saturated fat and therefore
    should be avoided by people with high –cholesterol
    levels
    Structure of Meat
    • Lean meat is the muscle of the animal and is made up
    of many bundles of tiny fibres
    • These fibres are filled with water containing
    extractives (which give meat its flavour), vitamins,
    minerals and protein
    • Fibres are held together by connective tissue
    • Fat cells can be found between the fibres
    Structure of Meat
    Fat Cells

    Fibres
    containing
    protein
    Vitamins,
    minerals,
    extractives
    Connective
    Tissue
    Toughness and tenderness of
    meat
    depends on two factors:
    1. Age
    2. Activity
    Tough Meat
    • more tough connective tissue

    • comes from old animals

    • comes from active part of animals e.g. leg or neck


    Tender Meat
    • less connective tissue

    • comes from young animals

    • comes from inactive parts of the body e.g. back


    How To Make Meat More
    Tender/Methods of
    Tenderising??
    • hang for a few days

    • chop or mince
    • beat with steak hammer

    • slow moist cooking methods

    • marinating
    Buying Meat
    • buy from clean shop
    • money and meat should be handled separately
    • should smell pleasant and have a good colour
    • keep raw and cooked meat separate to avoid cross-
    contamination
    • check date
    Storage of Meat
    • store in bottom part of fridge
    • remove wrappings
    • use within two days of buying
    • offal should be used as soon as possible
    • avoid cross-contamination by keeping raw and cooked
    meat separate
    Preparing meat for cooking
    • defrost fully before use
    • remove extra fat
    • wipe off excess blood with kitchen paper
    Cooking Meat
    • Choose a suitable method according to the cut
    • Start with a high temperature to seal in flavour.
    Continuous high temperatures will leave the meat
    tough
    • Cook tender cuts by roasting, grilling, frying
    • Cook tough cuts by stewing, boiling
    Effects of Cooking

    • fat melts
    • meat shrinks
    • colour changes
    • protein coagulates
    • flavour develop
    • bacteria is destroyed
    • makes it tender and digestible
    • Left-over cooked meat can be used secondly in meals
    or snacks. However, if not treated with care, food
    poisoning can occur.
    • Store in a refrigerator, covered on a clean plate
    • Use within two days of first cooking
    • Prepare just before using
    • Reheat thoroughly
    • Only ever reheat cooked meat ONCE.
    • Add herbs and seasoning as re-cooking meat makes it
    lose its own flavour
    • Reheating in a sauce adds moisture
    Offal
    • these are the edible internal organs of an animal e.g.
    kidney, liver
    • cheap and very nourishing as they are high in protein,
    vitamin A and B and Iron
    • offal from younger animals is better as the flavour is
    not too strong
    • must be eaten on the day it is bought
    • rinse in warm water before use and cook gently
    Minced Beef
    • tough meat is minced to make them tender
    • can be very fatty
    • when cooked fat should be drained away before
    eating
    • should be used within 24 hours
    • e.g. dishes using minced beef are spaghetti Bolognese,
    lasagne and hamburgers
    Meat Alternatives
    • Meat is good source of protein. However it is dear
    and contains lots of saturated fats.
    • Nuts, pulses and soya bean are good alternatives for
    meat as they are cheaper, low in fat and are still a
    good source of protein.
    • Today, soya beans are processed to produce a
    product which is very similar to meat. This is called
    Textured Vegetable Protein or TVP.
    Advantages of Meat Alternatives
    • less fat
    • contains calcium and fibre
    • lasts longer
    • useful for vegetarians
    • cheaper

    You might also like