Meat PDST Home Economics What is Meat Meat
- Slides: 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 crosscontamination • 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
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