Foods: Meat Flashcards
Offal
The edible internal organs of animals, eg. liver, kidney
Causes of toughness in meat
Age: older animals have tougher meat
Activity: active parts, such as leg or neck is tough
Incorrect hanging: meat must be left to hang in certain conditions after slaughter to make it tender
Incorrect cooking: tough cuts become tougher if cooked incorrectly
tenderising meat methods
Hang meat to allow enzymes to tenderise it
Pound meat with steak hammer to break up the fibres
Mince or cut meat into small pieces
Use moist methods of cooking, such as stewing
Marinate meat before cooking i.e. soak it in marinade (mixture of oil, vinegar)
Use chemical tenderisers such as papain
Composition of red meat
Protein 20-25%
Fat 20%
Carbohydrate 0%
Vitamins B group
Minerals Iron, calcium, phosphorous
Water 60%
Nutritive value of meat - Protein
Excellent source of HBV protein. Useful for growth
Poultry
Meat from birds, eg. chicken, turkey
Nutritive value of meat - Fat
High in saturated fat.
Can be visible or invisible.
Provides energy
Saturated fat should be restricted got people on low-cholesterol diets. Also can be difficult for elderly and sick people to digest.
Nutritive value - Carbohydrate
Does not contain carbohydraes, often served with foods with carbohydrates eg. pasta, potatoes, bread.
Opt for high-fibre variety.
Nutritive value - Vitamins
Contains B group, releases energy from food.
Nutritive value - Minerals
Excellent source of iron, healthy red blood cells. Easily absorbed form of iron. Important to avoid anemia.
Contains calcium, phosphorous, for healthy bones.
Nutritive value - Water
Contains about 60% water
Structure of meat
Tough meat - Contains longer, thicker fibres and more connective tissue. Found in older animals, and active parts such as leg, neck
Tender meat - Comes from young animals and inactive parts, such as back of animal
Tough meat is cheaper than tender meat, but contains same nutritive value. Tough meat can be tenderised at home.
cooking methods for tender cuts
grilling
frying
roasting
stir frying
cooking methods for tough cuts
stewing
casserolling
boiling
buying meat guidelines
buy in reliable, hygienic shop
should be of good quality & low fat content
should appear slightly moist and have good colour
should not smell
check expiry date on pre-packed meat, eg. minced meat
choose suitable cut for dish you intend to cook
preparing meat for cooking
defrost frozen meat thoroughly before cooking
do not prepare beside ready-to-eat to avoid cross-contamination
trim away visible fat
choose suitable cooking method for cut
weigh meat to calculate cooking time
reasons for cooking meat
bacteria destroyed, makes meat safer to eat
improves flavour
improves appearance of meat
effects of cooking on meat
bacteria destroyed protein coagulates on surface, seals in juices fat melts colour changes. red meat turns brown meat shrinks flavours develop
meat products
Made from meat & other ingredients such as breadcrumbs or oatmeal to create bulk in product. May contain salt, extra fat & other additives.
Include: sausages, nuggest, burgers, corned beef
Meat substitutes
Foods that are used instead of meat. Used in diet of vegetarians as meat subtitutes. Can be added to meat during cooking to make meat go further.
Tofu
soya protein product
textured vegetable protein (TVP)
made from soya beans
quorn
made from fungi
advantages of meat substitutes
does not contain saturated fat contain fibre cheaper than meat suitable for vegetarians longer shelf life can be used with meat as money saver
Storing meat
Separate raw meat from ready-to-eat foods
Remove wrapping
Refrigerate or freeze
Use before expiry date
