Meat Flashcards
Classification meat
- carcass meat eg sheep (lamb), pig (ham)
- poultry: domestic birds eg chicken, turkey
- game: wild birds and animals eg phesant, rabbit
- offal: edible internal organ eg liver, kidney
Structure of meat
Meat fibres
= contain proteins actin,myosin, globulin
= fibres length and diameter affect tenderness
Connective tissue
= holds fibres together
= contain protein elastin and collagen
Fat
= visible fats - found under skin of animal as layer of adipose tissue or around internal organs eg rind of rasher
= invisible fats - present in flesh of skin as globules dispersed between meat fibres and connective tissue eg fat dispersed through mince
= invisible fats
Cause toughness
-age
= older animals tougher
= more connective tissue and connective tissue stronger
= muscle fibres longer and thicker
-activity
= meat from active part animal more tougher eg leg
=longer connective tissue and longer muscle fibres
-treatment before and after
= animals rested before to build up glycogen in muscles which tenderises meat during hanging
= beef hung 14-21 days, lamb seven days
-incorrect method of cooking
= tough cut slow moist method eg stewing convert collagen in connective tissue to gelatine which tenderises meat
Methods tenderise meat
Meat tenderises
= contain proteolytic enzymes
= break down meat fibres makin more digestible
Mechanical breakdown
= pounding with meat mallet, piercing with needles or mincing
= break fibres into shorter lengths
Marinating
= mixture of acids, herbs, species, salt break down fibres
Slow moist cooking
=eg stewing casserolling
= convert collagen to gelatine
= makes meat fibres fall apart become soft
Guidelines for buying meat
- check use by date on prepackaged meat after date unsafe eat
- ensure meat correct colour for its type eg beef dark red (flesh firm, elastic)
- buy meat with Bord Bia quality mark = best practices implemented
- buy meat near end of shopping minimise mount time spent at room temp (bacterial growth) before being put in fridge
- buy cut Of meat suitable for cookin method eg fillet steak for frying
Effects of cooking on meat
- protein coagulate at 40-50 cause meat shrink
- fat melts adding flavour
- can become tough, rubbery, difficult digest if over cooked
- bacteria destroyed
- b group vitamins lost as not heat stable, other vitamins and minerals lost as they dissolve in cooking liquid