Meat

Question 1

Classification meat

Answer 1

• 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

Question 2

Structure of meat

Answer 2

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

Question 3

Cause toughness

Answer 3

-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

Question 4

Methods tenderise meat

Answer 4

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

Question 5

Guidelines for buying meat

Answer 5

• 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

Question 6

Effects of cooking on meat

Answer 6

• 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