Meat Flashcards

1
Q

Classification meat

A
  • 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
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2
Q

Structure of meat

A

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

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3
Q

Cause toughness

A

-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

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4
Q

Methods tenderise meat

A

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

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5
Q

Guidelines for buying meat

A
  • 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
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6
Q

Effects of cooking on meat

A
  • 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
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