Meat

Question 1

Understand the processing of meat

Answer 1

Red meat and white meat
(beef, sheep/goats, pork)/(chicken)

• Stunting
• sticking
• Skinning
• Eviseration
• Inspection
• Washing and grading
• Refridgeration

Question 2

Identifying meat products

Answer 2

1. Beef - 62% cuts / 24% mince / 14% processed
2. Pork - >65% processed
3. by-products - gelatine, glues, cosmetics

Question 3

General composition if meat

Answer 3

Skeletal muscle 
70% water
21% protein
8% fat
1% minerals (ASH)

• Complete protein source (all EAA) that has high Bioavailability (EAA incorporation into human body).
• Iron: meat iron improves absorption and utilization of Fe (non and haem) from other sources
• Fat: tenderness and juiceinees

Question 4

Essential Amino Acids

Answer 4

PVT TIM HALL

1. Phenylalanine
2. Valine
3. Tryptophan
4. Theronine
5. Isoleucine
6. Methionine
7. Histadine
   a
8. Lysine
9. Leucine

Question 5

Factors affecting meat tenderness

Answer 5

1. Chilling
   beef = 6-12 hrs
   pork = 1-6 hrs

RIGOR MORTIS

2. Meat ageing = increased tenderness 7-10 days after slaughter
3. Environmental factors
   (breed, age, electrical stimulation, feed, carcase suspension etc.)
   - Maybe know 5

Question 6

describe cooking of meat

Answer 6

depends on cut.

• PAN fry: dry heat, rare, medium, welldone.
• LONG/SLOW: use moisture
• Pre-cooked: roasts, spams

Question 7

discuss production of meat substitutes

Answer 7

PLANT PROTEINS
1. spinning vegetable proteins firbres (Extruded, fortified, binded.)
2. textured proteins - 50% have 8 EAA.
e,g, soy bean, wheat gluten, yeast protein.