Meat Flashcards
What is meat?
The flesh or muscular tissue of animals and birds
Classification of meat
Carcass meat - beef pork lamb
Poultry - chicken turkey duck goose
Game(wild animals and birds) - pheasant snipe venison rabbit hare
Offal (edible internal organs) - heart liver kidney tongue
Average composition of carcass meat
Protein 20-30%
Fat 10-30%
Carbohydrate 0%
Vitamins 1.5% (B 1,2,3,6,12)
Minerals (haem iron, zinc potassium phosphorus sulphur)
Water 50-60%
Nutritive value of meat
-Protein:
excellent source of HBV
Myosin, actin and globulin present in meat fibres
Elastin and collagen in connective tissue
-Fat:
Source of saturated fat
Amount depends on type of meat, cut of meat and method of cooking eg chicken and beef
Fat can be visible or invisible
-Carbohydrate:
None must eat with high fibre/starch food
Liver may contain glycogen (stored animal carb)
-Vitamins:
Good source of B group vitamins B1,2,3,6,12
Small amounts of vitamins A and D in liver
-minerals:
Good source of haem iron (easily absorbed)
Small amounts of zinc sulphur potassium phosphorus
-Water:
Content varies on type of meat
Higher water content means less fat content
Dietetic value of meat
-excellent source of HBV, essential for growth, important in diets of pregnant women, children and teenagers
-supplies haem iron, which can be easily absorbed by body, preventing anaemia, important in diets of teenage women. Function
-saturated fat present, cause CHD, should be avoided by people with high cholesterol
-lacks carbohydrate, calcium and vitamin C, should be combined with these foods example
-readily available
-can be cooked in a wide variety of ways, adds interest
-some meat eg offal is cheap yet nutritious
Structure of meat
Muscle fibres are made of connective tissue called elastin. Bundles of fibre are held by collagen (connective tissue)
Contains water, proteins, minerals and extractives(smells)
Fat is present in varying amounts. Invisible fat/marbling refers to fat cells distributed between the fibres. Visible fat may be seen as a layer of fat on meat or surrounding internal organs eg kidney. Can be easier to remove
What are extractives?
Substances like lactic acid that are dissolved in the water in the meat fibres. They give meat it’s distinct flavour. They stimulate the secretion of Saliva and gastric juice aiding digestion.
What is Marbling?
Whereby fat is distributed throughout the meat also known as invisible fat
What are the Causes of toughness in meat? (4)
-Age: the older the animal the tougher the meat. Has longer courser muscle fibres and more connective tissue present.
-Activity: the more active parts of the animal eg neck or leg will be tougher. These parts develop longer thicker fibres and more connective tissue
-Treatment before and after slaughter: prior to slaughter animals are rested to allow glycogen to build up in the muscle. After death, the glycogen gradually breaks down to lactic acid which has a tenderising effect on meat protein. Carcass Should be hung for period of time to allow this tenderising to take place(beef for 14-21 days, lamb for 7 days). Failure to hang in correct monitored conditions and for correct length of time will result in tougher meat.
Incorrect method of cooking: tough cuts of meat are cooked by an unsuitable method eg grilling or frying will undergo further toughening
Ways of tenderising meat?(5)
Meat tenderisers: eg papain containing proteolytic enzymes can be sprinkled on meat before cooking. They help break down the meat fibres making meat more digestible
Mechanical breakdown: pounding meat eg steak with a meat hammer or piercing it with knives before cooking helps to tenderise it.
Mincing: breaks up the meat fibres of tougher cuts of meat
Marinating: before cooking in mixture of oil (lipid carries flavour) wine lemon juice/vinegar(acid denature proteins tenderising) flavourings (garlic) has a tenderising effect on meat
Slow moist cooking methods eg stewing causes insoluble collagen in meat to turn to the soluble gelatine tenderising meat
Who is responsible for the meat quality
Production processing and sale of meat in Ireland is subject to EU safety and hygiene legislation. It is enforced by FSAI or the food safety authority of Ireland.
Department of agriculture, food and the marine. Local authority veterinary inspectors and the department of health help to implement the regulations
What is the bord bia quality assurance scheme?
Provides assurance scheme for beef, Lamb, pig meat and poultry
Aims to maintain high standards of food safety and hygiene in meat production and processing
The bord bia quality mark serves to reassure consumers about the quality of meat on sale
Quality assured food that is produced and processed in the Republic of Ireland will have the origin Ireland quality mark.
What is the sustainable beef and lamb assurance scheme (SBLAS)
Recent bord bia initiative introduced to encourage sustainable practices in meat production that protect the environment while safeguarding the health and
