meat

Question 1

what are the classification of meat

Answer 1

-carcass meat: e.g. pig, cow, and sheep

-poultry: domestic birds reared for meat and eggs, e.g. chicken, turkey, duck and goose

-game: wild birds and animals, e.g. rabbit and deer

-offal: edible internal organs, e.g. kidneys, liver and tongue

Question 2

what is the nutritional value of carcass meat

Answer 2

proteins: an excellent source of HBV protein,
-the main proteins present are myosin, globulin, and actin in the meat fibres and elastin and collagen in the connective tissue

fat: a source of saturated fat
-the amount of fat present depends on the type of carcass meat, e.g. pork has more fat than beef
-fat can be visible or invisible

carbohydrates: lacks carbohydrates, for this reason carcass meat is usually served with a carbohydrate-rich food e.g. pasta

vitamins: a good source of B-group vitamins, particularly B1, B2, B3, B6

minerals: a good source of haem iron
-zinc, sulfur, potassium, and phosphorus are present in small amounts

-water: -water content varies depending on the type of carcass
meat, the higher the water content the less fat is
present

Question 3

what is the nutritional value of offal meat

Answer 3

proteins: an excellent source of HBV protein

fat: low in saturated fat

carbohydrates: lacks carbohydrates expect for a small amount of glycogen in liver for this reason offal is usually served with a carbohydrate-rich food, e.g. potatoes

vitamins: - a good source of B-group vitamins, particularly B12 and B9
-a source of vitamin C
-liver/kidneys have a high content of vitamins A,D,K

minerals: -a good source of haem iron
-contains small amounts of zinc, potassium, phosphorus and sulfur

water: - varies depending on the type of offal
-the higher the water content, the less fat is present

Question 4

what is the nutritional value of poultry meat

Answer 4

proteins: an excellent source of HBV protein

fat: a source of saturated fat
-the amount of fat present depends on the type of poultry

carbohydrates: lacks carbohydrates: for this reason poultry is usually served with a carbohydrate rich food, e.g. rice

vitamins: a good source of B-group vitamins, particularly B1, B2 and B3

minerals: a source of haem iron, however it contains less than red meat
-contains small amounts of zinc
-phosphorus and calcium are present in small amounts

water: varies depending on the type of poultry
-the higher the water content the less fat is present

Question 5

what is the dietic value of meat

Answer 5

-excellent source of HBV protein that assists with growth and repair. this makes it a valuable food in the diets of children, teenagers and pregnant women

-meat is a good source of haem iron, which can reduce the risk of anaemia

-meat is a versatile food suited to many different cooking methods and flavour combinations, e.g. chilli and garlic

-meat lacks carbohydrates so it should be combined with carbohydrate-rich foods to balance the diet

-meat is available in a variety of types and forms to suit different tastes and to add variety to the diet

Question 6

what causes toughness in meat

Answer 6

-age
-activity
-treatment before and after slaughter
-incorrect method of cooking

Question 7

explain age as a cause of toughness in meat

Answer 7

older animals have tougher meat than younger animals because they have more connective tissue and their connective tissue is stronger and their muscle fibres are longer and thicker

Question 8

explain activity as a cause of toughness in meat

Answer 8

meat from the active parts of the animal, e.g. the leg is tougher as it develops longer muscle fibres and more connective tissue over time

Question 9

explain treatment before and after slaughter as a cause of toughness in meat

Answer 9

before slaughter, animals should be rested to enable glycogen build-up in their muscles as after slaughter glycogen is converted to lactic acid, tenderising meat fibres during hanging. failure to do this will result in tough meat

Question 10

explain incorrect method of cooking as a cause of toughness in meat

Answer 10

tough cuts of meat require slow, moist methods of cooking, if cooked quickly, e.g. grilled, meat will be tough and difficult to chew

Question 11

what are the methods of tenderising meat

Answer 11

-meat tenderisers
-mechanical breakdown
-marinating
-slow, moist cooking methods

Question 12

explain meat tenderisers as a method of tenderising meat

Answer 12

contain proteolytic enzyme which break down meat fibres making them more digestible

Question 13

explain mechanical breakdown as a method of tenderising meat

Answer 13

e.g. pounding meat with a meat mallet, piercing with needles or mincing, breaks fibres into shorter lengths, tenderising meat

Question 14

explain marinating as a method of tenderising meat

Answer 14

in a mixture of acid, salt, herbs, spices and fruit or dairy breaks down fibres, tenderising meat

Question 15

explain slow, moist cooking as a method of tenderising meat

Answer 15

e.g. stewing and casseroling, tenderising tough cuts of meat as they convert collagen to gelatine making meat fibres fall apart and become soft

Question 16

what are the guidelines of buying meat

Answer 16

-check the use-by date on pre-packaged meat

-buy cuts of meat suitable for the chosen cooking method, e.g. fillet steak for frying

-buy meat near the end of the shopping trip to minimise the amount of time it spends at room temperature before being returned to a fridge

-ensure meat is the correct colour for its type, e.g. beef should be a dark red. the flesh should be firm and elastic

Question 17

what are the guidelines for storing meat

Answer 17

-if freezing fresh meat, freeze at -25C on the day of purchase

-minimise the amount of time meat is in storage. use within two or three days

-store meat in a fridge at 4C as room temperature speeds up bacterial growth, increasing the rate of spoilage

-if pre-packaged leave in its original packaging and place on the bottom shelf of the fridge

-if purchased loose, remove from the wrapper and place on a plate or in a container that will collect any juices

Question 18

explain the guidelines for cooking carcass meat

Answer 18

• choose an appropriate cooking method suited to the type and cut of the carcass meat

-if baking or roasting carcass meat ensure the oven is preheated so it will cook meat until it reaches a sufficiently high temperature to ensure all pathogenic bacteria are killed

-avoid overcooking carcass meat, as it becomes tough and difficult to digest

Question 19

explain the guidelines for preparing and cooking poultry

Answer 19

-if poultry is frozen, thaw in fridge at 4C before cooking

-cool leftovers quickly to avoid bacterial growth

-thoroughly wash hands and equipment used during the preparation of poultry to prevent cross-contamination and salmonella food poisoning

-never stuff the cavity, as it absorbs the juice from raw poultry creating an optimum environment for bacterial growth which may cause food poisoning if the poultry is not sufficiently cooked

Question 20

explain the effects of cooking on meat

Answer 20

-protein coagulates at 40-50C causing meat to shrink

-fat melts adding flavour to meat

-flavour develops as extractives are released from the meat fibres

-meat can become tough, rubbery and difficult to digest if overcooked

-bacteria are destroyed

Question 21

explain the process of freezing meat

Answer 21

meat is deboned and some fat is removed. it can then be frozen by commercial methods, e.g. home freezing at -25C

Question 22

explain the effects of freezing meat

Answer 22

• no effects on colour, flavour and texture

-microorganisms are inactivated

-some loss of B-group vitamins during drip loss when thawed

-freezer burn may occur if packaging is damaged

Question 23

give examples of meat freezing

Answer 23

-beef

-lamb

-pork

Question 24

explain the process of drying meat

Answer 24

meat has its moisture removed. this can be completed by fluidised bed drying or accelerated freeze drying

Question 25

what are the effects of drying meat

Answer 25

-colour, flavour and texture are changed

-loss of B-group vitamins

-microorganisms and enzymes are destroyed

Question 26

what are examples of met drying

Answer 26

-beef jerky

-meat in packet soups

Question 27

what are examples of processed meat products

Answer 27

-fresh sausages

-cooked sausages

-beef burgers

-gelatine