Meat

Question 1

What are the classifications of meat?

Answer 1

Carcass, Poultry, Game, Offal

Question 2

What is the source of beef?

Answer 2

Cow = beef (calf = veal)

Question 3

What is the source of lamb and mutton?

Answer 3

Sheep = lamb (young) & mutton (old)

Question 4

What is the source of pork?

Answer 4

Pig = Pork & salt - ham + bacon

Question 5

What are the sources of poultry?

Answer 5

Birds: Chicken, Goose, Turkey

Question 6

What are the sources of game?

Answer 6

Deer (venison), Pheasant, Rabbit

Question 7

What are the sources of offal?

Answer 7

Organs: Liver, Kidney, Heart, Tongue

Question 8

What is offal?

Answer 8

The internal organs of an animal used as food - edible

Example: Heart and liver.

Question 9

What are the 5 groups of nutritive value in meat?

Answer 9

Protein, Fat, Carbs, Iron, Vitamin B

Question 10

What type of protein is found in meat?

Answer 10

Type: HBV

Functions: H+E & G+R of body cells.

Question 11

What type of fat is found in meat?

Answer 11

Type: Saturated

Functions: Protects kidneys, Heat and energy - 1g = 9 kcal.

Question 12

What is the carbohydrate content in meat?

Answer 12

Type: 0%

Functions: Serve with pasta, potatoes or rice.

Question 13

What type of iron is found in meat?

Answer 13

Type: Haem iron

Functions: Makes red blood cells to carry oxygen.

Question 14

What is the function of Vitamin B in meat?

Answer 14

Type: -

Functions: Healthy nerves.

Question 15

What should you check on pre-packed meats?

Answer 15

Use-by date to ensure it’s safe to eat and shows freshness.

Question 16

What does the Bord Bia Quality Assurance mark indicate?

Answer 16

Meat is from Ireland, reduces food miles, high standard, and inspected farmers and animals.

Question 17

What color should beef and chicken be?

Answer 17

Beef = red, Chicken = silver pink

Question 18

Who should eat meat?

Answer 18

Pregnant women for HBV protein for G+R, Women who have periods for haem iron.

Question 19

Who should avoid eating meat?

Answer 19

People with CHD due to saturated fat, Vegans due to ethical reasons.

Question 20

Why buy meat?

Answer 20

Variety of dishes and cooking methods: spag bowl, chicken curry, ham sandwich, beef stew.

Question 21

What are the 3 rules for storing meat?

Answer 21

In fridge, Bottom shelf of fridge, Freezing meat

Question 22

What temperature should meat be refrigerated at?

Answer 22

4 degrees Celsius to slow bacteria growth

Example: Salmonella in chicken.

Question 23

Why keep raw meat on the bottom shelf?

Answer 23

To stop cross-contamination; if on top shelf, it can drip.

Question 24

What is the proper way to freeze meat?

Answer 24

Quick freeze at -25 and store at -18 degrees.

Question 25

What happens to protein when cooking meat?

Answer 25

Protein coagulates.

Question 26

What happens to fat when cooking meat?

Answer 26

Fat melts and turns to liquid.

Question 27

What happens to bacteria when cooking meat?

Answer 27

Bacteria dies, e.g., salmonella.

Question 28

What happens to the color of meat when cooked?

Answer 28

Changes color, e.g., meat = pink-brown.

Question 29

What are the 3 causes of toughness in meat?

Answer 29

Age, Activity, Treatment before & after killing

Question 30

Why are older animals tougher?

Answer 30

They have more muscle and connective tissue.

Question 31

Why are legs and necks of animals tougher?

Answer 31

They are used more, resulting in larger muscles and more connective tissue.

Question 32

What happens to animals before and after being killed to reduce toughness?

Answer 32

Kept in a shed to reduce movement before, hung in a cold room after.

Question 33

Name 2 proteins found in meat.

Answer 33

Elastin, Myosin, Gelatin, Actin

Question 34

What are the 3 methods of tenderizing meat?

Answer 34

Mechanical breakdown, Marinating, Slow moist cooking

Question 35

What is mechanical breakdown?

Answer 35

Hitting the meat with a steak hammer breaks down meat fibers.

Question 36

What is marinating?

Answer 36

A mixture of salt, oil, flavoring, and acid that breaks down meat fibers.

Question 37

What is slow moist cooking?

Answer 37

Uses low heat and water to soften meat; collagen changes to gelatin.

Question 38

What are the steps to freezing meat?

Answer 38

Remove bones, trim some fat, wrap in strong plastic, blast freeze.

Question 39

What is the underlying principle of freezing meat?

Answer 39

Stops bacteria from growing; bacteria is inactivated at low temperatures.

Question 40

What are the effects of freezing meat?

Answer 40

Oxidative rancidity if not wrapped correctly; no change in color, flavor, or texture.

Question 41

What meats are suitable for freezing?

Answer 41

Chicken, Beef, Turkey

Question 42

What does the Bord Bia Quality Assurance mark mean?

Answer 42

Produced to the highest level of care from farmer to factory.

Question 43

How often is the farmer inspected by Bord Bia?

Answer 43

Every 18 months to ensure high standards of animal welfare.

Question 44

What does Bord Bia inspect in the processing factory?

Answer 44

Staff competency, cleanliness, and accurate records for traceability.

Question 45

How to keep meat safe in the industry?

Answer 45

Use different colored knives for cooked & raw meats, test cattle for TB yearly.

Question 46

What are the effects of cooking on protein in meat?

Answer 46

Maillard reaction occurs, collagen changes to gelatin.