meat

Question 1

protein

Answer 1

HBV, contains myosin, actin and globulin

Question 2

fat

Answer 2

depending on the cut of meat and method of cooking used eg, skinless chicken fillet are low in fat.

Question 3

carbohydrate

Answer 3

no carb present in meat

Question 4

vitamins

Answer 4

meat is a good source of b group vitamins eg, thiamine, riboflavin, pyridoxine and cobalamin.

Question 5

minerals

Answer 5

good source in iron and small amounts of zinc and phosphorus

Question 6

water

Answer 6

contains high proportion of water

Question 7

dietetic value of meat

Answer 7

• hbv protein which is essential for growth
• supplies iron which helps prevent anemia
• some meat is relatively cheap and nutritious eg offal and minced

Question 8

toughness of meat (age)

Answer 8

meat from older animals has longer, coarser and muscles fibres and connective tissue is present, therefore it tends to be tougher

Question 9

toughness of meat (activity)

Answer 9

meat from active parts of the animal tends to be more tough

Question 10

toughness of meat (treatment before and after slaughter)

Answer 10

animals are rested to allow glycogen to build up in the muscle, after death it is converted to lactic acid which has a tendering effect on the meat

Question 11

buying meat

Answer 11

• buy meat from premises which sell good quality meat where a strict code of hygiene is observed
• meat should be moist with fresh a fresh smell
• ## avoid uneconomical cuts with large amount of bone or visible fat

Question 12

storing meat

Answer 12

• place in a bowl or plate, cover loosely with greaseproof paper
• refrigerate asap after purchase
• use within 2-3 days

Question 13

effects of cooking on meat

Answer 13

• meat protein coagulates causing the fibres to shrink
• the fat melts
• color changes from red to brown
• flavor develops
• b group vitamins and minerals may be destroyed
• bacteria are destroyed