Meat

Question 1

Nutritional significance

Answer 1

HBV protein, myosin, actin, globulin, elastin, globulin
Saturated fat
No carbohydrate
B group vitamins
Haem iron, Sulphur, potassium, zinc, phosphorus

Question 2

Factors that cause toughness in meat

Answer 2

Age
Activity
Treatment
Method of cooking

Question 3

Tenderising meat

Answer 3

Injecting animals with proteolytic tenderising enzymes
Mechanically- piercing, pounding, mincing
Marinating
Sprinkling raw meat with tenderising chemicals
Slow, moist methods of cooking

Question 4

Effects of heat

Answer 4

Protein coagulates and meat shrinks
Fat melts
Collagen converted to gelatine
B grouo vitamins lost in cooking liquid
Bacteria destroyed
Colour changes
Flavour improves
Overcooking makes meat tough and indigestible

Question 5

Buying meat

Answer 5

Clean hygienic premises
Traceability symbols
Raw and cooked displayed separately
Good colour, fresh smell, moist flesh
Avoid fat or gristle
Choose a cut suitable for dish
Cheaper cuts have same nutritive vake but require longer cooking time

Question 6

Storing meat

Answer 6

Fridge ASAP
Remove wrapping, place in plate or bowl
Cover with clingfilm or greaseproof paper
Raw meat placed below cooked meat
Use within 2-3 days

Question 7

Methods of processing

Answer 7

Freezing
Vacuum packing
Canning
Dehydration
Curing

Question 8

Beef Quality Assurance Scheme

Answer 8

Combined scheme involving farmer, beef plant and retailer
Only approved farmers used
HACCP must be in place
Inspections carried out by independents contracted by Bord Bia
If requirements are met the quality assurance logo can be used