Meat Flashcards
Classification of meat
Carcass meat eg pork, beef
Poultry eg chicken
Game eg pheasant
Offal eg kidneys
3 parts of meat
Meat fibres
Connective tissue
Fat
Proteins in meat fibres
Actin, myosin and globulin
Connective tissue function
Hold meat fibres together
Proteins in connective tissue
Collagen and elastin
Two types of fat in meat
Visible - adipose tissue under skin eg rind on rashers
Invisible - dispersed between meat fibres and connective tissue eg fat dispersed through mince
Nutritional value of carcass meat
Protein: 20-30% (HBV) Fat: 10-30% (saturated, amount depends on type and cut ) Carbohydrates: 0% Vitamins: B group Minerals: iron Water: 50-60% (depends on type of meat)
Nutritional value of Offal
Protein: 20-25% Fat: 5-10% Carbohydrates: 0% Vitamins: A,B,C,D,K (B12) Minerals: Haem iron Water: 60-70%
Nutritional value of poultry
Proteins: 25-30% Fat: 2-5% Carbohydrates: 0% Vitamins: B Minerals: low amounts of iron Water: 65-75%
Dietetic value of meat
Source of HBV Source of haem iron Lacks carbohydrates Carcass meat is high in saturated fat Versatile Can be inexpensive
Causes of toughness in meat
Age (older=tougher because they’ve stronger connective tissue and less fat)
Activity (meat from active parts eg leg are tougher because muscle fibres are longer)
Treatment before and after slaughter (before slaughter animals should be rested to build up glycogen in muscle which will turn to lactic acid when slaughtered. Should be hung for 1-2 weeks)
Incorrect cooking method (tough cuts need slow moist methods to convert collagen in connective tissue to gelatine
Methods of tenderising
Meat tenderisers containing enzymes
Mechanical breakdown (pound,mince)
Marinating (acid)
Slow moist cooking method
Guideline for buying meat
Hygienic reltailor Use by date Bord bia quality mark (best hygiene) Should be dark red No excess fat Cheaper cuts have same nutritional balue Buy near end of shopping trip Suitable for method of cooking Package not damaged
Guidelines for storing
Fridge In original packaging Bottom shelf in case leak Plate and cover Use within 2-3 days
Guidelines for preparing and cooking poultry
Thaw in fridge Remove offal Avoid stuffing, absorbs raw juices Thoirougjly wash hand Preheat oven Check centre Store quick if not eating
Types of meat processing
Freezing
Vacuum packing
Curing
Drying
Effects of freezing
No effect on colour, flavour, texture Microorganisms inactivated B group loss Freezer burn may occur Rancidity if in freezer for too long
Vacuum packing effects
None on nutritional value, colour, flavour, texture
Microorganisms inactivated
Can be refrigerated for 3-4 weeks
Examples of vacuum packed meat
Rasher
Sausgees
Effect of curing
Increased salt
Colour and flvakur changes
Microorganisms and enzymes destroyed
Examples of cured foods
Ham
Bacon
Drying effects
Colour, flavour and texture change
Microorganisms and enzymes destroyed
Loss b group
Examples of dried meat
Beef jerky
Meat in packages soup
How is meat dried
Fluidised bed drying removes moisture
How is meat cured
Injected with curing solution including salt and soaked in brine for a few days and stored to allow development of flavour
How is meat vacuum packed
Deboned
Sealed in polythene packets with air removed
Meat products
Fresh sausages Cooked sausages Beef burgers Meat extractive eg stock cube Pate Cold cooked meat Gelatinec
How does department of agriculture make sure all meat is fresh and hygienic
European Union legislation in regards to food purchased outside of EU
Monitoring use of antibiotics and growth promoters in animals
Maintenance of abattoirs and factories
Testing animals for diseases
Traceability of meat
Beef and lamb quality assurance scheme
Farm standards
High standards of animal welfare
Records of breed, sex and age of all animals
Farmyards maintainer to high standard
Beef and lamb quality assurance scheme
Processing factory standards
Excellent cleaning and sanitation of equipment and factory
records kept to ensure animals are traceable
