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Leaving Cert Home Ec - > Meat > Flashcards

Meat Flashcards

1
Q

Classification of meat

A

Carcass meat eg pork, beef
Poultry eg chicken
Game eg pheasant
Offal eg kidneys

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2
Q

3 parts of meat

A

Meat fibres
Connective tissue
Fat

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3
Q

Proteins in meat fibres

A

Actin, myosin and globulin

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4
Q

Connective tissue function

A

Hold meat fibres together

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5
Q

Proteins in connective tissue

A

Collagen and elastin

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6
Q

Two types of fat in meat

A

Visible - adipose tissue under skin eg rind on rashers

Invisible - dispersed between meat fibres and connective tissue eg fat dispersed through mince

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7
Q

Nutritional value of carcass meat

A 
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)
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8
Q

Nutritional value of Offal

A 
Protein: 20-25%
Fat: 5-10%
Carbohydrates: 0%
Vitamins: A,B,C,D,K (B12)
Minerals: Haem iron
Water: 60-70%
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9
Q

Nutritional value of poultry

A 
Proteins: 25-30%
Fat: 2-5%
Carbohydrates: 0%
Vitamins: B
Minerals: low amounts of iron 
Water: 65-75%
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10
Q

Dietetic value of meat

A 
Source of HBV
Source of haem iron
Lacks carbohydrates 
Carcass meat is high in saturated fat 
Versatile
Can be inexpensive
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11
Q

Causes of toughness in meat

A

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

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12
Q

Methods of tenderising

A

Meat tenderisers containing enzymes
Mechanical breakdown (pound,mince)
Marinating (acid)
Slow moist cooking method

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13
Q

Guideline for buying meat

A 
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
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14
Q

Guidelines for storing

A 
Fridge 
In original packaging
Bottom shelf in case leak
Plate and cover
Use within 2-3 days
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15
Q

Guidelines for preparing and cooking poultry

A 
Thaw in fridge
Remove offal
Avoid stuffing, absorbs raw juices
Thoirougjly wash hand
Preheat oven
Check centre
Store quick if not eating
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16
Q

Types of meat processing

A

Freezing
Vacuum packing
Curing
Drying

17
Q

Effects of freezing

A 
No effect on colour, flavour, texture 
Microorganisms inactivated
B group loss
Freezer burn may occur
Rancidity if in freezer for too long
18
Q

Vacuum packing effects

A

None on nutritional value, colour, flavour, texture
Microorganisms inactivated
Can be refrigerated for 3-4 weeks

19
Q

Examples of vacuum packed meat

A

Rasher

Sausgees

20
Q

Effect of curing

A

Increased salt
Colour and flvakur changes
Microorganisms and enzymes destroyed

21
Q

Examples of cured foods

A

Ham

Bacon

22
Q

Drying effects

A

Colour, flavour and texture change
Microorganisms and enzymes destroyed
Loss b group

23
Q

Examples of dried meat

A

Beef jerky

Meat in packages soup

24
Q

How is meat dried

A

Fluidised bed drying removes moisture

25
Q

How is meat cured

A

Injected with curing solution including salt and soaked in brine for a few days and stored to allow development of flavour

26
Q

How is meat vacuum packed

A

Deboned

Sealed in polythene packets with air removed

27
Q

Meat products

A 
Fresh sausages
Cooked sausages 
Beef burgers
Meat extractive eg stock cube 
Pate
Cold cooked meat
Gelatinec
28
Q

How does department of agriculture make sure all meat is fresh and hygienic

A

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

29
Q

Beef and lamb quality assurance scheme

Farm standards

A

High standards of animal welfare
Records of breed, sex and age of all animals
Farmyards maintainer to high standard

30
Q

Beef and lamb quality assurance scheme

Processing factory standards

A

Excellent cleaning and sanitation of equipment and factory

records kept to ensure animals are traceable

Leaving Cert Home Ec - (41 decks)

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