Meat and Poultry Flashcards
What is carcass meat?
~ sheep, e.g. Lamb and mutton
~ cattle, e.g. Veal and beef
~ pig, e.g. Pork, ham and bacon.
What is poultry?
Chicken and Turkey
What is game?
Wild animals and birds such as pheasant and deer
What is offal?
The internal edible organs of animals, e.g. Liver and kidney.
What is the nutritive value of meat?
- Protein: Meat is an excellent source of high biological value protein, which is very useful for growth.
-Fat: Meat is high in saturated fat, but the amount of fat found in meat varies, depending on the animal and the cut of meat. For example, chicken contains less fat than bacon. Fat can be visible or invisible. Fat provides energy.
-Carbohydrates: Meat is lacking in carbohydrates. It is often served with carbohydrate foods such as potatoes or rice.
-Vitamins: Meat is a good source Vitamin B, which helps release energy from food. - Water: The amount of water in meat varies - the more fat present, the less water.
-Minerals: Offal, such as liver and heart is a good source of iron. Meat supplies the minerals iron and phosphorus. Liver also contains small amounts of calcium, but minerals are lacking in most types of meat.
What is meat composed of?
Meat is composed of water, protein and amino acids.
Minerals, fats, fatty acids, vitamins, other bioactive components and small quantities of carbohydrates can also be found in meat.
What is the structure of meat?
Meat is made up of long fibres that are held together in bundles by connective tissue. Fat cells are distributed between the fibres.
What is tough meat?
Tough meat contains longer, thicker fibres and more connective tissue. Tough meat is found in older animals and in parts of the animal that are very active, e.g. the leg and the neck.
What is tender meat?
Tender meat contains shorter, thinner fibres and less connective tissue. Tender meat comes from young animals and inactive parts of the animal, e.g. the back.
What are the guidelines for buying meat?
-Buy meat from a hygienic and reliable shop that sells good quality meat with a low fat content. Look out for the quality assurance label on pre- packed meat.
-Choose a cut that suits the dish you intend to cook.
-Avoid cuts that have a lot of bone, gristle or fat.
-Offal and cheaper cuts of meat are just as nourishing as more expensive cuts.
-Check the date stamp on pre-packaged meat such as minced meat.
-Meat should appear slightly moist and have a good colour.
-It should not smell.
What are the guidelines for storing meat?
-Remove meat from its plastic as soon as possible after purchase and store in fridge/freezer.
-Transfer to a non plastic dish and covered with foil or loosely covered with plastic allowing some airflow.
-Raw and cooked meat should be stored separately.
-Meat will keep for 3-5 days in the fridge (raw), 5-7 days (cooked).
What are the reasons for cooking meat?
-Bacteria are destroyed, making the meat much safer to eat.
-Improves flavour.
-Improves appearance.
How do you prepare meat for cooking?
- Defrost frozen meat thoroughly before cooking.
-Do not prepare meat beside ready to eat foods to avoid cross-contamination. - Trim away any visible fat.
-Choose a suitable cooking method for the cut of meat.
-Weigh meat to calculate the cooking time.
How does cooking affect meat?
-Bacteria are destroyed.
-Protein coagulates on the surface, which seals in the juices.
-Fat melts.
-Colour changes. Red meat turns brown.
-Meat shrinks.
-Flavours develop.
What causes toughness of meat?
-Age: The meat of older animals tends to be tougher.
-Activity: Meat from the more active parts of the animals (such as neck) will be tougher than meat from the less active parts.
-Incorrect hanging: Meat carcasses are hung for a certain length of time after slaughter. If this is not done correctly, the meat will be tough .
-Incorrect cooking method: The method of cooking should suit the cut of meat.
