meat, offal and poultry Flashcards

1
Q

discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(1)

A

monitoring the use of antibiotics and growth promoters in animal production

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2
Q

discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(2)

A

ensuring the identification of livestock and traceability of meat

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3
Q

discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(3)

A

testing animals routinely for diseases such as TB and BSE

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4
Q

evaluate one method of cooking meat - name of cooking method

A

boiling

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5
Q

evaluate one method of cooking meat - underlying principle(1)

A

conduction heat moving from molecule to molecule within the food

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6
Q

evaluate one method of cooking meat - underlying principle(2)

A

as water is heated it becomes less dense and rises creating convection currents

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7
Q

evaluate one method of cooking meat - underlying principle(3)

A

occurs at 100*C

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8
Q

evaluate one method of cooking meat - how the cooking method chosen affect the meat

A

-change in colour
-change in texture
-B vitamin lost in cooking liquid
-meat remains moist

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9
Q

identify a type of material suitable for packaging perishable foods

A

vacuum packing

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10
Q

asses the suitability for purpose - vacuum packing

A

cheap to produce, durable and strong depending on type

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11
Q

assess the environmental impact of the material identified - vacuum packing

A

made from limited and non renewable sources

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12
Q

explain the term extractives

A

made from juice extractive that are dried and mixes with corn flour, salt, yeast extract and flavour enhances e.g. gravy

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13
Q

explain the term marinating

A

covering meat in a mixture of acid(wine/vinegar) and other ingredients e.g. oil, salt, breaks down fibres and tendencies the meat

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14
Q

name two proteins found in meat

A

-myosin
-collagen

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15
Q

outline two effects of cooking on protein in meat

A

-protein coagulates causing the fibres to shrink
-fibres fall apart and meat becomes more digestible

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16
Q

discuss the nutritional significance of meat in the diet-protein

A

an excellent source of HBV protein

17
Q

discuss the nutritional significance of meat in the diet-lipids

A

the amount of fat present depends on the type of carcass meat, e.g. pork has more fat than beef

18
Q

discuss the nutritional significance of meat in the diet-carbohydrates

A

lacks carbohyrates, for this reason, carcass merat is usually served with a carbohydrate rich food e.g. pasta

19
Q

discuss the nutritional significance of meat in the diet-vitamins

A

a good source of B group vitamins, particularly B1(thiamine)

20
Q

discuss the nutritional significance of meat in the diet-minerals

A

phosphorus are present in small amounts

21
Q

describe the factors that cause toughness in meat- age

A

older animals have tougher meat then younger animals

22
Q

describe the factors that cause toughness in meat-activity

A

meat from the active parts of the animal e.g. leg is tougher

23
Q

describe the factors that cause toughness in meat - treatment before slaughter

A

animals should be rested to enable glycogen build up in their muscles

24
Q

describe two methods of tenderising meats - meat tenderisers

A

contain proteolytic enzymes which break down meat fibres, making them more digestible

25
Q

describe two methods of tenderising meats - mechanical breakdown

A

pounds with a meat mallet, breaks fibres into shorter lengths

26
Q

set out details of one process used to extend the shelf life of meat - name of process

A

freezing

27
Q

set out details of one process used to extend the shelf life of meat - how the process is carried out to include the underlying principle involved(1)

A

meat is deboned and some fat is removed

28
Q

set out details of one process used to extend the shelf life of meat - how the process is carried out to include the underlying principle involved(2)

A

it can be frozen by blast freezing at -30C or by home freezing at -25C

29
Q

set out details of one process used to extend the shelf life of meat - how the process is carried out to include the underlying principle involved(3)

A

sealed in moisture proof package

30
Q

set out details of one process used to extend the shelf life of meat - the effect of the process on meat

A

no effect on colour, flavour and texture