meat, offal and poultry Flashcards
discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(1)
monitoring the use of antibiotics and growth promoters in animal production
discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(2)
ensuring the identification of livestock and traceability of meat
discuss the measure that have been implemented in the Irish food industry to ensure meat is safe for consumption(3)
testing animals routinely for diseases such as TB and BSE
evaluate one method of cooking meat - name of cooking method
boiling
evaluate one method of cooking meat - underlying principle(1)
conduction heat moving from molecule to molecule within the food
evaluate one method of cooking meat - underlying principle(2)
as water is heated it becomes less dense and rises creating convection currents
evaluate one method of cooking meat - underlying principle(3)
occurs at 100*C
evaluate one method of cooking meat - how the cooking method chosen affect the meat
-change in colour
-change in texture
-B vitamin lost in cooking liquid
-meat remains moist
identify a type of material suitable for packaging perishable foods
vacuum packing
asses the suitability for purpose - vacuum packing
cheap to produce, durable and strong depending on type
assess the environmental impact of the material identified - vacuum packing
made from limited and non renewable sources
explain the term extractives
made from juice extractive that are dried and mixes with corn flour, salt, yeast extract and flavour enhances e.g. gravy
explain the term marinating
covering meat in a mixture of acid(wine/vinegar) and other ingredients e.g. oil, salt, breaks down fibres and tendencies the meat
name two proteins found in meat
-myosin
-collagen
outline two effects of cooking on protein in meat
-protein coagulates causing the fibres to shrink
-fibres fall apart and meat becomes more digestible