meat flesh of animals, birds and their edible internal organs © pdst home economics
TRANSCRIPT
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Meat
Flesh of animals, birds and their edible internal organs
© PDST Home Economics
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AVERAGE COMPOSITION
Protein Fat Carbs Vitamin
Minerals
Water
12-20% 5-25% 0% B IronPhos.
55-70%
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Nutritive Value of Meat
Protein, HBV, growth and repair. Fat, saturated, energy, amount varies with cut and
animal Carbs, none, serve with carbs like bread, rice, pasta Vitamin B, for release of energy, healthy nervous
system Iron for the blood and phosphorus for bones/teeth. Water varies he more fat the less water.
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Meat lacks:
Carbohydrates Calcium C vitamin Serve with Pasta, rice, potato, bread Dairy products Salads or fruit
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Value of meat in the diet
Important for protein for growing people Best possible source of iron Many types and cuts for a variety of dishes Some cuts are cheap but nutritious e.g mince,
stewing beef, shin beef, lamb shanks. Red meat is high cholesterol and saturated fat not
suitable for people with heart disease. Meat is not essential it can be replaced by fish, eggs,
cheese, lentils and beans, nuts.
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STRUCTURE OF MEAT
Meat is the muscle of the animal Muscle is made of bundles of fibres The fibres are like hollow tubes and inside
there is water with vitamins, minerals, protein and extractives dissolved in it.
The fibres are held together in bunches by tough stuff called connective tissue.
There are fat cell scattered through the connective tissue
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Structure of Meat
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Tough v’s Tender In tender meat the fibres are shorter and
finer and there is less connective tissue.
In tough meat the fibres are longer and coarser and there is more connective tissue.
Tough meat needs moist slow cooking to make it tender e.g. stewing.
Tender meat can be cooked by frying, grilling or roasting.
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Causes of toughnessAge The older the animal the
tougher the meat
Activity Meat from the more active part of an animal is tougher than from a less active part
Incorrect Hanging
Meat must be hung for a certain length of time or it will go tough.
Incorrect cooking method
The method must suit the type of meat e.g. slow moist method for tough meat
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Tenderising meat Correct hanging, enzymes tenderise meat
Mincing, breaks up fibres
Beating with meat hammer.
Marinating, soaking in oil, acid and flavouring.
Chemical tenderiser e.g. papain.
Slow moist cooking e.g. stewing
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Tenderising meat
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Cuts of Beef
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Cuts of Lamb
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Cuts of pork
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Buying Meat Buy meat from clean reliable shop with traceable
meat.
Cut should suit cooking method
Avoid too much fat, bone, gristle.
Cheaper cuts just as nutritious as expensive cuts.
Check date stamp on packaged meat
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Quality Assured Label
Look out for Quality Assured label on Irish meat
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Storing Meat
Remove packaging
Put on clean plate and cover
Refrigerate as soon as possible
Use within 2 days
Store raw below cooked meat
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Cooking Meat
Reasons for: Destroy bacteria Improve flavour Make it more
tender
Preparing meat for cooking: If frozen, defrost slowly in
fridge. Remove excess fat and
gristle, wipe with damp kitchen paper.
Weigh meat and calculate the cooking time
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Effects of cooking on meat
Protein coagulates, meat fibres squeeze out juices and meat shrinks
Fat Melts
Some vitamin B and amino acids destroyed
Colour changes red to brown
Bacteria destroyed
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AccompanimentsMeat Accompaniments
Roast Pork Apple sauce
Roast Duck Orange sauce
Roast Beef Horseradish, Yorkshire pudding
Roast Lamb Mint Sauce
Turkey Cranberry sauce
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Offal
Edible internal organs Liver, kidney, heart, brain, tripe, sweetbread
Dishes: Baked stuffed liver and bacon. Roast stuffed heart Beefsteak and kidney pie
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Meat Products
Sausages, black & white pudding, hamburger. Processed cooked meats e.g. salami. Tinned foods, ravioli, beefsteak & kidney pie, corned beef. Fats: suet, lard Gelatine: used to set dishes
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Meat Alternatives and Substitutes
Textured Vegetable Protein (TVP) Made from soya beans Cheaper to produce than meat Less land needed Grows in any climate Contains fibre No saturated fat. Useful for vegetarians Other soya products: milk, quark, tofu
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T.V.P.
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Meat Alternatives & Substitutes
Quorn
Protein food made from micro-organisms e.g. fungi
Cheap to produce Sold frozen in chunks or like mince and in ready
meals like burgers
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Quorn