Meat refers to the flesh and edible organs of animals. There are several classifications of meat including carcase meat like beef and lamb, poultry like chicken and turkey, offal like kidney and liver, and game meats. Meat provides protein, vitamins, minerals, and fat, though red meat contains saturated fat. The structure of meat consists of bundles of muscle fibers containing nutrients, held together by connective tissue and fat cells. Toughness depends on the animal's age and activity level. Cooking methods like slow cooking and marinating can make meat more tender.

1. Meat
© PDST Home Economics

2. What is Meat?
Meat refers to the flesh of animals and birds and
to their edible internal organs.

3. Classification of Meat
• Carcase Meat
Examples - Beef, Lamb, Pork.

4. • Poultry
Examples - Chicken, Turkey, Duck.

5. • Offal
Examples - Kidney, Liver, Heart.

6. • Game
Examples – Pheasant, Rabbit, Deer.

7. Nutritive Value of Meat
• Good source of HBV protein 15-25%
- for growth & repair of cells.
• Saturated fat 20-30%
-the amount varies depending on the animal & the cut eg.
chicken has less fat than bacon.
• No carbohydrates- usually served with a starchy food.
• Good source of vitamin B.
Offal is a good source of vitamin A
No Vitamin C .
• Iron & phosphorous. Liver has small amounts of calcium
but is lacking in most meat.
• Water varies - 50-60% – the more fat the less water.

8. Dietetic Value of Meat
• Important source of protein, iron and Vitamin B
• Many different types and cuts of meat some meat is
organically produced
• Meat can be cooked in a variety of ways
• Some cuts of meat are relatively cheap yet nutritious
• Red meat contains saturated fat and therefore
should be avoided by people with high –cholesterol
levels

9. Structure of Meat
• Lean meat is the muscle of the animal and is made up
of many bundles of tiny fibres
• These fibres are filled with water containing
extractives (which give meat its flavour), vitamins,
minerals and protein
• Fibres are held together by connective tissue
• Fat cells can be found between the fibres

10. Structure of Meat
Fibres
containing
protein
Vitamins,
minerals,
extractives
Fat Cells
Connective
Tissue

11. Toughness and tenderness of
meat
depends on two factors:
1. Age
2. Activity

12. Tough Meat
• more tough connective tissue
• comes from old animals
• comes from active part of animals e.g. leg or neck

14. Tender Meat
• less connective tissue
• comes from young animals
• comes from inactive parts of the body e.g. back

15. How To Make Meat More
Tender/Methods of
Tenderising??
• hang for a few days
• chop or mince

16. • beat with steak hammer
• slow moist cooking methods
• marinating

17. Buying Meat
• buy from clean shop
• money and meat should be handled separately
• should smell pleasant and have a good colour
• keep raw and cooked meat separate to avoid cross-
contamination
• check date

18. Storage of Meat
• store in bottom part of fridge
• remove wrappings
• use within two days of buying
• offal should be used as soon as possible
• avoid cross-contamination by keeping raw and cooked
meat separate

19. Preparing meat for cooking
• defrost fully before use
• remove extra fat
• wipe off excess blood with kitchen paper

20. Cooking Meat
• Choose a suitable method according to the cut
• Start with a high temperature to seal in flavour.
Continuous high temperatures will leave the meat
tough
• Cook tender cuts by roasting, grilling, frying
• Cook tough cuts by stewing, boiling

21. Effects of Cooking
• fat melts
• meat shrinks
• colour changes
• protein coagulates
• flavour develop
• bacteria is destroyed
• makes it tender and digestible

22. • Left-over cooked meat can be used secondly in meals
or snacks. However, if not treated with care, food
poisoning can occur.

23. • Store in a refrigerator, covered on a clean plate
• Use within two days of first cooking
• Prepare just before using
• Reheat thoroughly
• Only ever reheat cooked meat ONCE.
• Add herbs and seasoning as re-cooking meat makes it
lose its own flavour
• Reheating in a sauce adds moisture

24. Offal
• these are the edible internal organs of an animal e.g.
kidney, liver
• cheap and very nourishing as they are high in protein,
vitamin A and B and Iron
• offal from younger animals is better as the flavour is
not too strong
• must be eaten on the day it is bought
• rinse in warm water before use and cook gently

25. Minced Beef
• tough meat is minced to make them tender
• can be very fatty
• when cooked fat should be drained away before
eating
• should be used within 24 hours
• e.g. dishes using minced beef are spaghetti Bolognese,
lasagne and hamburgers

26. Meat Alternatives
• Meat is good source of protein. However it is dear
and contains lots of saturated fats.
• Nuts, pulses and soya bean are good alternatives for
meat as they are cheaper, low in fat and are still a
good source of protein.
• Today, soya beans are processed to produce a
product which is very similar to meat. This is called
Textured Vegetable Protein or TVP.

28. Advantages of Meat Alternatives
• less fat
• contains calcium and fibre
• lasts longer
• useful for vegetarians
• cheaper