by pdst not mine

1. Meat
© PDST Home Economics

2. Classification
Carcass = beef, veal,
mutton, lamb, pork,
ham, bacon.
Poultry = chicken,
turkey, duck, goose.
Game = deer, rabbit,
grouse, pheasant.
Offal = liver, kidney,
heart, tongue, tripe,
sweetbread, brain.

3. Structure of Meat
Muscle fibres, like hallow
tubes, size depends on
use the muscle gets,
short fibres = tender
meat.
Fibres contain nutrients
and extractives.
Fibres held together with
connective tissue
(collagen) tough, becomes
tender when cooked.
Fat cells are spread
between the fibres and
cover the outside of the
meat.

4. Tough v Tender
Tough meat has long
fibres and a lot of
connective tissue,
tender meat has short
fibres and little
connective tissue
Causes: Activity, Age,
hanging
Tough meat is cheap
and needs long slow
cooking or some
tenderising if fast
cooking is to be used
Tender meat is
expensive and can be
cooked quickly e.g.
grilling, frying,
roasting
Ways to tenderise
meat: beating, mincing,
enzymes, marinating,
long slow cooking e.g.
stews and casseroles

5. Hanging
After animal is killed
muscles stiffen (rigor
mortis)
When meat is hung
enzymes cause
glycogen stored in
liver and muscle cells
changes to lactic acid
The lactic acid
tenderises the meat
The lactic acid also
helps preserve the
meat giving it a longer
shelf life

6. Nutritive Value
Protein, 20-25%,HBV,
collegen, elastin,
myosin, actin, globulin
Fat, 10-30%,
saturated, chicken
least, pork most
Carbohydrate, 0%,
needs to be served
with food rich in
carbohydrate

7. Nutritive Value
Vitamins = B Group: B1,
B2, Niacin, Folic Acid,
B6, B12 - for nerves,
blood and energy.
Minerals = easily
absorbed haem iron,
phosphorus, calcium,
sulphur.
Water = 50-70%

8. Dietetic Value
Popular, expensive
nutritious.
Protein, for growth
and repair, important
for children,
adolescents, pregnant
women.
The saturated fat
content means meat
should be reduced in
diet of those with high
cholesterol, heart
disease.
Obese people should
choose chicken, turkey
and lean meat to avoid
fat.
Good source of iron
esp. for teenage girls
and pregnant women.
Good source of B
vitamins especially B12
for red blood cells.

9. Choosing Meat/ Storing Fresh
Meat
Choosing
Clean hygienic shop.
Same person shouldn’t
handle money and
meat.
Pleasant smell, good
colour, moist and firm.
Raw and cooked meat
separated.
If prepacked check
use by date and use
quickly.
Storing
Remove plastic
wrapping unless
vacuum packed.
Put on clean plate,
cover loosely.
Bottom shelf of fridge
Use within 2 days,
offal and mince use on
day bought.
Cured meat fat goes
rancid store in
wrapper and use inside
a week once opened.

10. Effects of Heat or Cooking on
Meat
Protein denatures @ 40-
65°C, over cooking
toughens it.
Meat shrinks due to loss
of juices and melted fat.
Collagen changes to
gelatine, meat tenderises.
Red to brown because
oxymyoglobin changes to
haemochrome @ 65°C.
Water soluble minerals &
vitamin B dissolve into
cooking liquid.
Microbes destroyed.

11. Meat Processing
Freezing: boned, trimmed, blast
frozen –30°C, fast frozen, sealed in
moisture proof package, loss of
extractive and soluble nutrients in
drip, fat can go rancid if stored
badly, freezer burn if exposed to
air.
Vacuum Packing: boned, wrapped in
strong polythene, all air removed,
often done with cured meat, needs
refrigeration, has a use by date,
once opened use quickly.

12. Meat Processing
Curing: bacon and ham most common,
cooled to 4°C, injected with brine,
soaked in brine 4 days, hung in cold
room 4/5 days, smoked or green, main
change is to colour & flavour.
Canning: e.g. corned beef, tongue,
stew, similar to moist cooking, loss of
B vitamins especially thiamine, meat
tenderised and cooked.
Dehydration: Packet meals, soup etc
contain freeze dried meat. Once
rehydrated use quickly, loss of
Vitamin B and meat can become
tough.

13. Meat Products
Sausages: 1.fresh(25%fat),
2.cooked e.g. frankfurter,
3.dried e.g. salami (45%fat)
Burgers
Meat extractives: paste, cubes,
powder used in gravy, stew, soup,
as drink
Pâtés: 65% fat, seasoned paste of
meat, game, liver +wine/sherry
Cold cooked meat e.g. corned beef
Gelatine: soak in water to form
gel, on heating gel becomes liquid =
sol, on cooling sol becomes solid
i.e. gelatinisation

14. Offal: Edible Internal Organs
Lambs liver: protein, Vitamin
A,D,B, Iron.
Kidney: protein, iron, Vitamin B
Heart: protein, Vitamin B
Brain: Protein
Sweetbread: protein
Tongue: protein, calcium,
Vitamin B
Tripe: protein, calcium, Vitamin
B
Needs to be absolutely fresh
and eaten on day of purchase
Wash well in salted water and
cook thoroughly

15. Poultry: Nutritive Value
 Protein: 20-25%, HBV
 Carbohydrate: 0%
 Fat: white meat 1-4%, Dark
meat 7%, skin 14%,
duck/goose 10%.
 Vitamin: B1, B2, Niacin less
than red meat.
 Minerals: small amount
calcium, less iron than red
meat e.g. 0.8mg:2mg /100g.
 Water: 50%-70%

16. Poultry: Choosing & Storing
Choosing
Fresh smell
Pinkish-white colour,
darker legs
Flesh firm
Available whole,
jointed, coated, pre-
cooked, boned and
rolled, poultry
products = nuggets,
burger, sausages, kievs
rissoles
Storing
Remove wrapping,
place on clean plate,
cover loosely, bottom
shelf of fridge.
Defrost frozen
poultry in fridge
overnight because of
danger of salmonella