Meat - Leaving Cert Home Economics

Carcass

Beef, lamb or pork\ muscle or flesh of the animal

Poultry

Chicken, turkey,\ meats from birds

Game

Rabbit, hare\wild animals or birds killed for sport's/hobby/hunting

Offal

Edible internal organs of an animal e.g. liver/heart

Myosin

Protein found in meat

Iron

Meat is a good source of this mineral

Saturated

Meat contains this type of fat which increases risk of coronary heart disease

Activity

A cause of toughness in meat

Proteolytic

These enzymes are injected into animals to tenderise the meat

Sausage

An example of a meat product

Define Meat

Flesh/muscular tissue of animals, birds and animal edible internal organs

Proteins found in meat fibres

Myosin, globulin and actin

Proteins found in meat connective tissue

Collagen and elastin

Meat fibres

Contain proteins actin, myosin, globulin and minerals, vitamins and extractives

connective tissue

Holds meat fibres together and contains collagen and elastin

Tender meat

Fibres are shorter, younger animal, cooked using a moist cooking method eg stewing, inactive cut of animal

tough meat

Older animal, from the active part of animal, less fat, cooked using a dry cooking method eg frying

Nutritive value of meat

God HBV protein, saturated fat, high cholesterol, lacks carbohydrates, B group vitamins, haem iron, zinc, sulfur, potassium, phosphorous, water

Nutritive value of offal meat

Same as meat, except lower in saturated fat, higher in vitamin C, A, D and K

Dietetic Value Meat

Poured lower in saturated fat for low calorie diets, excellent amount of protein, iron to prevent anaemia, variety of types eg fresh or processed, cooked in lots of ways, can be processed in different ways to lengthe shelf life, can get cheap but nutritious cuts of meat

Methods of tenderizing meat

Meat tenderisers( chemicals), mechanical breakdown (hit with meat mallet) marinating, slow moist cooking method eg stewing

Guidelines for Buying meat

Clean hygienic shop, check use by on pre packaged meat, bird bia quality mark, correct colour for its type, no strong smell, no damage to packaging, flesh should be firm

Guidelines storing meat

Fridge at 4 degrees, if prepackaged leave in package, if got from butcher put on plate and wrap in cling film on bottom shelf to avoid blood spilling- cross contamination, raw and cooked meats should be separate

Tender cut of meat

Sirloin, round, flank

Tough cut of meat

Shank, chuck, brisket

Methods of cooking meat

Roasting, broiling, grilling, frying, braising, barbecuing, boiling, stewing

Effects of cooking on meat

Protein coagulates, flavor changes, fat melts, meat shrinks, b group vitamins and vitamin c are lost, bacteria are killed

Methods of meat preservation

Freezing,vacuum packing, curing, drying

What does Bird Bia mark mean

Farmers and processing plants ensure high standards of animal welfare, keep records, high standard of hygiene, follow correct labeling laws

Classification of meat

Offal, poultry, carcass and game