Meat - Leaving Cert Home Economics Higher Level

Carcass

Beef, lamb or pork

Poultry

Chicken, turkey,

Game

Rabbit, hare

Offal

Edible internal organs of an animal e.g. liver

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 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

DIAGRAM SLIDE 9

DIAGRAM SLIDE 9

Meat fibres contain the proteins…

actin, myosin and globulin

Extractives

substances, dissolved in the water of the meat fibres that improve the flavour of meat and stimulate gastric juices, which aid digestion

What does the length of meat fibres affect

tenderness

Connective tissues

hold meat together in bundles

Connective tissue contains…

elastin and collagen

Two forms of fat

visible and invisible fat

Visible fat

found under the skin of animals as a layer of adipose tissue or around internal organs e.g. the rind on rashers

Invisible fat

present in the flesh as globules dispersed between the meat fibres and the connective tissue e.g. fat dispersed throughout mince