HomeEc- Meat and Protein Sources

NOT FINISHED

Meat definition

the flesh and edible internal organs of animals and birds

Classifications of Meat

• carcass

• poultry

• game

• offal

Carcass description

red meat

carcass example

cow (eg. beef, veal)

Poultry description

domesticated birds

Poultry example

chicken

Game description

wild birds and animals

Game example

Deer (venison)

Offal description

edible internal organs

Offal example

liver

Structure of meat

• meat fibres

• connective tissue

• fat

Tough meat description

more connective tissues, from older animals or active parts (eg. the leg)

How to cook tough meat

slow, moist methods, eg. braising or stewing

Tender meat description

less connective tissues, from younger animals or less active parts

How to cook tender meats

fast, dry cooking methods, eg. frying or barbequing

What is this cut of meat?

Flank

What is this cut of meat?

Short Plate

What is this cut of meat?

Foreshank

What is this cut of meat?

Brisket

What is this cut of meat?

Chuck

What is this cut of meat?

Rib

What is this cut of meat?

Short Loin

What is this cut of meat?

Sirloin

What is this cut of meat?

Round

What is this cut of meat?

Front shank

What is this cut of meat?

Shoulder

What is this cut of meat?

Rack

What is this cut of meat?

Loin

What is this cut of meat?

Leg

What is this cut of meat?

Rear shank

What is this cut of meat?

Leg Fillet

What is this cut of meat?

Leg shank

What is this cut of meat?

Hock

What is this cut of meat?

Trotter

What is this cut of meat?

Belly

What is this cut of meat?

Shoulder

What is this cut of meat?

Gigot

What is this cut of meat?

Loin

Methods of tenderising meat

• hanging

• chopping or mincing

• meat hammer

• tenderisers (eg. parpain)

• slow, moist cooking methods

• marinating

Average protein in carcass

20-30%

Average fat in carcass

10-30%

Average carbohydrates in carcass

0%

Average minerals in carcass

iron, potassium, phosphorus, zinc

Average vitamins in carcass

B group

Average water in carcass

50-60%

Average protein in poultry

20-30%

Average fat in poultry

2-5%

Average carbohydrates in poultry

0%

Average minerals in poultry

calcium, iron, phosphorus, zinc

Average vitamins in poultry

B group

Average water in poultry

65-75%

Protein value of meat

HBV protein

Fat value of meat

saturated fat, depends on type and cut, poultry and offal lower

Carbohydrate value of meat

lacking

Mineral value of meat

• Carcass, offal and game have good iron

• poultry less iron

Vitamin value of meat

• B group

• Offal has A, C, D, K

Water value of meat

• higher fat, less water

• Water lost in cooking