Meat, poultry seafood

meat The edible flesh of animals, birds and fish eaten by

humans.

Important part of the human diet

Meat remains popular in the Australian diet

Origin of meat People have been hunting and consuming meat for

thousands of years

Meat has become more readily available with the introduction of farming

First fleet carried 2 bulls, 6 cows, 44 sheep, pig, goats and poultry and farming began in Australia

Now Australia is the worlds leading meat and livestock exporter, sending produce to over 100 countries

Structure of meat Muscle fibre

Fatty tissue

bone

collagen A long stiff protein that is made up of three

separate molecules composed of amino acid

These are twisted chains

The more collagen the tougher the piece of meat

Elastin A protein found in connective tissue, similar to

collagen

proteins Organic compounds made up of amino acids

essential for the body

Extractives Chemical elements of meat that dissolve when

cooking

marbling The distribution of fat throughout a piece of meat

Draw all of these elements

Quality of meat Factors contributing to the tenderness of meat

include

Age of animal younger are more tender as they have done less exercise

Part of the animal used greater muscle used the tougher the piece of meat

Fat content Areas of large amounts of fat tend to be tougher

than an even distrubtion

Sex Older non castrated males have a stronger flavour

compared to desexed males and females

Treatment of animal before slaughter

Stress = negative impact on meat and impacts on the aging process

Treatment of carcass after slaughter

Meat must be hung straight after slaughter allowing the enzymes to soften muscle tissue

Selecting meat for optimal quality

The following should be considered when purchasing and storing meat

Appearance Meat should look moist, not dry and be bright in

color

Aroma Should smell fresh

Do not purchase meat that has a strong or unpleasant aroma

Texture Fresh meat dhould look and feel moist

Not slimy or sticky

Storage Raw meat should be covered, kept away from other

foods and either refrigerated or frozen

Do not buy meat that has been handled correctly or is room temperature

Physical Properties Physical characteristics of all meat should include

specific color

Beef red

Veal pale pink

Pork pale pink

Lamb bright pink

Mutton dark red

Chemical Properties Meat is an excellent source of

Protein

Iron

But is also high in saturated fats

Tenderising meat Physical

Dicing mincing banging

Chemical

Acid enzyme

Why we cook meat 1. to kill bacteria

2. improving the flavour

3.making it easier to chew

When meat is cooked the muscl fibres soften

Denature Permanent structural change of the protein

molecules

Occurs by the application of heat

Mechanical actions

Additions of enzymes

Coagulation Permanent change in the protein from a liquid to a

thick mass as a result of heat or acid

Maillard reaction Dry heat is applied to protein and the browning in

color is the result

Chicken / poultry Poultry can be described as all domesticated fowl

Chicken

Turkey

Duck

fowl

Origin Chickens were kept in Vietnam as long as 10,000

years ago

Cultivated for their eggs and meat

Poultry industry has 2 areas

Breeding birds for meat and eggs

Free range Read article on Pg 116

Answer activity 7.5

Free range standards

Structure Similar to red meat

Needs to be cooked due to high levels of bacteria

Parts of a chicken include

Drumstick wing thigh

Neck breast liver

Maryland neck tenderloin

Cuts activity Go onto any chicken web site and list all cuts

available

Chemical Protein- complete proteins

Iron - not as much as red meat

Water

Fat - skin very high in saturated fat

Different ways to cook chicken will determine the amount of saturated fat content in the meal

List different ways to cook chicken

Important physical points Poultry is a very good source of

Salmonella food poisoning

Avoid cross contamination

Avoid undercooking

Meat must be white when serving

No pink meat should be served

Quality considerations of poultry

When purchasing or cooking chickens, the following should be considered.

Firm and plump breast

Skin should not be broken or torn with no marks or bruses

Look and smell clean and fresh moist not dry

Flexible breast bone

Test your knowledge Answer questions on pg 119

Q 1 to 5

Seafood Seafood is the edible flesh of fish or shell fish

Origin Fishing for human consumption has been practiced

since prehistoric times

Equipment used clubs spears nets hand

Ancient Chinese, Persions and Egyptians all fished and even today fish is a major source of food for most nations around the world

Australia Is an Island so has a wide variety of fish available

Seafood is a popular choice

As a country we catch, farm and import as many products to meet the needs of the consumers

Classification There are 3 main categories of seafood

White fish snapper flathead

Oily fish tuna Salmon

Shell fish lobster prawns

Structure of seafood Why fish is so delicate…….

Texture is flaky

This is due to the way the bundles of muscle fibres are composed

In meat they are long and separated by connective tissue

In fish the fibres are shorter and separated by very thin connective tissue

Structure continued There is only a small amount of connective tissue

Very fragile

Easily converted to gelatine

The combination makes it easy for the flesh to fall apart

Quality Firm and elastic flesh texture

Eyes should be shiny and bulging

Pleasant smell not too fishy

Scales should be flat and moist

Bright color

Gills should look moist and bright

Should appear wet

Seafood should be bought fresh and eaten as soon as possible

Selecting/ buying fish Fish can be bought a number of ways

Very convenient product

Make a list of how seafood can be purchased

Chemical properties Fish is a source of

Protein – cpmplete source

Good fat – 5 % in white fish 10 – 15% in oily

Omega 3 fatty acids

Vit a, e, b group

Iron

Calcium in bones of canned fish

activity Complete activity 7.7

Complete activity 7.8

Complete fish work sheet

Complete test your knowledge

Revise end of chapter