Meat.Meat.

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Structure of MeatStructure of Meat Types of MeatTypes of Meat Examples of OffalsExamples of Offals Nutrients found in meat.Nutrients found in meat. Factors to consider when choosing meatFactors to consider when choosing meat Why is meat from young animals more tender than Why is meat from young animals more tender than

meat from old ones? (what makes meat tough or temeat from old ones? (what makes meat tough or tender)nder)

Give and explain two other factors which contribute Give and explain two other factors which contribute to the tenderness of meatto the tenderness of meat

ways to tenderize meatways to tenderize meat Reasons for cooking meatReasons for cooking meat Effects of heat on meatEffects of heat on meat Difference between meat and fishDifference between meat and fish Ways to reduce fats when preparing meat for cookiWays to reduce fats when preparing meat for cooki

ng.ng.

Structure Of MeatStructure Of Meat

Meat composes of bundles of Meat composes of bundles of muscle fibres joined by strong muscle fibres joined by strong connective tissues with fat connective tissues with fat scattered between.scattered between.

The main protein in muscles is The main protein in muscles is myosin and actinmyosin and actin

Connective tissues contain the Connective tissues contain the protein collagen and elastinprotein collagen and elastin

Different types of MeatDifferent types of Meat

Beef:Cow,cattleBeef:Cow,cattle Mutton: Goat, SheepMutton: Goat, Sheep Pork: PigPork: Pig Veal: CalfVeal: Calf Venision: DeerVenision: Deer

OffalsOffals

Edible internal organs of animalsEdible internal organs of animals Eg:Brain,kidney,heart,liver,tripe,tongEg:Brain,kidney,heart,liver,tripe,tong

ueue -Very good source of-Very good source of Iron and vitaminB12(liver and Iron and vitaminB12(liver and

kidney)kidney) Vitamin A(Liver)Vitamin A(Liver) Glycogen(Liver)Glycogen(Liver)

Nutritive ValueNutritive Value Protein:Myosin,globulin collagen(in Protein:Myosin,globulin collagen(in

connective tissue)connective tissue) Fats:particularly lamb,pork and beef Fats:particularly lamb,pork and beef

give flavours.moisture and give flavours.moisture and texture.Some fats are found between texture.Some fats are found between muscle fibre of lean parts of muscle fibre of lean parts of meat.This is known as marblingmeat.This is known as marbling

Vitamin: a good amount of B group Vitamin: a good amount of B group vitaminsvitamins

Minerals:A good amount of iron and Minerals:A good amount of iron and phosphorusphosphorus

CholesterolCholesterol Water-60%Water-60%

Factors to consider when Factors to consider when choosing meat.choosing meat.

Good characteristic colourGood characteristic colour No unpleasant smellNo unpleasant smell Firm and elastic to touch,moist Firm and elastic to touch,moist

but not wetbut not wet Grain should be fine and evenGrain should be fine and even Avoid too much bone,gristle or Avoid too much bone,gristle or

fatfat

What makes meat tough or What makes meat tough or tender?tender?

Fat distributionFat distributionWhen fat is even distributWhen fat is even distributed throughout the muscle, the meat is usuaed throughout the muscle, the meat is usually more tender and of a better flavour than lly more tender and of a better flavour than meat that has more visible deposits of fats.meat that has more visible deposits of fats.

Meat is tender for young animals as musclMeat is tender for young animals as muscle fibre are small and finer. As the animal me fibre are small and finer. As the animal matures, the muscle fibre thickens and there atures, the muscle fibre thickens and there is more connective tissues. Thus, the meat is more connective tissues. Thus, the meat from the older animal is tougher than the mfrom the older animal is tougher than the meat from young animals. There is also more eat from young animals. There is also more fat in older animal.fat in older animal.

What makes meat tough or What makes meat tough or tender?tender? The part of the animal and fat distribThe part of the animal and fat distrib

ution. Meat from the leg is usually toution. Meat from the leg is usually tougher than meat from the ribs becauugher than meat from the ribs because the leg muscles work harder, the se the leg muscles work harder, the more the animal works the muscle, tmore the animal works the muscle, the tougher it will be. When fat is evehe tougher it will be. When fat is evenly distributed throughtout the musclnly distributed throughtout the muscle, the meat is usually more tender ane, the meat is usually more tender and of a better flavour than meat that hd of a better flavour than meat that has more visible deposits of fats.as more visible deposits of fats.

Methods used to tenderize Methods used to tenderize meatmeat

Mincing or grindingMincing or grinding Cubing.SlicingCubing.Slicing Pounding with a meat pounder or the Pounding with a meat pounder or the

blunt edge of a cleaverblunt edge of a cleaver Sprinking with commercial tenderizer Sprinking with commercial tenderizer

e.g. papayae.g. papaya Marinating e.g. soya sauce,acids lemon Marinating e.g. soya sauce,acids lemon

juice,vinegar,tomato,yoghurt,winejuice,vinegar,tomato,yoghurt,wine Looking slowing with water e.g. Looking slowing with water e.g.

stewing,boiling(Collagen in the stewing,boiling(Collagen in the connective tissue changes into gelatin connective tissue changes into gelatin which dissolves in the water and the which dissolves in the water and the meat come apart easily)meat come apart easily)

Reason for cooking meatReason for cooking meat

To kill any harmful bacteriaTo kill any harmful bacteria To make it tender and more digeTo make it tender and more dige

stablestable To make it look,taste and smell To make it look,taste and smell

more appetizingmore appetizing To preserve food for later useTo preserve food for later use To develop extractives for flavouTo develop extractives for flavou

rr

Effects of heat on meatEffects of heat on meat

Dry heatDry heat Protein starts to coagulates at Protein starts to coagulates at

60degree60degree Red meat changes to brownRed meat changes to brown Fats melts and goes crisp Fats melts and goes crisp

making meat juicymaking meat juicy Meat shrinks as protein Meat shrinks as protein

coagulates and shortenscoagulates and shortens

Effects of heat on meatEffects of heat on meat

Moist HeatMoist Heat Protein starts to coagulates at 60degree when Protein starts to coagulates at 60degree when

outer layer is sealed lightlyouter layer is sealed lightly Red meats changes to grayish brownRed meats changes to grayish brown Fat melts partly and seeps into the gravyFat melts partly and seeps into the gravy Meat shrinks a little. The longer the duration of Meat shrinks a little. The longer the duration of

cooking ,the greater the shrinkage juices tend cooking ,the greater the shrinkage juices tend to come out of the meat into the gravy, to come out of the meat into the gravy, developing a rich flavour in the gravy. with developing a rich flavour in the gravy. with slight loss of flavour of meat.slight loss of flavour of meat.

Collagen in connective tissue is converted to Collagen in connective tissue is converted to gelatin. Overcooking results in the meat falling gelatin. Overcooking results in the meat falling apart.apart.

Moist heat method Moist heat method (boiling ,stewing, frying)(boiling ,stewing, frying) is is recommended for cooking tough recommended for cooking tough meat as it is a slow processmeat as it is a slow process

Meat is more difficult to digest Meat is more difficult to digest than fishthan fish Fish has no elastin (elastin Fish has no elastin (elastin

makes the wall of muscle fibre makes the wall of muscle fibre very tough and it cannot be very tough and it cannot be changed by cooking, but elastin changed by cooking, but elastin can be broken down can be broken down mechanically or removed)mechanically or removed)

Fish consists of short fine fibres Fish consists of short fine fibres bound together by a small bound together by a small amount of fine connective amount of fine connective tissue.tissue.

Ways to reduce fat contentWays to reduce fat content

Use more poultry, reduce Use more poultry, reduce consumption of red meatconsumption of red meat

Avoid frying, grill or bake insteadAvoid frying, grill or bake instead Remove fat before cooking.Remove fat before cooking.

ARTICLE:Eating Red Meat Raises Death Risk from Cancer and Other Diseases (NaturalNews) A diet high in red or processed meats significantly (NaturalNews) A diet high in red or processed meats significantly

raises a person's risk of early death, particularly from cancer and raises a person's risk of early death, particularly from cancer and heart disease, according to a study conducted by researchers froheart disease, according to a study conducted by researchers from the U.S. National Cancer Institute and published in the m the U.S. National Cancer Institute and published in the ArchiveArchives of Internal Medicines of Internal Medicine..

"The need is for a major reduction in total meat intake, an even la"The need is for a major reduction in total meat intake, an even larger reduction in processed meat and other highly processed and rger reduction in processed meat and other highly processed and salted animal source food products, and a reduction in total satursalted animal source food products, and a reduction in total saturated fat," wrote Barry Popkin of the University of North Carolina-ated fat," wrote Barry Popkin of the University of North Carolina-Chapel Hill, in an accompanying article.Chapel Hill, in an accompanying article.

The researchers reviewed dietary and mortality data for more thaThe researchers reviewed dietary and mortality data for more than 500,000 people over a 10-year time period. They found that thon 500,000 people over a 10-year time period. They found that those with the highest intake of red or se with the highest intake of red or processed meatprocessed meat had a signific had a significantly higher antly higher riskrisk of death from all causes than those who ate the l of death from all causes than those who ate the lowest amount. The greatest risk increase was seen for death froowest amount. The greatest risk increase was seen for death from m heart diseaseheart disease or cancer. or cancer.

Sources for this story include: news.bbc.co.uk. Sources for this story include: news.bbc.co.uk.

Credits: http://www.naturalnews.com/026692_meat_risk_cancer.html

Those who got most of their Those who got most of their meatmeat intake from white meats had a intake from white meats had a significantly lower risk of death than those who ate a higher propsignificantly lower risk of death than those who ate a higher proportion of ortion of red meatred meat..

People in the highest intake group ate an average of 160 grams People in the highest intake group ate an average of 160 grams (5.6 ounces) of red or processed meat per day, while those in the (5.6 ounces) of red or processed meat per day, while those in the lowest intake group ate an average of 25 grams (0.88 ounces) pelowest intake group ate an average of 25 grams (0.88 ounces) per day.r day.

The researchers concluded that if everyone in the study had loweThe researchers concluded that if everyone in the study had lowered their combined red and processed meat consumption to 25 gred their combined red and processed meat consumption to 25 grams per day, a full 11 percent of the deaths that took place amorams per day, a full 11 percent of the deaths that took place among men and 16 percent of the deaths that took place among womng men and 16 percent of the deaths that took place among women could have been prevented.en could have been prevented.

A growing number of studies are pointing to the conclusion that rA growing number of studies are pointing to the conclusion that red and ed and processed meatsprocessed meats can have a significant effect on human l can have a significant effect on human lifespan. According to a recent survey, 10 percent of U.K. residentifespan. According to a recent survey, 10 percent of U.K. residents have tried to reduce their intake of such meats in response to ts have tried to reduce their intake of such meats in response to these findings.hese findings.

Sources for this story include: news.bbc.co.uk. Sources for this story include: news.bbc.co.uk.

Credits: http://www.naturalnews.com/026692_meat_risk_cancer.html

TestTest List the nutrients found in meat.List the nutrients found in meat. What are offals? Give two examplesWhat are offals? Give two examples Why is meat from young animals more tender thaWhy is meat from young animals more tender tha

n meat from old ones?n meat from old ones? Give and explain two other factors which contributGive and explain two other factors which contribut

e to the tenderness of meate to the tenderness of meat List three ways to tenderize meatList three ways to tenderize meat Explain the difference between meat and fishExplain the difference between meat and fish Provide the factors to consider when choosing meProvide the factors to consider when choosing me

atat List ways to reduce fats when preparing meat for List ways to reduce fats when preparing meat for

cooking.cooking.

Answer schemeAnswer scheme Protein,Fats,Vitamin,Minerals,CholesProtein,Fats,Vitamin,Minerals,Choles

terol,Waterterol,Water Kidney,liverKidney,liver Young animals,muscle fibre are small Young animals,muscle fibre are small

and finer,meat is tender.As the animaand finer,meat is tender.As the animal matures,the muscle fibre thickens al matures,the muscle fibre thickens and there is more connective tissues.Tnd there is more connective tissues.Thus,the meat from the older animal is hus,the meat from the older animal is tougher than the meat from young anitougher than the meat from young animals.There is also more fat in older amals.There is also more fat in older animalnimal

The part of the animal and fat The part of the animal and fat distribution. Meat from the leg is distribution. Meat from the leg is usually tougher than meat from the usually tougher than meat from the ribs because the leg muscles work ribs because the leg muscles work harder, the more the animal works harder, the more the animal works the muscle, the tougher it will be. the muscle, the tougher it will be. When fat is evenly distributed When fat is evenly distributed throughtout the muscle, the meat is throughtout the muscle, the meat is usually more tender and of a better usually more tender and of a better flavour than meat that has more flavour than meat that has more visible deposits of fats.visible deposits of fats.

Mincing or grinding, Cubing or Mincing or grinding, Cubing or slicing, pounding.slicing, pounding.

-Meat is more difficult to digest than fish-Meat is more difficult to digest than fish Fish has no elastin(the wall of musclefibre,vFish has no elastin(the wall of musclefibre,v

ery tought,cannot be changed by cooking bery tought,cannot be changed by cooking but can be broken down mechanically or remut can be broken down mechanically or removed)oved)

Fish consists of short fine fibres,bound togethFish consists of short fine fibres,bound together by small amount of fine connective tissueer by small amount of fine connective tissue

-Good characteristic colour, No unpleasant sm-Good characteristic colour, No unpleasant smell,firm and elastic to touch,moist but not weell,firm and elastic to touch,moist but not wet.Grain should be fine and even, avoid too t.Grain should be fine and even, avoid too much bone,gristle or fatmuch bone,gristle or fat

-Use more poultry,reduce consumption of red -Use more poultry,reduce consumption of red meat.Avoid frying.grill or bake instead.Remmeat.Avoid frying.grill or bake instead.Remove fat before cookingove fat before cooking