Meat.
See Yew Sheng
Justin
3C
Contents Page ;D












Structure of Meat
Types of Meat
Examples of Offals
Nutrients found in meat.
Factors to consider when choosing meat
Why is meat from young animals more tender than
meat from old ones? (what makes meat tough or
tender)
Give and explain two other factors which contribute
to the tenderness of meat
ways to tenderize meat
Reasons for cooking meat
Effects of heat on meat
Difference between meat and fish
Ways to reduce fats when preparing meat for
cooking.
Structure Of Meat



Meat composes of bundles of
muscle fibres joined by strong
connective tissues with fat
scattered between.
The main protein in muscles is
myosin and actin
Connective tissues contain the
protein collagen and elastin
Different types of Meat





Beef:Cow,cattle
Mutton: Goat, Sheep
Pork: Pig
Veal: Calf
Venision: Deer
Offals






Edible internal organs of animals
Eg:Brain,kidney,heart,liver,tripe,tong
ue
-Very good source of
Iron and vitaminB12(liver and kidney)
Vitamin A(Liver)
Glycogen(Liver)
Nutritive Value






Protein:Myosin,globulin collagen(in
connective tissue)
Fats:particularly lamb,pork and beef
give flavours.moisture and
texture.Some fats are found between
muscle fibre of lean parts of
meat.This is known as marbling
Vitamin: a good amount of B group
vitamins
Minerals:A good amount of iron and
phosphorus
Cholesterol
Water-60%
Factors to consider when
choosing meat.





Good characteristic colour
No unpleasant smell
Firm and elastic to touch,moist
but not wet
Grain should be fine and even
Avoid too much bone,gristle or
fat
What makes meat tough or
tender?


Fat distributionWhen fat is even
distributed throughout the muscle, the meat
is usually more tender and of a better
flavour than meat that has more visible
deposits of fats.
Meat is tender for young animals as
muscle fibre are small and finer. As the
animal matures, the muscle fibre thickens
and there is more connective tissues. Thus,
the meat from the older animal is tougher
than the meat from young animals. There
is also more fat in older animal.
What makes meat tough or
tender?

The part of the animal and fat
distribution. Meat from the leg is
usually tougher than meat from the
ribs because the leg muscles work
harder, the more the animal works
the muscle, the tougher it will be.
When fat is evenly distributed
throughtout the muscle, the meat is
usually more tender and of a better
flavour than meat that has more
visible deposits of fats.
Methods used to tenderize
meat






Mincing or grinding
Cubing.Slicing
Pounding with a meat pounder or the
blunt edge of a cleaver
Sprinking with commercial tenderizer
e.g. papaya
Marinating e.g. soya sauce,acids lemon
juice,vinegar,tomato,yoghurt,wine
Looking slowing with water e.g.
stewing,boiling(Collagen in the
connective tissue changes into gelatin
which dissolves in the water and the
meat come apart easily)
Reason for cooking meat





To kill any harmful bacteria
To make it tender and more
digestable
To make it look,taste and smell
more appetizing
To preserve food for later use
To develop extractives for
flavour
Effects of heat on meat





Dry heat
Protein starts to coagulates at
60degree
Red meat changes to brown
Fats melts and goes crisp
making meat juicy
Meat shrinks as protein
coagulates and shortens
Effects of heat on meat






Moist Heat
Protein starts to coagulates at 60degree when
outer layer is sealed lightly
Red meats changes to grayish brown
Fat melts partly and seeps into the gravy
Meat shrinks a little. The longer the duration of
cooking ,the greater the shrinkage juices tend
to come out of the meat into the gravy,
developing a rich flavour in the gravy. with
slight loss of flavour of meat.
Collagen in connective tissue is converted to
gelatin. Overcooking results in the meat falling
apart.

Moist heat method
(boiling ,stewing, frying) is
recommended for cooking tough
meat as it is a slow process
Meat is more difficult to digest
than fish


Fish has no elastin (elastin
makes the wall of muscle fibre
very tough and it cannot be
changed by cooking, but elastin
can be broken down
mechanically or removed)
Fish consists of short fine fibres
bound together by a small
amount of fine connective tissue.
Ways to reduce fat content



Use more poultry, reduce
consumption of red meat
Avoid frying, grill or bake instead
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
raises a person's risk of early death, particularly from cancer and
heart disease, according to a study conducted by researchers
from the U.S. National Cancer Institute and published in the
Archives of Internal Medicine.
"The need is for a major reduction in total meat intake, an even
larger reduction in processed meat and other highly processed
and salted animal source food products, and a reduction in total
saturated fat," wrote Barry Popkin of the University of North
Carolina-Chapel Hill, in an accompanying article.
The researchers reviewed dietary and mortality data for more
than 500,000 people over a 10-year time period. They found that
those with the highest intake of red or processed meat had a
significantly higher risk of death from all causes than those who
ate the lowest amount. The greatest risk increase was seen for
death from heart disease or cancer.
Sources for this story include: news.bbc.co.uk.
Credits:
http://www.naturalnews.com/026692_m
eat_risk_cancer.html

Those who got most of their meat intake from white meats had a
significantly lower risk of death than those who ate a higher
proportion of red meat.
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
lowest intake group ate an average of 25 grams (0.88 ounces)
per day.
The researchers concluded that if everyone in the study had
lowered their combined red and processed meat consumption to
25 grams per day, a full 11 percent of the deaths that took place
among men and 16 percent of the deaths that took place among
women could have been prevented.
A growing number of studies are pointing to the conclusion that
red and processed meats can have a significant effect on human
lifespan. According to a recent survey, 10 percent of U.K.
residents have tried to reduce their intake of such meats in
response to these findings.
Sources for this story include: news.bbc.co.uk.
Credits:
http://www.naturalnews.com/026692_m
eat_risk_cancer.html
Test








List the nutrients found in meat.
What are offals? Give two examples
Why is meat from young animals more tender
than meat from old ones?
Give and explain two other factors which
contribute to the tenderness of meat
List three ways to tenderize meat
Explain the difference between meat and fish
Provide the factors to consider when choosing
meat
List ways to reduce fats when preparing meat for
cooking.
Answer scheme



Protein,Fats,Vitamin,Minerals,Choles
terol,Water
Kidney,liver
Young animals,muscle fibre are small
and finer,meat is tender.As the
animal matures,the muscle fibre
thickens and there is more
connective tissues.Thus,the meat
from the older animal is tougher than
the meat from young animals.There
is also more fat in older animal


The part of the animal and fat
distribution. Meat from the leg is
usually tougher than meat from the
ribs because the leg muscles work
harder, the more the animal works
the muscle, the tougher it will be.
When fat is evenly distributed
throughtout the muscle, the meat is
usually more tender and of a better
flavour than meat that has more
visible deposits of fats.
Mincing or grinding, Cubing or
slicing, pounding.
-Meat is more difficult to digest than fish
Fish has no elastin(the wall of
musclefibre,very tought,cannot be changed
by cooking but can be broken down
mechanically or removed)
Fish consists of short fine fibres,bound
together by small amount of fine connective
tissue
-Good characteristic colour, No unpleasant
smell,firm and elastic to touch,moist but not
wet.Grain should be fine and even, avoid
too much bone,gristle or fat
-Use more poultry,reduce consumption of red
meat.Avoid frying.grill or bake
instead.Remove fat before cooking