Transcript Meat - Sunderland Schools

Meat
• Animals- Pork, beef,
venison, lamb
• Poultry-turkey, duck,
chicken, goose
• Offal- kidney, liver,
tripe, tongue
are the three main
sources of meat.
Sources of meat
MRM
• Mechanically recovered
meat is made by pressure
blasting the animal
carcass against a sieve
after the prime cuts have
been removed.
• This produces a slurry or
paste which is used in
products like sausages or
economy burgers. It is
much cheaper than
normal cuts of meat.
Cooking Meat
Cooking meat• makes it tender
• Easy to digest
• Kills bacteria
When you cook meat• It changes colour
• Connective tissues
become gelatine
• extractions are released
• non-enzymic browning
takes place
Cooking Meat
• The high temperatures
used to fry meat before
casseroling seal in the
juices and add colour
• You should cook meat
thoroughly until the
juices run clear
• Use a probe to check
that the meat has
reached the correct
temperature
Tenderising Meat
Marinating
• Use an acid such as tomato,
wine or yoghurt
Mechanical
• Mince or flatten the meat
with a mallet
Aging
• Hang the meat to allow the
natural enzymes to act
Using artificial substances
• Add concentrated enzymes
these are sold as meat
tenderisers
Storing Meat
• You should store meat
and poultry
• On the bottom shelf of
the fridge to prevent
liquid dripping on top
other food
• In a clean sealed
container
• Keep cooked and raw
meat separate to avoid
cross contamination
Freezing and defrosting
• When freezing and defrosting
meat remember
• To always freeze meat before
the sell by date
• That you can defrost meat in
the microwave but you should
then cook it immediately
• To defrost meat in the fridge if
you are not using it straight
away
• That you can refreeze meat if
it has been cooked
• To only reheat cooked meat
once after it has been
defrosted.