Transcript Meat - Keswick Food

Meat
is the skeletal muscle of mammals
Only a few mammals are usually used for food on a
regular basis
Veal - a calf fed
on milk
Beef
Lamb
Goat
and
Pork
are the most
common
ones
Water
buffalo
And
Horse are
also eaten
We need to make sure that we choose the right meat for the
right dish so that it is tender and juicy
The tenderness of meats depends on:
• The amount and type of connective tissue there is
• The length and thickness of the
muscle fibres - the longer the tougher for example leg muscles are long and
thick because they have worked more
than back muscles
Tender sirloin and rump steak
Tough
stewing
steak
• How much ‘marbling’ of fat there is in
the muscle - the more ‘marbling’ the
more tender it is
Storage and Hygiene:
• Meat is a high risk food.
• It must be stored below 5°C
• It must be cooked above 75°C for 15 seconds
• It must be covered when stored
• You must buy from a reputable
supplier
• Meat that has to be minced or
cut up must be treated with
more care: there is more
surface area exposed to
contamination
Meat is made up of:
Water
Protein - HBV protein - animal protein
Fat
It also provides lots of Iron. Some calcium and
some B vitamins
Fat surrounds the muscle tissue and
is also contained within the muscle
Different meats are different colours
Lamb
Beef
Pork
The darker the meat - the more iron it contains - so beef has
the most - pork has the least. Chicken has even less.
Meat can be made to be more tender by:
Mechanical action and chemical action
Chemical action:
Mechanical action:
Marinading meat
Cutting or crushing meat
Cooking meat
• The colour changes to brown when cooked
• The fat melts and helps the connective tissue
in the meat cook
• The water is squeezed out as juice - if
overcooked meat is tough because it is dried
out
• Nutrients dissolve in the juices. They are good
for you!
• Only meat with a small amount of connective
tissue can be dry cooked (grilled) quickly
• Meat with lots of connective tissue needs
moist heat (stews or braising) to make it tender
Offal
Are internal organs - or off-cuts from the
carcass
Liver, kidneys and heart are most usually eaten.
Tongue, tripe (the stomach lining of
beef), sweetbreads and brains are eaten
in some cultures
Liver and kidney have no muscle
fibre or connective tissue
Quick cooking methods are needed