Meat

Question 1

Classification of Meat

Question 2

Nutritive value of meat

Answer 2

Protein: Meat is a very good source of high biological value (HBV) protein. Protein is needed for growth and repair of body cells. Myosin, actin and globulin are present in the meat fibres.
The connective tissue contains collagen and elastin.

Fat: Fat content varies depending on the type of meat, the cut of meat and the method of cooking used. For example, skinless chicken fillets are low in fat, whereas pork and lamb have a much higher fat content. Any fat present is saturated fat. Fat is needed for heat and energy in the body.

Carbohydrate: There is no carbohydrate present in carcass meat. Liver may contain traces of glycogen. Therefore meat should be served with CHO rich foods eg: potatoes, rice

Vitamins: Meat is a good source of the B group vitamins: niacin, thiamine (B1), riboflavin (B2), pyridoxine (B6) and cobalamin (B12). B group vitamins help aid metabolism in the body. Small amounts of vitamins A and D are present in liver.

Minerals: Red meat and offal are very good sources of iron. Iron is needed for production of haemoglobin and prevention of anaemia. The iron present is easily absorbed by the body (ham iron). Small amounts of potassium, zinc and phosphorous are also present in meat.

Water: Meat contains a high proportion of water. Water content varies - meat with a high fat content has less water than leaner cuts.

Question 3

Dietetic Value of Meat

Answer 3

C - Some meat such as offal and minced meat is relatively cheap (compared to steak) and yet very nutritious, this gives nutritious options to low income families

A - Because the fat in meat is saturated, people with high cholesterol or heart conditions should reduce their intake of red meat poultry is a good alternative

Meat is an excellent source of HBV protein, which is essential for growth, It is therefore valuable in the diets of pregnant women, children and teenagers.

Meat supplies the mineral iron in the form of ham iron, which can be easily absorbed in the above body, helping to prevent anaemia.

V - Meat is versatile as it is suited to many different cooking methods (eg:) stewing, frying, roasted etc, and flavour combos (eg:) chilli and garlic which adds variety to the diet

A - Meat is readily available and may be prepared and cooked in a wide variety of ways, adding interest to the diet.

Question 4

Structure of meat

Answer 4

Lean meat consists of muscle fires composed of a connective tissue called elastin.

Bundles of fires are held together by collagen, another type of connective tissue.

The fibres contain water, proteins (such as actin and myosin), minerals and extractives.

Fat is present in varying amounts, “Invisible’ fat or marbling refers to fat cells distributed between the fibres.

Visible fat may be seen as a layer of fat on meat or surrounding internal
organs, such as the kidneys.

Question 5

Extractives

Answer 5

Extractives are substances such as lactic acid, that are dissolved in the water in meat fibres
They give meat it’s distinct flavour
They stimulate the secretion of saliva and gastric juice thereby aiding digestion

Question 6

Causes of toughness in meat

Answer 6

Age
Activity
Treatment before and after slaughter
Incorrect method of cooking

Question 7

Tenderising meat

Answer 7

Meat tenderisers
Mechanical breakdown
Mincing
Marinating
Slow, moist cooking methods

Question 8

Meat quality

Answer 8

The production, processing and sale of meat in Ireland is subject to EU safety and hygiene legislation.

The Food Safety Authority of Ireland (FSAI) has overall responsibility for enforcing this legislation.

The Department of Agriculture, Food and the Marine, local authority veterinary inspectors and environmental health officers (Department of health) are also involved in implementing the regulations

Question 9

Bird Bia quality assurance

Answer 9

Bord Bia provides the Quality Assurance scheme for beef, lamb, pig meat and poultry
The scheme aims to maintain high standards of food safety and hygiene in meat production and processing.

The Bord Bia Quality Mark serves to reassure consumers about the
quality of meat on sale.

Quality-assured food that is produced and processed in the Republic
of Ireland will have the Origin Ireland Quality Mark.

The Sustainable Beef and Lamb Assurance Scheme (SBLAS) is a recent
Bord Bia initiative introduced to encourage sustainable practices in meat
production that protect the environment while safeguarding the health and
welfare of animals.

Question 10

Buying meat

Answer 10

Buy meat and meat products from reputable premises that sell good-quality meat and where a high standard of hygiene is observed.

Meat should be moist-looking with a fresh smell.

It should have a good colour characteristic of the type of meat (for example, beef should be dark red with creamy yellow fat), with no excess juices running from the meat.

Avoid uneconomical cuts with large amounts of bone, gristle or visible fat.

Choose a cut that suits the chosen method of cooking.

Remember that cheaper cuts of meat and offal can be just as nutritious as more expensive cute

Meat products should be stored at the correct temperature. Note the use-by date (a measure of the safety of food) before purchase and look for the Bord Bia Quality Assurance mark on pre-packed meats.

Question 11

Storing meat

Answer 11

Remove wrapping, place in a bow or on a plate and cover loosely to allow air circulation.

Refrigerate raw meat as soon as possible after purchase.

Place in a refrigerator on a shel/below any cooked foods to avoid cross-contamination.

Use within two or three days (use offal and minced meat on the day of purchase).

Store pre-packed/vacuum packed meat in its original wrapping and observe any instruction on the label, once opened treat as fresh meat

If freezing raw meat, package, label, date and freeze it on the day of purchase. Use within the recommended time.

Question 12

Cooking meat

Answer 12

All meat, particularly minced meat.
should be thoroughly cooked at the
correct temperature to make sure that it is safe to eat.

A meat thermometer can be inserted
into joints of meat to ensure that the
internal temperature is high enough
to kill any micro-organisms.

The colour, flavour, texture and
nutritive value of cooked meat is
influenced by the:
- Quality of meat
- Preparation before cooking, for
example marinating
- Method of cooking (dry/moist)
- Cooking time and temperature

Question 13

Effects of cooking on meat

Answer 13

Meat protein coagulates, causing fibres to shrink. The meat decreases in size and some juices are lost

Collages in converted to gelatine in moist heat. This causes fibres to loosen and fall apart, making the meat more digestible mx

The fat melts, moistening the leaner meat and adding flavour

Colour changes from red to brown due to the denaturation of myoglobin, a protein found in meat (red pigment: haemitin)

Flavour develops due to the presence of Extractives , which are squeezed out of the fibres.

B group vitamins and some minerals may be destroyed or lost into the cooking liquid

Bacteria are destroyed making meat safer to consume

Overcooking causes the meat to become tough and indigestible causes further shrinkage

Question 14

Meat processing

Answer 14

Freezing
Vacuum packing
Curing and salting
Dehydration

Question 15

Freezing

Answer 15

Process: Meat is prepared (bone removed, fat trimmed) then wrapped, labelled, frozen and stored at -18°C
May be done in home or commercially
Examples: cuts/joints of beef/pork

Underlying principle: The low temperature and lack of available moisture inhibit the growth of micro-organisms

Effects: Quick freezing ensures minimum nutrient loss and little effect on the quality of meat
Some extractives and B vitamins are lost through drip loss when thawed
Fats may go rancid and freezer burn may occur if meat is badly wrapped

Question 16

Vacuum packing

Answer 16

Process: Meat is bones, sealed into polythene bags
Air is removed and a gas (Eg:) co2 may be added
Examples: bacon, rashers

Underlying effect: Sealed packaging prevents the entry of micro-organisms and the gas used in modified atmosphere packaging inhibits microbial
growth, thereby prolonging shelf life.

Effects: Nutritive value, texture and
flavour are unaffected.
Once opened, meat must be
treated as fresh.

Question 17

Curing and salting

Answer 17

Process: The meat is injected with a
solution of preserving salts, (eg:) sodium chloride and potassium nitrate (saltpetre),
The meat is then soaked in brine for three to four days to develop colour.
The meat is stored for five to six days to develop flavour:
The meat may be smoked or left unsmoked

Examples: bacon, ham

Underlying process: Salt draws moisture
from any microbial cells, thereby dehydrating and destroying them.

Effects: There is little effect on the
nutritive value other than an increase in sodium.
Change in colour and flavour.
Smoking produces a characteristic colour and flavour.

Question 18

Dehydration

Answer 18

Process: Small pieces of meat are freeze dried

Examples: Used in dried soups and
dehydrated ready meals

Underlying process: Removal of moisture inhibits the growth of micro-organisms.

Effects: Loss of B vitamins.
Long shelf life, but once
rehydrated it must be treated
as fresh.

Question 19

Meat products

Answer 19

Fresh sausages: Raw meat (usually pork), filler (rusk), fat, water and flavourings are filled into a casing (synthetic collagen)

Cooked sausages (eg:) frankfurters, black and white pudding) Cooked meat and
similar ingredients to above, but fillers may differ (for example, oatmeal is used in black pudding).
Other ingredients are used to impart a distinct flavour, such as pigs’ blood used in black pudding.

Dried sausages (e.g. pepperoni and chorizo): Meat is cured, minced and mixed with other ingredients, such as garlic, then dried.

Beef burgers: Minced beef, fat, onions, breadcrumbs/rusks and seasonings are mixed and moulded into shape.

Cold cooked meats (e.g. corned beef, luncheon meat): Made from a mixture of meat, fillers and flavourings, used mainly for packed lunches and salads.

Pâté: A mixture of chopped meat and liver, fat and flavouring is puréed together to form a smooth paste.

Meat extractives (e.g. stock cubes, gravy mixes): Made from meat juices, which are dried and mixed with ingredients such as Meat and meat products
cornflour, salt, yeast extract and flavour enhancers. They are used to add flavour to soups, stews and gravies.

Gelatine: Gelatine is extracted from the bones of animals, purified and dried. It is colourless,
odorless and tasteless. It can absorb large quantities of warm water to form a solution;
When the solution cools, it sets as a gel in a process known as gelation. Gelatine is used to
set dishes such as cheesecake and panna cotta.

Question 20

Tenderising meat - Meat tenderisers

Answer 20

Meat tenderisers such as papin which contain proteolytic enzymes may be sprinkled on meat before cooking
These enzymes help to break down meat fibres making them more digestible

Question 21

Tenderising meat - Mechanical breakdown

Answer 21

Pounding meat, such as steak with a meat hammer or piercing it with knives before cooking helps to tenderise it

Question 22

Tenderising meat - Mincing

Answer 22

Mincing helps to break up fibres of tougher cuts of meat

Question 23

Tenderising meat - Marinating

Answer 23

Covering/soaking/steeping meat before cooking in a mixture of oil, wine, lemon juice/vinegar and flavourings such as garlic has a tenderising effect on meat in (breaking down the fibres)

Question 24

Tenderising meat - Slow, moist cooking methods

Answer 24

Slow moist cooking methods, such as stewing may be used to tenderise meat