Meat

Meat

1. Buying

   • reliable clean premsies
     • HACCP
   • fresh smell
   • Good colour
   • Economical cuts
     • no visible fat

2. Reasons for choice

   • Cost
   • Convience
   • origin
     • traceability
     • organic
   • advertising
   • Flavour

3. Dietetic Value

   • Protein
     • HBV
       • 20-30%
       • collagen, myosin,actin
     • Minerals
       • Haem Iron
       • sulphur,zinc,potassium
   • Saturated Fat 10-30%
   • Carbohydrates 0%
     • Lacks the 3C's
   • Vitamins 1.5%
     • Vit A, B

4. Processing

   • Freezing (-30C)
     • little nutrient loss
     • burgers
   • Vaccum Packing
     • Oxygen removed in plastic
     • Bacon
     • Canning
       • Vit B lost , lasts long

5. Tenderisng

   • Marinade in acid
   • Meat Mallet
   • moist slow cooking

6. Causes of toughness

   • old animals
   • activity- neck/leg
   • incorrect cooking

7. effects of heat

   • protein coagulates
     • extractives released
     • fat melts - flavour