Meat Mindmap

Meat Mindmap

1. What is meat?

   • The flesh of animals and birds as well as their edible internal organs
     • What is poultry?
       • Birds such as chickens, ducks, turkeys and geese
   • What is offal?
     • Edible internal organs such as the liver, kidney and heart
   • List 2 meat alternatives
     • TVP and Quorn

2. Describe the nutritive value of meat

   • Meat is a good source of HBV protein, meat is lacking in carbohydrates. Meat is a good source of vitamin B. Meat supplies iron.

3. Lean meat is the muscle of the animal. It is made up of many bundles of tiny fibers. The fibers are hollow and filled with water that contains Extractives, vitamins, minerals and proteins. Fibers are held together with an elastic substance called the connective tissue and fat cells surround the fibers

4. What causes tough meat?

   • - The meat of older animals tends to be tougher - Meat from the more active parts of the animal such as the neck will be tougher - If they are hung incorrectly, the meat will be tough
     • Meat can be tenderised by Hanging it correctly, Beating it with a meat hammer, Mincing to break up the fibers and slow, moist cooking

5. What guidelines should be followed when buying meat?

   • Buy meat from a clean and reliable shop that seeks good quality meat. Look out for the quality assurance label. Buy a cut that suits your method of cooking. Avoid cuts that have a lot of bone. Check the date stamps

6. How should meat be stored?

   • - Refrigerate as soon as possible - Store Raw and cooked meats separately. Raw meats should be stored below cooked meat to prevent cross contamination. - use within 2 days

7. Why is meat cooked?

   • Destroy bacteria and make it tender and appetizing
     • What are the effects of cooking meat?
       • - Protein coagulates. This means the meat fibers shrink. - Fat melts - some vitamin B is lost - color changes from red to brown - bacteria is destroyed