Meat

Meat

Buying
1. reliable clean premsies
  1. HACCP
2. fresh smell
3. Good colour
4. Economical cuts
  1. no visible fat
Reasons for choice
1. Cost
2. Convience
3. origin
  1. traceability
  2. organic
4. advertising
5. Flavour
Dietetic Value
1. Protein
  1. HBV
    1. 20-30%
    2. collagen, myosin,actin
  2. Minerals
    1. Haem Iron
    2. sulphur,zinc,potassium
2. Saturated Fat 10-30%
3. Carbohydrates 0%
  1. Lacks the 3C's
4. Vitamins 1.5%
  1. Vit A, B
Processing
1. Freezing (-30C)
  1. little nutrient loss
  2. burgers
2. Vaccum Packing
  1. Oxygen removed in plastic
  2. Bacon
  3. Canning
    1. Vit B lost , lasts long
Tenderisng
1. Marinade in acid
2. Meat Mallet
3. moist slow cooking
Causes of toughness
1. old animals
2. activity- neck/leg
3. incorrect cooking
effects of heat
1. protein coagulates
  1. extractives released
  2. fat melts - flavour

Resumen del Recurso

	Creado por holly mclaughlin hace más de 11 años