Meat is the skeletal muscle of mammalsOnly a few mammals are usually used for food on a regular basis

Beef

Lamb

and

Pork

are the most common ones

Veal - a calf fed on milk

Goat

Water buffalo

And Horse are also eaten

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

• How much ‘marbling’ of fat there is in the muscle - the more ‘marbling’ the more tender it is

Tough stewing steak

Tender sirloin and rump steak

We need to make sure that we choose the right meat for the right dish so that it is tender and juicy

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

• Meat that has to be minced or cut up must be treated with more care: there is more surface area exposed to contamination

• You must buy from a reputable supplier

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

Beef Lamb

Pork

Different meats are different colours

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: Marinading meat

Mechanical action: 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