Meat

Flesh of animals, birds and

their edible internal organs

© PDST Home Economics

 AVERAGE COMPOSITION

Protein Fat Carbs Vitamin Minerals Water

12-20% 5-25% 0% B Iron 55-70%
Phos.
 Nutritive Value of Meat

• Protein, HBV, growth and repair.

• Fat, saturated, energy, amount varies with cut and animal
• Carbs, none, serve with carbs like bread, rice, pasta
• Vitamin B, for release of energy, healthy nervous system
• Iron for the blood and phosphorus for bones/teeth.
• Water varies he more fat the less water.
Meat lacks:
• Carbohydrates
• Calcium
• C vitamin
Serve with
• Pasta, rice, potato, bread
• Dairy products
• Salads or fruit
 Value of meat in the diet
• Important for protein for growing people
• Best possible source of iron
• Many types and cuts for a variety of dishes
• Some cuts are cheap but nutritious e.g mince, stewing
beef, shin beef, lamb shanks.
• Red meat is high cholesterol and saturated fat not
suitable for people with heart disease.
• Meat is not essential it can be replaced by fish, eggs,
cheese, lentils and beans, nuts.
STRUCTURE OF MEAT
• Meat is the muscle of the animal
• Muscle is made of bundles of fibres
• The fibres are like hollow tubes and inside there is
water with vitamins, minerals, protein and
extractives dissolved in it.
• The fibres are held together in bunches by tough
stuff called connective tissue.
• There are fat cell scattered through the connective
tissue
Structure of Meat
Tough v’s Tender
• In tender meat the fibres are shorter and
finer and there is less connective tissue.

• In tough meat the fibres are longer and

coarser and there is more connective tissue.

• Tough meat needs moist slow cooking to make

it tender e.g. stewing.

• Tender meat can be cooked by frying, grilling

or roasting.
Causes of toughness
Age The older the animal the
tougher the meat

Activity Meat from the more active

part of an animal is tougher
than from a less active part
Incorrect Meat must be hung for a
Hanging certain length of time or it
will go tough.

Incorrect The method must suit the

cooking method type of meat e.g. slow moist
method for tough meat
 Tenderising meat
• Correct hanging, enzymes tenderise meat

• Mincing, breaks up fibres

• Beating with meat hammer.

• Marinating, soaking in oil, acid and flavouring.

• Chemical tenderiser e.g. papain.

• Slow moist cooking e.g. stewing

Tenderising meat
Cuts of Beef
Cuts of Lamb
Cuts of pork
 Buying Meat
• Buy meat from clean reliable shop with traceable meat.

• Cut should suit cooking method

• Avoid too much fat, bone, gristle.

• Cheaper cuts just as nutritious as expensive cuts.

• Check date stamp on packaged meat

Storing Meat
• Remove packaging

• Put on clean plate and cover

• Refrigerate as soon as possible

• Use within 2 days

• Store raw below cooked meat

Cooking Meat
Reasons for: Preparing meat for cooking:
• Destroy bacteria • If frozen, defrost slowly in
• Improve flavour fridge.
• Make it more tender • Remove excess fat and
gristle, wipe with damp
kitchen paper.
• Weigh meat and calculate the
cooking time
 Effects of cooking on meat
• Protein coagulates, meat fibres squeeze out juices and
meat shrinks

• Fat Melts

• Some vitamin B and amino acids destroyed

• Colour changes red to brown

• Bacteria destroyed
Accompaniments
Meat Accompaniments

Roast Pork Apple sauce

Roast Duck Orange sauce

Roast Beef Horseradish, Yorkshire pudding

Roast Lamb Mint Sauce

Turkey Cranberry sauce

Offal

• Edible internal organs

• Liver, kidney, heart, brain, tripe, sweetbread

Dishes:
• Baked stuffed liver and bacon.
• Roast stuffed heart
• Beefsteak and kidney pie
 Meat Products
• Sausages, black & white pudding, hamburger.
• Processed cooked meats e.g. salami.
• Tinned foods, ravioli, beefsteak & kidney pie,
corned beef.
• Fats: suet, lard
• Gelatine: used to set dishes
Meat Alternatives and Substitutes

Textured Vegetable Protein (TVP)

• Made from soya beans
• Cheaper to produce than meat
• Less land needed
• Grows in any climate
• Contains fibre
• No saturated fat.
• Useful for vegetarians
• Other soya products: milk, quark, tofu
T.V.P.
Meat Alternatives & Substitutes

Quorn

• Protein food made from micro-organisms e.g. fungi

• Cheap to produce
• Sold frozen in chunks or like mince and in ready meals
like burgers
 Ritual Slaughtering Such As For The Kosher
And Halal Trades Is Exempt From The
Humane Slaughter Act
• In Judaism, kosher means clean or fit to eat
• (according to Hebrew law)
• Unblemished cattle or sheep (Kosher animals must have split
hooves and chew the cud) are restrained with their throats
exposed.
• A Shohet with a 14-inch, razor-sharp knife severs the carotid
arteries and jugular veins behind the jaw with one pass of the
knife.
• When done properly, the animal loses consciousness in 3 seconds
because of low blood pressure and feels little pain.
KOSHER MEAT IS MAINLY
FOREQUARTERS
•Because Jewish people do not wish to consume blood
(Leviticus 17:14), Kosher meat must be deveined and washed.
• Fore-quarters are closer to the heart and have larger blood vessels,
making them easier to devein than hind quarters.
•Because only about half of the blood is drained during
exsanguination, de-veining does not have the desired effect.

• The remainder of the blood is trapped in capillaries, which do not

empty easily.
STAMP FOR KOSHER MEAT
Halal
• Any action which is approved by the Quran or the
express approval or silence from the Prophet.
• English meaning: lawful
Halal (cont’d)
• In heaven, everything will be halal, even wine. It
wont be the kind that gets people drunk. It will be
flavorful and tasty. 37:47
• Halal meat is slaughtered in a way that the animals
die painlessly. Allah's name is mentioned. The
blood is drained so the meat is more healthy. This
preparation is called Dhabiha meat.
• Remember...if you stay away from food that you are
not allowed to eat for Allah's sake, He will reward
you more
Halal (cont’d)
• “O people, eat from the earth what is lawful and
good. But do not follow in the ways of Shaitan for
he is your declared enemy.” (2:168)
• The food as well as drink used by a Muslim should
be lawful (halal) and pure (layyib).
• “They ask thee (O' Prophet) what is made lawful for
them. Say: (All) good and wholesome things are
made lawful for you.”
Halal (cont’d)
• Things that you are allowed to do
• Halal food is for our own protection
• The best thing for you to consume is fresh halal
meat, fruit, vegetables, grains, fresh baked breads,
pastries, and sweets
HALAL LOGO