LC Home Ec- Meat | Baamboozle - Baamboozle | The Most Fun Classroom Games!

give one ethical and environmental considerations surrounding meat consumption in Ireland today.

Animal welfare concerns (factory farming, transport). Overconsumption linked to health issues. High greenhouse gas emissions from livestock, consumer interest

Compare the nutritional value of white meat (e.g., chicken) and red meat (e.g., beef). (1 difference)

Red meat = more iron, more saturated fat, higher energy. White meat = lower in fat,

Outline the changes that occur in meat during cooking.

Explain how meat should be stored in the fridge to maintain safety and quality.

Store at 0–4°C. Keep on the bottom shelf to avoid dripping onto other foods. Use within 2–3 days. Cover or store in clean container.

Explain how the age of the animal affects meat quality.

Older animals have tougher meat due to increased connective tissue and fat; younger animals give more tender, leaner meat.

What is connective tissue and what role does it play in meat?

Holds muscle fibres together; made of elastin and collagen. Collagen converts to gelatine when heated with moisture, tenderising the mea

how does the board bia mark ensure quality

quality assured, as they have been produced sustainably with the highest level of care and attention at primary production

what does this mark symbolize to the consumer

What does collagen convert to upon cooking

gelatine

Give 3-4 examples of meat products

Explain the underlying principle of dehydration for meat

Lack of moisture prevents microbial growth.

Explain the process of curing and salting meat

injected with salts, soaked in brine, stored to develop flavours

what effect does vaccum packaging have on meat?

unopened for weeks, nutritive value, flavour and texture are not affected

What is removed when meat is vacuum packaged?

oxygen

explain the underlying principle of freezing meat

give two guidelines to follow when storing meat

give two guidelines to follow when buying meat

what are the effects of cooking on meat

fat melts, colour change, loss of b vitamins....

outline two ways to tenderize meat

tenderizers, mechanical breakdown, mincing, marinating, slow moist cooking

Outline one causes of toughness in meat.

age, activity, treatment before/ after slaughter incorrect cooking

Explain what is meant by meat extractives.

Extractives are substances, such as lactic acid, that are dissolved in the water in meat fibres. They give meat its distinct flavour.

List two advantages of including meat in the diet

give one point on the nutritive value of meat

Give one point on the dietetic value of meat

Meat is a source of Saturated Fat T/F?

true

Name the proteins found in the connective tissue of meat

elastin, collagen

What is offal?

The edible internal organs e.g. liver