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
what effect does vaccum packaging have on meat?
unopened for weeks, nutritive value, flavour and texture are not affected
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.
give two guidelines to follow when storing meat
Give one point on the dietetic value of meat
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.
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
Explain the underlying principle of dehydration for meat
Lack of moisture prevents microbial growth.
Outline the changes that occur in meat during cooking.
what are the effects of cooking on meat
fat melts, colour change, loss of b vitamins....
What is offal?
The edible internal organs e.g. liver
explain the underlying principle of freezing meat
give two guidelines to follow when buying meat
outline two ways to tenderize meat
tenderizers, mechanical breakdown, mincing, marinating, slow moist cooking
give one point on the nutritive value of meat
Explain the process of curing and salting meat
injected with salts, soaked in brine, stored to develop flavours
Name the proteins found in the connective tissue of meat
elastin, collagen
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
What is removed when meat is vacuum packaged?
oxygen
Meat is a source of Saturated Fat T/F?
true
what does this mark symbolize to the consumer
List two advantages of including meat in the diet
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,
What does collagen convert to upon cooking
gelatine
Give 3-4 examples of meat products
Outline one causes of toughness in meat.
age, activity, treatment before/ after slaughter incorrect cooking