Your SlideShare is downloading. ×
Meat
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Meat

2,183

Published on

Meat GCSE

Meat GCSE

Published in: Education
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
2,183
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
48
Comments
0
Likes
1
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. Tick off the points we covered last lesson
  • 2. 1) State one advantage and disadvantage of eating meat analogue products 2) Vegetarians eat fish – true or false? 3) Vegetarians need to food combine their protein foods to ensure that they consume enough amino acids (protein). What types of foods may a vegetarian consume in order to obtain enough? And what are these protein foods called? 4) What is this symbol?
  • 3. The advantages and disadvantages of consuming meat. 5 minutes to find out as many as you can. Group them Reasons not to eat meat Reasons to Eat meat
  • 4. Classifications of meat
    • Game
    • (normally hunted) Venison, Rabbit, Pheasant
    • Poultry
    • Duck, Turkey, Chicken, Goose
    • Offal
    • Kidney, Liver, Tongue
    • Meat
    • Beef, Lamb, Mutton, Pork, Bacon
  • 5.  
  • 6. Here you can clearly see the Muscle fibres of the meat. In order for the meat to be less chewy you can cut Across the fibres to shorten them. Also avoid cooking Some pieces of meat for long periods. Poultry has very short Fibres and so will be Increasingly tender Compared to beef
  • 7.
    • Young animals have less developed muscle fibres than older animals and hence their meat is more tender.
    • Lamb vs Mutton
    Structure of meat
  • 8. How to tenderise meat Use a meat hammer to pound the meat. This helps to break up long muscle fibres. Marinade meat . Certain acids can break down muscle and connective proteins in meats to make the meat more tender. Slow cook the meat . Water, or juices are always added along with the meat. The moist heat they provide softens the connective tissue that binds the muscle fibres in the meat, helping it to fall apart more easily.
  • 9.
    • Muscle that has been worked and strengthened by the animal has a tougher texture. This meat is still edible and can be made very tender by slow cooking processes. Watch the clip from 2.40 – 8.40
    • Notice how the dish is cooked for 5 hours and the meat becomes soft and tender. Another way of tenderising meat is to marinade the meat or pound it with a meat hammer to destroy the muscle fibres.
  • 10. What happens to meat when it is cooked.
    • Meat turns from red to brown at 60oc as the protein coagulates. It also shrinks.
  • 11. Homework
    • Illustrate the following points in a revision poster that will appeal to your learning style (song, poem, mind map, drawing)
    • Meat is high in protein (HBV)
    • Meat is high in saturated fat, although many farmers are now producing meat which is lower in fat. Saturated fat can lead to High cholesterol and Coronary Heart Disease
    • Meat is high in iron – especially Offal (livers and kidneys). This prevents anaemia
    • 74% of meat is made up of water.
    • Poultry like chicken and turkey are lower in fat than red meat like beef and pork.
    The nutrition of meat!

×