Nutritive Value of Meat
• Good source of HBV protein 15-25%
- for growth & repair of cells.
• Saturated fat 20-30%
-the amount varies depending on the animal & the cut eg.
chicken has less fat than bacon.
• No carbohydrates- usually served with a starchy food.
• Good source of vitamin B.
Offal is a good source of vitamin A
No Vitamin C .
• Iron & phosphorous. Liver has small amounts of calcium
but is lacking in most meat.
• Water varies - 50-60% – the more fat the less water.
Dietetic Value of Meat
• Important source of protein, iron and Vitamin B
• Many different types and cuts of meat some meat is
• Meat can be cooked in a variety of ways
• Some cuts of meat are relatively cheap yet nutritious
• Red meat contains saturated fat and therefore
should be avoided by people with high –cholesterol
Structure of Meat
• Lean meat is the muscle of the animal and is made up
of many bundles of tiny fibres
• These fibres are filled with water containing
extractives (which give meat its flavour), vitamins,
minerals and protein
• Fibres are held together by connective tissue
• Fat cells can be found between the fibres
Structure of Meat
Toughness and tenderness of
depends on two factors:
• more tough connective tissue
• comes from old animals
• comes from active part of animals e.g. leg or neck
• less connective tissue
• comes from young animals
• comes from inactive parts of the body e.g. back
How To Make Meat More
• hang for a few days
• chop or mince
• buy from clean shop
• money and meat should be handled separately
• should smell pleasant and have a good colour
• keep raw and cooked meat separate to avoid cross-
• check date
Storage of Meat
• store in bottom part of fridge
• remove wrappings
• use within two days of buying
• offal should be used as soon as possible
• avoid cross-contamination by keeping raw and cooked
Preparing meat for cooking
• defrost fully before use
• remove extra fat
• wipe off excess blood with kitchen paper
• Choose a suitable method according to the cut
• Start with a high temperature to seal in flavour.
Continuous high temperatures will leave the meat
• Cook tender cuts by roasting, grilling, frying
• Cook tough cuts by stewing, boiling
Effects of Cooking
• fat melts
• meat shrinks
• colour changes
• protein coagulates
• flavour develop
• bacteria is destroyed
• makes it tender and digestible
• Left-over cooked meat can be used secondly in meals
or snacks. However, if not treated with care, food
poisoning can occur.
• Store in a refrigerator, covered on a clean plate
• Use within two days of first cooking
• Prepare just before using
• Reheat thoroughly
• Only ever reheat cooked meat ONCE.
• Add herbs and seasoning as re-cooking meat makes it
lose its own flavour
• Reheating in a sauce adds moisture
• these are the edible internal organs of an animal e.g.
• cheap and very nourishing as they are high in protein,
vitamin A and B and Iron
• offal from younger animals is better as the flavour is
not too strong
• must be eaten on the day it is bought
• rinse in warm water before use and cook gently
• tough meat is minced to make them tender
• can be very fatty
• when cooked fat should be drained away before
• should be used within 24 hours
• e.g. dishes using minced beef are spaghetti Bolognese,
lasagne and hamburgers
• Meat is good source of protein. However it is dear
and contains lots of saturated fats.
• Nuts, pulses and soya bean are good alternatives for
meat as they are cheaper, low in fat and are still a
good source of protein.
• Today, soya beans are processed to produce a
product which is very similar to meat. This is called
Textured Vegetable Protein or TVP.
Advantages of Meat Alternatives
• less fat
• contains calcium and fibre
• lasts longer
• useful for vegetarians