This document discusses meat and its classification. Meat is classified into four main groups: carcass meat, poultry, game, and offal. Carcass meat includes beef, pork, and lamb. Poultry includes chicken, turkey, duck and goose. Game includes wild animals and birds like pheasant and deer. Offal includes edible internal organs. The document also discusses the structure, nutritional value, tenderness and effects of heat on meat.

1. Meat
© PDST Home Economics

2. Meat
Meat is the flesh or muscular tissue of animals and birds

3. Classification
Meat is classified into 4 groups
1. Carcass Meat
2. Poultry
3. Game
4. Offal

4. Carcass Meat
Examples:-
Beef and veal (Cattle)
Pork bacon and ham (Pig)
Lamb and mutton (Sheep)

5. Poultry
Examples:-
 Chicken
 Turkey
 Duck
 Goose

6. Game
Wild animals or birds
Examples:-
 Pheasant
 Deer (venison)
 Rabbit
 Hare

7. Offal
Edible internal organs.
Examples:-
 Heart
 Liver
 Kidney
 Tongue

8. Structure of Meat
 Meat is composed of bundles of tiny fibres which
contain water, proteins, minerals and extractives
 Walls - connective tissue
 Fibres are held together by collagen
 Fat cells are distributed through fibres (marbling)
 Poultry has the same structure as meat however
there is less connective tissue in poultry making it
more tender

9. Structure of Meat

10. Structure of Meat

11. Nutritive Value Meat Vs
Poultry
0
10
20
30
40
50
60
70
Meat Poultry
Protein
Fat
Carbohydrate
Water

12. Nutritive Value Meat Vs Poultry
•Protein:- Meat contains between 20-30% protein
whereas poultry contains between 20-25% protein
•Fat:- Meat contains between 10-30% fat
depending on the type, poultry however is
significantly lower ranging from 4-10% depending on
the type. Most of chicken fat is surface fat
•Carbohydrate:- Neither meat or poultry contain
carbohydrates this means they need to be served
with a food rich in carbohydrates
Can you think of an example of a food rich in
carbohydrate?

13. Nutritive Value Meat Vs Poultry
 Vitamins:- Both contain B group vitamins such as
niacin
What is the function of niacin???
 Minerals:- Meat contains more iron in comparison
to chicken, both have trace amounts of Zinc,
Phosphorous, and potassium
What are the functions of these???
 Water:- Both very similar 50-70%

14. Tough or Tender
Whether meat is tough or tender depends on:-
•Age of the animal – Older = Tougher
•Activity of the animal and body part More active =
Tougher
•Treatment before slaughter – rest + correct hanging
time + injection of enzymes = Tender

15. Tenderising Meat
 Proteolytic
(protein splitting)
enzmyes can be
injected into the
animal before
slaughter

16. Tenderising Meat
Mechanical method
may also be used
such as:-
 Mincing
 Piercing
 Pounding

17. Tenderising Meat
Meat tenderisers which
Contain Proteolytic
enzymes may be
sprinkled onto the meat
before cooking
E.g. papain

18. Tenderising Meat
 Meat can be
marinated i.e. put
into a mixture of oil,
wine, lemon juice,
vinegar for a few
hours before cooking
to tenderise it
 Acid = Tender

19. Tenderising Meat
 Long, slow moist
methods of
cooking such as
stewing or
casseroling
tenderise the
meat

20. Effects of Heat on Meat
 Protein  coagulates = meat shrinks = juice
squeezed out
 Collagen  Gelatine in moist heat  meat fibres
loosen = tender
 Fat  melts = meat moistened + flavoured
 Flavour  Improves due to fat melting + extracts
which have been squeezed out in the juices

21. Effects of Heat on Meat
 Some B group vitamins + some minerals 
destroyed/lost into cooking liquid
How could you solve this problem???
 Bacteria are destroyed
Overcooking = tough indigestible meat
How do you know when meat is cooked???