Meat, Offal and poultry

• Carcass meat includes pig, cow, and sheep.

  composition: protein (20-30%) carbs (0%) vits (b group) Minerals (iron, zinc, phosphorus, potassium, sulfur) water (50-60%)
• Poultry refers to domestic birds reared for meat and eggs, such as chicken, turkey, duck, and goose.

  Nutritional comp: proteins (25-30%) fat (5-10%) carb (0%) vit (B) minerals ( iron, zinc, phosphorus, calcium)
• Game meat includes wild birds and animals, such as pheasant, rabbit, and deer.
• Offal is the edible internal organs, including kidneys, liver, and tongue. proteins (20-25%) Fat (2-5%) vit (B) Minerals ( iron, zinc, phosphorus, calcium) water (65-75%)
• Meat fibres contain actin, myosin, globulin (protein), minerals, vitamins, and water.
• Extractives are substances dissolved in water in the meat fibres that improve flavour and stimulate gastric juices, which aid in digestion.
• Fibres vary in length and diameter, which affects the tenderness of meat.
• connective Tissue: holds meat fibres together in bundles, contains elastin and collagen.
• visible fat: found under skin of animals as layer of adipose tissue or around internal organs e.g. rind on rashers.
• invisible fat: present in body as globules dispersed between meat fibres and the connective tissues e.g. fat dispersed through mince.
• effect tenderness of meat

  length and diameter
• Carcass meat: proteins- excellent source of HBV. In meat fibres contains myosin, globulin, actin. connective tissue contains collagen and elastin.
• Carcass fat:

  • saturated fat
  • depends on fat
  • visible or invisible
  • marbling- adds flavour
• carcass vitamins:

  • B1 thiamine, B2 riboflavin, B3 niacin, B6 pyridoxine, B12 cobalamin.
• carcass minerals:

  • Haem iron
  • zinc sulfur, potassium, phosphorus in small amounts
• Offal Protein:

  • HBV
• Offal fat:

  • low in saturated fat.
• offal carbohydrates:

  • small amounts of glycogen (stored glucose) in liver.
• offal vitamins:

  • b12 (cobalamin) and B9 (folic acid)
  • vitamin c
  • liver and kidney- high content of vitamin A,D,K
• offal minerals:

  • heam iron
  • zinc, potassium, phosphorus, and sulfur.
• water in meats:

  • higher the water content less fat present
• Poultry Proteins:

  • HBV
• Poultry fat :

  • saturated fat
  • e.g. duck has more fat than chicken
• Poultry vitamins:

  • B1 (thiamine), B2(riboflavin) and B3 (niacin)
• Poultry minerals:

  • Haem iron but contain less than red meat
  • zinc, calcium, phosphorous.
• Meat is an excellent source of HBV that assists with growth and repair.
• Carcass meat is high in saturated fat and should be restricted in people's diet with high cholesterol and calorie controlled diets.
• Poultry is a good alternative to carcass meat.
• Meat is a good source of haem iron, which can reduce the risk of anaemia.
• Meat is available in various types and forms, such as fresh and processed, to suit different tastes and add variety to the diet.
• Meat is a versatile food suitable for many different cooking methods and flavour combinations, such as chilli and garlic.
• Some types of meat, like burgers, are often cheaper than fresh cut meat.
• Meat lacks carbohydrates, therefore it's usually served with carbohydrate-rich foods to balance the diet.
• Causes of toughness in meat: (age)

  • older animals have tougher meat than younger animals
  • they have more connective tissue and its stronger
  • their muscle fibres are longer and thicker
• causes of toughness in meat:

  Age, Activity, Treatment before and after slaughter, incorrect method of cooking.
• Toughness in meat (activity):

  • active parts in animal e.g. the leg, is tougher, as it develops longer muscle fibres are more connective tissue.
• Toughness in meat (treatment before and after slaughter):

  • Before slaughter animals should be rested to enable glycogen build-up in their muscles.
  • After slaughter glycogen converts to lactic acid, tenderising meat fibres during hanging.
  • failure to do this will result in tough meat. Beef should be hung for 14-21 days and lamb for 7 days to ensure enough tenderising.
• Toughness in meat (incorrect method of cooking):

  • tough cuts- slow, moist cooking e.g. stewing to convert collagen in connective to gelatine which tenderises meat.
  • if cooked quickly e.g.grilled meat will be tough and difficult to chew.
• Meat tenderisers: contain proteolytic enzymes e.g. papain from papayas, break down meat fibres making them digestible
• Mechanical Breakdown: e.g. pounding with a meat mallet, piercing with needles or mincing, breaks fibres to smaller lengths tenderising the meat.