meat

• Structure of meat


  • Meat is made up of meat fibres, connective tissue and fat
  • Tough meat (usually carcass meat) has more connective tissue and comes from older animals or from very active parts of the animal, e.g. the leg or neck
  • Tough cuts of meat must be cooked using slow, moist cooking methods, e.g. braising or stewing
• Meat tenderisation


  1. Slow, moist cooking methods (e.g. braising or stewing)

  2. Other tenderisation methods (meat mallet, hanging, mincing)
• Nutritive value of meat

  good source of HBV protein, high in saturated fat, lacks carbs, good source of iron, source of vitamin B.

  should be limited in low-cholesterol diets
• Meat processing

  freezing, vacuum packing, drying, canning, smoking, salting
• Fresh meat has a short shelf-life. As a result, meat is often processed so that it will last longer.
• Bacteria are destroyed when cooking meat, making it safe to eat.
• Collagen changes to gelatine when cooking meat, making it more digestible.
• Protein coagulates when cooking meat, causing it to shrink.
• Fat melts when cooking meat, causing the flavour to develop.
• Meat changes from red or pink to brown or white when cooked.
• Some B group vitamins are lost when cooking meat.
• If overcooked, meat becomes tough and dry.