homec, meat

• The Irish diet includes a wide variety of meat
• Meat produced in Ireland is of high quality & meat production adheres to very strict standards
• Classification of meat

  • Carcass meat: cattle (Beef, veal), pig (Pork, bacon, ham), sheep (Mutton, lamb), poultry (Chicken, turkey, goose, duck)
  • Offal (edible internal organs): Liver, kidney, heart, tongue
  • Game (wild animals/ birds): Deer (venison), rabbit, hare, pheasant, wild duck
• Average composition of carcass meat: Protein 20-30%, Fat 10-30%, Carbohydrates 0%, Vitamins B group, Minerals Iron, sulphur, zinc, potassium, phosphorus, Water 50-60%
• Protein in meat

  Meat is an excellent source of high biological value (HBV) protein. Meat fibres contain myosin, actin & globulin. The connective tissue contains elastin & collagen.
• Fat in meat


  The fat content varies depending on the type of animal, the method of cooking, & the cut of meat. Saturated fat found in meat can be visible (on the outside) & can be trimmed. It can also be invisible (dispersed in the flesh) & melt when cooked. Pork & lamb are high in fat; chicken is low in fat.
• Carbohydrates: none in carcass meat, although there is a small amount found in the liver in the form of glycogen
• Vitamins in meat

  Meat provides water-soluble B group vitamins, particularly B1 (thiamine), B2 (riboflavin), & B12 (cobalamin). Vitamin A (fat-soluble) is found in offal (e.g. liver.)
• Minerals in meat

  An excellent source of haem iron, which is found in the myoglobin & haemoglobin of meat. Small amounts of sulphur, potassium, zinc, & phosphorus are also present.
• Water content in meat

  Water content varies depending on the fat content of the meat.
• Contribution of meat to the diet

  • Protein: HBV protein needed for growth & repair of cells, especially important for children, teens, pregnant women
  • Fat: saturated fat provides heat, excess is stored as adipose tissue, should be avoided/reduced by people with high cholesterol or risk of CHD
  • Iron: haem iron is easily absorbed by the body, especially important for children, teens, adults, menstruating women
• Meat should be combined with other foods to provide a healthy balanced diet
• A wide variety of meat is readily available & many different cooking methods can be used
• Lean meat

  The muscle of the animal
• Muscle

  • Contains bundles of small fibres, which contain water, protein (myosin-fibrous protein- & actin-globular protein), minerals, vitamins, and extractives
  • Extractives are dissolved in the water & give meat its distinct flavour & taste
  • Lactic acid & other substances which improve flavour & aid the digestion of meat are dissolved in the water
• Connective tissue

  • Holds the muscle fibres together, contains collagen & elastin
• Fat

  • Dispersed in between the fibres as invisible fat
  • Adipose tissue is visible fat under the skin & around the internal organs
• Factors that cause toughness in meat

  • Age: Older animals have longer & wider muscle fibres & more connective tissue
  • Activity: More active areas have longer muscle fibres & more connective tissue
  • Treatment before or after slaughter: Resting before slaughter allows glycogen build-up, hanging after slaughter allows glycogen to turn to lactic acid and tenderise the meat
  • Method of cooking: Tough cuts require slow, moist cooking methods like stewing or braising, quick methods like frying or grilling will toughen the meat
• Meat tenderising methods


  • Injecting with proteolytic tenderising enzymes (e.g. papain)
  • Mechanically breaking the meat fibres by piercing with thin knives or needles or pounding with a heavy object (meat hammer)
  • Mincing
  • Marinating in a marinade containing lemon juice (acid), alcohol, oil & flavourings
  • Sprinkling with tenderising chemicals containing proteolytic enzymes (e.g. papain from papaya tree)
  • Slow, moist methods of cooking such as stewing or casseroling
• Effects of heat/cooking on meat

  • Protein coagulates & becomes firmer. The meat will decrease in size due to loss of meat juices.
  • The fat melts, which adds flavour & moistens the meat fibres.
  • Collagen is converted in gelatine, which results in the meat fibres loosening & becoming tender & easy to digest.
  • Water-soluble vitamins (B group) can be lost in the cooking liquid.
  • Bacteria is destroyed, making the food safer to eat.
  • The colour of the meat changes from red to brown due to the denaturation of myoglobin.
  • The flavour improves as the release of extractives forms a tasty coating on the surface of the meat.
  • Overcooking can make meat tough & indigestible.
• Buying meat considerations


  • Buy from clean hygienic premises where strict hygiene practices are followed
  • Staff should be clean & hygienic & be aware of hygiene practices.
  • Look for traceability symbols/ information.
  • Raw & cooked meat should be stored & displayed separately to prevent cross-contamination.
  • Fresh meat should have a good colour, moist flesh & a fresh smell.
  • Avoid meat with fat or gristle.
  • Buy a cut of meat suitable for the dish/ cooking method you are going to use.
  • Cheaper cuts of meat contain the same nutrients as more expensive cuts, although they require longer cooking time.
• Storing meat


  • Meat should be placed in a fridge as soon as possible after buying.
  • Remove wrapping & place on a clean bowl/plate.
  • Cover the meat using clingfilm/greaseproof paper which allows air to circulate & prevent the meat drying out.
  • Store in a fridge, ensure raw meat is placed below any cooked meats & products to avoid dripping. Which can cause cross-contamination.
  • Use within 2-3 days after purchase.
  • If freezing, place in freezer on the day of buying.
  • Keep vacuum-packed meat like bacon in wrapping until ready to use.
• Meat processing methods


  • Curing - Preserving solutions like brine (salt & water) are injected into the carcass. Soaked for a further 5 days to allow colour to develop. Change in colour & flavour. Increased in salt content.
  • Dehydration - Small pieces of meat are accelerated freeze dried. Loss of moisture. B group vitamins lost. Change in colour, texture, flavour.
  • Canning - All ingredients are heated to a high temperature, placed in sterile cans & sealed. Loss of vitamin b groups due to high temperatures. Colour, flavour & texture change. Fat content can increase.
  • Freezing - Meat is boned & fat trimmed. Blast frozen commercially at -30c. Home freezing at -25c. Loss of vitamin b group. Freezer burn may occur if the wrapping is removed /torn in freezer. Fat can cause meat to go rancid faster, especially in home freezing.
  • Vacuum packing - Meat is boned, placed in polythene bags & sealed to remove air. Little change in food value.
• Cooking methods for meat

  • Frying
  • Grilling
  • Baking
  • Stewing
  • Casseroling
  • Stir-frying
  • Barbecuing
• Meat products


  • Sausages - Fresh (raw beef/pork, carbohydrate filler, seasoning, water, casing), Cooked (similar to fresh sausages, some ingredients are different, distinctive flavour, need further cooking), Dried (similar to other sausages, meat is cured & dried, can be smoked, high fat content)
  • Beefburgers - Minced beef, pork, fat, onion, breadcrumbs, seasoning
  • Pate - Minced/chopped meat, fat, flavouring such as port, blended together to form as paste
  • Cold cooked meats - Meat, cereals, flavourings, used for lunches & snacks
  • Meat extralities - Dehydrated products of meat processing such as meat juice, dried & used for stock cubes & gravy granules
  • Gelatine - Derived from the bone, hoof, skin & connective tissue of animals, boiled & dried, grease & impurities are removed, colourless, odourless, tasteless substance, used as a setting agent for jellies & souffles
• Using gelatine


  • Gelatine is sold in powdered form (sachets) or as leaf gelatine.
  • Use 12g gelatine for 575ml water.
  • Use cold/warm water, not hot.
  • Stir until powder has dissolved.
  • The clear solution can be added to food & used as directed in a recipe.
• The Beef Quality Assurance Scheme involves farmer, beef plant & retailer, only approved farmers are used, a safety management system must be in place using HACCP, audits are carried out by independent bodies contracted by Bord Bia, if requirements are met the quality assured logo can be used
• Nutritional significance of offal

  • Protein - High biological value protein
  • Fats - Low in fat
  • Carbohydrates - None
  • Water-soluble vitamins - High in B group vitamin, especially B12, folic acid, nicotinic acid
  • Fat soluble vitamins - Vitamin A & D high in liver & kidneys, Vitamin C found in most offal
  • Minerals - Calcium similar to carcass meat except for tripe, Iron very high in heart, kidney, & liver
• When buying offal, the same rules apply as for carcass meat. It is best to use offal on the day of purchase.
• When storing offal, it should be washed thoroughly, any blood vessels removed, & refrigerated immediately.
• Most offal can be fried, grilled, used in stews, or baked.