nutrients content of meal

• meat have nutrients include protein, fat, carbohydrate, vitamins and minerals
• fresh meat is meat after slaughter, without undergoing chiling or frezzing
• chilled meat is has been cooled to a temperature just above freezing 1-3 degree wothin 24 hrs after slaughter
• cured meat is products that have been treated with a curing agents solution
• preserved meat is preserved by chemical process
• roast cooked at low temperature shrink less and loss less moisture
• high meat toughens and shrink protein and results in excessive moisture host
• dry heat cooking

  >frying

  >grilling

  >barbequing

  >broiling

  >roasting
• moist heat cooking

  >poaching

  >boiling

  >simmering

  >steaming

  >stewing

  >braising
• in tenderizes connective tissue if moisture is present and cooking is slow
• a coagulate protein even meats low in connective tissues can be tough and dry if cooked excessively high heats for too long
• most heat penetrates meat quickly in avoid over cooking meat should be simmered never boiled