Meat

Question 1

Name the 5 nutrients found in meat

Answer 1

1. Vitamin A
2. HBV protein
3. B-complex vitamins- helps to release energy, helps the nervous system and brain functioning
4. Good source of fat
5. Good source of iron

Question 2

What does vitamin A help with?

Answer 2

Retinol, prevents night blindness and helps keep mucous membranes moist

Question 3

What does iron help with?

Answer 3

Helps with blood production and helps prevent anaemia

Question 4

Name the two techniques that makes meat tender

Answer 4

1. Mechanical tenderising - a meat hammer beats the meat -> separating and reducing the length of fibres to improve tenderness
2. Chemical tenderising - mixing the meat with an acid, lemon juice or vinegar or tomatoes, before cooking can help to tenderise the meat.

Question 5

Depending on the meat, how long should they be cooked for?

Answer 5

If the meat is from areas which did a lot of work, it will need to cook slower with moisture to make it tender
If the meat is from areas which did not a lot of work, can be cooked quicker

Question 6

What happens to the protein, collagen, fat and colour when cooking?

Answer 6

Colour - changes because myoglobin becomes brown/grey.
Protein - At 60 degrees, the protein denatures, after 60 the fibres shrink and meat juices are squeezed out
Fat - melts during cooking
Collagen - becomes soft, soluble and forms gelatine.